Page images
PDF
EPUB
[graphic]
[ocr errors]
[merged small][merged small][graphic][ocr errors][ocr errors][merged small][graphic][subsumed][subsumed][ocr errors][ocr errors][ocr errors][merged small]
[graphic]
[merged small][graphic][ocr errors][merged small][graphic][ocr errors][merged small][merged small][graphic][graphic][graphic][ocr errors][merged small][ocr errors][subsumed][graphic][graphic][graphic][ocr errors][subsumed]
[graphic]
[graphic]
[graphic]
[ocr errors]

Receipts, &c.

tablespoonfuls of wheat foar; half a lemon-peel, grated ; one glass of brandy and one glass of Madeira; a little milk to mix, sufficient to make ratber a thick batter. The whole must be well mixed. The above mixture to be put into a well-buttered basin. Tie a pudding cloth over, and pin the four corners over the top. Put into boiling water, and to be kept boiling without ceasing for five hours. We have tried this receipt, and know it to be excellent.

PLUM PUDDING AND OTHER RECEIPTS FOR

CHRISTMAS.

CURRANT CAKB.-One cup of butter, three eggs, one cup of water or milk, half a teaspoonful of saleratus, nutmeg, cup of currants.

LIGHT CAKES.-Put a small quantity of foor into a mug, mix it with very good milk, with a lamp of butter the size of an egg, a little barm, an egg, & teaspoonful of honey, and a little ginger; beat them well, and let them rise before baking.

LITTLE PLUM CAKES TO KEEP LONG.-Dry one pound of flour, and mix with six ounces of finely-pounded sugar; beat six oances of butter to a cream, and add to three eggs well beaten, half a pound of carrants nicely dried, and the flour and sugar; beat all for some time, then dredge flour on tin plates, and drop the batter on them the size of a walnut. If properly mixed, it will be a stiff paste. Bake in a brisk oven.

We give a number of receipts for paddings, pies, cakes, etc., that will be of great use to onr lady friends during the Christmas holidays.

A CHRISTMAS PLUM PUDDING, WITH OR WITHOUT EGGS.Take two pounds of bread crumbs that have been well sifted through a colander ; two tablespoonfuls of tour; half an ounce of ground allspice, and ove pound of brown moist sogar; rub these ingredients thoroughly well together; chop one pound sof suet very fine, and thoroughly mix in with the other things. Wash well in tepid water a pound and a half of raisins, and stone them, or two pounds of Sultana raisins, which require no stoaing, and are equally good, though more expensive ; chop these, not too fine, and well mix in; then & pound of well-washed currants, and a quarter of a pound of candied peel, cut into lumps, not slices. Having mixed all this together well, make the whole sufficiently moist with a little milk; well butter one or more large basins; well press the mixture into the bottom of each (or they will not turn out in good shape), and when filled to a trife above the brim of the basin, spread some four on the top, and tie the basin down with a well-wetted cloth; place the pudding in boiling water, let it boil up rapidly, and so continue for four boars; then take it up, remove the cloth but do not turn it out of the basin. The next day, or when wanted for use, put the pudding to warm, with the basin still on, for two hours, in a moderately warm oven, then take it out, turn it from the basin on to the dish in which it is to be sent to table. With the handle of a teaspoon, or the blade of a fruitknife, make incisions in different parts of the pudding, and pour on some sherry wide, then sift powdered sugar over. It is obvious that this pudding must be made the day before it is required for use, and it is inuch better for being so. Eggs are not necessary to give either richness or ilavor, or to "bind the pudding ;" the milk and the flour will do that. Eggs render the mass thoroughly indigestible; but if they must still be had-and we again repeat that they are not neededmeight eggs, well beaten and strained, can be used instead of the milk. Great care is necessary in all puddings of the kind, not to make them too wet, or they will be heavy; and to thoroughly mix the ingredients separately.

CHRISTMAS PLUM PUDDING.-A pound of suet, cut in pieces not too fine, a pound of cnrrants, and a pound of raisins stoned, four eggs, half a grated nutmeg, an ounce of citron and lemon-peel, shred fine, a teaspoonful of beaten ginger, half a pound of bread-crumbs, balfa pound of four, and a pint of milk; beat the eggs first, add half the milk, beat them together, and by degrees stir in the tour, then the suet, spice, and fruit, and as much milk as will mix it together very thick ; then take a clean cloth, dip in boiling water, and squeeze dry. While the water is boiling fast, put in your pudding, which should boil at least ive hours.

Rich Plus PUDDING.-Stone carefully one pound of the best raisins, wash and pick one pound of currants, chop very small one pound of fresh beef suet, blanch and chop small or pound two ounces of sweet almonds and one ounce of bitter ones; mix the whole well together, with one pound of sifted four, and the same weight of crumb of bread soaked in milk, then squeezed dry and stirred with a spoon until reduced to a mash, before it is mixed with the flour. Cut in small pieces two ounces each of preserved citron, orange, and lemon-peel, and add a quarter of an ounce of mixed spice; quarter of a pound of moist sugar should be put into a basin, with eight eggs, and well beaten together with a three-pronged fork; stir this with the pudding, and make it of the pro. per consistence with milk. Remember that it must not be made too thin, or the fruit will sink to the bottom, but be made to the consistence of good thick batter. Two wineglassfuls of brandy should be poured over the fruit and spice, mixed together in a basin, and allowed to stand three or four hours before the pudding is made, stirring them occasionally. It must be tied in a cloth, and will take five hours of constant boiling. When done, turn it out on a dish, sift loaf-sugar over the top, and serve it with wine-sauce in a boat, and some poured round the pudding.

The pudding will be of considerable size, but half the quantity of materials, used in the same proportion, will be equally good.

BOILED PLUM PUDDING. --The crumbs of a small loaf, half a pound each of sugar, currants, raisins, and beefsuet shred, two ounces of candied peel, three drops of essence of lemon, three oggs, a little nutmeg, a tablespoonful of four. Butter the mould, and boil them five hours. Serve with brandy-sauce.

A GOOD POUND-CARB.- Beat one pound of butter to & cream, and mix with it the whites and yolks of eight eggs beaten apart. Have ready, warm by the ire, one pound of flour, and the same of sifted sugar; mix them and a few cloves, a little nutmeg and cinnamon, in fiue powder together; then by degrees work the dry ingredients into the butter and eggs. When well beaten, add & glass of wine and some cara ways. It must be beaten

Another way.--Seven ounces raisins, seeded and a little chopped ; seven ounce currants, well washed and picked ; one and a half ounce citron ; three ounces of beef suet, chopped very fine; three-quarters of a nutmeg, grated ; one-quarter of a teaspoonful of cinnamon; ive eggs well beaten up; four tablespoonfuls of sugar; five

« PreviousContinue »