RECOMMENDED RECIPES

Evening Post, Volume CVI, Issue 132, 15 December 1928, Page 14

RECOMMENDED RECIPES

YOU CHRISTMAS Christinas .Cake No. I.—■ Warm, without melting, Jit) butter, adding tv it lib castor sugar and beating the two ingredients until they arc reduced tb a soft while creamy mass. Beat up ten eggs until they are frothy, and then stir them gradually into the mixture. Chop up of mixed peel, cut 4oz crystallised cherries into shreds, blanch and shred tho sumo quantity of sweet almonds, stalk and clean IMb clean currants and 1-Mb of sultanas. Mix all the fruit together and . add Aoz oi! ground allspice or powdered cinnamon and nutmeg. Leave 1-Jlb flour in a baking tin in a warm oven until it colours slightly, then sieve it, together with 'a pinch of salt, and add to the butter, sugar, and eggs. Next mix in the fruit thoroughly, and lastly add two teaspoonfuls of molted chocolate, 1 gill of brandy, and the same quantity of milk. Mix all those ingredients well, and put1 the mixture isito a cake tin lined with three layers of greased paper, and tic round the outside a band of brown paper a few inches deeper than tho tin. Bake tho cake for twenty minutes in a fairly hot oven, then cool it slightly, and continue cooking for a further 3J to 4£ hours. When it is ready, take it out of the tin and leave to get cold. Christmas Cako No. 2.—lib of flour, lib of butter, lib of sugar, lib of raisins, 21b of currants, rjlb citron peel, Jib lemou peel, 12 eggs (leaving out the white of three), essence of lemon, and salt. Beat the butter to a cream with the hand; then put in the sugar, and b.eat till it is light and white. Add eggs by degrees, then flour, fruit, flavouring, and salt. Bake for four hours in a moderate oven. Christmas Pudding No. I.—Mix well together .4oz flour, -Jib of breadcrumbs, a small teaspoonful of salt, -Jib of-chop-ped beef suet, and a flat teaspoonful of allspice. Stone ilb of raisins, wash and pick over carefully Jib each of currants and sultanas, and stir them into the flour, etc. Add 3oz cachN of candied orange and lemon peel and loz of citron (cut into thin strips),- 2oz of roughly-chopped, sweet almonds, and 2oz candied cherries. Mix in also Jib of moist sugar and the grated'rind and juice of half a lemon. Beat up 5 eggs, and mix with them 4 tablespoonf uls of brandy. Pour this liquid on to the other ingredients, and the more thoroughly it is stirred the better. Leave it for about an hour, and then it is ready to be boiled;:/1 It-will make apudding large enough, for 10 to 12 persons. ' Christmas Pudding No. 2. —lib stoned raisins, Jib sultanas, -Jib currants, loz lemon peel, loz citron peel, -J nutmeg, 1 teaspoon mixed spice, jib sugar, Jib butter, 10 eggs, 11 pint breadcrumbs, 1 breakfastcup flour, § teaspoonful carbonate soda, 1 teaspoon cream of tartar. Beat butter and sugar to cream; add eggs, well beaten; add other ingredients. Mix well and boil 6 hours. Half quantities used, steamed 5 hours, mako a good pudding sufficient for a, family or six. or eight. : Mincemeat. —Half a ground of beef suet, -Jib apples, lib brown sugar, -Jib each of currants, raisins,, sultanas, -Jib mixed'peel, 2oz glace cherries, 2oz walnuts, brandy, rum, or raisin wine to mix, i teaspoonful each of powdered cinnamon and grated nutmeg. Chop suet, peel, core and chop apples. Seed raisins, shred peel, and chop cherries aud walnuts. Mix all dry ingredients, and the grated lemon rind. Then add two ot three. wineglasses of brandy, rum,' or. wine. Cover and .stand 24 hours. Then mix again. Pack into jars, cover with parchment, and store in a cool place.