CHRISTMAS COOKERY.

Manawatu Herald, Volume XLII, Issue 2215, 14 December 1920, Page 4

CHRISTMAS COOKERY.

Economical Plum Pudding.—Mix together Mb. of Hour, .}!!>. of suet, J lb. of sultanas, I lb. of candied lemon peel, two tablespoonfuls of sugar. Moisten with a little milk, and add enough treacle to make a nice brown. Boil for two hours. This recipe makes a delicious pudding. Rich Plum Pudding.—Take lib, raisins, fib. sultanas or currants, •Alb. sugar, Mb. flour, Alb. breadcrums, Mb. suet, jib. candied peel, a small nutmeg grated, a teaspoonful of ground cinnamon, one of ginger, and one of pudding, spice, juice of one lemon and peel grated, one orange and peel grated, six hitler almonds, pounded, and a pinch of salt, six eggs, wine. Mix (the day before the pudding is boiled) with six eggs, a glass of brandy or good wine, to make it rather moist, and allow the ingredients to swell well. Boil eight hours if made in one mould, six if divided into two. Queen’s Plum Pudding. —Ingredients: Four ounces flour, four ounces soaked bread, four ounces sultanas, four ounces currants, two ounces mixed peel, half-pound apples, two ounces grated carrots, six minces suet, half teaspoonful salt, one dessertspoonful mixed spice, one egg, half-gill milk, two ounces treacle, grated rind and juice of half a lemon. Method: Soak the bread in cold water; when soft squeeze dry in a cloth, put into basin, break up with a fork, add half-teaspoonful of salt. Wash, scrape and grate the carrots, grate the lemon rind: clean I lie mill anas and currants, shred the candied peel, and add all to the Hour mixture, heat up the prepared egg, mix the milk and syrup together and stir all into the pudding, add the lemon juice last. Put ail into a greased basin and cover with greased paper, and steam seven hours. Christmas Plum Padding (rich). —.Mix together All), of finely chopped suet, soz. of breadcrumbs, 3oz. of line sifted flour, (ioz. currants, Mb. of stoned and. halved raisins, (ioz. of mixed candied peel, loz. of chopped sweet almonds, loz. of Demerara sugar, half the grated rind and juice of a lemon, half, a grated nutmeg, and a little mixed spice; heal up three eggs with a dessertspoonful of brandy, and add this to Iho other ingredients, with enough milk to mix it well. Boil eight hours or more in a well-greased mould. Pour a little brandy, mm, or kirseh around, set it alight just as it is being sent to the dinner table, and serve with almond sauce.