Hard sauce made of butter and sugar creamed together is
good with this pudding. If a hard sauce that is a little
different is desired use brown instead of white sugar and
grate in the rind of an orange for flavoring. Any one of the
49
liquid or foamy sauces is also suitable with plum pudding.
Some people like best of all to serve a spoonful of vanilla
ice cream or mousse on the plate with the hot pudding.
CHRISTMAS CHICKEiN
A plump fowl, weighing 4 to 6 2 tablespoons chopped onion.
pounds. 2 tablespoons parsley.
4 or 5 medium-sized potatoes. : Flour.
1 cup raisins, without seeds. ; Butter.
3 cups canned tomatoes. Salt and pepper.
Simmer the fowl in a small quantity of salted water until
tender. Remove from the broth. Set the fowl aside for
stuffing. To the chicken broth add the canned tomatoes and
the fin eh' chopped mild onion. Let this sauce cook down.
In the meantime prepare the stuffing by cooking and mash-
ing the potatoes and adding to them the raisins and enough
m3k to make the mixture the stiffness of ordinary mashed
potatoes. Stuff this, while still hot, into the body cavity
and neck of the fowl. Crowd in all the stuffing possible.
Pour a little melted butter over the chicken. Put it in the
oven to brown. Thicken the tomato sauce to the consistency
of a gravy and add 2 or 3 tablespoons of finely chopped
parsley and green pepper, if desired. When the chicken and
the surface of the potato stuffing have become delicately
brown, place on a large hot platter. Pour part of the sauce
around the chicken and serve at once.
GRAPEFRUIT SALAD
Peel the grapefruit, pull it apart into sections as you would
an orange, and strip the skin and pith off of each section.
Arrange the sections on crisp lettuce. Sprinkle with chopped
nuts. Garnish with a little pimento. Serve with your
favorite salad dressing.
CRANBERRY PUDDING SUPREME
cup butter,
cup sugar.
1 egg.
23^ cups sifted flour.
teaspoons baking powder.
M teaspoon salt.
1 cup milk.
1 cup raw cranberries or more.
Cream butter and sugar and add the well-beaten egg.
Mix and sift the dry ingredients, saving out 2 tablespoons
of flour for the cranberries. Add the dry ingredients to the
first mixture alternately with the milk. Roll the cran-
berries in flour and add them last. Turn into a buttered
mold, cover, and steam for 2 hours. After the pudding has
steamed it may be placed in the oven to brown if desired.
50
SAUGE FOR CRANBERRY PUDDING SUPREME
2 cups cranberries.
1 cup water.
2 to 4 tablespoons butter.
1 cup sugar.
3 tablespoons cornstarch.
3^ teaspoon salt.
2 cups boiling water.
The 2 cups of cranberries and the 1 cup of water should
make 13^ cups of cranberry pulp. Mix the sugar, corn-
starch, and salt. Add the 2 cups of boiling water, stir until
thickened, and cook for 10 minutes in a double boiler. Cook
the cranberries with 1 cup of water until soft. Press them
through a fine sieve and add this pulp to the cornstarch
mixture. Add the butter and serve hot over the hot cran-
berry pudding.
GHOGOLATE FUDGE
2 to 4 tablespoons butter.
1 teaspoon vanilla.
}/s teaspoon salt.
2 cups sugar (granulated or light
brown.)
2 to 4 squares of chocolate.
^4 cup milk or cream✪ Chocolate Fudge.
Page 29 · 5 recipe records on this page
Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Hard sauce made of butter and sugar creamed together is
good with this pudding. If a hard sauce that is a little
different is desired use brown instead of white sugar and
grate in the rind of an orange for flavoring. Any one of the
49
liquid or foamy sauces is also suitable with plum pudding.
Some people like best of all to serve a spoonful of vanilla
ice cream or mousse on the plate with the hot pudding.
CHRISTMAS CHICKEiN
A plump fowl, weighing 4 to 6 2 tablespoons chopped onion.
pounds. 2 tablespoons parsley.
4 or 5 medium-sized potatoes. : Flour.
1 cup raisins, without seeds. ; Butter.
3 cups canned tomatoes. Salt and pepper.
Simmer the fowl in a small quantity of salted water until
tender. Remove from the broth. Set the fowl aside for
stuffing. To the chicken broth add the canned tomatoes and
the fin eh' chopped mild onion. Let this sauce cook down.
In the meantime prepare the stuffing by cooking and mash-
ing the potatoes and adding to them the raisins and enough
m3k to make the mixture the stiffness of ordinary mashed
potatoes. Stuff this, while still hot, into the body cavity
and neck of the fowl. Crowd in all the stuffing possible.
Pour a little melted butter over the chicken. Put it in the
oven to brown. Thicken the tomato sauce to the consistency
of a gravy and add 2 or 3 tablespoons of finely chopped
parsley and green pepper, if desired. When the chicken and
the surface of the potato stuffing have become delicately
brown, place on a large hot platter. Pour part of the sauce
around the chicken and serve at once.
GRAPEFRUIT SALAD
Peel the grapefruit, pull it apart into sections as you would
an orange, and strip the skin and pith off of each section.
Arrange the sections on crisp lettuce. Sprinkle with chopped
nuts. Garnish with a little pimento. Serve with your
favorite salad dressing.
CRANBERRY PUDDING SUPREME
cup butter,
cup sugar.
1 egg.
23^ cups sifted flour.
teaspoons baking powder.
M teaspoon salt.
1 cup milk.
1 cup raw cranberries or more.
Cream butter and sugar and add the well-beaten egg.
Mix and sift the dry ingredients, saving out 2 tablespoons
of flour for the cranberries. Add the dry ingredients to the
first mixture alternately with the milk. Roll the cran-
berries in flour and add them last. Turn into a buttered
mold, cover, and steam for 2 hours. After the pudding has
steamed it may be placed in the oven to brown if desired.
50
SAUGE FOR CRANBERRY PUDDING SUPREME
2 cups cranberries.
1 cup water.
2 to 4 tablespoons butter.
1 cup sugar.
3 tablespoons cornstarch.
3^ teaspoon salt.
2 cups boiling water.
The 2 cups of cranberries and the 1 cup of water should
make 13^ cups of cranberry pulp. Mix the sugar, corn-
starch, and salt. Add the 2 cups of boiling water, stir until
thickened, and cook for 10 minutes in a double boiler. Cook
the cranberries with 1 cup of water until soft. Press them
through a fine sieve and add this pulp to the cornstarch
mixture. Add the butter and serve hot over the hot cran-
berry pudding.
GHOGOLATE FUDGE
2 to 4 tablespoons butter.
1 teaspoon vanilla.
}/s teaspoon salt.
2 cups sugar (granulated or light
brown.)
2 to 4 squares of chocolate.
^4 cup milk or cream.