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Show PLEASANT GROVE REVIEW, PLEASANT GROVE, UTAH THURSDAY, DECEMBER 26, 1968 THURSDAY, DECEMBER 26, 1968 For Christmas Enjoyment, Traditional Recipes Featured Plum Pudding s Favorite Finale of Feast Drawing from Book of Knowledge Bv MVK1K DILLON For centuries, plum pudding has provided a flaming j finale to the traditional Christmas feast. Early in the 18th century, English cooks used the j following quaintly worded recipe in making their holi- - '! day dessert: "Take a quarter of a Peck of Flower and dry it,' three Pounds of Currans, wash'd and picked clean, set them before a Fire to dry, half a Pound of Raisins of the Sun, wash'd and stoned and shred small, half a Pound of blanch'd Almonds, beat very fine with Rose-Wate- r, a Pound of Butter melted with a Pint of Cream, but riot put in hot, a Pint of Ale-Yea- a Penny-wort- h of Saf- - fron steep'd in a Pint of Sack, ten or twelve eggs, but half the Whites of them, a quarter of. an ounce of Cloves and Mace, one large Nutmeg grated, a few Carraway-Seed- s, Citron, Candied Orange and Lemon Peel slie'd; you must make it thin, or there must be more Butter and Cream; You may perfume it with Amber-greec- e ty'd in a Muslin Bag, and steep'd in the Sack all Night. "If you ice it, take half a Pound of Double-refin'- d Sugar sifted; then put some of the Sugar, and beat it up with the White of an Egg, and beat it with a Whish, and a little Orange flower-wate- r, but do not over-w- et it, then throw in all Sugar by Degrees, then beat it all near an Hour; the Cake will take so long a baking; then draw it, and waft it over with a Brush, and put it in again for half a quarter of an Hour." A 19th century recipe for plum pudding suggests that just before serving, the holi- - day hostess turn it out of the bowl and put on top of it a few squares of cut Then she should sugar. pour on a little brandy, set it afire and proudly present it to her guests. The author of this same Victorian recipe cautiously urges that "only a little be given to the young people, as it might affect them." Today, plum pudding, from Mother's modern kitchen or the neighborhood bakery, still retains its position among the traditional Christmastime treats. Eggnog's popularity is such that at Christmas and New Year's, the drink can be found in nearly every average American home. It is generally believed that Eggnog came to us from the Old English , a hot drink which contains the same ingredients milk, eggs, sugar and nutmeg. No one really knows who invented Eggnog Researchers just say that it goes 'way, 'way back and like Topsy it "growed and growed." The flavorful taste of Eggnog is not the only reason for the drink's popularity. Eggnog is easy to make, it goes a long way, and it allows the hostess to have as much fun as anybody else without having to worry about the guests. Eggnog is a serve-yoursel- drink, and most folks seem to prefer to fill their cup themselves. Eggnog is flexible. That is, you can make a lot of it in one batch if you've got a large enough punch bowl and your refrigerator is particularly spacious. On the other hand, Eggnog can be made in smaller quantities which are equally delightful and flavorsome. A typical recipe would include: 6 eggs, separated 2 cups milk 'i cup sugar ', teaspoon salt 2 cups light or whipping 2 teaspoons vanilla cream Freshly ground nutmeg Beat egg yolks and sugar until thick and lemon-colored- . Beat in cream, milk, salt, and vanilla. Beat egg whites until they hold stiff peaks; fold into egg yolk mixture. Served in chilled punch bowl; sprinkle with nutmeg. (Makes 2l,4 quarts.) j GREETINGS I iff-- ; : laafe 2tSWr s--r 8 Irr8fveafrwviWwx.n.HK'rri-m'r,Wi,.- iit fim mm? 0&&y xm"fsi W 0?pfifv&Txlmi)f g WITH EVERY GOOD WISH I I FOR YOUR HAPPINESS f I THIS HOLIDAY SEASON. j MODERN SHOE SHOP 1 i vf i imm Ifepy im MStffldS is heie aqain and fa 1 all out Jfiiends we wish a flolidaif I !s filled with qiieatjoy and aeod health. I . CAl & PAUL'S j ID uiisli you -- feplbll I LW of llristnuis I WS--- - && 'M IIP' M wjt Pleasant Grove City Corporation Jj tnL PAUL T. FORDHAM, Mayor City Councilmen: WALTER REIMSCH ISSEL J$XV7 MARK H. JOHNSON, Recorder DR. JAY F. HARMER MARVIN GREEN ji JjJg. MARGE WOFFINDEN, Treasurer JESSE K. THORNE PAUL BLACKHURST .. I ;i biM r I grove I ' FINANCE "m I iI I g i I Pleasanf Grove M i I vii A i Si ' I ' I American Fork I WI i i |