1939-11-29 — Page 8

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OME almple planning in advance will. savo many a housewlie a headache this Christ- mna. A schedule shopping wants, and dates when certain jobs must be completed, should hang in every kitchen,

of

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 keeping with the great day.

Then I have another mixing from a recipo with a story, such us 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 into small basins and give as presente. I buy pretty basins for these with flowers painted on them.

Famous Chef's Mixture

My extra special recipe is from the head chief at the Dorchester Hotel in Park Lane. It is the same na in served there.

You may like to try it too.

Ingredients: 1lb. shredded suct, 1lb. raisins, lib. aut. fib. tanas, llb. curranis mixed peel, ilb, apples, peciva, cored and chopped One, 1 orange rind (grated). and Juice of orang, 1 tablespoon mixed spices (joz), fib, p sorved gingar, lb, demarara sugar, Ilb. breadcrumbs, Coz flour, 4 eggs, 1 wineglass brandy, winoglass rum, smail bottle of stout, 1 lemon rind (grated) and the fulce of a lemonL

The method is simple. Thoroughly mix together all the dry ingredients and set aside, Now mix together all the liquida and slowly stir them into the dry in- gredients. Mix woll.

Full into pudding basins very

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Planning the FESTIVE FARE

well greased and sugared, cover with a piece of buttered paper, and the up with a pudding cloth.. Boil 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 eaten

cold and is lighter

in texture than many recipes I have tried.

*Th}} is doubtless due

to the 1190 of mar-

arine.

These quantities make 4 small puff- dingo, so that

you

Can adjust them if

Sausages, chestnuts

and minco pios accompany the King and Quoon of the Christmas dinner

you are going to have a largo Then add the other Ingredients family party to entertain at Christmas,

Ingredients: 10oz. self- raising flour, 10oz. brend- crumbs, 12oz. Sterk margar- ino. 12oz. seeded raisins, 125z sultanas, 12oz. currants, 1202. candled peel, finely chopped, 2oz. eltron peel, cut in slices, I apple, pooled and grated, grated rind and juice of 2 oranges and 2 lemons. 20% atmonds bianched and shred- ded, lib. demetara or granu- lated sugar, 2 teasp. ground ginger, 2 teasp. mixed spler. 1 esp. salt, 4 inblusp.

brandy, I teacupful milk,

Bruch four pudding basins with melted margarine, and prepare four double thicknesses of grease- proof paper, brushed with melted margarine, to go over the basins. and four pieces of string long enough to go twice round the top of the basin and tie in a bow,

Sift the self-raising four, ginger, spice and salt together. Prepare the frult, almonds and candied peel. Grate the rind from the oranges and lemons and squeeze aut the juice.

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

Important Stirring.

Stir thoroughly, melt the maṛ- garine and add it to the mixture, Whisk the eggs. add to them the milk and the brandy and the nrange and lemon juice,

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

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

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firmly. Steam for 6 houra.

On Christmas

Day. steam again for

hours. If bolled half only

the time is required.

Puddings

the shelf, then cake making bo- Rins,

Only one

or two keepera are necessary: the rest I make the week before Christmas with the pastries.

Hero 15 good keeper ro-

cipo. I make

this in an ob-

long tin 0.5

is caster to cut

Into

piccts.

smallish

Most

(the cherries cut in halves), the remainder of the four, the trait Juice and brandy last of all. Tho family can give it all a stir.

Sce 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 ralsins. In the pudding I mention sceded raisins. These art hi museats already seeded which save the trouble of hand stoning.

The seedless raisins are small.

and quite seedless.

SWEET

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

Turkey Talk

But my choice is always a small- lah bird and plenty of sausages to help it round, Two sausages per hend for dinner is my allowance and another pantul 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 saus- ages.

I always order them in ad- vance at the same time as the plece of bacon for boiling, and in- aist on having Harris real Wiit- shire for both, then I know there will be no complaints from 'any- body.

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

The kitchen and cooking uten- sils have already had an over- haul Sautopuns inspected, cake, minceple tins scalded out and a note made replace- about ments like better beater, a men- suring jug and a new small try- ing pan for do- ing up little things.

น

Whenever pos- alble I cook in glassware. especially stews and fish dishes.

There

is noth- ing better for the

retaining full favour in food, and am glad to see thero

people only want a taste at tea- frying pan in Pyrex Flameware. time after the big dinner.

Christmas Cake

Ingredients: žid. Nour: fil. butter; ilk, caster sugar: jl. ground almonds; lb. glace cherries; ib. Bun-Mold seed- less raisins; b, citron peet; grated rind and. Juice of i lomon, grated rind and julce of 1 orange, glass brandy.

EX

Cream butter and sugar to- gether, grate in rinds of orange and lomon peel, and beat in eggs one at a time with a little dour.

is now s

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

The handle is detachable so that It is really quite presentable on the nicest of tables. There is nothing nicer to my mind than a

"fry" served in its own gravy.

Boxing Day Pie

The mince pies we leave, until last. Instead of always making little ones, I find a large pie with a shortcake topi is the thing for

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November 29, 1989.7

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Don't let unpleasant laxatives cause tears and tantrums.

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Boxing Day lunch. Here is my recipe for it.

Ingredients (pastry): Djoz self-raising flour, 41oz. Stork margarine, 1 gills of milk, pinch of salt, and 40% dem- erara sugar. Zaz. margarino, b. mincemeat, 1 tablespoon sherry, run, or lemon juico. 91ft flour and salt inta a basin and rub in the margarine. Mix to a fairly soft dough with milk, and knead lightly into a smooth lump. Molt the sugar and margarine

together, add Chie mincemeat and spread in the bottom of a ple-diah evenly.

Put the chortcake 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 a few extras each order week to the grocery order,

to build up a Christmas larder.

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

Here's Luck!

EWO

BEER

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