The Waterbury Democrat., 1931-12-04
Sister Mary's
 Kitchen

ana caroi.singing. And while we are usually surfeited with good things before we got to the plum pudding stage, . bit of rich, mum my" pudding is needed to make the dinner perfect.
 Formerly a most intriguing de- liciousness was given to the pud- dinr by pouring brandy over the mold and sending 1t to the table in fascinating blue flames. Now we fill the pudding 50 "chuck full" of richness that this flavor
 A rich plum pudding can be steamed and kept almost indef: nitely. This makes q delightful Christmas gift from the kitchen: steam the buildings in small bowls, unmold and wrap them In sparkling paper and tie with gay bows threaded with holly.
 These rich buildings are of high food value and must be counted as an integral part of the meal when planning the Christmas din- ner. Small servings should De given.
 desirable to serve to children. These buildings are at their best when freshly made. and for this reason may be difficult to work in with the other dinner prepara- tions. However. a little planning will make 1t possible to hnd room for the steaming of the pudding: and the assurance that tho small guests or members of the family are not over-taxing digestions is x,,a.tt, tho awfra afYnPt
 The true English plum pudding Is boiled in a fioured pudding bag. We prefer to steam our puddings in attractive molds suitable to send to the table. The molds may be individual or there may be one large one.
 The molds for the puddings must be we'll creased so that the pudding will slip out easily. The water must not stop boiling during the steaming process and the cov- CTS of the molds must 1t closely so that no moisture can get Into the pudding while 1t is steaming. With these precautions in mind, even the novice should have no difficulty in making a perfect plum
 The following rule is for a plain plum pudding that Is delicious but not too rich for children.
 Plain Plum Pudding
 one cup finely minced suet, 2 cups stale bread crumbs. cup rnolasses, i cup seeded and chop. ned raisins. 1 cup cleaned cur rants, 1 teaspoon salt. 1 teaspoon soda, 1 teaspoon each ground cloves, cinnamon and nutmeg, 1-2 cup flour. 2 tablespoons lemon
 Mix suet and crumbs. Mix and sift flour. salt. soda and spices. Add lemon juice to molasses and combine all Ingredients. Stir well to insure thorough mixing. Turn into a well greased, closely cover cd mold and steam three hours. This pudding is calculated to serve twelve persons. Serve with lemon sauce and a garnish Of hard sauce.
 The next rule Is for . rich pud:: ding that can be kept several weeks and relocated as wanted.
 Plum Pudding
 Two cups cleaned entrants, 2 GUIDE BtCuBu EAtbAHbs O1p orange peel, i cup shredded cit- ron, I cup minced suet, cups stale bread crumbs. { eggs. 1-2 cup flour, i teaspoon ground cin- namon, 1-2 teaspoon grated nut meg, 1-2 teaspoon ground cloves. l cup light brown sugar. i-2 cup moIasses. 1 teaspoon salt. i-2 tea spoon soda, cup blanched and shredded almonds. tablespoons tart jelly. 2 tablespoons coffee infusion.
 Chop fruit and suet with Hour. Add crumbs and mix well. Beat yolks of eggs until thick and lemon colored and add to first mixture. Dissolve soda in coffee and add with salt, sugar, spices. molasses ana jelly. Mix thoroughly and fold in whites of eggs beaten until stiT and dry. Turn into a well oiled mold and steam i've hours. Serve with d iiquie sauce and whipped cream garnish or with golden sauce. This pudding will serve twelve persons.
 Either of the buildings can be made and steamed several days before wanted and steamed one hour to reheat for serving.
 To.m0FTUw's Menu
 BREAKTAgT: stewed dried spricots, cereal, cream. corn-meai wafflea, syrup, milk, cORee.
 LUNCHEON: Baked cheese sandwiches, stewed tomatoes. can. ped pears. ginger cookies. milk.
 DINNER; Beef stew with dump. iinRa, mashed potatoes, creamed turnips. jeiiled celery and olive saihd, apple crisp, milk, eoKee'