San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-12-23

light and particularly suited to the
rich meat.
We all know that the dessert of
Christmas should be plum pudding,
but now that we carnot have it appear
in the blazing brandy its charm seems
to have disappeared. 1t is just as well,
though, as it was never very whole
some and always was an expensive
addition to the fesst. Instead try
suet pudding. 1t will be found most
satisfactory substitute. Take one cup
of suet, chop it fine, add to it one cup
of sweet milk, two cups of seeded rails
ms, one cup of molasses and two cups
Of flour. Stir all well, then add one
cup currants. one-eighth cup each
of sliced citron and orange peel, one
teaspoonful Of cooking soda and one
each of ground cinnamon and ground
cloves. Steam two hours in an en-
ameled ware steamer.
LARGE PUDDING.
These ingredients make a large
pudding, but il will not be wasted,
as it is excellent reheated or cut into
slices and warmed IN on frying pan.
A cider sauce is very good with this
pudding. Take n cup of cider, put
into an enameled ware saucepan and
let il come to a boil. Skim with an
enameled ware skinner. Add the juice
of one lemon and a cup of sugar.
Cook until it reaches boiling point. If
the housewife should have on hand
any opened jelly or juice of preserves
it may also be added to enhance the
flavor.
Someone may raise the objection
that no cranberry sauce is included
in this menu Apple sauce is really
better with the goose, but add the
cranberry if desired, or have the Gran
berry in the form Of a delicious and
unusual dessert.
Put the cranberries into an en-.
ameled ware saucepan, cover and
cook slowly. Enameled ware. with
its porcelain-like surface, will not
darken the bright color Of the cram
berries nor will it be affected by the
sharp acid of the juice. When the
berries are perfectly soft, squeeze
through a cloth or jelly bag. To the
juice thus obtained add sugar, cup
for cup. When the freezer is ready
add an equal part Of water to the
cranberry juice and stir in the whites
of two eggs beaten very stiff. This
sherbet is very attractive as well as
delicious, and will be found most re-
freshing after q hearty dinner.
SERVE SOUP.
After all, the turkey will always be
the fayorite poultry for our holiday
feasts. For a dinner to be graced
by that standby, begin with oyster
soup. Heat the milk in an enamelcd
ware double boiler, put the oyster
Juice into an enameled ware sauce
pan. bring TO a boil and skim care
fully. Then add the oysters and
cook slowly until the oysters begin 10
curl Mt the edges. Then add all 10
the milk. Add salt and pepper to
taste.
The turkey will roast to perfection
in an enameled ware rooster, or if
the turkey should happen TO lie an
old one il might be boiled for a
change. There is a large pblong
enameled ware kettle which is really
intended for boiling hams, but is fine
for boiling other meat and will read
lis hold n turkey. Boiled turkey
should. Of course, have a white sauce.
Sweet potatoes 20 very well with
roast turkey. Boil the potatoes in
their skins the day before they are
to be used. Peel them and slice
lengthwiee. fry in nlenty of hUtter.
AMERICAN TRIMMINGS.
Corn and turkeys seem to have an
affinity for each other. Put the con
tents OF a can OF sweet corn in an
cnameled ware saucepan and add an
equal share Of lima beans. This gives
MS succotash beloved by all good Amer
leans. A turkey must have cranberry
sauce. The old fashioned sauce is real
~ best and the easiest TO make. Put
the washed berries into an enameled
ware saucepan, add a very little no.
water. cover closely and let them cook
until tender. Press through an enam-
eled sieve or colander and add sugar
in proportion OF one cup Of sugar 70
two cups Of the cooked cranberry pull.
Cook again until all is quite thick. Set
aside 20 get perfectly cold before serv-
ing.
The passing Of the plum pudding 10
which mention mas been made applies
equally well to the mince pie Of tradi-
ton. The old fashioned mince mea;
was nearly all meat and with it's spice
and brandy was calculated 10 last for
fhrpa nv four rnonfhe auwuav