Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05

"1H1LE the taste of the Christ
=" mas plum pudding is still a
fragrant memory, here are di-
rectIons for a good suet pudding that
VIII be appreciated at any time during
these cold winter days. These puddings
will keep for weeks. only requiring re-
heating in the steamer an hour before
serving.
Suet pudding made with bread
crumbs a foundation is usually
lighter than one made entirely with
flour. \ good rule that makes two
buildings. enough to serve a family of
five each time, is made i'm this way:
Have ready three cupfuls of fine. dry
sifted bread crumbs. These may be
dried. rolled. then sifted the day before
the pudding is to be steamed Add to
the crumbs one cupful of -four sifted
with two teaspoonfuls of baking pow
der and a cup and half fine chopped
suet freed from strings. Add for flavor
ing cinnamon. cloves and nutmeg to
taste, a teaspoonful of salt, Il cupful Of
milk with teaspoonful of soda dis
solved in it. one cupful Of molasses and
a cup and a half of chopped figs.
raisins. prunes or currants as pre-
ferred Pour into two earthenware
bowls. and steam or boil for three
hours. The fruit may be omitted entire
Iy if desired Serve with "A hard or
liquid sauce as preferred.
German Apple Charlotte.
For German apple charlotte use rye
bread or pumpernickel, cutting the
bread into slices and drying in the
oven. Roll the dry bread. of which
there should be about pint, to "A fine
powder. This is best done on the mold
ing board, using the rolling pin. Mix
with it half cupful of melted butter.
the same amount of sugar and cinnamon
to taste Press the bread on to the sides
and bottom of baking dish SO that IL
IS completely lined. Fill with apples
diced. a half cupful of broken nut meats
and minced raisins, season with sugar
and lemon juice, cover the top with
crumbs and bake about forty minutes
Turn the charlotte out on to plate.
dust with sugar and serve with hard
sauce.
Nice for the Children's Lunch Bas-
To make sponge cookies for the chill
drens supper or lunch box, sift together
in the mixing bowl one and One-half cup
fuls Of flour, two teaspoonfuls baking
powder. a quarter teaspoonful of salt and
one cupful of sugar. Break two eggs into
a cup and fill the cup with cream or rich
milk Stir this in with the flour and
sugar mixture. then beat hard for eight
minutes Turn into lightly CREASED gem
pans and bake in a moderate oven about
ten minutes.
Ginger Drops.
These are always appreciated by the
older folk who have to carry their lunch
cons. Beat to cream two cupfuls of
good drippings. Add one cupful of mo-
lasses. one teaspoonful Of ginger and one
cupful boiling water in which a table,
spoonful of soda has been dissolved.
Stir well. then add three well beaten eggs
and one cupful chopped raisins and nut
meats that have been mixed with two and
one-half pints of -four measured before
sitting. Drop in spoonfuls on creased
tins and bake in moderate oven.
Individual English Apple Tart.
Peel and core tart apples. put into a
large saucepan. cover with boiling water,
stew gently until the apples are tender
but unbroken. Line the edges of deep
pie tin with crust. then fill the center OF
the dish with apples. dropping into the
center Of each spoonful of orange mar
malade. Cover the top OF the dish with
strips of pastry arranged lattice fashion
and bake quickly until brown. Serve
hot
Apple Sauce in Cups to Serve With
Pork or Goose.
Cut thick slice from the stem end Of
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