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New Zealand Herald, Volume LII, Issue 16098, 11 December 1915, Page 6 (Supplement)

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'$? CHRISTMAS SWEETS. ' - Rich **: Christmas Pudding.—lngredients : 12oz butter or- beef, suet, 802 currants, Boa raisins or muscatels, 12oz breadcrumbs,. & eggs, -4 grated nutmeg, £ saltspoon salt, little t ground cinnamon, .sj.k£ aod mace, Boa brovn' sugar, 4oz sultanas, 4oz almonds, 2oz glace cherries, '4oz candied peel, "4oz flour, 1 lemon, 2 tablespoonfuls treacle; or golden syrup, 1 -wineglass; brandy, i wineglass' sherry. Method: First-prepare the fruit, wash.the currants and sultanas,, remove the • stalks, then thoroughly; dry. Take the seeds v out of the raisins or 'muscatels and cut in halves, slice cherries : into' rings. », Cut .-;the peel into thin strips, blanch slice the taJ/ mondsi grate the rind from the lemon. Remove the outside skin from the suet, . and with a sharp knife flake it thinly, then chop it finely. Have' ; a large basin ready into which ;.; put the : flour," breadcrumbs, salt, sugar and spices, ; add the suet and the prepared fruit and mix well. Beat the eggs, add to them the treacle which has been slightly wanned, the sherry and the brandy, then pour, all on to the ingredients in .the basin and mix thoroughly. Have ready a well-greased pudding mould, which fill with a mixture, tie over it a greased pudding, cloth.-.Place it in a large saucepan of boiling water, and boil for about »4£ hours. Be careful that it boils all the time,* and to keepupithe supply, of boiling water. Remove from the saucepan, allow to drain, then' hang: .in ' a cool. place" until required ;, when boil again for 2% hours longer. Take off the cloth, turn the" pudding on to a hot dish;' and decor-; ate either with a glace cherry and strips of angelica, or crescent- pieces of peel round the;" edge and a .sprig of holly in the centre. Pour a little rum or brandy round the "dish and light as it is sent lb the table. Serve wine or brandy sauce separately. *"' " •»V- ■■.'■■":■■■■:. .'-/■■.>'-:.-■:■;',-■• ;.,-.-;;;•;--;;? -j;:;-;,;-, ;;■;;; "Wine Sauce.-r-Ingredtents: I gill sherry loz -.'sugar, -yolks of. 2 eggs. Method Slightly beat yolks with the sugary ado sherry/1 and pour all into a jugj ; stand in a saucepan ■of : boiling water —a double "saucepan may be usedand whisk.--with, -forks till of.a?.thick creamy: fxinjustency, but be careful not to allow it to curdle. , ? Christmas Pudding (another recipe)— Ingredients: , 6oz:. each flour and ' breadcrumbs, Boz.,each currants, raisins, chopped' peel, brown sugar and finely-chopped suet, 2oz almonds, ;'4oz;sultanas,i J teaspoon .. grated* nutmeg and spice, i saltspoon salt, grated- lemon rind, 4 eggs- 1 glass brandy or sherry,-1. gill 'roDkV«-/Melhod: Prepare the fruit and suet as in the above recipe, rub the suet into the flour, add the breadcrumbs, sugar/ salt, spice, ( and frail, mix 1 well together. Boat the eggs well, add to there brasdv or sherry and milk, then star into the other ingredients. : When well mixed, ■ pour into a ,Well-greased mould or into a dry pudding' • elbth; • sprinkled _ with flour. Tie firmly, plunge > into boiling water, and boil'from.3i to 4.hoars. The same remarks as to the boiling. mist ha remembered as in the previous -recipe* Hang the pudding in a dry place until reqxiired. Boil 2; hours:longer, .remove the cloth, turn on to a hot dish, decorate with sprig of holly .in the centre and serve "". brandy .-.'iate OTCustai4-sepaiately.. v -. .: 2to buffer,: few fb;:r.; "i pint- raiik, "^- "gill" brandy;'loi' sugars' Meflwd : Melt . butter, add the flour, cock 1 minute; add .-milk, stir until it boils % thickens, add brandy gradu-! ""' > o» Siejthenthe sugar. . - ■ Custard.