New-York tribune., 1908-12-04
FOR THE HOLIDAY TABLE
Christmas Recipes, FaOo11tes OF an
Old NezC York Family.
ENGLISH PLUM PUDDING.

The ingredients for English plum puoolns g
served for eight persons are as follows: A nam
pound Of beef suet. half pound OF nour' elshI
ounces Of raisins eight ounces OF currants TWO
ounces of citron two apples six eggs, wineglass-
full Of rum and a little nutmeg Remove the skin
and snews from the suet and chop It very hne
adding the -four YOU chop until II is thoroughly
mixed. Then add the raisins, which have been
carefully stoned; the currants and the cttron, cur
in small pieces; also the grated nutmeg. the rum
and the eggs, which must be we'll beaten Put the
mixture into buttered mould. which place IN
saucepan filed with water the height of the
mould, and simmer gently for six hours, when II
viii be ready to serve. If round pudding is pre-
ferred TO the mould shake the mixture into ball
tie securely in q Toured and buttered cloth. put
q pot Of boiling water and boil for six hours
and serve with a rum or brandy sauce Before
serving sprinkle powdered sugar over the pudding
stick sprig Of holly the top, pour rum over II
light IL and serve it blazing.
BRANDY SAUCE FOR PLUM PUDDING.
Take the yolks Of three eggs one tablespoonful
Of powdered sugar one gill OF milk, & little grated
lemon rind end wine glasses of the best brandy
Put all but. the brandy into saucepan and stir on
the fire until 1t thickens but do let it boil;
then add the brandy and let II stand where IT will
keep hot, stirring il occasionally; serve in sauce
boat.
ROAST CHRISTMAS GOOSE
See that the goose has been most carefully oraNh
and s:nged, and washed out with salt ana "a'e
and viped dry. before putting in the foHo"lhs
stufing 4 tsacupful of grated stale bread crotnOs
four good sized onions. minced fine, piece OF Ou'
rer the size of a walnut and e third OF q cup O
green cage leaves. the beaten yolks OF Two esso
snd little salt and black pepper. Mix the SUI
hng ingredients very thoroughly ana PacA ',
cavity almost full: the sJuf1ng swehs when COOK
ing Tie the goose around securely with CREASED
string: put paper over the breast 70 prevent
scorchtng and roast for hours or little more
in brisk oven. Beste at first with salt ano water
and later with its own gravy. Parboh me lEer ana
heart and put them into the gravy hhe!y s
the gravy TO be carefully skinned and thlckehea
with q little brown -four. and served IN grsVY
boat Also serve an apple sauce that Is NeiS
slightly sweeJened-
GLAZED HAM WITH CHAMPAGNE SAUCE.
Trim 2 ham Of about I'VE pounds, cut the thgh
bone and put in cold water TO soak uf olol 1ot
tventv-four hours, in which time the water mus
he changed twice; if new. twelve hours is enough
After soaking wrap in q cloth (cottono and put IN
a large pot with enough water 10 cover IL Aou q
carrot an orion, three bay leaves, three cloNeS' "0
Glove of garlic and six peppercorns ana simmer VeF
gently, for i've hours. after which remove from the
fire take out the hsm and axe of the cloth' re-
moving next the thigh bone, but leaving IH9
lnucke. Drain the ham, put back IN the cIoIh anu
Mace in q deep round bowl with weight on the
ION leaving il there until The next day. HenloN7
the cloth most carefully and trim the man, taxing
off the rind within i've inches OF the KhuCA-S
bone; cut it in points, brush the nan! over W. W.
g1aze decorate with aspic and garnish the bone
with q paper rufte
TO MAKE THE GLAZE.
Take one quart of consomme, reduce by gentle
boiling until il becomes the color of chocolate put
in = bowl on the ice and Feep until needed. Then
II may be spread over the meat TO be glazed.
CHAMPAGNE SAUCE
Put with one pint of consomme two ounces o.
butter and two ounces Of flour. melted together
previously until Drowned Add an ounce ana d
half Of lean raw ham, carrot, an onion piece
o. celery top two cloves, pinch Of salt ana OF
rerpe- Stir until 1t begins 70 boil then push me
saucepan back to a place where II VIII siLLlIl'e. ~
.5,,arrz- for an hour Skin off the grease, strain
and rut in it glass of champagne, letting 1t again
come to ! boil Serve in sauce boat