The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1910-11-20

The plum pudding I am giving The
recipe for came from England in early
colonial days, and has been tried and
tried again by the descendants OF the
notable housewife who brought II over.
Tt calls for two pounds OF raisins, two
of currants. half pound Of eitron,
pound of sugar, quart OF bread crumbs,
two pounds OF beef suet, half pint or
fine French brandy. a pint OF moiasses,
ten eggs. two teaspoonsfuls each or Gin
namon, powdered mace, and cloves. Flour
enough 10 make il the consistency or
pound cake should be added. and IT should
be boiled steadily for at least six hours.
Rum should be poured over II just before
serving. and It should be lighted before
being placed on the table. The best sauce
for II is frozen eggnog. but any kind OK
ice cream Will answer. An acceptable
hot sauce IS made of a quarter Of pound
OF butter. a tablespoonful OF flour. cream
ed together. a coffee cup full OF sugar.
hair a teaeup full of boiling water. Stir
all together and then let II boil until II
clears. favoring II after II is taken from
the IRE with rum or lemon as fancy
dictates.
An excellent pudding not quite so rich
is plum pudding. for this season Is one
that the Hungarians hold in such favor
that it has come TO be regarded almost
as a national dish. IL is made OF one cup
of chopped suet, one-half loaf OF stale
bread, one cup Of chopped apples. one
half cup OF chopped raislns, and nuts
sprinkled with cinnamon and nutmeg.
four eggs beaten separately. II should De
baked in a weIl-buttered pudding dish
l. =
Pheasants an Entree.
In hunting out this recipe came across
the following, which will do very well
for an entree for the Thanksgiving ban
auet- II was given me by a hon viveur.
who declared that the pie was no good
unless one killed the pheasants for 1t
Six pheasants, the recipe calls for, each
one 70 be stuffed with oysters. seasoned
with pepper salt, and mace. bit OF
onion Juice two sprigs OF parsley and q
bay leaf. When they are prepared The
birds should be laid in pan lined with
rich paste and baked for at least an hour
A brown gravy, seasoned with sherry
should be served with the pie.
I shall ever remember the dinner al
which I ate this famous pie. not for the
pie alone. but for the cabbage that went
with IT, Swedish cabbage. the old gour-
met called IT, and he wrote the recipe for
II Just below that OF the pheasant pie. II
could reproduce his fine, aristocratS
handwriting Il would add TO the value OF
the recipe! but it must be given in vulgar
print.
Shred a cabbage very thin sprinkle
with salt and cook In as little water a
possible Then add some milk and let Z
boil Just before taking from the fir'
thicken il with a tablespoonful OF butter
mixed with -four. and season with mace
and white pepper.
one more foreign recipe and ] am done
| II is a Russian dish, but delicious enough
/ 10 find favor anywhere, and apropos a
| this season Of the year when We are JUS
| beginning 10 get good venison. Rub the
venison with salt. pepper, vinegar. cloves
and allspice; then put In a baking pan
Pour over It a cup of melted butter; add
| one onion sliced, some thyme. parsley
/ the juice OF a lemon, and a cup OF no
water. Bake IL in a covered dish In
very hot oven. and just before taking i
out sprinkle IL with -four and throw ovel
| IL gill OF sherry.