Perth Amboy evening news., 1923-12-18
Plum Pudding Is
| Part Of Holiday,
Same AS Candy

Plum pudding seems almost as
much a part of Christmas as candy.
And while we are usually so surfeit-
ed 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 a most intriguing de-
liciousness was given to the pudding
by pouring brandy over the mold
and sending 1t to the table in fascin-
ating blue flames. Now we must
| fill the pudding so "chuck full" of
| richness thai this flavor Is not miss
ed.
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 tie with red
| ribbon bows threaded with holly.
All fruit should be cleaned, seed
ed or shredded before beginning to
mix the pudding.
The true English plum pudding Is
boiled in a Toured pudding bag.
However, we prefer to steam u
buildings 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 %currants, 2
cups seeded raisins, 1 cup candied
| orange-peeI (shredded), 1 cup shred
ded citron, 1 cup suet az pound), 3
cups stale bread crumbs, A eggs, II
| teaspoon nutmeg, Is teaspoon cloves,
Il teaspoon cinnamon, 1 teaspoon
salt, q cup brown sugar, 4 table
| spoons molasses, n cup flour, 2
| tablespoons currant jelly. 1 table
| spoon strong cold coffee.
Chop fruit and suet with flour.
| Add bread crumbs and mix well.
Beat yolks of eggs until thick n
Iem%on-colored and add to first mix
ture. Add spices, salt, sugar, mo-
lasses, jelly and coffee and mix well.
| Beat whites of eggs until stiff ana
dry and fold into mixture. Turn in
to a large buttered melon mold or
huttered bowls, cover with a Toured
cloth fastened securely and steam
two and one-half hours, Steam
again when wanted to use the same
length of time. Serves IL persons.
Pudding Sauce
Two eggs (yolks), 1 cup powdered
sugar, / cup whipping cream, l tea
spoon vanilla.
Beat yolks of eggs with sugar un-
til very light. Whip cream and add
20 egg mixture. Beat well and d
vanilla.
Plain Plum Pudding
(Without Eggs)
One cup suet, 1 cup chopped n
seeded raisins, 1 cup sweet milk, l
cup molasses, 3 cups flour, 1 tea
spoon soda, 2 teaspoons cream OF
tartar, 1 teaspoon salt, 1 teaspoon
cinnamon, ~ teaspoon grated nut
meg, Il teaspoon cloves.
More fruit can be added If desired
and one cup of chopped and blanch-
ed almonds.
Mix fruit and suet chopped fine
with molasses. Add soda and stir
until mixed and siftad with salt,
spices and cream OF tartar. Mix
thoroughly and turn into a well-but-
tered mold. Steam four hours.
This recipe is calculated to serve
eight persons.
Lemon Sauce
Two eggs, 1 cup powdered sugar,
4 tablespoons cream, 2 lemons.
Beat whites of eggs until stiff and
dry. Slowly beat in sugar. Heat
cream to 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 graf
ed rind and Juice of lemon is al
way good with a steamed pudding.
copyright, 1929, NEA Service, Incl