Lists (None yet)

Login to create lists

Tagged (None yet)

Add Tags

Comments (None yet)

Add New Comment

No corrections yet

USEFUL RECIPES. CHRISTMAS RECIPES. As this is now tlhe time to bogin tlinking of cooking our Xmas puddings and.caktes, I will give you a few of my special recipes-some of which I may lavoe-given you last year-hut they are worth repeathing. CHRISTMAS PUDDING (1). 1 lb raisins, 4 oz bitter almonds, l' lb currants, 2 lbs sugar, 1 lb sultanas, 2-lb breadcrumbs, 16 eggs, 2 lbs butter or suet (butter, for preference), 6 oss candied peel, 2 lemons, rind, I oz nut meg, 1 oz cinnamon, pilnt brandy. Mix all the dry isgredients together, then gradually all the othlers. Mix well. Plunge into fast boiling water, and boil for 7 or 8 hours. On the day used, boil another two hour. CHRISTMAS PUDDING (2). 1 lb currants, 1 lb chopped raisins, - [i suet, 6 tablespoons flour, 4 table poons breadcrumbs, 9 eggs, I win glass brandy, 1 winglass of sherry, I wineglass of milk, ¼ lb Isugar, .salt, aniLtmeg, lemon peel, ginger to taste. Boil at least six hours. OHRISTMAS PUDDING (3). 1 lb breadcrumbs, 8 eggs, 1 lb rai sins, 2 tablespoons flour, 1 lb ourrants, lb suet, ¼ lb citrons and lemon pel, Ib sugar, 2 fteaspoons mixed spice, 3 tablespoons treacle, i mnutmeg, grated. Mix dry ingredients well, warm .treacle and mis in. Let it stand in a wi.i'm place for a few hours. ,Beat yolks and mix thomn is next, then lastly the whites w!';pped stiff. tBoil for eight hours.