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Show DESERTS. English Plum Pudding. One pound finely chopped suit, one pint of sugar, one pound of stale grated bread, one pound of raisins, two of currants, one fflass of brandy, two teaspoonfula of ginger, two nutmegs, half a pint of milk, a little salt. Beat well and steam in tin pudding steamer five hours. Serve with rich sauce which may be made by beating to a ci'eam half a cup of butter and very gradually beat in one nttn r. f cucroT nriA Knnnnfnl nf r-nm - ! starch, one wineglass of wine and the white of one egg. When this is a perfect per-fect froth stir in one-third of a cup of water. Set this in warm water for two minutes, stirring all the while, and then serve. '$ Mince Pies. Boil a shank of beef six hours; take up and set away to cool, paving the liquor for soup. When cold free from bones and cut off all the fat and gristle, then ;chop fine. To one quart of chopped meat add three of chopped apples, one pint of chopped suet, one quart of chopped stoned raisins, rai-sins, one quart of sugar, one of molasses, molas-ses, half a cup of cinnamon, one-quarter of a cup of cloves, one-quarter of a cup of allspice, . the same of ground mace, six grated nutmegs, half -a cup of salt. Mix all thoroughly with the hands tVipn turn nn tb mi-x-turf two quarts of good. cider and let all stand over night. In. the morning scald in a porcelain kettle one hour. When scalded scald-ed stir in one pint of wine and of brandy. Put in stone pots and keep in cool, dry place and it will remain good for three months. Prepare the paste and plates as for apple pies and put in the meat; grate a little nutmeg and strew a few whole raisins in. Cover and bake one hour in a moderate oven. The. sweetness of the meat must be determined de-termined by individual taste adding more sugar if desired. Pumpkin Pies. Pare and cut the pumpkin into small pieces. Wash and put into the kettle with one quart of water; boil six hours, stirring to prevent pre-vent burning, then run through a sieve; add one quart of the pumpkin, stir in two cups of sugar, two spoonfuls of, salt, one of cinnamon, one of ginger, one grated nutmeg and five well beaten eggs. Line deep plates with plain paste, fill with the mixtures and bake one hour in a moderate oven. It is better to boil a stick of cinnamon in the milk VI Vi T tViOr trt 'nca iYia. crnnnrj Tn make your pies perfectly delicious add a little Medford rum and less ginger. Ham and Oyster Patties. Scald as many oysters as you require, allowing two for each patty. Chop some ham fine (the lean part) and mix with the oysters. Now put two tablespoonfuls of flour in a saucepan; when melted put In two tablespoonfus of flour; stir well, and pour in on one cupful of oyster liquor and one of cream: add now the oysters and the ham and let simmer. When, they attain the. wanted consistency consist-ency take off from fire, and when cold line the patty shells with mixture. Put in oven, bake for five minutes. Serve hot. Garnish the dish with parsley. Lobster Sauce for Dressing. Cut the claws of one good-sized boiled lobster into dice. Put two tablespoonfuls of butter into a saucepan; when melted add two tablespoonfuls of flour; mix without browning, add a half pint of milk, stir constantly until boiling; add the lobster, one even teaspoonful of salt, a dash of white pepper. If it is necessary to keep this warm for a few minutes cover the saucepan and stand it over hot water. Oyster Sauce. Into .one-half cupful of butter rub well two tablespoonfus of flour. Add one pint of boiling water, and. placing saucepan on stove, stir constantly until thickened. Then add one-half dozen oysters, chopped fine, and a few drops of lemon. Let it just boil and serve. |
