The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-12-23

.l-uElELLAldS W0uIu. AAgAa
" Christmas In many hoqse-
holds.
Tradition has much TO do with t9e
partiaIIty TO a pudding Of this sort for
Christmas. and. whether it is handed
In by a neat maid IN cap and apron BIZ
a stateiy buticr in livery or by the
unpreten1ions housewife herself. IL
should not appear on the table until IL
IS time % serve IT
Place the pudding on generous plat
ter. decorate It With bits OF holly and
dress with good sauce. which should
be in separate dish
As the pudding improves with age.
It may, Ike fruit cake, be prepared in
advance
To keep it fresh undl Christmas
wrap in oiled paper and keep in tin
which has tight fitting lid.
Then the pudding need only BE-
warmed up when sent TO the table /.
How TO Make the Pudding.
II you intend to make boiled pud-
ding see that all molds aud basins re-
oulred are perfectly dry btE6re GFeas-
Ing them and then use good butter for
the purpose. Take care that the mods
are 6Iied TO the top with the mixture
and that It is pressed well down. Hare
clean pudding cloths. Dip them In
boiling watery and Gour them before
tying over and allow for swelling
Let the water be bnbbling Violently
before putting the molls Ia Il see
thar the water covers them.
AS it evaporates In boiling add more
boiling wafer 50 as not IN, check the
cooking, which must go on.sfeAdfly all
the. tine.
Plum p1ddlp%s preperiX nude and
boiled viii Eeep, NJ leaSta year e hung
in cool. dry place
Wien Baking tho Pudding.
II you, prefer TO bake the pudding
take one and half cupfuls OF beef
suet free from skin and chopped fne.
one and. 4 half cupfhS Of rafsins
stoned. one and a half cupfulS OF cur
rants which have been washed and
picked over one cupful Of brown Sug-
ar. two cupfulS or nour. one teaspoon
tul OF baking powder. four eggs, one
eupful OF milk half cupfuI or citron
cut in very small pieces. 4 pinch OF
salt. half a grated nutmeg and one
GlaSSful OF orange juice.
Put all these ingredients in deep
bowl. adding. the eggs Just as they
drop from the shell. dour and baking
powder sif.ed together and lastly. the
grunge juice.
Nix INFO 4 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 vauilIa sauce.
english Plum Pudding.
..trl l,fl,p.I v,T,fVJY md
ding take eight eggs, one pound Of
best butter, one pound OF 6our. one
pound OF currants. one pound OF seeded
raisfns. one pound Of sliced citron. one
pint Of milk. Il small loaf OF bread. half
a teaspoonful or ground mace. half a
teaspoonfui OF cinnamon and pinch
of salt
Break the bread in small pieces and
crumbIe il in the milk. add the beaten
eggs. the GRAINED butter. then the
fruit well Toured Grease 4 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 IL necessary
Serve with sauce OF butter. cream
ed with sugar and favored with nut
meg and lemon juice When ready TO
serve stick almonds all over the prd-
ding. FIRST blanchlng the almonds.
Make a little hole in the top OF the
pudding and pour half a pint OF brandy
over it and serve blazing.
A choaP Pudding.
What could be more economical than
this pudding. Nix. together one and q
half cupfuIsz Of -four, one. cupful Of
brown sugar one cupfui OF grated Suet
one cupfui OF seeded raisins. one cup
ful OF cleaned cIIrrants or chopped
pruneS. one cupfuI OF grated carrot.
one cupfur OF grated potato one-quar-
ter OF a cupful OF minced orange peel
nutmeg. cinnamon and Glove to taste.
TO make the sauce beat together one
tablespoonful OF cornstarch. two table
spooEfuIs OF butter and One-half cup
tuI OF brown sugar Set on the stove
until heated then turn in hot water,
little at a time. and cook until the CON
sistency required Add four table
spoonfuls OF grape or apple jelly, with
spices or navorinY 10 TASTE. and serTe