CHRISTMAS RECIPES.

Waikato Times, Volume 104, Issue 17586, 15 December 1928, Page 15 (Supplement)

CHRISTMAS RECIPES.

CHRISTMAS PREPARATIONS. In most homes, some preparation is made early for the Christmas provisioning. At least, the cake and the pudding are made. The thoughtful manager will always do this. The

accompanying recipes should be of assistance to those who make such a preparation. Christmas Pudding—No. 1.

Six ounces breadcrumbs, Goz flour, Alb raisins, Alb currants, Jib sultanas, Alb finely chopped suet, Alb brown sugar, Alb mfted chopped peel, 4oz almonds, little grated nutmeg, 6 eggs, 1 small glass brandy. Clean fruit thoroughly and completely dry. If possible, do. this the day before to ensure dryness. Rub chopped suet into flour. Add breadcrumbs, sugar and fruit, blanched and chopped almonds. Beat, eggs well, and add to them the brandy, and stir well into the other ingredients. Pour into a well-greased mould or into a well-prepared pudding cloth. Tie firmly, leaving sufficient room for the pudding to swell. Plunge into plenty of rapidly boiling water, and cook steadily for four hours. Jiang in a cool place until required. 'When required plunge again into boiling water and boil for another two hours. Serve with a suitable custard or sauce.

Christmas Pudding—No. 2,

Seven ounces breadcrumbs, soz /lour, 4oz currants, 4oz sultanas. 4oz raisins, 2oz peel, 4oz brown sugar. Alb chopped suet, 1 teaspoon baking powder, grated nutmeg, 2 eggs, 1 gill brandy.

Mix all dry ingredients; add cleaned fruit. Beat eggs well, add brandy, and stir into mixture. Place in greased mould or prepared* pudding cloth; tie securely, leaving room to swell. Plunge into boiling water and boil steadily for three hours. Hang in a cool place and boil for another 1A to 2 hours when required. Always keep up the supply of boiling water and never allow it. to go off the boil. The brandy, as well as flavouring the puddings, will help to keep them. Christmas Pudding—No. 3.

Eight ounces suet, Boz breadcrumbs, 4oz flour, Soz each of currants, sultanas and raisins, 4oz peel, Boz brown sugar, 5 eggs, 1 lemon, 2 tablespoons treacle or golden syrup, i wineglass brandy. Mix all dry ingredients together; add cleaned fruit and grated lemon rind; add beaten eggs, brandy and treacle. Tie in pudding cloth, leaving room to swell. Plunge into boiling water and boil rapidly for four hours. Hang in cool place and boil for two hours more when required. Steamed Christmas Pudding.

Six ounces flour, Goz breadcrumbs, Alb each of raisins, currants, sultanas (cleaned), Jib chopped peel, Jib blanched and chopped almonds, grated nutmeg, G eggs, 1 glass brandy, Soz butter, Boz sugar.

Heat butler and sugar lo cream; add wcll-bcalcn eggs, then brandy. Add mixed fruit add flavourings, and lastly stir in the flour and breadcrumbs. Place in a well-greased basin or mould. Cover with greased paper and steam for four or live hours, keeping up the supply of steam. Keep in a cool place, and when required, -ieam again from two to three hours.