San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-12-22
Table Talks
Christmas PUDDING
By Mildred Kitchen

~ AcfNo Auhy tuo SPhAb VI Shkiot-
mas plum puddings ono needs to re-
read Dickens.
"Hallo! A great deal Of steam
The pudding was out Of the copper
A smell like washing day! That was
the cloth! A smell like an eating
house and a pastry-cook's next door to
door to that! That was the pudding
like a speckled cannonball, go hard
and firm blazing in half of half-o-
quartern of ignited brandy, and
bedight with Christmas holly stuck
into the top"
Our plum buildings today are not
very much like the one that 90 de-
lighted Tiny Tim, though We do yet
steam them and put the bit Of holly
in the top.
In Mrs. Gratchit's day there wss
no alluring array of fancy molds -
satisfy her within, had she ever cured
to vary from the cannonbaIl shape
L recommend a melon mold and ,
ring mold and a set of the individual
aluminium molds if you wish 10 ~
additional joy in making your pud-
dings and other desserts. ~
OF course you can get good results
with baking powder cans. Cover any
mold with wax paper before you put
ON the cover, which must fit tightly
Puddings expand, so never fill m0rp
than two-thirds full.
SPARKLER PLUM PUDDING
This is a novelty to please the chill
dren and ] know Of no older membef
of the family who won't enjoy 1t also.
After making the following recipe
of plum pudding, turn it on to an APP
propriate dish, surround it with holly
insert four or five Fourty Of July
sparklers, and just after you bring it
to tho table, turn out the lights and
set fire to the sparklers. Here Is the
recipe:
Three cups bread crumbs.
One cup milk.
One-half cup chopped suet.
One cup sugar.
One teaspoon salt.
-Four eggs.
One-half pound each of raisins, cit
ron, currants or other desired fruits.
Three tablespoons flour.
Two teaspoons baking powder. -
Five tablespoons orange juice OF
grape juice. 1
Scald milk and bread crumbs in
top of double boiler. Combine finc-
ly chopped suet with sugar, well beat
en- eggs, fruit dredged with the dry in
gradients, and lastly the fruit juice.
Turn into a CREASED melon or ring
mould and steam indefinitely. Some
recipes even say steam 10 hours one
day and 10 hours the next. 1t Is n
good plan to steam it several hours
the day before using and several hours
the next day to develop flavor. Serve
with hard sauce or creamy sauce.
HARLEQUIN HARD SAUCE.
Use as a basis either the hard
sauce given in this column on Deceri-
ter 8 following orange marmalade
pudding), OF the following: ~
Cream together one-fourth pound
of butter with one and one-half cups
powdered sugar. Divide into three
parts. Leave one plain.
the second part.
Color the third with cranberry
juice. Pack in layers into a smaiis
remove from the pan and lay q slice
on each serving of pudding.
Instead Of putting it in three lay
ers you may pile into an attractive
bowl and put spoonful of each color
rosette style, on each slice Of pud=
ding.
DELICIOUS PLUM PUDDING.
Three cups bread crumbs (use stale
bread.
One-fourth cup rolled brown sugar.
Five tablespoons cream.
Yolks six eggs beaten. -
Combine the above four ingredl-
ents.
One pound Of suet shredded and
chopped fine. -
One pound seedless raisins coarsely
ground or chopped.
One-half pound citron shaved fine.
One-half pound dried apricots.
One-fourth pound dates.
One-fourth pound candied orange
and lemon peel mixed. RI
Two tablespoons orange Juice.
Mix all these fruits with one cup
flour. ~
Three teaspoons spices (mace, GIN
namon and nutmeg.
Combine with first mixture. add the
orange juice and fold in the stiff
whites of the eggs.
Butter a mould. Chill It. Arrange
halves of blanched almonds in q pat
tern in bottom of mould and turn into
it the plum pudding mixture.
Steam four hours one day and two
the next.
Serve hot with harlequin or plain
hard sauce.