allowing a heaped tea-spoonful of ordinary
baking powder for every pound of material.
If yeast is used, let the dough rise before adding
the other ingredients. Mix in three pounds of
currants, one pound and a half of moist sugar,
a whole nutmeg, a quarter of a pound of
candied lemon-peel finely minced, a tablc-
spoouful of brandy, and four eggs✪ Choux well beaten.
Butter the tins, and line them well with
buttered paper. Bake in a moderate oven.
Time to bake, about two hours. Probable cost,
Is. 4d. per cake. Suificient for four cakes.
Christm.as Dish (suitable for supper or
luncheon at any time). — Take one pound of
Swiss roll or sponge biscuit and half a pound
of macaroons. Cut the roll into slices, and
place these and the macaroons lightly at the
bottom of a deep dish. Put half a 2>int of
red cuiTant jeUy, half a pint of sherry, half a
pint of raisin wine, and two table-spoonfuls
of sifted sugar✪ Christmas Dish into a saucepan, and, when boil-
ing, pour it over the biscuits. Let it soak for
some time, then pour over it a thick custard.
Omament with almonds, blanched and quartered,
stuck thickly into the custard. This ciish is
also very good without the custard. Time to
soak, one hour and a half. Probable cost, 3s.,
exclusive of the wine.
CHR
( 137 )
CHR
Christmas Plum Pudding.— The plum
pudding is a uational dish, and is despised by
foreign nations because they never can make
it fit to eat. In almost every family there is
;i recipe for it, which has been handed down
from mother to daughter through two or
three generations, and which never has
been and never will be equalled, much less
aui'passed, by any other. Three or foui-
recipes are here given, every one of which
has been proved and approved. Every in-
gredient composing these puddings should be
fresh and good, as one bad article, and espe-
cially one bad egg, will spoil the whole. The
puddings are, we think, better when boiled
in moulds, which should be well buttered
before the mixture is put in, should be quite
full, and should be covered with one or two
folds of paper floured and bvittercd, and then
^vith a fioui-ed imdding-cloth. AVhcn bread is
used, which makes a pudding lighter than
flour, a little room should be allowed for s^vel-
ling. A pinch of salt should always be remem-
bered, as it brings out the flavour of the other
ingredients. After it is tied in the cloth the
pudding should be put into boiling water,
and kept boiling until it is taken off, when
it should be plunged quickly into a basin
of cold water; by this means it will be
less likely to break when turned out of the
mould. It is usual, before sending it to table,
to make a little hole in the top and fill it with
brandy, then light it, and sei'\-e it in a blaze.
In olden time a sprig of arbutus, with a red
berry on it, was stuck in the middle, and a twig
of variegated holly, with berries, placed on each
side. This was done to keep away witches.
It is a good plan to mix much more than is
needed, and to make several puddings instead
of one, boil all together, and warm one up
when necessary. If well made, Chi-istmas plum
pudding will be good for twelve months. It
should be boiled for eight or nine hours some
days before it is wanted; and when it is to
be used, plunged again into boiling water, and
boiled for at least two hours.
Christmas Plum Pudding.— Take one ✪ Christmas Plum Pudding
Page 374 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
allowing a heaped tea-spoonful of ordinary baking powder for every pound of material. If yeast is used, let the dough rise before adding the other ingredients. Mix in three pounds of currants, one pound and a half of moist sugar, a whole nutmeg, a quarter of a pound of candied lemon-peel finely minced, a tablespoonfull of brandy, and four eggs well beaten. Butter the tins, and line them well with buttered paper. Bake in a moderate oven. Time to bake, about two hours. Probable cost, Is. 4d. per cake. Suificient for four cakes.
Christmas Dish (suitable for supper or luncheon at any time). — Take one pound of Swiss roll or sponge biscuit and half a pound of macaroons. Cut the roll into slices, and place these and the macaroons lightly at the bottom of a deep dish. Put half a pint of red currant jelly, half a pint of sherry, half a pint of raisin wine, and two tablespoonfuls of sifted sugar into a saucepan, and, when boiling, pour it over the biscuits. Let it soak for some time, then pour over it a thick custard. Omament with almonds, blanched and quartered, stuck thickly into the custard. This dish is also very good without the custard. Time to soak, one hour and a half. Probable cost, 3s., exclusive of the wine.
CHR
( 137 )
CHR
Christmas Plum Pudding.— The plum
pudding is a uational dish, and is despised by foreign nations because they never can make it fit to eat. In almost every family there is ;i recipe for it, which has been handed down from mother to daughter through two or three generations, and which never has been and never will be equalled, much less surpassed, by any other. Three or four recipes are here given, every one of which has been proved and approved. Every ingredient composing these puddings should be fresh and good, as one bad article, and especially one bad egg, will spoil the whole. The puddings are, we think, better when boiled in moulds, which should be well buttered before the mixture is put in, should be quite full, and should be covered with one or two folds of paper floured and buttered, and then with a floured pudding-cloth. AVhcn bread is used, which makes a pudding lighter than flour, a little room should be allowed for swelling. A pinch of salt should always be remembered, as it brings out the flavour of the other ingredients. After it is tied in the cloth the pudding should be put into boiling water, and kept boiling until it is taken off, when it should be plunged quickly into a basin of cold water; by this means it will be less likely to break when turned out of the mould. It is usual, before sending it to table, to make a little hole in the top and fill it with brandy, then light it, and serve it in a blaze. In olden time a sprig of arbutus, with a red berry on it, was stuck in the middle, and a twig of variegated holly, with berries, placed on each side. This was done to keep away witches. It is a good plan to mix much more than is needed, and to make several puddings instead of one, boil all together, and warm one up when necessary. If well made, Christmas plum pudding will be good for twelve months. It should be boiled for eight or nine hours some days before it is wanted; and when it is to be used, plunged again into boiling water, and boiled for at least two hours.
Christmas Plum Pudding.— Take one
Records on this page
ChouxChristmas Cake (another way)Christmas DishChristmas Plum Pudding