CHRISTMAS RECIPES. SANTA CLAus BASKZTs.-Take one o of good puff paste, place on a floured and roll out thinly. Choose a dozen it pie tins with almost straight edges the paste into as many pieces and fit nea into the tins. Brush over with beaten and bake lightly. When removed from oven, have ready some angellca, cut in four-inch lengths. Fit these as handle the baskets with white of egg, layer the side of each of the Iatter with Jam served quince will be found very good these-and fill up with whipped . Instead of the jam and cream, four cr candied strawberries or cherries or a li pile of crystalliced vio!et leaves make agreeable variety. WisrrE?n SNow.--Soak half an ounce good gelatine in sufficient tepid water cover, and allow it to stand two hours, until the water be absorbed. When reu add the remainder of half a pint of water, and placa In a heated bowl, with strained juoe of a lemon, two tables of finely powdered sugar, and the wrhi four eggs. Whibk briskly before the fir one hour or until the mixture la the ligh of feathery froths. If the egg adheres the whisk it is sufficlently beaten. Dip shapes in cold water, drain but do nt ui and fill with the snow. The mixture be divided into two parts, cue of w should then be coloured with a few drop prepared cochineal or a little saffro The moulds filled alternately with the w and pink, or yellow, or halt white and coloured, make a nice change. A few coloured candied fruits dropped into head of the mould before filling with white snow make a pretty dish. Stead snow in a cold larder until required. PrLcI PurnNIRo.-When this staple is made properly it is one of the rio dishes, and in its way unappro Before giving the recipe, a few word? the management of puddings gee may be pardoned In the making of dinpr, attention is all that is required, a little manual dexterity In turning pudding out cf the dish or cloth when is necessary. In the making cf plum dings eepecislly, let every ingredieothe beet of its kind; remember that tainted egg will electually deetroythe plum pudding that ever was made. it the pudding is wanted light, the eggs which are to be nued' composition should always be beaten rately. The sweeteas and ftror rf puddings must be determined by but one fact may be stated, that spirit even wine are not nearly so much need they were even a few yar ago. To . it, take three-quarters of a pound of catel raisins,the same quantity of cr (well c:eaned). half a pound of raisins, a pound of the finest moist a pound of breaderumbe, or in its half a pound of pounded pudding q eight eggs, a pound and a quarter of chopped suet, freed from all inte and filaments, a quarter of a ps mixed peel, the rind of a large ounce each of ground nutmeg and mon, half an ounce of bitter almonds, two or three glasses of beat pale Mix thoroughly the whole of these dients after they have been minced, with the exception ot brandy, which stir in last, and roughly incorporate the whole mass. the mixture Is ready tie it up in a pudding-cloth which has been p well-buttered, and take care that left for the pudding to awell, and water can enter by any Interstices c'oth. Boll for five or six hours, and with brandy sauce. The podding mixed over night, it will not take any by standing till morning. For a lt ding the ingredients may be silm less spice used. Observe thatin mixed spices you should get the grind the spices-you then have no Sadlteration or of age-which ells is t as it does in everything else. It t t plan to make Eve or six plum p?d 2. time, for they keep god for aog 1 and when wanted ai only requin through, takLg t care that not Iof water eaters tivg the clothe

Close