—lngredients: 3 . gills milk, yolks ?. eggs, piece very. thin lemon rind -or peach ■■ or bay - leaf,. small tablespoon sugar, .heaped:." teaspoon" " cornflour. Method:^Blend; cdrnflbur With - a little milk, beat eggs and sugar together, put all ingrediefrta intoj^a' jtig and stand in a '■ saucepan "of.-''.boiling ...water, stir tall. it. thickens and cpauC jha: spoon (water must not boil too quickly, if so the eggs will . '. curdle "and custard .wBl not be smooth); take jug out c. water, and when- quite' ...- remote leaf: or lemon rind. ■ - ;" . Christmas Pudding (plain}.-—lngredi-ents'; 6oz flour,.Boz cmrrants, I?dz raisins, 4oz peel, 2 eggs, 802 brown sugar,, 12oz chopped suet, 1. teaspoon baking powder, half grated' nutmeg-' grated'rind lemon, 1 gill ' milk. Method : Prepare'; fruity and ' suet as -in preceding recipes. ; Mix air dry: ingredients together, . .•/:heat--'eggs,..add milk,'and stir into other ingredients;"-floor v a pudding cloth -and pour' mixture on to it; tie' Up. very firmly, leaving room to swell) put into boiling ". water and boil Sj hours.-' Serve with sweet sanee. - " . ■n . ..; : '-:v. •'_.'"■ •. Sweet Sai»&- i --ingreoLients: 1 pint milk, 1 dessertspcourjeacniJUgar.aßd. cornflour, : 1 teaspoon butter. Method Blend corn- r flour with little milk, and put remainder on to boil. When; nearly boiling add it and 'stir Troti^'w^I 1 Wended then add the . sugar , and r -butter; cook for three minutes. ' Mmeemefct.~lt is well to make this a good while before it is wanted, as it im- ; proves by. keeping > also; make it early in ..- the day- so. that yon. may ; stand -the; mixture; on one side and keen stirring it frequently. Ingredients: £ib of beef suet, ;.' gib of raisins ■' and : §lb of ■ apples, aH finely | chopped, • |lb of currants, loz of .mixed spice, the juice and rind of .2 lemons, the' rind being v finely:? grated; '- 3oz of ? mixed peel finely chopped, gib lof sugar, 3 cloves pounded, and a wineglassf ul of ; rum or brandy. , Mix thoroughly, 'J. and tie down in a- stone jar, keeping ' this inJsa*cool place .. till repaired. It saves .trouble .to put the suet, apples and raisins through a mincing machine, r but may still prefer to do the chopping by hand. ,; Sailors' Christmas Pudding This is a recipe used for steamship crews. 'It is very economical, but the puddings can easily. be made : richer by adding more suet i and-fruit, and using > eggs; to make the mixture hght in ; place ; of ?the:soda'-and % tartaric acid. Required : :10 i pounds -of, i flour, or half flour and half crumbs, 3 j pounds of chopped suet; : 3 pounds of moist < sugar, 4 pounds of currants, 2 pounds of i raisins, 1 ounce of carbonate of soda I an ounce of tartaric acidi. i- an ounce'of mixed spice (omit if you do hot" care for spice), sufficient milk and water .to mix stiffly, i an ounce of salt.i Mix the flour salt, and soda very thoroughly, or little ' yellow specks of \ soda will =be notdi-ed when the pudding is cooked. : Add the chopped suet, sugar, cleaned and stalked currants, stoned and .chopped raisins, and the spite. Mix all. these - well. . Dissolve the "acid in a little water. J Mix, the«dry ingredients stiffly with the milk and water, and, lastly, stir in carefully, the tartaric acid that was' dissolved in the water. Put the ?=;-mixture'; "into -weUgreased basins, and. boil steadily for 10 to ,12 hours,"or steam them for 14 hours. ■"'■ A* Quick Plum Pudding.^—fib flour, breadcrumbs" (brown," if 'possible}:; fib suet, |lb moist sugar, ;^lb : 'stoned-; raisins, cleaned currants, brie lemon-rind and juice, : half* a , teaspoonful fof mixed spice,' two rounded ieaspoonfnhW.ef ?'baking-powder, one^egg,; milk fir 'stout to- make a'"stiff paste. Well ; mii the -...'dry/ ingredients,' ' Then' add the well-beaten-egg, the' necea- '- '-< '£'. ss,rv-amoi»nt of v milk, and a ■ little caramel. Boff' for 10 or steam for 12 hours. S