RECIPES.

Gisborne Times, Volume XXXIII, Issue 3699, 7 December 1912, Page 4

RECIPES.

SPECIAL RECIPES FOR OHRIST-

MAS PUDDING

A SOYER’S RECIPE.

Pick and stone lib of the best raisins, which put in a basin, with lib of currants well washed, dried and picked, 1 Jib of good beef suet (chopped, but not too fine), Jib _ of white or brown sugar, 2oz of candied lemon and orange peel, 2oz of candied citron, 6oz of flour,, and lib of breadcrumbs, with a little grated nutmeg. Mix the whole well together, ivith eight whole eggs and a little milk. Have ready a plain or ornamented pudding mould, well butter the interior, pour the above mixture into it, cover a sheet of white paper over, tie the mould in a cloth, put the pudding into a large stewpan containing boiling water, and let boil quits fast for four hours and a half. When done, take onfc the cloth, turn from the mould upon the dish, sprinkle a little powdered sugar over, and serve.

E. Fit AN CATELLI ’ S RECIPE

Well mix 31bs of stoned and chopped raisins, Jib of currants, A-lb of candied orange,* lemon and citron peel, ljlb of chopped beefsuet, lib of flour, Jib of moist sugar, four eggs, about three gills of milk, the grated rinds of three lemons, Joz of nutmeg, cinnamon , and cloves (in powder), a glass of brandy, and a very little salt.

Mix together well in a large basin several hours before the pudding is to be boiled. Pour into a greased mould, tie over with a cloth. Boil four and a half hours.

» # * CHRISTMAS PLUM PUDDING

The special feature about this pudding is that it is made without flour. ljlbs of stale bradcrumbs, ljlb 'of raisins, l-Jlb of currants, lib of beef suet, one lemon, 3oz of almonds, haifteaspoonful grated nutmeg, omm-coa-spoonful mixed spice. lib nicest or caster'Sugar, Jib of candied .peel (orange, lemon and citron), a saltspoonful of salt, nine eggs, half-pint milk, a wineglassful of brandy. Stone the raisins, "clean the currants, chop finely the suet, and mix with tho breadcrumbs; add the candied peel previously cut into very fine shreds, “the almonds blanched, peeled and chopped, the spice and salt, and lastly the sugar. Mix all thoroughly, then stir in the eggs, the brandy, and the milk. Mix again, and fill up into greased pudding moulds, tie over each with a cloth, and boil or steam about five hours.

* * «• CHOCOLATE SAUCE

Grate 2oz of good chocolate, put it into a copper pan with two tablespoonfuls of water; stir over the fire till quite smooth, then add Joz of caster sugar and half-pint of milk. Boil up while stirring, and let simmer for a few minutes. Flavor with vanilla and stir in half a gill of whipped cream. Servo hot or cold.

VANILLA SAUCE

Boil one gill of milk with half a vanilla pod. Cream three egg yolks with loz of caster sugar and pour over, while stirring the milk. Return all into the stewpan and stir over the fire till it thickens but must not boil. Strain and serve as required (hot or cold).

CAKES FOR CHRISTMAS

Already the mixing and baking of cakes for Christmas is engaging tho attention of the careful housewife. Here are some tried receipts not beyond tho skill of the amateur.

Rich Cake. —Cream lib of sweet butter, strew in lib of pounded white sugar, when this is snowy in appearance add tho yolks of sixteen wellwisked eggs, 4oz of chopped candied orange peel, one teaspoonful of allspice, two glasses of ginger-wine, the whites, well whisked, of sixteen eggs, gently sift in 21b of white flour, a pinch of well-washed, well-dried currants. Put the mixture, well-beaten, into a buttered, papered baking tin, and bake in a moderate oven for two and a half .hours, taking care not to slam the oven door when watching the baking.

Tip-top American Cakes.—CTeam lib of sweet butter, add 11b of sifted sugar and a glassful of any home-made wine, and whisk all briskly for five minutes; whisk in (separately the yolks of nine eggs, and strew in IMb of white flour, next stir in the whites of the eggs, and whisk all vigorously for a few minutes, add 6oz of minced blanched almonds; pour the mixture into' •buttered 1 papered patty pans, and bake in a moderate oven for thirty-five or forty minutes. When cool cut into triangles and ice all over.

Digestive Cake.—Any invalid can eat this cake without qualms of fear or retribution in any form. Whisk fib of butter to a smooth cream, strew in the same amount of granulated sugar, add a pinch of baking powder —about a good half teaspoonful is counted a pinch—three teaspoonfuls of cinnamon, one of ground ginger, and if lb of dry white flour; beat in slowly the yolks of five eggs, next two tea cupfuls of new milk, the whites of the eggs whisked to a firm froth, and lastly strew in another three-quarters of a pound of flour. Put into a wellbuttered papered baking tin, and bake in a slow oven for nearly an liour.

