RECOMMENDED RECIPES

Taranaki Daily News, 27 November 1926, Page 18

RECOMMENDED RECIPES

CHRISTMAS PROVISIONS. Rich Christmas Pudding.—One pound of beef suet, lib of currants, 11b of sultanas, lib of Demerara. sugar, ’/ 2 lb of flour, Alb of breadcrumbs, ’/alb of raisins, Jib of muscatels, ’/Mb of mixed peel, 2oz of citron, the rinds of two lemons, one nutmeg, 3oz of sweet almonds, loz of bitter almonds, 2oz of butter, one level teaspoonful of salt, six or eight eggs, quarter of a pint of milk, ami quarter of a pint of brandy. First make the breadcrumbs. Chop the suet very finely, mixing with it while doing so some of the flour ami crumbs, to prevent it from clogging. Clean and stalk the currants and sultanas; stone the raisins and muscatels, cut half of them in halves, and chop the rest finely. Cut. and brandy, stirthese into the dry ingredients into a large basin, add the sugar, grated nutmeg, and grated lemon rind. Throw the almonds into boiling water, and let them boil feft- a minute or two, then peel the shred them, add them to the other ingredients, mixing all well. Melt the butter gently, skim it if necessary, and add it to the fruit, etc. Beat up the eggs, add the milk and brandy, stir those into the dry ingredients, and mix. Have ready the moulds or basins, or, if preferred, use scalded and floured cloths. • • • •

Plainer Christmas Pudding.—l’/tlb of breadcrumbs, ’/ a lb of flour, Jib of suet, ’/ 2 lb each of currants, raisins, and sultanas, 2oz of candied peel, ’/» grated nutmeg, 11b of Demerara sugar, 2 tablespoonfuls of marmalade, 4 eggs, a little milk (if necessary), ’/ 2 pint of stout, 1 Baitspoonful of salt. Prepare and mis all the dry ingredients, make a well ii> the centre, add the marmalade and well-beaten eggs, ami stir in some of the dry ingredients before adding the stout. If too dry it may be necessary to add a little milk in the same way as the first recipe.

Christmas Cakes. —IJlb of flour, lib of butter or half butter and half margarine, lib of brown sugar, lib each of currants and sultanas, %lb of mixed candied peel, Jib of glace cherries, 6oz of chopped almonds, 2 teaspoonfuls of mixed spice, grated rind of a lemon, 2 tablespoonfuls of golden syrup, 8 eggs, milk, or a wineglassful of brandy, pinch of salt. Dry the flour in the oven, and rub through a sieve with the salt and spice. Clean the currants and sultanas, shed the candied peel, cut the cherries in halves or quarters, blanch and chop the almonds, grate the rind of the lemon on to the fruit. Line one or two cake tins with three thicknesses of greased paper, and placb them on a baking tin, covered with a layer of sand or salt. Put the butter and margarine into a warm basin, and beat it to a cream, add the sugar, then oeal in the eggs one by one, adding a spoonful of flour occasionalsy. When the mixture is well beaten and light, stir in the flour lightly, then the fruit and nuts. Mix the golden syrup with a little milk and add, using more milk if the mixture be too dry, or adding the brandy. Put the mixture into the prepared tins into a moderate oven, and bake four to five hours if made in out tin, two to three hours if two tins are used. Let the oven coll the last hour to dry the cakes. If they become too brown cover with paper. Turn on to a sieve to cool, and when cold wrap in greaseproof paper and keep in a tin box.

’/.lb butter, ’/Jb easier sugar, lib flour ’/.lb currants, lib raisins, %lb sultanas, mixed peel. 2oz almonds, rind of lemond, 4 eggs and teacup’ful of milk. Method—Before mixing the cake, prepare the cake-tin, and see that the oven is hot. Cream the butter and sugar together very thoroughly; if the butter is stiff, warm the basin (but do not oil the butter at all). Beat the eggs and add these and a little flour alternately. Stir in the fruit, add flavouring, and mix well. Add the milk, but only enough to prevent the mixture being stiU'. Place in the prepared tin, put in a hot oven and bake carefully for two to three hours, gradually reducing the heal.