1939-11-29 — Page 18

OME simple planning in advance will

sávó many a housewife a headache this Christ-

11. schedulo

A

of

shopping

wants, and

dates when certain jobs must be completed, should, hang in every kitcheäk

T

The last week in November marks the commencement of pudding making. I do not make them all from the same recipe.

For Christmas Day I like a traditional old-fashioned ro- cipe-something dark and rich- looking, in kcoping with the grent day.

I have another mixing Then from a recipo with a story, such as is used in Buckingham Palace, or sometimes I get a recipe from the chef of a famous hotel or one that I have tasted and found very good. These I put tato small basins and give as presents. I buy pretty basing

these with for

flowers painted on them.

Famous Chef's Mixture

My extra special recipe is fron the head chot at the Dorchester Hotel in Park Lane. It in the same as is served thero,

You may like to try it too.

Ingredients: lib, shredded suot. lb. raising, lib. Bul

currants ilb. tanas, 2. mixed peel, stb. apples, period. cored and chopped Ano. 1 and orango rind (grated) Juice of orango, 1 tablespoon mixed sploes (joz), žib, pro- asrved ginger, jlb, demerara sugar, lib. breadcrumbs, Goa, four, eggs, 1 wineglazs brands, wineglass rum, i sunt bottle of stout, 1 lemn On rind (grated) and the juice of a lemon2.

The

method is atmple. Thoroughly mix together all the dry ingredients and set aside. Now mix together all the liquids and slowly stir them into the dry in- gredients. Mix well,

Pill into pudding bastas very

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Planning the FESTIVE FARE

well greased and sugared, cover with a plece of buttered paper, and tie up with a pudding cloth. Boll for three hours, ac- cording to size, and set aside in a cool place. This recipe, you notice, has only -four eggs In it, so that it is not as expen-

sive as it sounds.

New Recipe Pudding

For home consumption you might like

to try this recipe. It is very good paten

cold and is lighter

in texture than many

recipes I have tried. This is doubtless due to the use of mar garine.

Sausages, chestnuts

and mince pias accompany tho King and Queen of tho Christmas dinner

These quantities make 4 small pud- dings, so that you can adjust them if you are going to have a large family party to entertain at Christmas.

Ingredienta: 100% self- raising flour, 10oz bread- crumbs, '12oz. Blork margar- ine. 12oz. seeded rakins, 1201. sultanas, Ios, curranta, 1205. candled peel, finely chopped, 2oz. eltron peel, cuit in älices, I apple. pected and grated, grated rind and juice of a oranges and 2 lemons. Boz almonds blanched and shred- ded, fib, demerara or granu- inted sugar, 2 teasp. ground ginger, 2 leaap, mixed spice,

casp. salt, 4 tablesp brandy, teacupful milk, SKRA.

Brash four pudding basing with melted margarine, and prepare four double thicknesses of grease- proof paper, brushed with melted margarine, to go over the basins,

+

Then add the other ingredients (the cherries ont in balvos), the remainder of the flour, the fruit juice and brandy Inat of all. The family can give it all a stir,

See that the mixture is of a firm consistency. Pour into an oblong paper-lined tin and bake for three hours.

One word of explanation about raisins. In the pudding I mention seeded raisins. TheAn Ara hia busents already seeded which save

the trouble hand stoning.

The

The seedless raisins are small, sweet and quite seedless.

Quite early in December I begin to make inquiries about the price of turkeys. A nice sized hen with small bones and a plump breast is the ideal, but they, alas, are the most expensive.

and four pieces of string long Turkey Talk

enough to go twice round the top of the basin and tie in a bow.

`Bift the self-raising flour, ginger, spice and salt together.

Prepare the fruit, almends and candied pecl. Grate the rind from the oranges and lemons and squeeze -out the juice.

Mix in a large bowl the dried fruit, almonds, candled peel, grated apple, orange and lemon rind and sugar, Add the sifted flour, spices and breadcrumbs.

Important Stirring.

Stir thoroughly, melt the mar- Racing and add it to the mixture. Whisk the eggs, add to them the ink and the brandy and the orange and lemon juice.

Pour this liquid into the pudding and stir until well ministened.

Leave the pudding to stand over night, cover with a clean cloth. In the morning. All the basalns, cover with paper and

tie them down firmly. Steam

for 6 hours.

On Christmas Day,

steam again for hours. If bolled

only half the time is required.

