Warren sheaf. [volume] (Warren, Marshall County, Minn.) 1880-current, 1913-12-17
{qss%r5E = 80 - 90 ~ &c - VSSs -
RECIPES FOR THREE !. &. ].
DISHES VERY POPULAR
!. !: AM. At CHRISTMAS time
TA7H HAT is Christmas without a
" plum pudding and a mince
wa pie? These dishes will be

pie? These dishes will be
. ,1E 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 -four: two
pounds of currants. picked over care
fully after they are washed; one pound
OF c1tron (shred 6ne) 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 -four, alternately
with the beaten whites; then the bran
dy and spice: lastly the fruit we'll
dredged with -four. Mix all thorough
~. Wiring out your pudding cloth in
hot water. -four we'll 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 a pound
OF c1tron, 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 little more liquor
Of it should dry QUIT when you make a
batch Of pies. Let the mixture stand
at least twenty-four hours after it is
made before it is used
Lay strips Of pastry notched with a
tagging iron in crossbar pattern upon
the pie instead Of top crust
Oyster Pie.-Make a rich puff paste;
roll out twice as thick as for fruit
pie for the top crust. about the ordi-
nary thickness for the lower. Line a
pudding dish with the thinner and eli
with crusts of dry bread or light crack.
ers. Some use 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 a
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