New Britain herald., 1923-12-18
SISTER MdNS NI4ElQ (lR|k5
By SISTER MARY

recipes are planned for four persons). Plum Pudding Plum pudding seems almost as much a part of Christmas as candy And while we. are usually so surfeited with good things before we get to the plum pudding stage a bit of rich mummy" pudding is needed to make the dinner perfect. Formerly most intriguing de- liciousness was given to the pud- ding by pouring brandy over the mold and sending it to the table in fas- ciaatins blue flames. Now we must fill the pudding so chuck fulf' of richness that this flavor is not missed.
 A rich pudding can be steamed and kept almost indefinitely. This makes another delightful Christmas gift from out of the kitchen. Steam the puddings intended for gifts in small bowls, unmold and drap them in sparkling paper and tic with red rib bon bows threaded with holly.
 All fruit should be cleaned, seeded or shredded before beginning to mix the pudding.
 The true English plum pudding is boiled in fioured pudding bag. However. we prefer to steam our puddings in attractive molds suit able to send to the table garnished with holly or in tiny individual molds.
 The pudding may be as rich as de- sired. The first rule is for a very rich delicious pudding that can be kept indefinitely.
 Plum Pudding Two cups cleaned entrants, cups seeded raisins, l cup candled orange peel (shrcdded), 1 cup shredded citron. cup suet E pound). cups stale bread crumbs, eggs. !. tea spoon nutmeg, Is teaspoon cloves, 1-4 teaspoon cinnamon, 1 teaspoon salt, s4 cup brown sugar, table spoons molasses, F cup -four. able spoons currant jelly, tablespoon strong cold coffee.
 Chop fruit and suet with four. Add bread crumbs and mix well. Beat yolks of eggs until thick and lemon colored and add to first mixture. Add epices, salt. sugar. molasses, jelly and coffee and mix well. Beat whites Of eggs until stiff and dry and fold into mixture. Turn into large buttered melon mold or buttered bowls. cover with n floured cloth fastened securely and steam two and one-half hours. steam again when wanted to usa the same length of time. Serves 12 per- sons.
 Pudding sauce
 Two eggs (yolks1, 1 cup powdered sugar, cup whipping cream, 1 tea spoon vanilla.
 Beat yolks of cggs with sugar un- til very light Whip cream and add to egg mixture. Beat well and add vanilla.
 Plain Hsum Pudding
 CWithout Eggs)
 One cup suet. cup chopped and seeded raisins, cup sweet milk, 1 cup molassos, cups flour, l tea- spoon soda, teaspoons cream Of tartar, 1 teaspoon salt, 1 teaspoon cinnamon, is teaspoon grated nut. meg. # teaspoon cloves.
 More fruit can be added if desired | and one cup of chopped and blanehed | almonds.
 Mix fruit and suet chopcd fine 1 with molasses. Add soda and stir | until foamy. Add milk and four 1 mixed and siftcd' with salt spices | and cream of tartar. Mix thoroughly | and turn into well-buttered mold. | Steam four hours.
 This recipe is calculated to serve ! eight persons.
 Lemon Sauce
 Two eggs, 1 cup powdered sugar, | { tablespoons cream, 2 lemons.
 Beat whites Of eggs until stiff and | dry. Slowly beat in sugar. Heat \ cream 10 the scalding point and beat \ into first mixture. Add juice of lem ons and grated rind of one. Beat slightly and serve.
 Hard sauce favored with the \ grated rind and juice of lemon is always good with a steamed pud- A ding.
 Copyright. 1923. NEA Service. Incl lI