Common-sense papers on cookery

crumbs were properly dried, it would not be found to be too moist. Next take a new pudding-cloth, that has been well boiled in plain water, and butter it thoroughly, and then flour it. Turn the pudding into it and tie it, leaving room for the pudding to swell. The cloth must be fastened very securely, and it is as well to tie it in two places, in case of accidents. This pudding must now be boiled for at least six hours. It will always be found best to make the pudding some days before it is required ; hang it up in the cloth, putting something underneath it to catch the drops ; and a pudding made as we have directed will keep good for months and months. It only requires warming up for a couple of hours in a large saucepan of boiling water, and then turning out. Now that awfully critical moment — turning out. Care should be taken to peel off the cloth, and not pull it ; the reason of this is self-evident. On Christmas Day a piece of bright holly, with some red berries on it, should be stuck on the top of the pudding, and some lighted brandy poured over and round it. If you take my advice, you will light the brandy in the room. To carry a large flat dish with ignited brandy is extremely dangerous, and I have not forgotten that dreadful story which appeared in the papers one or 196 Common-sense Cookery. two years ago, about the poor girl who was burnt to death by the lighted brandy from the Christmas pudding falling on her white muslin dress. In order to light the brandy, get a large iron spoon and fill it with brandy, get a lighted cedar taper or thin wood-shaving, or even a piece of paper rolled up, and act exactly as if you were going to boil the brandy in the spoon ; in a few minutes the brandy will light of its own accord, when it can be poured on the pudding, and more added if required. If it is evening, and young children are present, it is as well to turn down the gas very low, or remove the candle for a few minutes. Judging by my own recollections, the lighted plum pudding was a great event in my early days — slightly awful, but intensely delightful. With regard to the beef, I need say but a few words. It is a question between you and the butcher, and I will say butchers, as a rule, behave very well at Christmas-time, and while I think of it, I would recommend you to give your carving-knife to the butcherboy, and tell him to get it well sharpened for the occasion, a hint that will not be forgotten— the day after Christmas will have its due effect. But sirloin of beef has a trying piece of gristle at the top, and without a sharp knife a very handsome piece will be made to look ragged. Have a good roaring fire. A piece about twelve pounds will take three hours. It will not Christmas Dinners. 197 require much basting, but remind the cook that it is the sides, and not the fat part, that should be basted. Some stupid women forget this. Let the dish for the beef be thoroughly hot ; and this takes time. Have also some curly white horseradish to pile on the top of the joint, and be sure the dish-cover is hot, without being smoking.