Puddings

the shelf, then cake making bo- gino. Only one or two keepers necessary: the rest I make the week before Christman with

he pastries,

tho

Него 13 a good keeper re- elpe. I make this in an eb- long tin as it

is easier to cut

into amaliish

piccos. Most

people only want a taste at tea- time after the big dinner.

Christmas Cake

Ingredients: şib, flour: jib. butter: 1b. cnater sugar; alb, ground almonds; ih, glaco cherrica; lb. Bun-Mald neod- foss raizitis: lb. citron peel; grated rind and juice of 1 lemon, grated rind and fulco of 1 orange, à glam brandy,

Croam butter and sugar to- rother, grate in rinda of orange and lemon peol, and beat in egga

But my choice is always a small- Ish bird and plenty of sausages to help it round. Two sausages per head for dinner is my allowance and another panful cooked with the bird to get the turkey flavour. These are left in the pan until they are cold and are popular at supper-time.

I'm particular about the caus- ages,

I always order them in ad- vance at the same time as the piece of bacon for bolling, and in-. sist on having Harris real Wilt- shire for both, then I know there will be no complaints from any- body.

Extra grocery list, fruit, bread, milk are all worked out well in advance. This year is going to be more difficult than ever with Christmas falling on Sunday, so I advise you to be well prepared and stocked up.

The kitchen and cooking uten-

Bils have already. had

aver- haul: Saucepans inspected, cako. mincopic tins scalded out and a nota made about replace- ments like a batter

CEG beater, a mea- suring Jug and a now small fry.

ing pan for do- ing up little things,

Whenever pas- stble. I cook in glassware. especially stews and fish dishes,

There is noth- for ing better retaining the full flavour food, and I am gind to sea thero gma

is now a glass frying pan in Pyrox Flameware. You have only to taste sausages, kidneys or a chop done in one and served straight from the pan on to your plate to realise how good it is.

The handle is detachable so that it in really quite presentable on the nicest of tables. There is nothing nicer to my mind than a "try" served in its own gravy.

Boxing Day Pie

The mince pies we leave until last. Instead of always making ittle ones, I find a large pie with a

on at a time with a little four. shortcake top is the thing for

COUNT THE

"TELEGRAPH S

EVERYWHERE

LA LA LA LA LA LAAAAA

November 29, 1939.

Don't let unpleasant laxatives cause tears and tantrums.

by Mrs. BARDELL

LA LA LA LA LAAAAAAS

Boxing Day lunch. Here is my recipe for it.

Ingredients (pastry): łaz self-raising flour, 41oz. Stork margarine, 1 gills of milk, pinch of salt and doz dem- crara sugar, 2oz, margarino, fib; mincement, 1 tablespoon sherry, rum, or lemon juice.. Blft four and salt into a basin and rub in the margarine. Mix to a fairly soft dough with milk, and knead lightly into a smooth lump. Melt the sugar and mergarine

add

the

mincemeat

together, and spread in the bottom of a pic-dish evenly,

Put the shortcake mixture over the top of the dish and bake for 30 minutes in a fairly hot oven.

During the coming month it is a good plan to add few extras each week to the grocery order, in order to build up a Christmas larder.

The last week there are mulz and dates, crackers and beverages, for,' of course. you won't forget the festive battle of port.

Here's Luck!

EWO

BEER

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Brevets

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Wolsey wears and wears, Wolsey is better and costs no more, so put your self and the family in Wolsey now.

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Use this Child's Laxativo-PLEASANT, MILD IN ACTION

When your youngster is out-of sorts obviously in need of a thorough intestinal cleansing and still "fights" taking a laxative, don't set it down as stubbornness, Maybe you are guilty →→ of thoughtlessness. For when a chilid objects to such anedicino, there's often good cause. The tasto may be offensive, or the action harsh and unpleasant.

So is it over fair, or even kind, to force such remedies on your youngster, thus taxing an upset condition still further ?

Fortunately, thero's no need to re- sort to such measures. You can get a real child's laxative- " California Syrup of Figs "Califg—thor- aughly pleasant both in taste and

action. Youngsters really like it.

In flavour. California Syrup of Figs" as delicious as pura fruit syrup. And, because of its gentlo vegatable Ingredients, is mild and agrocabis in effect, Doctors recommend it. And it thousands of homes where it is used, "Califomia Syrup of Figa" has proved an equally suitable laxative for others In the family young or old, especially for women with whom it is impor tant to avoid the shock of stronger.

hamsher drugs.

"California Syrup of Figs" la sold. by chemists and stores everywhere, Do sure to emphasize the name "California and look for Califig' on the packago.

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25 1934

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