Arizona republican., 1907-12-09

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 mas are still toothsome memory. as
 also another regular Christmas offer
 ing-"Aunt Sarah's New Years
 cookies certain wealthy woman
 who really enjoys fine cooking has
 made a practice for years of sending
 some of her famous fruit cakes to her
 equally wealthy friends. knowing that
 these were something that money could
 not buy. These cakes are baked in
 small caves artistically dressed up
 with frosting. angelica and candied cherries. The cakes are so rich they
 are warranted to last year. but they
 have never been known to Outlas. the Christmas week Plum puddings and
 various tasty conserves are also ap- prcpriate to these days of feasting.
 and sure of a welcome.
 CC2oANT AND PINEAPPLE CON SERVE
 Just a few days ago I heard of a most delicious conserve mrade from eurrant jelly that wouldn't ~jeH~ The ! jelly that had proved such d disap- pOintment was turned out into porre-
 lain kettle. more sugar was added and
 then it was cooked until quite thick. Now came the chopped pineapple. either fresh or canned in any proper
 tion desired. and the cooking was con inued just a little longer until de- | lightfully rich conserve resulted \
 hint for the housewife who has on hand any jellies that refuse t0 remain
 firm.
 | CANDIED CRANBERRIES | While economy is the watchw0rJi.
 here are directions for making candied
 cranberries 10 take the place in cakes. cOnfectiOns or decorations of the more expensive cherries. Use for this pur-
 pose the Cape Cod berries. half as
 much sugar as berries and half as much water as sugar. Put the ber- ries in deep agate or porcelain dish.
 put the sugar on top like a crust and
 the water on top of that. Cook very slowly. When they break into a boil.
 cover just a few moments-not long
 or the skins vii burst-then uncover
 and cook until tender. Take up care fully and spread on oiled plates tO dry
 THE CHRISTMAS PLUM PUDDING Mix together one pound raisins seeded and chopped. ond pound cur
 rants well cleaned one pound suer chopped fine. three-fOurths pound
 stale breadcrumbs. one-quarter pound flour. one-Quarter pound brown sugar.
 rind of one lemon chopped fine. one half nutmeg grated. five eggs well beaten. One-half pound candied orange and lemon peel. and one cup brandy
 or any rich fruit juice. Mix the dry
 ingredients thoroughly. beat the eggs
 and mix with the liquid. then com ! n a s-a-r hours at the time of making and four
 or five hours when wanted for use. ! This will make about six pounds Of
 pudding It can be made in one large
 mould or in small ones and can b. ! Kept for months When ready tO serve turn out on a hot platter. stick a piece of holly in the cenrt. circle it with holly. and if desired. pour lit tie brandy round it, light and carry to ! the table flaming
 AN ECONOMICAL PLUM PUDDING This is said to be equal to any plum pudding and it is certainly far less ex- pensive. Mix together a cup and a half of flour. one cup brown sugar. one cup grated suet. one cup seeded
 raisins. one cup cleaned entrants or chopped prunes. one cup grated car rot, one cup grated potato. one-quar-
 ter cup minced orange peel. nutmeg.
 cinnamon and clove to taste. PUDDING SAUCE Q. To make the sauce beat together one tablespoonful corn starch. two tablespOOnfuls butter and one-haif cup
 brown sugar. Set on the stove until heated then turn in hot water. a lit | tie at time, and cook until the con- sistency required. Add four table spoonfuls grape or apple jelly. with spices or flavOring to taste and serve hot.
 A WHITE PLUM PUDDING Beat to a cream a half cup sugar
 and three-quarters cup butter Add four eggs well beaten. a salt spoonful flour mixed with One-half cup sherd- ed citrOn, one-half cup seeded raj sins. one-half cup entrants. a tea spoonful grated nutmeg and tea spoonful vanilla. Just before turning into the mould stir in two even table spoonfuls pure baking powder. Boil or steam two hours and serve with any good sauce.
 CHRISTMAS FRUIT CARLSBAD TO HAVE BEEN COPIED FROM MARTHA WASHINGTON'S OWN BOOK
 Cream together one-half pound but ter and a pound and half sugar. Add gradually the yOlks of six eggs beaten until creamy; then one pint sour cream in which a teaspOOnful soda has been dissolved. alternating with a pound and a half flour. Next ad the whites of the six eggs beaten stiff. and lastly one
 pound seded raisins. one pound cur rants, one-half pound citrOn dredged with quarter pound of flour (which
 would make a pound and three-quar- ters Of flour in alb. Add the juice Of a lemon and the grated yellow rind of two. one grated nutmeg and a sprink- ling of mace. Bake in a paper-lined pan for two and half hours in a slow. steady oven. or steam first like pud- ding. then bake the last hour. This mode of making a fruit cake IS almost an essential. where one uses a gas stove. Cover with buttered paper whil. baking.
 POMGRANATE WATER ICE
 Take off the outer hard shell. remove the seeds carefully and press through a sieve. For half dozen pOmegranates use cupfui each sugar and water. Cook the syrup and when cold add ths fruit juice and freeze