Ecles Oakes. —Cream -Jib of powdered butter with 21b of flour, squeeze the juice of a large lemon and beat in the, whites of three eggs, and form into a thick paste with cold water; then roll out evenly on a pastry-board, and over

this put lib of blitter in an even layer, fold over end on end and roll again. Now cut the roll into small pieces, and in the centre of call pciece put a dessertspoonful of currants, minced candied peel, coffee sugar, and over all sprinkle a little nutmeg. Close tho edges of each piece with tho hands, and wet them with a little milk or cold water to glue them together; make a trio of cuts with a knife in the top of each and bake on a baking sheet in a quick oven for a quarter of an hour.

Seraph Cake. Whisk the whites of eight eggs quickly, add tlb of white powdered sugar, strew in lightly Jib of white flour,, next add the whites of other eight solidly-whisked eggs, give a whisk round, add tho juice of an orange or a lemon, pour into a welllnittered, papered tin and bake in a hot oven for fifteen or twenty minutes. When cold, ice over the top with ico pipings and red currant jelly. Cones of white paper can be made by anyone to make the ice piping, or these can be bought if preferred.

Icing Cake.—Cat a small sponge cake in clioes about a quarter of an inch in thickness, and spread each slice with a soft icing, piling one on top of the other, then ice all over, and place on a cold slab. . When served, a posy of the season’s flowers can ■be placed on top. The icing can bomade' with 21b of icing sugar, a couple of lemons and a little cold water. Boil the water and juice of the lemon in a clean saucepan till it boils up, then pour the liquid on the icing sugar and whisk well till no lumps remain. Other flavored Icings can be made ill the same way by .substituting the desired essence.

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Lacon Cake. —Thoroughly mix 21b of white flour, 1 -Jib of seeded raisins, and a teaspoonful of baking powder, whisk in six >eggs and lib of sugar, a pint of buttermilk and lib of melted butter —a few minutes in a quick oven will suffice —add ten drops of essence of lemon and mix all well with a wooden si>oon. Pour into a buttered papered baking tin and bake in a moderate oven, for a couple of hours. A piece of white buttered paper on the tep will keep it from browning toe much on tho top.

• •

Sultana Cake. —Work Jib of flour and the same weight of butter together, add a dash of cinnamon, a pinch of baking powder and a teaspoonful of soda, lib of soft white sugar, lib of sultana raisins, Jib of currants, a couple of well-beaten eggs, and a nint of sweet milk. Stir all well together, and if the mixture is not moist enough add a little more milk or water. Put into a. buttered tin and bake in a slow oven for nearly an hour and a half.

Orange Tarts.—Rub into a pound of the finest flour Jib of sweet butter. a quarter of pounded white sugar, and a pinch of carbonate of soda, add the yolks of six beaten eggs, next the juice and grated ring of two sweet oranges, a teaspoonful of cream of tartar, and the whites of the eggs beaten to a a stiff .froth. Place in small buttered baking tins and bake in a hot oven for fifteen minutes. When baked, open the ton of the cakes and insert the minced rind and juic® of one orange dashed with powdered white sugar, or soft water icing.

Parisian Delights.—Melt half a cup of salt butter in an enamelled saucepan with the same amount of sweet milk, and when it reaches boiling point shred in naif a teacupful of white flour, and just lot the flour get warm, then take from the fire and pound with a pestcl in a mortar for twenty minutes, next mix it thoroughly the yolks of six eggs. Cut into tiny oblong sizes and put on a baking tin and bake in a hot oven for seven minutes. When cold cut open and fill with frangapani. The latter can be made with a couple of eggs, half a. teacupful of white flour, a tumblerful of sweet milk, half a teacupful of sifted white sugar, heated in an enamelled pan till it boils, and stirred all the time with a flat wooden spoon; it is then removed from the fire and j pounded with the spoon till the paste is quite cold, when two teaspoonfuls of chopped almonds and a sprinkling of almond flavoring is dropped in when it is ready for use as a filling for tarts, etc.

Queen Cake. —Cream 21b of swee butter with the hand, strew in 21b c caster sugar, whisk in the yolks o twelve eggs, next add the whites o the egga stiffly beaten till near!; solid, shred in gently 21b of very -fin white flour, ooz of minced pistachios the same weight of any kind of chop ped candied fruit, three teaspoonful 'of baking powder, and a gill and ; half of whioped cream. Stir all thor oughly ancf bake in a buttered tin fo. an hour and three-quarters. Wliei baked, cover the top with almond ic ing and strew over it while soft j layer of minced dried or crystallise fruit. Almond icing is made until { J-lb of sifted white sugar, a dessert spoonful of rose water, Boz of sweel almonds ; these ingredients are warm; ed slightly in an enamelled pan, anc is put on cakes when these are cold finally a brush over is given with th< white of an egg. * * * Christmas Cake. —-Ginger wine will suffice quite as well as .sherry, but whichever ns used a tablespoon,ful and a half of cinnamon and allspice must be put in it to flavor thoroughly overnight. Cream l-J-lb of sweet butter and an equal quantity of sifted sugar, add tlio yolks of eighteen lightlywhisked eggs and dredge well with flour, next stir in the whites of the eggs, and finally add 41bs of seeded raisins, lib of chopped candied peel, and the spices and wine—one or two glasses will bo sufficient. Bake in a buttered.,tin in a slow oven for about three hours. "When cold ice with almond paste and cover over with water icing.