Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-15
Puddings and Mincemeat

4 s. X X * e X
Many sweetmeats for Thanksgiving and
Christmas should be prepared now in order
to acquire proper flavor before the hoIi-
day season sets in. A luscious blending OF
certain rich ingredients can be obtained
| only by standing length of time after
| they have been mixed. and the housewife
| VINO would have her feasts they were IN
| We olden time" must begin at least a
month ahead of holiday season
Among all Thanksgiving sweets mince
pies take first place. The filing for these
| is put together in stone crooks and allowed
to remain untouched at least two weeks.
| 1t gains an added flavor the longer It
stands Here are two capital recipes pro-
| cured from old-fashioned cocks:
No. Five pounds of chopped beef two
pints of chopped suet. ten pints of chopped
| sour apples, two pounds of sugar one quart
| of molasses two ounces OF cinnamon. ono
ounce of cloves, one tablespoonful of salt,
one teaspoonful of pepper, six pounds or
fruit. Thin with one quart of sweet cider,
one cup of brandy and one cup of Madeira
| wine Mix all together and scald
! No Cook twosand one-half pounds of
| peer this should make two quarts when
chopped), four quarts chopped apples one
| pint of currants which have been thorough
| ~ cieansed. one quart of raisins stoned Just
| before using, one cup of chopped citron,
/ ipuT cups OF NbfOWn sugar, TWO cups or
molasses, one cup of chopped suet. one nut
| meg grated, one tablespoonful OF salt, two
/ tablespoonfuls of cinnamon, one-half table,
spoonful of cloves. four cups of sweet cider
or three cups Of cider that has been boiled
| down. Place In an earthen vessel and keep
in cool place. This quantity VIII make
/ twelve pies.
OF next consideration to the mince pies
! is the plum pudding. To be most delicious
this should be cooked in a cloth pudding
bag and hung from nail for three or four
| weeks in a dark place. An old English
| recipe is this:
Soak six ounces of stale breadcrunlps n
a cup of hot milk, and allow 1t to stand
| and cool. When cold, add one-half pound
I of brown sugar, the yolks of three eggs
| beaten to a cream, one-half pound of rails
| ms seeded just before using. one-half pound
| of currants, two. ounces of. citron chopped.
| half pound of suet chopped fine and
| sailed. The fruit should be well dredged
| in flour before adding to the bread. Now
| mix in two ounces of lemon peel, one-haIr
a grated nutmeg. one glass of brandy or
| wine and two ounces of sweet almonds
chopped fine Beat well together, and, the
| last thing, add the whites of the eggs whip
ped to a stiff froth. Pour into pudding
| bag which has been previously scalded and
dredged with flour Allow the pudding to
| swell before tying the bag. Boil seven
| hours.
Plum Pudding No 2.-One pound of dried
bakers bread, crumbled; pound OF
| chopped sUet.- half a pound of citror, one
| pound of seeded raisins, one pound OF
English currants, eight eggs. one large
| coffee cup of brown sugar, one grated nut
| meg, one large tablespoonful of cinnamon,
| two teaspoonfuls of cloves, one teaspoonful
| of salt, one-haif pint of -four, one-fourth
pint of black coffee. Roll the bread and
| moisten with a little boiling water. Cover
! tight until the bread Is soft. Add the we'll
beaten eggs, sugar and flour, then the
spices. salt and fruit dredged with flour.
| Last of all. add the suet and coffee. Steam
|
Pittsburg Plum Puddng.-Two cups OF
| raisins. two cups of currants, two cups Of
| suet, one-half cup of almonds, blanched and
chopped fine two cups of -four, two cups
| of grated stale breadcrumbs, one-half cup
| each of citron. orange and lemon peel,
| eight eggs, one cup of sugar one-half cup
of cream, one-half cup each of sherry and
| brandy, large pinch of salt. some grated
| nutmeg and one teaspoonful of baking
| seeded, the currants washed and picked.
| the suet chopped very fine, the citron.
| orange and lemon peel chopped fine, the
sugar. brandy. wine ana eggs, and lastly.
| the cream. Add the flour sifted with the
| baking powder, the salt and breadcrumbs
and mix all together. Put in well-buttered
molds or bowls, set in pan of boiling water
| that reaches half way up the sides of the
molds and steam five hours. Turn out on
| dish carefully. This will make two large
buildings or several small ones. When
needed they should be steamed for two
! hours, taking care that the water does not
penetrate the pudding.
Some delicious cakes to be made now for
| Christmas and Thanksgiving are the fol-
| lowing:
Imperial Cake-Two pounds of sugar,
| two pounds of butter worked together.
| Add two pounds of -four, part Of which is
used for dredging. two pounds of raisins,
three pounds of blanched and chopped al
| mondS and two pounds of sliced citron,
| 1t is we'll to pound the almonds in por-
| celain mortar, small quantity at a time.
| adding rose water occasionally to keep
/ Ns,a,r nil,r DIV.
| in the fruit with the sugar and -four add
/ one wineglassful of rosewater, two glasses
| Of sweet brandy or grape juice. small
quantity OF mace and one teaspoonful Of
| baking powder. Bake four hours placing
| in cool oven at first and increasing the
heat gradually. When cold put in a tin
| box and seal tightly
Christmas Cake.-Beat one pound of but
/ ter to cream, having previously cut IL
| into five or six pieces and dropped 1t into
a dish of warm water to soften. Add one
| pound of powdered meat and beat until
very light Now mix in ten eggs whipped
| AS soon as these ingredients are perfectly
| smooth stir in one-half teaspoonful of
| cloves, one grated nutmeg, one teaspoonful
| of cinnamon, one teaspoonful of allspice,
/ the grated rind and Juice of two lemons
| and one-hah pint of unfermented grape
Juice. Mix together one pound of sulta-
| mas one pound of currants, pound of
! stoned raisins, one pound of orange peel,
| one-quarter pound Of lemon peel and one
1
| half cup of -four and mix thoroughly
with the remainder of the cake. Line a
| fruit cake pan with creased paper, filing
! 1t afterward with the mixture, and bake in
| q moderate oven for three hours, increas-
| ing the heat during the last hour. For
| mediun-sized family this recipe should be
! halved and 1t will last as a rich sweet all
| through the holiday season.
Chestnuts picked now can be kept until
| January by filing a box with alternate
| layers Of sand and nuts. having thick
! layers Of sand first and last To dry
! chestnuts for use later. she'll but do not
| remove the skins. Allow them to lie in
| the sun until thoroughly dry, or dry In a
| cool oven.-When wanted for use soak
| them over night in water and use the
same as fresh nuts.
| A delicious chestnut sweetmeat IL the
| French maaron glace which may be made
| from the common small chestnut or the
| large English nut. Take off shell ana
| brown skim Boil IN steaming water until
| tender but not soft When the water rs
II