BEST CHRISTMAS RECIPES.

New Zealand Herald, Volume XLVI, Issue 14250, 22 December 1909, Page 7 (Supplement)

BEST CHRISTMAS RECIPES.

J Chris Pudding : Required—Quartertmas Pudding : Required—Quarteri pound flour, stoned raisins, .Jib breadcrumbs, 6oz mixed peel, loz Paisley flour, i'jlb castor sugar, jib chopped suet, one " lemon rind and juice, ilb sultanas, three eggs, milk to mix. Chop the suet and mix •1 with the flour and Paisley flour. Add .the ; other dry ingredients, stir in the beaten •■' eggs and sufficient milk to make the mixture moist. Place in one or. two wellV: greased pudding basins, and boil for four v. hour.*;. Mincemeat: Required—One pound and V a-quarter raisins, Jib sultanas, lib currants, '•alb suet, .Jib peel, lib sugar, lib apples, ; one gill of rum. Stone the raisins, wash » and dry the sultanas and currants, chop the " Wet and apples very small. Mix all the 1/ingredients thoroughly and put in jars and jj! tie down. Almond Paste: Required (for a cake * 'weighing 21b to 31b)—One pound of castor > sugar, it lb finely chopped sweet almonds, two or three eggs, a little rosewater. Mix fUn a basin the sugar and almonds. Then i; Wake a hole in the centre and break in the ' two eggs. Add a little rosewater, and '*• moisten into a firm paste, using the other " JSX if necessary. Turn the mixture on to '" the board, dust with a little sugar to pre- ■ Ver 't it sticking, arid roll out well with a ' rolling-pin to the size of the cake; place on the top, and press smooth with the Band. Christmas Cake: Required—One pound flour, lib butter, lib Demerara sugar, Jl» Valencia raisins, currants, ill) citron, ■ j'o candied peel, half nutmeg, nine eggs, •f : *' ne glassful of rum. Beat the butter to a cream, add tile sugar, and then the flour b 7 degrees and the eggs. Beat with a wooden spoon for about 20 minutes. Add (■'he raisins (weighed after they are stoned ■, and chopped) and rest of fruit, etc., mix '■'I'M• I anf ' P ut il tin. Cut the citron in ; J thick pieces one inch long, arid push into it. u cake here and there. Bake live hours /'in a slow oven. ' Yule Log Christmas Pudding: The j Ujruitißas pudding eaten on Christmas Day US u* for H (; ' ian K e > he boiled in a tin '"•'.representing a log of wood in shape, i " 8 ' e,l d of the ordinary pudding basin., To lay it on a dish decorated with holly, H ' let ' you can pour brandy over it, , ■ filch should be set aflame before serving. ,i . Wince Pies: Cases of the best puff pastry w , mince pies can be bought for one penny 8Iom*" a *' any« good confectioner's, and then ' ailed with home-made mince. ' V ft' ' - lIP