Great Falls tribune., 1921-12-20
Oh Boy! Lead Me
Into the Pantry!
Plum Pudding

Christmas fare is always of interest
to ambitious home cooks. The trouble
is they don't begin early enough to try
out a few of the dainties before the
season is on, and hence the cooking is
often experimental. So these recipes
are going out in time for readers to
try the ones selected at least once
before the great day arrives.
Plum pudding is not quite as popu-
lar in American homes as in England,
and there are so many excellent brands
in canned plum puddings. which re-
quire only an hour or more of cooking
in boiling water and a good sauce
added that many of us have become
lazy about making our own. and hence
only one recipe will be given.
Plum Pudding
This pudding is known as "John
Bulls Own" and is an English recipe
which the writer has found so salts
factory that she has adopted it and
uses it annually. Remove all fibre
from one pound of fresh beef suet and
chop as fine as possible. Wash one
pound of currants. stone one pound
of large raisins, chop fine one pound
of candied pineapple and cherries to-
gether with half-pound of candied
peels. Sift half pound of bread
crumbs so they are evenly fine. Add
to the suet half pound of flour, a
teaspoonful of salt, tablespoonful of
mixed fresh spices, one pound of
sugar. the crumbs and the rest of the
gradients, and mix well. Beat eight
fresh eggs thoroughly. then add them
with half cupful of boiled cider or
home made wine. Beat all for 25 min
utes. Pour into buttered mould and
tie down with linen cloth which has
been wrung out of hot water. then
fIoured. Set the pudding into boiling
water and boil steadily for 10 hours.
Set aside. and when needed for the
holiday dinner. put again into boiling
water and boil for two hours. The
pudding can be made week or more
ahead of time.
Cinnamon Pie
Line a pie plate with good rich pie
dough and spread layer of apple
jelly in the bottom. Cream together
a half cupful of butter with the salt
washed out of it, and three quarters
of a cupful of sugar. Add two we'll
beaten eggs. a Tablespoonful of cream
and cupful of sifted flour with a
teaspoonful of cinnamon and baking
powder mixed. Mix well, then turn
over the jelly and bake in q moderate
oven for about 80 minutes. Decorate
with whipped cream roses put through
the pastry tube.
Holiday Spice Cake
Cream with one cupful of soft but
ter, two cupfuls of sugar. adding the
sugar slowly. Beat in the yolks of
four eggs. When light. add half
cupful each of strong coffee and rich
milk, sift in three cupfuls of flour
with four teaspoonfuls of baking pow
der and one teaspoonful Of cornstareh.
Add teaspoonful of vanilla. two
of ground cinnamon, one
teaspoonful of alhspice and u half
of cloves. Beat all well,
then add the stiffly- beaten whites of
the eggs. Bake in two layer tins and
lay up with soft lemon frosting. dec
Grating the top with half nuts and
candied cherries.
Italian Holiday Chestnuts
Boil two pounds of chestnuts. peel
and rub them through seive with a
little cream, add 1 saltspoonful of
salt, a tablespoonful of butter, a
cupful of sugar and enough sweet
cream to beat to light puree. Heap
on fancy dish and mask in whipped
cream. Decorate with candied cherries.
Frozen Floating Island
Make a rich, boiled custard. and
when cool turn into the freezer. Add
A cupful Of chopped candied fruits and
freeze. When ready to serve. whip
the whites Of six eggs with II tea
spoonfuls of powdered sugar. Drop
the egg whites into a lightly buttered
dish and cook them in the over until
brown. Turn the cream out onto a
dish and cover the top with the
Plum Cake
Cream together cupful of butter
and two cupfnls of sugar. Add the
beaten yolks Of four eggs and half
cupful Of rich milk. and sift in two
and a half cupfuls of fluor with two
of baking powder and a
of salt. Beat, add
whipped egg whites, a cupful of raisins
and currants and sliced citron busted
with flour. Bake in creased pan.
Cover with soft frosting.