The Rural Voice, 1978-12, Page 34Plum Pudding
' cup fine bread crumbs
1 cup hot milk
4 eggs
' cup sugar
1/2 pound beef suet (minced)
3/4 cup sifted flour
1 teaspoon salt
1 teaspoon nutmeg
' tsp. cinnamon
' tsp. mace
' tsp. cloves
1/2 lb. seedless raisins
'/s lb. currants
'/s lb. chopped figs
2 oz. citron peel, chopped
3/. cup chopped candied cherries
2 oz. chopped candied orange peel
1 cup chopped walnuts
1/2 cup grape or cranberry juice
Combine crumbs and milk and allow to
stand for 10 minutes. Beat eggs and sugar
until light. Add suet. Mix and sift dry
ingredients and combine with -fruit and
nuts. Mix all ingredients thoroughly,
adding liquids last. Turn into a well
greased mold. Cover tightly and steam 31/2
hours. Approximate yield 1 (3 pound) plum
pudding. (Taken from Toronto Star around
1945)
White Ma
Xmas Pudding Sauce
(Willit Family Recipe)
'/. cup butter
1' cups white sugar
'/3 cup boiling water
Mix together until dissolved. Add 2
well -beaten eggs. Add a dash of nutmeg.
Put over hot water - NOT boiling water - in
a double boiler until ready to use.
Gingerbread Cookies
(cut with Gingerbread man cutter)
1 c. margarine
1 c. W. Sugar
'/2 tsp. salt
2 eggs
2 tb sp W. vinegar
1 c. molasses
6 c. flour (all purpose)
2 tsp. B. Soda
4 tsp. Ginger
1 tsp each of cloves, cinnamon, nutmeg.
Chill doug overnight in frig before
rolling out. Bake 7-10 min. at 375°.
Decorate as desired.
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Clinton 17 Victoria St. 482-7036
PG. 34 THE RURAL, VOICE/DECEMBER 1978
Lori Consitt
Mrs. Santa's No -Cook Candy ] 18 Pieces]
A good recipe for
children to make
'/, c. melted butter
2 tbsp. orange juice
1 tsp. grated orange peel
2/3 cup powdered milk solids
2 cups sifted confectioner's sugar
1/2 cup finely chopped nuts.
Combine butter, orange juice and peel.
Gradually stir in powdered milk solids and
sugar. beating until smooth. Stir in nuts.
Drop from teaspoonfuls onto wax paper.
Add a few drops water if candy gets dry.
(Mrs. Elbert Whilcomb, N.Y.) Taken from
the "Successful Farmer."
Shortbread
1 lb. butter
1'/3 c. sugar
(1/3 c. brown, 1 c. icing sugar)
1 egg yolk
About 4' cup of all purpose flour
Mix all ingred lents knead on floured
board about 20 times.
Roll out to desired thickness and cut into
shapes.
Bake at 275° until delicately browned.
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Clinton Hensall Seaforth
40 Wellington 151 Richmond St. S. 112 High St.
482-3405 262-2418 527-0910