The herald., 1912-12-12


w Christmas In many house
holds
Tradition has much TO do with the
partiality to a pudding of this sort for
Christmas, and, whether II 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 1t
is time TO serve It
Place the pudding on generous plat
ter, decorate II with bits OF holly and
dress with a good sauce, which should
be In a separate dish.
As the pudding improves with age,
II may. like fruit cake, be prepared in
advance.
To keep 1t fresh until 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.
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 II is pressed well down. Have
clean pudding cloths. Dip them in
boiling water and -four 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 1t 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.
II you prefer to bake the pudding
take one and half cupfuls of beef
suet free from skin and chopped fine.
one and half cupfuls Of raisins
stoned. one and a half cupfuls of cur
rants which have been washed and
picked over, one cupful of brown sug-
ar, two cupfuls of -four, one teaspoon
full of baking powder, four eggs, one
cupful Of milk, half cupful Of citron
cut in very small pieces, a 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
teaspoonful Of ground mace, half
teaspoonful of cinnamon and a pinch
OF salt
Break the bread In small pieces ana
crumble II in the milk. add the beaten
eggs, the creamed butter, then the
fruit well Toured. Grease cloth, put
large plate In the middle Of 1t and
heap the pudding on the plate. Then
tie 1t 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 a sauce of butter, cream
ed 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 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 a
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 a cupful OF minced orange peel.
nutmeg, cinnamon and Glove to taste.
To make the sauce beat together one
tablespoonful OF cornstarch. two table
spoonfuIs OF butter and one-half cup
full Of brown sugar. Set on the stove
until heated, then turn In hot water, a
little at time, and cook until the con-
sistency required. Add four table
spoonfuls Of grape or apple jelly, with
/ .rtoos or aavorinO RI taste and serve