The Washington herald., 1912-12-14
Desserts Appropriate
for Christmas Dinner

fine. Mix with half a pound OF fine
bread crumbs, two ounces OF flour. three
quarters OF a cup OF sugar. a teaspoon
full OF cinnamon. quarter OF a teaspoon
full each of mace and cloves. three
fourths OF a pound OF mixed fruit
citron, orange peel figs and seeded
raisins. Add a little salt-about a tea
spOOnful-four well-beaten eggs. and
two or three tablespoonfuls OF milk or
enough 10 moisten the dry ingredients.
They should be much too soft TO han
die. but OF a consistency that can be
taken up in heaping spoonfuls. Turn
into a buttered mold or kettle, cover
closely, and steam about five hours. As
the water evaporates in boiling, replen-
ish with water that Is boiling hot. so
IT will not change the temperature of
the pudding and cause it to be heavy.
Serve with hard or liquid sauce.
A French Pudding.
Add two thirds Of a cup of cream,
boiling hot. to two ounces of fine white
bread crumbs. Let stand until cool
Then beat/Up with five ounces OF finely
chopped suet, one ounce -four two
ounces stoned raisins, two ounces can
died peel or preserved cherries chopped
fine, a zest OF lemon and a pinch of
nutmeg. Beat we'll add yolks OF four
eggs and a glass OF brandy. Pour into
a mold and steam. Serve with custard
sauce, hot and favored with orange or
sherry
IngOIsby Christmas Pudding.
Mix one pound Of raisins, one pound
currants, one pound OF sugar. of flour.
of suet. and of bread crumbs: add quarter
of an ounce each Of allspice and candied
peel; a little nutmeg. rind of lemon, eight
eggs, well beaten. a gill OF brandy or
rum. This will make two large puddings
and Is not as eXtraVagant as il looks
Boil each in bags for seven hours. These
should be made some weeks before need
ed and hung in a cool place.
And now for the frozen dainty or ice
cold Christmas dessert to follow rich
meats and variety.
Iced Nut Pudding.
Shell, blanch. and chop four ounces Of
nuts. either pecans or filberts. Pound
them fine and mix with half a cup of
granulated sugar and cook until brown,
but not scorched. Add a cup Of milk
and tablespoonful of vanilla. Mix yoIks
Of eight eggs with five ounces OF sugar;
add the nuts. &c. and a pint Of good
cream scalding hot. Stir all together
until smooth and steam through a coarse
sieve, and when cold turn into freezer
and freeze for two hours. Serve with
COIO vanilla or VINE sauce or chocolate
nugat sauce.
PraIIne.
Blanch, chop, and brown half a pound
Of sweet almonds, stirring them over
the fire with half a cup of granulated
sugar until they are well glazed and
reddish in color. Cool and pound to a
paste. Add them to the yolks of eight
eggs beaten light with six ounces of
sugar. Pour into this mixture three cups
Of boiling hot milk. Stir well until 1t
thickens to a custard: add one and one
half ounces melted gelatine and strain
into a bowl. chilled. but not too cold.
When quite cold fold in a pint of
whipped cream. a few candied cherries,
shredded citron, pineapple, and green
cages. Put into a mold and freeze for
two hours.
You may leave out the fruit if you
wish.
Wash and seed a pound OF finest raisins;
add half a cup OF maraschino cordial
and cook until soft in double boiler |
Beat the yolks OF six eggs very light
with three-quarters OF cup of granu- |
lated sugar; add three cups of cream and |
cook and stir in double boiler until thick. |
Then stir in one and one-hah ounces |
Of gelatine melted over hot water. AS
soon as gelatine is dissolved add quarter !
cup more cordial Pack in a mold, set on |
Ice, but do not let it freeze. This may |
be nodded in fancy star-shaped molds |
Dr. cases decorated with tiny red and
green candies Serve with macaroons /
Ind almond cakes