The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1913-12-12
RECIPES FOR THREE
DISHES VERY POPULAR
AT CHRISTMAS TIME
49, 80 49, 49, 49, !s;ss 81

TATHAT is Christmas without a
mMg plum pudding and mince
pie? These dishes will be
found on the table at every
family reunion, at every big function
in our cities and towns, at the little
cottage on the hill where mother and
father and their two little children are
dining alone and, in fact, everywhere.
The following recipes have been tried
and are excellent:
Plum Pudding.-One pound of but
ter, one pound of Suet. freed from
strings and chopped fine; one pound Of
sugar. two and one-half pounds of
-four. two pounds of raisinS seeded.
chopped and dredged with flour; two
pounds of currants, picked over care
fully after they are washed; one pound
of citron (shred fne), twelve eggs,
whites and yolks beaten separately;
one pint of milk. one cupful of brandy.
one-quarter ounce of cloves. one-quar-
ter ounce of mace. two grated nut
megs.
Cream the butter and sugar; beat in
the yolks when you have whipped
them smooth and light; next put in
the milk. then the flour. alternately
with the beaten whites; then the BRAN
dy and spice: lastly the fruit we'll
dredged with -four. Mix all thorough
ly. Wiring out your pudding cloth in
hot water. flour well inside, pour in the
mixture and boil five hours.
Mince Pie.-Two pounds Of lean
fresh beef, boiled, and when cold chop
ped fine; one pound of beef suet, clear
ed Of strings and minced to powder:
five pounds of apples, pared and chop,
ped; two pounds Of raisins, seeded and
chopped: one pound Of sultana raisins.
washed and picked over; two pounds
of currants. washed and carefully
picked over; three-Quarters of pound
of citron, cut up fine; two tablespoon
fulS of cinnamon. one teaSpOOnful of
powdered nutmeg, two tablespoonfuls
of mace, one tablespoonful of cloves.
one tablespoonful of allspice, one ia
blespoonful Of fine salt, two and one
half pounds Of brown sugar, one quart
Of brown sherry and one pint Of best
brandy.
Keep in stone jars tied over with
double covers. Add a little more liquor
Gf it should dry out) when you make a
batch of pies Let the mixture stand
ut least twcntyfour hours after it is
made before it is used
Lay strips of pastry notched with
tagging iron in crossbar pattern upon
the pie instead Of top crust
Oyster Pie.-Make rich puff paste;
roll out twice as thick as for a fruit
pie for the top crust, about the ordi-
nary thickness for the lower Line a
pudding dish with the thinner and fill
with crusts Of dry bread or light crack
ers Some use a folded towel to fill
the interior Of the pie, but the above
expedient is preferable Butter the
edges of the dish, that you may be
able to lift the upper crust without
breaking. Cover the mock pie with the
thick crust, ornamented heavily at the
edge that it may lie the more quietly.
and bake. Cook the oysters as for a
stew. only beating into them at the
last two eggs and thickening with
spoonful of fine cracker crumbs. They
should stew but five minutes. and time
them SO that the paste will be baked
just in season to receive them. Lift
the top crust, pour in the smoking hot
oysters and send up hot, ...,,see.s