Alma record. (Alma, Mich.) 1878-1928, 1912-12-12


holds
Tradition has much to do with the
Partially to pudding Of this sort for
Christmas. and, whether it is handed
I'm by neat maid in cap and apron, by
stately butler in livery or by the
unpretentious housewife herself, il
should not appear on the table until it
is time to serve It
Place the pudding on a generous plat.
ter, decorate 1t with bits of holly and
dress with a good sauce. which should
be in 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 a 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-
CURED are perfectly dry before greas.
ing them and then use good butter for
the purpose. Take care that the mods
are filed to the top with the mixture
and that il 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 bubbing 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 so on steadily all
the time
Plum buildings properly made and
boiled will keep at least year if hung
in a cool dry place.
When Baking the Pudding
II you prefer TO bake the pudding
take one and a half cupfuls OF beet
suet free from skin and chopped fine
one and a half cupfuls Of raisiu~
stoned, one and half cupfuls of cur
rants which have been washed and
picked over. one cupful of brown SUI
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. pinch of
salt, half 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 sfted together and. lastly. the
orange juice.
Mix into 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. a small loaf Of bread, half
a teaspoonful Of ground mace. half
teaspoonful Of cinnamon and pinch
Of salt
Break the bread I'm small pieces and
crumble IL i'm the milk, add the beaten
eggs. the creamed butter, then the
fruit well Toured. Grease a cloth. put
large plate in the middle OF 1t 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
ed with sugar and favored with nut
meg and lemon juice When ready 10
serve stick almonds all over the pud
ding, first banching 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
half cupfuls of hour. one cupful of
brown sugar. one cupful of grated suet
one cupful OF seeded raisins. one cup
ful OF cleaned currauts or chopped
prunes. one cupful Of grated carrot.
one cupful OF grated potato. one-quar-
ter of n cupful of minced orange peel
nutmeg, cinnamon and Glove to taste
To make the Sauce beat together one
tablespoonful of curnstarch. two tame.
spoonfuls of butter ana oue-half cup
full OF brown sugar Set on the stove
until heated. Then turn in hot water. n
little at II time. and cook until the con
sistency required. Add four table
spoonfuls at grape or apple jelly. with
spices or flnvoring to taste, and serve
hot