Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-11-28
For Christmas FeaSts
Fruit Cakes, Puddings and Cookies That Will
Keep Well May Now Be Prepared-Some
Special Desserts.

seeded raisins chopped, one pound Of
seedlesS raiSinS, three-fourths pound of
citron cut f1ne, one cupful Of pecan nut
meats cut fine, one cupful Of English
walnut meats cut fine and about half q
cupful of -four. Separate nine eggs.
Beat the yolks we'll, then the whites.
Add the yolks to the suet and sugar
and fruit and nut mixture, then add
one cupful of cider. Sift together twice
two teaspoonfuls of salt, four teaspoon
fuls Of baking powder, six teaspoonfuls
OF cinnamon, four teaspoonfuls OF
cloves, four and one-half teaspoonfuls
Of mace, three and one-half teaspoon
fulS Of nutmeg, two and one-half tea
spoonfuls of allspice and one pound Of
-four, lacking half q cupful. Add these
dry ingredients to the first mixture,
then add the beaten whites Of eggs.
Grease well tin cans Of No. size or
| pound baking powder cans and put in
enough batter to fill them about three
fourths full. Steam for three hours.
| These ingredients will fill seven No. 2
cans. The pudding will keep for weeks
II the cans are covered with paper or
with the loose can tops. Before serv-
ing place the can in boiling water for
about three-fourths Of an hour, so that
the pudding will heat through.
Hard sauce made Of butter and sugar
| creamed together is good to serve with
this pudding. n q hard sauce that Is
little different Is desired use brown
instead Of white sugar and CRATE In the
| rind Of an orange for davoring. Any
good liquid or foamy sauce is good
with plum pudding. Some people like
best Of all to serve q spoonful Of
vanilla ice cream or mousse on the
plate with the hot pudding.
For foamy sauce make sirup by
boiling fOOpfhaP hFnuyT1
sugar and two thirds cupful of boiling
water for IL minutes. Add four table
| SpOonfulS Of cold water to two tea
| spoonfuls Of cornstarch and stir until
smooth. Add to the strip and stir
constantly. Simmer for Is minutes. Add
four tablespoonfuls of butter, four Ia
blespoonfuls OF grape juice, one tea
nutmeg. Serve with the hot pudding
Old-fashioned plum pudding can be
brought up to date II prepared in In
dividual shell cake pans. These little
molds have the center part Of the pan
raised UP 80 as to form a well when
the pudding is turned out. The well
may be filled with hard sauce or whip
ped cream. To steam these puddings
tie a piece Of heavy waxed paper Sc
curely over the top, place in q steamer
| and steam for one hour, then finish
BY baking for 80 minutes in q medium
oven.
Simple Holiday Puddings.
Gelatin Plum Pudding-This Is q
simple pudding, appropriate TO serve
with q heavy dinner. To make, pour
one pint Of boiling water over one
package of prepared lemon gelatin and
stir until dissolved. When 1t begins to
CONCEAL stir in half a cupful Of chop
ped walnuts, half a cupful Of chopped
cooked prunes, one-fourth cupful OF
Chopped citron, half a cupful of grape
nuts, half q teaspoonful Of cinnamon
and one-fourth teaspoonful of cloves:
Be sure to chop the nuts and fruit
very fine Turn the mixture into shell
cake pans rinSed with cold water.
Chill until firm, unmold, then MI the
| centers with whipped cream. These
make good individual buildings.
Cranberry Pudding.
Cream one-third cupful Of butter
with half a cupful Of sugar and add
one well beaten egg. Mix and silt
together two and one-fourth cupfulS OF
-four, three and one-haf teaSpoonfuls
of baking powder and one -fourth tea
spoonful of salt, saving two tablespoon
fuls Of -four for the cranberrtes. Add
the dry ingredients to the first mixture
alternately with one cupful Of milk.
Roll one cupful of raw cranberries, or
more, in -four, and add them last. Turn
into a buttered mold. cover and steam
for two hours. After the pudding has
steamed 1t may be placed In the oven TO
brown, If liked.
Berve with the following sauce: Mix
! one cupful Of sugar with three table
spoonfuls Of cornStarch and one-third
teaspoonful of salt. Add two cupfuls
Of boiling water, stir until thickened
and cook for 10 minutes in a double
boiler. Meanwhile cook two cupfuls Of
cranberries with one cupful Of water
until they are soft Press them through
fine sieve and add this pulp to the
cornstarch mixture. Add about four
| tablespoonfuls Of butter and serve hot
over the hot cranberry pudding. This
Is very good pudding to serve with
turkey dinner, especially II you do
not serve cranberry sauce with the main
course.