The Barre daily times. (Barre, Vt.) 1897-1959, 1916-12-11
The Family Table for December.

Plum Pudding Made BY this recipe
plum pudding has all the ia 7or OF wed
ding cake and is as digestible az ginger
bread. Lacking pudding mold with
tight fitting cover use large BAKING
powder can or five pound lar1 bucket
but fasten a strip of tlaH7nd muslin
around where the cover an | bucket join
so no water can ret in. Grease the mold
well. and leave at last two inches depth
for the pudding to swell, also keep
kettle of boiling water on tne stove 10
replenish the pot As the water cooks
away. 1t shoulG always cover the can
and should boil throughout the time re-
ouired for cooking, which in this case IS
five hours. Don't be afraid OF making
too much. 1t can be heartily relished at
a second serving, or can be sliced and
eaten like cake. Chop suet, sufficient 10
fill coffee cup, as fine as possible ana
mix it with three and one-fourth cups OF
sifted flour, reserving about half cup
of -four to mix with the fruit. Mix with
the suet and flour and teaspoon each OF
powdered ginger, cinnamon and allsplce'
Mix with the suet. etc, cup OF mo-
lasses. a cup of fresh milk and the JUICE
and grated rind of lemon, then stir IN
the Toured fruit and last of all tea
spoon of soda dissolved in little hot
water. Stir well and turn into the
ceased mold cover closely and boil for
FIVE hours. When done take off lid and
let stand in the oven to dry for few
minutes. With the pudding can be used
an ordinary hard sauce favored with
nutmeg, or a liquid sauce made as 1ol-
lows:
LIQUID Pudding Sauce--Beat together
a cup of graduated sugar and an egg
and turn over this slowly cup of boil
ing water in which quarter OF cup
of butter has been dissolved, add tea
spoon of -four wet to thin paste with
a little cold water, and cook in the dou-
bic boiler until creamy or for ten MN
utcs. Flavor with lemon and nutmeg
Scrapple-Any bits OF good sweet,
fresh pork, fat or lean. can be used for
scrapple. To two pounds of such pieces
allow four quarts of water and cook un-
til very tender, take out, chop fine, STRAIN
the LIQUOR and return the meat to 1t.
Season with salt pepper and sage or
summer savory. bring to boil ana
stir in a heaping cup of cornmeal when
has been wet with cold water to prevent
it's humping. Stir WELL cook for 20 min
utes. being careful it does not burn,
then thicken until hardly stirahle with
-four. Turn into a well creased SQUARE
nan and let stand until very firm. When
wanted for use slice about half an inch
thick din in cornmcal and fry brown.
Scrapple will keep week in cold wealth
er.
Baked Chops and Potatoes-Get shout
der chops for this. as they are cheaper,
Int LON chops are better. Mutton, veal,
lamb ar pork may be used Butter the
baking pan. and in it arrange in layers
potatoes sufficient for the family. allow
inc two medium sized ones to a person.
peel and slice thin and sprinkle between
each laver salt and pepper. Turn in
enough cold water to prevent burning and
mt in a hot oven until the top layer Is
drowned then place on top OF the pota-
toes the chops, sailing and peppering
them. and if the potatoes seem dry add
little more boiling water. Bake until
the chops are brown on one side, then
turn them and brown the other The
chops must be served in the dish in which
thew are baked.
Prune Pudding Soak the prunes over
night. simmer until wei swelled the next
day. but do not sweeten. Trim the