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Show GUARANTEES CHRISTMAS SPIRIT - Serve Mince-Pie Or a Pudding and Follow Tradition By .MRS. OATNOR MADDOX Here's a recipe In tne true Christmas Christ-mas spirit. The chef of a famous restaurant, noted for its mince meat pies, gave It to me, even though he wants to sell all the piea be can. Mince Meat Pie One chopped appla,H cup seeded seed-ed raisins, chopped; 1-2 cup currants, cur-rants, 1-4 cup butter, 1 tablespoon molasses, 1 tablespoon boiled cider, 1 cup sugar, 1 teaspoon cinnamon, Kitchencraft 1-2 teaspoon powdered cloves, 1-2 nutmeg, grated; 1 teaspoon salt, 1 cup chopped cooked meat, 1-4 cup brandy, slock or canned consomme to moisten. Mix all ingredients except the meat, and simmer an hour. Add meat and cook IS minutes. Prepare a tender pia crust, as follows: fol-lows: Ona and one-half cups pastry flour, 1-2 teaspoon salt, 1-2 cup lard or other shortening, ica water. Mix salt with flour. Reserve 2 tables peons tar - WUa linger -tipe. case knife or pastry mixer, blend rest of lard with flour, then moisten dough with Ice water. Place on floured board. Pat lightly. Roll out, again rolling gently. Line a pie plate with one-half of the pie crust, rolled to one-eighth Buy your rich plum pudding from your baker or grocer and serve it steaming hot with a home-made brandy sauce or elt a special Christmas hard sauce', if you like to keep Christmas traditions. inch thickness. Fill with mince meat then fold other half of the pie crust, also rolled to one-eighth inch thickness, over the top of pie. Press edges together with fork dipped in water. Then trim edges. Prick top crust with fork to permit escape of steam Brush lightly with milk or egg white if glaze is desired. If you buy your plum pudding ready to heat, as so many wise housewives do these days, you may want a brandy sauce to serve with it. Brandy Sauce (For 10 portions plum pudding) One and three-quarter cups granulated sugar, 1-8 cup lemon Juice, 2 cups boiling water, 1-4 cup flour, 1-4 cup butter, pinch salt, 6 tablespoons brandy. Mix sugar, flour and salt together. Rub in butter. Mix well with lemon juice and boiling water. Put on RPIT Ak-FAST- n-.nr....i halfshell. dry cereal, broiled ham, toasted cornmeal muffins, tangerine marmalade, coffee, milk. DINNER: Liver canapes, roast duck, orange sauce, brown rice, buttered green beans, endive en-dive and grapefruit salad, mince meat pie, cheese, nuts, coffee, milk. SUPPER: Cold duck, chili sauce, hashed brown potatoes, vegetable salad, chocolate cake, tea, milk. stove and boil for three minutes. Remove and add brandy. After all, despite the traditions of plum pudding and mince pie, there's lot to be said in favor of vanilla ice cream and hot black cherries for Christmas gala dinner. Called Cherries Jubilee, this remarkable re-markable recipe is his Christmas gift to us hungry lesser mortals from the world-famous chef of a great New York hotel Cherries Jubilee Cherries Jubilee Is made with fresh black cherries, but jumbo canned black cherries can be used with delicious results, too. Turn the cherries into a chafing dish with a very little finely crushed tapioca to thicken the syrup and still leave it clear and colorful. Just before serving, add two or more tablespoons table-spoons of the finest sherry. Then comes the dramatic moment Pour this regal concoction over slices of rich vanilla Ice cream placed In shallow bowls of clear glass. Serve at once. How do you make hard sauce? That's a truly Christmas question and the answer is in the same spirit. One-half cup butter, 1 cup brown sugar, 2 tablespoons brandy. Cream butter and sugar until as smooth as thick cream. Add brandy, bit by bit. Do not under any circumstances cir-cumstances add all the brandy at once. Serve in large spoonfuls atop each hot serving of flaming plum pudding. |