The Washington times., 1910-12-16
SOME GOOD RECIPES
FOR PLUM PUDDING
No Housekeeper's Menu Will
Be Complete Without
This Holiday Dainty.
By FRANCES CARROLL.

- HRISTMAS makes a delightful
midW inter break in the kitchen
as vel as the drawing room.
for j. gives US a license to lay
aside the well-wOrn everyday recipes
and revel in the delights of the culinary
art.
And To hoUsekeeper's Christmas re-
cipes should omit g good plum pudding
We have talked about fruit cake. mince-
meat, and Christmas candies, but none
OF these take the place OF the holiday
pudding. brought steaming to the dinner
table on Christmas Day
An Excellent Recipe.
The following is an excellent recipe for
plum Pudding because it VIII keep
throughout the winter
Put into a basin one pound Of bread
crumbs, six ounces Of sifted -four. one
and q quarter pounds Of stoned raisins,
one and a quarter pounds OF brown
sugar, two and a quarter pounds Of cur
rants, well cleaned and dried; one and
q half pounds of best beef suet. finely
chopped and free from skin three
ounces mixed candy peel. cut as thin
as possible, level teaspOonfuI Of salt
ana ndi1 nutmeg. grated Mix well
together, then add the yofks and whites
or ten eggs well beaten together. and
lastly four winegiassfuls OF sherry wine
sur all these together very thoroughly
with a wooden spoon This quantity
VIII make three puddings
Boil them four hours. either IN basins
or in earthen moIds tied over the tOp
with cloth. After this drain them and
set them on the kitchen shelf. not too
near the IRE. but to keep dry When
wanted boil them for one hour. They
VIII keep any tine and are good az a
years end. OF even better than at first.
English Pudding.
The English plum pudding is truly
delicious. and is prepared as follows:
One tea cup sweet milk, one tea cup
sugar, three well beaten eggs, two
pounds sliced raisins. one and one-half
pounds finely chopped suet, -four enough
70 make a stin batter Tie loosely IN
scaided and wel foured pudding cloth,
boil five hours in plenty Of water. keep
water boiling al the time. Use any
prepared sauce that is not too rich
Holiday Pudding.
This is the recipe for holiday pud-
ding:
One cup chopped suet. one cup no
iassesr Ohe cup sugar, one CUP sour
milk. one teaspoon soda dissolved in
little hot water, three cups flour. one
coarse, one cup each Of chopped figs
and WalEuts makes a very rich pud-
ding when added TO batter Also, for
variety, a cupful Of chopped cftron NAV
warm with vanilla or any preferab BE
sauce This pudding can be made seS--
eral days before wanted and reStedmed
and Is as delicious as when first made
can be Testeamed for several meals
for small family. Steam in steamer in
pan large enough TO allow for pudding
10 rise.
Vegetable Pudding.
The following is q recipe for vegetable
plum pudding
Mix well together cne mound OF
smoothly mashed potatoes. half q pound
Of carrots boiled quite tender and beat
on 70 a paste one pound of sifted -four
one pound Of currantS, one pound Of
stoned raisins- three-quarters Of a pound
OF sugar, eight ounces Of finely chopped
SueT, one grated nutmeg and 4 Quarter
Of teaspOOnful Of salt and two we'll
beaten eggs Put the pudding into a
Well-foured cloth, tie Il uD very closely
and boil for four hours- This pudding
Is excellent sold. SPICES. cherries and
chopped peel can be added II desired