Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-11-29
not necessarily conventional.
a YEARLY GIFT FROM GRAND
FATHER.

a YEARLY GIFT FROM GRAND
FATHER.
Some little lads in California are al
ways sure of one Christmas gift every
year from grandfather, who still lives on
the old farm back East" This is smp-
~ n quart of butternut and hickory nut
meats. carefully picked out and neatly
boxed. The cracking and picking OUT
of the meats is n labor of love with tho
dear old man. whose children have long
been scattered from the home nest, but
whose thoughts turn often and lovingly
to the old home. While the grandchh-
dren have never seen it, they know its to-
Biography very wcl--the lot whero tn,
buttcrnut ana hickory trees stand. the
brook in the meadow which gives it's
name TO the old homestead the tall pop
lars in front of the house, and all the
land marks that distinguish the special
dwelling of their forefathors. It is a
pleasant and proper thing to foster this
love, each for his fathcrland and birth
place, and Christmas is an appropriate
time to add an extra touch.
CHRISTMAS MINCEMEAT.
If the winters stock of mince meat
was not put up in time for Thanksgiv-
ing, this week is the best time for making
1t, so that it can be properly rlpcned
and seasoned for the Christmas baking
welcome and "Christmassy" present
by the way, is homemade mince pic.
dantily wrapped in oil paper and tied
with the Christmas coiors, with a bit
of scarlet holly tucked in the bow that
fastened it. For years this was the reg
uar Christmas greeting from one neigh
Dor in "City of Homes" and no gift
brought with it a deeper realization of
the personal service that makes gift
doubly dear.
Time, too. for the Christmas plum
pudding. the ideal desert for Christmas
Day, and very acceptable present from
the lady who has n manor with cellar ami
roomy kitchen and pantrics, to the fam
lily who have none and are forced to fall
back upon the trade article. The gen
uine. fruity moist and altogether deli
cious confection. for such it is should
be made and boiled two or three weeks
before Christmas then hung to ripen in
pantry or cellar, where it is cool enough
to keep without molding or drying and
warm enough to prevent freezing.
Such pudding grows richer in the
keeping and only requires couple of
hours boiling on Christmas to prepare
1t for its entree at the festive board.
Just before it Is boiled for the first time,
according to an old English tradition,
each member of the family should givo
1t one good stir for luck" To make tho
real English pudding, use one pound rails
ms. stoned and cut in half: one pound
we'll cloansed currants, one pound beef
kidney suet chopped fine; three-quarters
of n pound stale bread crumbs, grated
fine; one quarterpound moist brown
sugar the grated yellow rind OF one
lemon, half a grated nutmeg, five eggs
one hflf-pound mixed candied peel,
mixed fine (orange lemon and citron:
four bitter almonds grated and one
glass French brandy.
Mix the dry ingredients thoroughly;
beat the eggs and mix with brandy, then
combine. Kneed thoroughly and then i'll
in basin or mould six hours at time Of
making. never allowing the water to stop
boiling.
A TEMPERANCE PLUM PUDDING.
While the brandy adds richness to the
fruity plum pudding. an excellent plum
pudding may be made without it and is
far better for the families where there
are young boys. To make 1t, add to one
half pound beef suct chopped fine, two
cups small seedlcss raisins. one cup cur
rants, half a cup silvered citron. the brat
ed rind of a lemon and one cup brown
sugar. Mix together thoroughly with the
hand, then add half bound stale bread
crumbs, three-quarters OF n teaspoonful
cinnamon. a quarter of n teasponful Glove
and third of a teaspoonful of mace
Mix well. add tho well beaten yolks of
four eggs and a half cup of milk
Lastly fold IN the stiffly beaten whites
of the eggs. Pour in a well buttered two
quart mould, lay a piece of oiled paper
over the top and fit the cover on tight
~. Boil six hours the day 1t is made and
two on the day it is served.
CHRISTNIGLES FOR TIE FREAK,
FAST TABLE.
There is such n pretty German custom
that we would do well to follow here.
The children are generally the ones who
prepare the Christnglcs for the Christ
mas table, 4 gayly coOred quill. about
four inches long, is thrust into the heart
Of an orange, leaving about two inches
protrudinF. The ends OF this quill are
slit in several places and a fine fat ralsin
is impaled on the point of each silver.
The weight of the raisin causes the slv-
ers to bend down, making crown of
pendant raisins. In the middle Of the
quill Is set smaller one and in this
tiny tapers. Just as the family are to be
seated at the breakfast table, these ta-
pors are lighted one at each plate. The
burning candle is to tlpYfy the Christ
mas light that has come into the world.
with the Christ-chld, After the lights
are burned out, the orange and raisins
are eaten for the fruit course
BEEF A LA MODE.
Among the good, plain and wholesome