The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1911-12-16

Glazed Onions
Grapefruit Salad
English Plum Pudding, Hard Sauce
Waters Cream Cheese Cafe Noir
Grapefruit
Bouillon Waters
Fish Outlets Cream Sauce
Baked Goose Cranberry Sauce
Hominy Croquettes sprouts
Apple Salad in Apple Shells Waters
Plum Pudding Indian Sauce
Cheese Crouuettes Coffee Bon Bons
Recipes for Christmas Pudding.
English Plum Pudding. STONE one
pound Of raisins, and mix with one
pound Of dried currants and one-half
pound Of shredded candied orange
peel. Touring all the fruit well in one
quarter pound Of -four Then add one
half pound OF mixed nuts that have
been chopped fine Add one-half
grated nutmeg, three quarters pound
OF stale bread crumbs and one pound
OF chopped suet. Beat ave eggs with
out separating, until light. Add one
half pint Of grape Juice, and pour
tnas mixture over the dry Ingredient,
ana mix thoroughly. until the whole is
moist but not wet. Pack In creased
molds OF small kettles, cover careful
" and boil or steam for ten hours.
When done, remove the covers and al
low the pudding to cool when It Il
colo the covers may be replaced. and
when wanted for use the pudding NAV
pc re-hezted by boiling or steaninr
for an hour. It will keep for months.
improving. indeed, with age. II NAV
be served with hard or liquid sauce.
or both II desired.
Vegetable Plum Pudding. (scotchl--
Mix well together one pound Of
smoothly mashed potatoes. orie-half
pound carrots that have been boiIad
Until tender and beaten to a paste. one
pound OF -four, one pound Of currants
three quarters pound brown sugar. one
pound raisins (fulI weight. after ston-
ing). two ounces suet. one nutmeg
one-quarter teaspoonfulI, on egg Ito
bind). When mixed put into a Welt
Toured cloth, tie up closely and boiI
for six hours. Spices and eweetrneata /
may be added If desired. This pudding !
Is very good eaten cold, and is con- (,
sidered more digestible than MANY
others.
A Simple Christmas Pudding.-For |
this pudding is required one-quarter !
cup butter one-half cup molasges..
cup milk, one egg. one and
one-naf cups graham -four. one-half
teaspoonful soda, one teaspoonfuI Of
salt, one cup raisins (seeded and cut |
up In small pieces). Mix together the
molasses, milk, egg (well beatenl and |
melted butter. Add the dry ingredi-
ents sifted together and the raisins. /
Turn into a buttered basin, or mold \
and steam two and one-half hours.
Any other fruit desired may be sub
stituted Tor the raisins.
FER che ceolSIe Oar.
Peanut JumbIes.--Take one ana one
half cups butter, two cups sugar. nlx
EGGS, one and one-half pints -four.
one-hah cup cornstarch. one teasnoon h
5aking powder, one teaspoon extract
of lemon, one-half cup Of chopped pea-
nuts and mix with q half cup eranu-
ated sugar. Rub the butter and sugar
smooth; add the beaten eggs. the
iour, cornstarch and powder, sifted to-
gether, and the extract; hour the
board, roll out the dough rather thin. f
sut out with q biscuit cutter. ron in
he chopped peanuts ana sugar and
ay on creased baking tin. Bake IN
Medium hot oven from eight to ten
minutes.
Mock Macaroons.--To make two
iozen dainty little cakes. which are
ust the thing to serve with afternoon
'effee, or with any cold or frozen des-
Iert, beat the white OF one egg until
ight .(but not stiff), and add gradu-
lily, while beating continually, one
lupfui OF brown sugar Cut and fold
"A one cupful Of pecan nuts finely
hoped and sprinkled with one-fourth
4 a teaspoonful OF salt. Drop from