The Bridgeport evening farmer., 1916-12-14
! CORNER FOR COOKS }
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HOLIDAY PLUM PUDDING

IneXtricably associated with the winter feast is the festal plum pud- ding, as it is brought in triumphantly topped with crimson berries. It has jovial air about it that makes the guests feel like greeting it. with a cheer. eI
 Many of the little speciality shops, as well as women who sell homemade goodies now put up small individual plum puddings, in round boxes or painted tin containers, decorated with a gay red ribbon, These make at- tractive gifts for the home woman to send to her friends; they may be made early in the season and will keep for any length of time. The plum pudding for the family table may also, if desired, be served in in- dividual molds, rather than in one large pudding. It is pretty when served in this way.
 There are number, of slightly varying recipes for plum pudding. The following one, from private cook book, is said to be & typical English plum pudding: Two pounds of stoned raisins, two pounds of entrants, one pound of suet, cut fine, one quart of grated bread crumbs, one-half pound of mixed peel of citron, orange and lem on, one cup of flour, four eggs, two cups of sweet milk, one teaspoon of salt, one-half pound of brown sugar, one grated nutmeg, two teaspoons of cloves, two teaspoons of cinnamon. Steam or boil six hours, Follow di-i .rections given below.
 A "QIS6n of Plum Puddings'' is. 44I . = One pound of butter, one pound of suet, freed from strings and chopped fine, one pound of sugar., two and of raisins, seeded. chopped, and dredged with flour, two pounds of entrants, washed and carefully pick ed over, one-quarter pound of citron, shredded fine, 12 eggs yolks and whites beaten separately, one pint of milk, one cup of cider, one-half ounce each of cloves and mace, two grated nutmegs. 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 cider and spices and lastly the fruit, well dredged with flour. Mix all thoroughly, wiring out the pudding cloth in hot water, four we'll inside. pour in the mixture and boil five hours.
 "I can confidently, recommend this," states it's sponsor, Gas the best plum pudding I, have ever. tasted even when the friend at whose table I first had the pleasure of eating it initiated the example of good King ,Arthur's economical spouse and what we couldn't eat that night the next day fried by heating little butter in a frying pan and laying in slices of her pudding, warming them into al- most their original excellence"
 An exceptionally rich plum pud- ding may be made according to the following formula: Take one-half dozen three-pound lard pails which have been lined with white paper previously dipped in melted butter. Cream in large bowl, thoroughly. two cups of sugar and one cup of butter, and into this beat 10 eggs one cup of milk, alternating with three cups of flour, one-half teaspoon of salt. Chop and add one-half citron, one candied lemon peel two or three pieces of candied orange peel, one- half of England walnuts, one half
 
 of preserved cherries, two pounds of well-cleaned entrants, two pounds of seeded raisins. Mix all together with another cup of flour. Add the grated rind of one orange, the juice\ of one lemon, and ascup of cider. When all Is ready to pour into the pails, add one level teaspoon of soda dissolved in one tablespoon of hot butter, and mix. again. Fill the pails two thirds full, cover tightly, and boil six or eight hours. Serve with hot sauce or hard sauce.
 A simpler plum pudding uses a medium sized loaf of dry bread, crumbled, one pound of raisins, one pound of entrants, one scant pound of suet, 10 eggs, one-quarter pound of orange peel, one cup of New Or leans molasses, one-half teaspoon of salt, half pound of sugar, one cup of cider. Beat all together thorough ly, and steam six hours .~s
 An Irish plum pudding "as made on great estate for more than 100 years," is given by another authority. One and one-half pints of soft bread crumbs, one pint of chopped suet. two pounds of entrants, one pounc O. raisins, one-half cup of citron, one scant cup of sugar, one teaspoonful of salt, one-ha1f teaspoon of nutmeg, one-half teaspoon of cinnamon, a ljt- tie ginger, allspice and cloves, five eggs, two tablespoons of flour. Make into a batter with a cup of cider and steam six or seven hours.
 President Wilson received a pleu-