Martinsburg statesman-democrat. [volume] (Martinsburg, W. Va.) 1906-1921, 1912-12-06

IL many hOdSV
holds.
Tradition has much to do with the
partially to pudding of this sort for
Christmas, and, whether it is handed
in by a neat maid In cap and apron, by
a stately butler in livery or by the
unpretentious housewife herself. it
should not appear on the table until it
is time 10 serve it
Place the pudding ON generous plat
ter, decorate it with bits of holly and
dress with good sauce, which should
be In a separate dish.
AS the pudding improves with age.
1t may, like fruit cake, be prepared in
advance.
To keep it fresh until Christmas
wrap in oiled paper and keep in tin
which has a tight fitting lid.
Then the pudding need only be
warmed up when sent to the table.
How to Mako the Pudding.
If you intend to make a boiled pud.
ding see that all molds and basins re-
quired are perfectly dry before greas-
ing them and then use good butter for
the purpose. Take care that the molds
are filed to the top with the mixture
and that it is pressed well down. Have
clean pudding cloths. Dip them in
boiling water and flour them before
tying over and allow for swelling.
Let the water be bubbling violently
before putting the molds in it See
that the water covers them.
AS it evaporates in boiling add more
boiling water SO as not to check the
cooking, which must go on steadily all
the time.
Plum buildings properly made and
boiled will keep at least year If hung
In cool, dry place.
When Baking the Pudding.
If you prefer to bake the pudding
take one and a half cupfuls of beef
suet free from skin and chopped fine,
one and half cupfuls of raisins
stoned, one and half cupfuls of cur
rants which have been washed and
picked over. one cupful of brown sug-
ar, two cupfuls of flour, one teaspoon
full of baking powder, four eggs, one
cupful of milk, half a cupful of citron
cut in very small pieces, pinch of
salt, half a grated nutmeg and one
glassful of orange juice.
Put all these ingredients In a deep
bowl, adding the eggs just as they
drop from the shell, -four and baking
powder sifted together and, lastly, the
orange juice.
Mix into a batter which should be
very short. Pour into cake tins which
have been literally buttered and bake
In steady, even oven for two hours.
Serve with lemon or vanilla sauce.
English Plum Pudding.
For a rich old fashioned plum pud-
ding take eight eggs, one pound of
best butter, one pound of -four, one
pound of currants, one pound of seeded
raisins, one pound Of sliced citron, one
pint OF milk, small loaf of bread, half
a teaspoonful of ground mace, half a
teaspoonful of cinnamon and a pinch
of salt.
Break the bread in small pieces and
~ III il1C LINN aAdd Tie Dtdltu
eggs, the creamed butter, then the
fruit well Toured. Grease a cloth, put
a large plate in the middle of it and
heap the pudding on the plate. Then
tie it up securely, but leave plenty of
room for the pudding to swell. Boil
for three hours, adding more water
from time to time if necessary.
Serve with sauce of butter, cream
ei with sugar and favored with nut
meg and lemon juice. When ready to
serve stick almonds all over the pud.
ding, first blanching the almonds.
Make a little hole in the top of the
pudding and pour half pint of brandy
over it and serve blazing.
A Cheap Pudding.
What could be more economical than
this pudding. Mix together one and q
half cupfuls of -four, one cupful of
brown sugar. one cupful of grated suet,
one cupful Of seeded raisins, one cup
full of cleaned currants or chopped
prunes, one cupful of grated carrot,
one cupful Of grated potato, one-quar-
ter of cupful of minced orange peel,
nutmeg, cinnamon and Glove to taste.
To make the sauce beat together one
tablespoonful of cornstarch, two table
spoonfuls of butter and one-half cup,
full of brown sugar. Set on the stove
until heated. then turn in hot water, a
little at a time, and cook until the con.
sistency required. Add four table
spoonfuIs of grape or apple jelly, with
Snicas or 6ayOriuy tn taste and serve