The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1926-11-26

Plum Pudding Season Opens
The open season on English plum pud-
ding has started. All over that island, from
the hut of the lOwliest tenant farmer to
the mansion of the highest peer, prepara-
lions for this traditional Christmas dish
are under way.
A newspaper account relates that the
Famous chef Of the Savoy restaurant in
London, has already gathered his assist
ants around him to observe the making
of the first pudding of the season. With
a flourish that might have come from
some quaint religious ceremony did he
pour the first bottle of brandy into the
pudding mixture, Of which he makes
thousands Of pounds each year. The first
stir of the pudding is always made by. a
diminutive page boy.
But only in Merrie Old England is atten-
ton turned to. holiday buildings. Dark
November days make the housewife in
America bethink herself of warm food as
well as warm clothing. There is a season
for types of foods as well as for styles of
dress, and the heavy underwear" weather
brings in the pudding time Of year. From
now through the first months of the new
year, the time is right.
How your Jack HOrner's" will enjoy
the fOlliwing typical English plum pud-
ding! This keeps well and l would sug-
gest that you make a large amount Of it.
Then should company surprise you, you
will have a delicious dessert at hand.
Christmas Plum Pudding
u III. suet; - lb. currents; u lib. cit
ROM; Is Id. candied lemon peel rs 10.
orange peel; y glass current jelly; 5 eggs;
"A cup fruit juice; Is Id. almonds or nuts;
Rex flour; 1 tsp. cinnamon; a tsp. nut
meg; q tsp. soda; "a tsp. mace.
Chop or grind the suet. Chop the raisins
and cut the citrOn and peel fine. Chop or
shave the nuts. Combine all dry ingredi-
ents with the fruit and nuts. Combine all
wet ingredients. Combine wet and dry in
gradients. Mix well. Pour into creased
mOlds. Cover and steem or boil six hours.
This makes 4 twelve ounce baking powder
cans almost full. Reheat by boiling or
steaming before serving. Serve with hard
sauce, fruit pudding sauce or whipped
cream.
Be sure to note that this pudding steams
six hours, so start early in the day with it.
Perhaps your pOcketboOk is likely to be
a little flat around the holiday season as
ones is very likely to be. Then you may
prefer a less expensive pudding such as
either of the following:
Baked Spice Pudding
!, Il cup shortening; 1 cup mOlasses; 1 cup
milk; 2 cups Rex flour; pinch salt; / tsp.
soda; L tsp. cinnamon; 1 tsp. cloves; u
Melt the. shortening, add the moIasses
and milk and the flour sifted with the
salt, soda, cinnamon and cloves. Add the
beat together with the wet ingredients
thoroughly. Turn into a CREASED and
Toured mold, cover and bake in slow
oven, $50 degrees f. for an hour OF so
/ OCA VIII AAAN nAuAGa
Steamed Fig and Date Pudding
u cup suet; u cup milk; " cup mOlas.
lses; 1 egg ~ cup figs; 1 cup dates; ~
lcups Rex Flour; u tsp. soda; u tsp. salt
u tsp. cinnamon; a tsp. cloves
Chop the Suet fine and add milk, mOlas
ses and beaten egg. Cut the figs and date
in small pieces n dredge with a little o
the flOuR Add the remaining dry ingred
tents t othe rest Of the flour and sift. Ad.
! to the first mixture, beat well, and add tn
fruit. Turn into a creased mold and stean
three hours. Serve with hard sauce o
whipped cream.
During cold weather hard sauce may b
made in quantities and kept cool out 0
doors, or in your refrigerator. It Is deliC
tious on a hot pudding. 1t may be nsedfO
hot cake as a substitute pudding dessert
ICOnfectiOners' sugar is ordinarily used 70
1t, but. the ordinary graduated sugar
sweeter, and brown sugar makes a sauC
T ich in flavor.
Hard Sauce
1-3 cup Of butter; 1 cup sifted cOnfe,
toners sugar; / to 2 tbsp. cream; J.
tsp. lemon extract; 2-31tsp. vanilla.
Cream butter till soft and add slowly Il
sugar. When It gets very stiff, add creal
drop by drop and beat thoroughly. Whe
well mixed and fluffy add flavOring an
pile roughly on glass serving dish.
The following 1eilied plum pudding
Is delightful I was given this puddir
at a friends and thought It delicious.
is different, too.
JeIlIed plum Pudding
1 envelope Knox Sparkling g~elatine;
cup cold weters 4 pint milk 4 emp seeds
~raisins; 1 cup sugar; Salt; s. cup cate
l1h sQ8. chocolate, "a tsp. VANILLA, 70 cr
NUTS Is cup e~uEEant8r 3 egg wMte1
Soften geiaupe On eold .wafer ten minute