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Show THE CHRISTMAS DINNER. Real Christmas Plum Pudding. This is an excePent and reliable recipe: reci-pe: Take one and one-half pounds of suet, the same quantity each of stoned raisins and of the best currants, one pound of chopped apple, half a. pound of mixed orange and lemon peel, the grated rind and juice of two lemons and one orange, three-fourths of a pound each of flour and of fine bread crumbs, twelve ounces. of sugar, one teaspoonful of salt, one of grated nutmeg, nut-meg, twelve eggs, one glass of brandy and one pint of milk. Chop the suet in as cold a place as possible stand the bowl on a block of Ice in a large pan until it is as fine as Hour. First, mix the dry ingredients thoroughly, then add the eggs (well beaten), the brandy, then the milk, and finally the juice of the oranges and lemons. Have a large mould; butter the inside well, and pour in the mixture. Pit on the cover of the mould and make it water-tight with a little paste. Tie the mould in a cloth and put it on to boil. This pudding, to be perfect, requires about twelve or fourteen hours' boiling. It should be cooked seven hours or more the day before Christmas and finished on Christmas day. Sauce for Pudding. If you want to have your Christmas pudding genuine, you must not omit the pauce, but make it by this recipe: Put in a small saucepan six egg yolks, four ounces of sugar and a glass of sherrv, a lemon rind (rubbed) and two small pieces of loaf sugar, a pinch of salt and a pint of milk. Mix this well, put it over a slow fire, stir it brisklv with an egg whip uiftil the sauce thickens and is frothy and white, pour some over the. pudding and serve the rest in a bowl. Do not let it heat too long or it will curdle. When the pudding is taken up, pour over a gill of brandy and set it on fire, carrying it alight to the table. Roast Turkey. Select a j-oung bird weighing about ten pounds; a very large, fat turkey is apt to be a disappointment, as the Mesh is usually coarse and oily. Draw, singe and wash, being careful to remove re-move every suspicion of a feather. Wipe out the inside of the bird with a clean damp cloth and prepare for stuffing: stuf-fing: One quart of bread crumbs, one small white or.ion one cupful of cream or sweet milk; two. tablespoonfuls of "butter, one dozen large oysters, two eggs, salt and pepper. Cut the oystsrs and butter in small pieces, chOj. the onion very fine, moisten moist-en the crumbs ("the bread should be two or three days old) with the cream and well-beaten eggs, then mix all the ingredients in-gredients together and season with a dash of white ppcr and one-half of a level teaspoonful of salt. Fill the hody of the bird arid sew up the opening open-ing with fine white cord. Put in the roasting pan with one pint of boiling water and roast for about two hours, or until the bird is perfectly tender. Baste frequently. When - ready to serve, remove the cord used in sewing the opening, dish on a hot platter and garnish with perfect per-fect celery leaves. Strain the gravy in the pay (there should be about one pint) and skim off the fai, and it is ready to add to the giblets'. . Giblet Sauce. While tiie turkey is roasting, boil the liver, gizzard and heart until very tender; ten-der; chop line, rejecting the tough, muscular parts of the gizzard. Put the stock from the roasting pan, chopped giblets and more salt and pepper, pep-per, if required, into a stewpan; bring to the boiling point and thicken with one tablespoonful of flour mixed to a smooth batter with a little water. New Year's Cake (German). Sift ten ounces of flour into a bowl; weigh one-half pound of powdered sugar, two ounces of candied citron, one fourth pound of Sultana raisins and one-half pound of . butter. You need, besides these, four eggs and one lemon. Beat the butter iwashed and squeezed dry to a cream with the hand; add to it a tablespoonful of flour, one of sugar and one egg. .Mix thoroughly, and then go on in the same way. using the materials gradually until un-til they arc all in. Grate- the lemon and add the fruit, warmed and floured; line a pan with buttered paper, using two thicknesses at the bottom. Bake in a moderate oven two hours, covered the first hour. These three cakes wi.l keep in a tin box a twelvemonth. To those unaccustomed unac-customed to making rich cake I would say: The whole seer t l'es in the baking. bak-ing. Tiie oven must be very- slow (220 degrees by" the thermometer). They must not bo shaken, but turned very j gently, and when taken from the oven j allowed to remain ti l cool before they are removed from the pan. Christmas Plum Cake. One pound of flour, one-half pound of Sultana raisins, one iound of currants-, four, ounces of citron, the grated rind of two oranges, and one-half cup of sweet, strong cider or wine, one-fourth pound of butter and the same of lard, i four eggs, two teaspoonfuls of baking ' powder two of ground cinnamon, one of cloves, two of plnger an half a nut- j meg. Beat the sugar and butter to a cream: add the eggs, one by one; sift in the flour, warmed and using only milk enough to make it a very stiff batter almost a : - ( ; For Pretty Hands. . ,j .If a. girl works around a typewriter ; during the day or handles dusty goods j the hands are thoroughly beg.ir-ied . by night, the dirt eoaking in as the per-I spiration opens thepores. If there is1 no running water at her office she should leave them uncovered until she reaches" home. Putting on gloves soils : the latter for" any further use and dries ! the fcaiid.'". M'ach the hand in tepid i ' ' ' '" ! ! water, holding a teaspoonful oil ammonia. am-monia. Scrub wen with castile soap and a stiff brush. Borax soap dries the s.'kin too much after excessive pcrspira-. pcrspira-. tion." -Alwaj-s keep hil a lGmon nn thc i washstand with which to rub the hands and nails after the first dirt has been removed. The hands should be scrubbed scrub-bed again well before retiring or while "bathing in the morning. This is the I only mean? of ;;- tfing the grime and I discoloration entirtly out of the flesh I each day. A sulphur match dipred in j water and rubbed on the spot will remove re-move ink stains. ( |
