The San Francisco Call. Newspaper, December 17, 1899, Page 22

THI SUMNDAY CALL clams or ful of butter; dre st tempting »me thin slices of pork on tk a prettily and the fish; pour half a cupful of v hed and served hot. the pan and baste frequently. the meat and game courses the hour or more. The fish ¢ a dinner will be relieved if covered with g g and ) bles & out the color of the TERRAPIN 3 tance, If the gaucepan two y frape should butter and wh ed, or raspberry ice. iz tablibw the different smooth. Add the dinner one te y If she 1s just be- each of ® with flour and weak soda water and then in clear ctld poonful of cinnamon, one grated m pepper well In- quarter of a teaspoonful of mac a rich dress- pinch of cloves. Mix and add ha dredge with ful each of orange juice and gra some of the and lastly the floured fruit. Lin ping pan, ing pan with greased paper, pour in the a brisk oven; batter and bake ir brown pour a hours. When cold frost th pan, baste the plain frosting. h a greased PLUM PUDDING—Seed and cut ocae an and one-half pounds of raisins, mix with hours. Serve one pound of currants and three ¢ nd currant Jeli of candied lemon peel; add one po: AUCE—Cook one quart bread crumbs, one pound of brown st cupful of water three ounces of finely cut citron ft enough to pound of finely chopped suet, the sieve, add one rind of one lemon, one grated n five minutes, one-half ounce of cinnamon; mix thor- Serve cold with oughly and moisten with eight eggs well beaten and one-half a cupful of brandy. €d ra Butter and dredge with flc a pudding ™ain bag, pour in the mixture, tie securely and pound of drop in a kettle of boiling water: boW Serve wit pound ‘rom five to eight hours, When ready to and orange peel, serve, stick the puddir t in half, almond and serve wi and half MACAROONS dredge shown in the pict of a pound home tnless on salt out of ated at a F astry scheol. To ma macaroons blanch one-half a pound of almonds, then put them in the oven to dry; when the cold, pound them a paste. Be whi f until stiff, add one cupf sugar and then the almond paste; - thoroughly with the back of the spoer 2% Roll the mixture into little balls ar them one inch apart on w ELICACIES FOR CHRIST/RAS ater in nches or sher ked may a slow oven for ickly with st thickly with UF a plain f PUDDING twenty min mash; rub th lix three-quart one pou paper. (f Bake to a light brown in a slow oven -Stone and CHRISTMAS PUDDIN chop half a pound of raisins one pint of dry bread crumbs, one cupful of brown sugar, half a pound of finely chopped suet, one teaspoonful of cinna- mon, half a grated nutmeg, half a pound of currants and half a pound of shredded eitron. Mix thoroughl add half a cupful of molasse: a teaspoon- tul of soda dis: in a little warm If the first course rs, serve with them he soup serve sherry; with the entree, champagne; and the rest of the dinner with which Is served whic Fashion has h goes SROQVE™M UE BOVSHE DE F‘?VlTfi} I‘n.'"nr . em to or ‘ three ,‘ [“J sauce. o cupful of t ed i i s \ 1=} WALNUT CAKE im r ’ N A butter and two cuy beaten yolks of fo therough nd half a pound of butter, cream and adq 299 Eradually two cuj 4 M rizod sugar: . heat ©Ne cupful of milk; add thre s 1 A ¥ W cignt e “9q fuls of baking po to one ¢ : ' 1 1 add g5,p." add \to the mixture POUND C/ style t with one try flour tie until the mix- rectly smooth; &dd half a tea fuls of choppka walnuts we and add the well T 4 xru dium whola MASARQON b o — N~ c~_ PYRAMID > oF Which Wil bitnk ack to the grown tifed of lengthening out the menu =OAST ‘ t § TVURKEY ex v‘\——// ‘ pound of butter and one pou : L k- = to a cream. Add the thore 1 e, * A G PUDDING—Chop one-half pound of Yolks of eight eggs and half a cupf t one-ha a cupfus of Madelra. Serve in figs fine and mix with one pint of bread brandy : < crumbs; add one cupful of milk. one-halt Pound of flc y y T ,' I(l\h\, Singe, r move {he cupful of sugar, five tablespoonfuls of . 1 ¢ hers and the entralls: wash in chopped t. one nutmeg grated, one ) mot saltspoonful of salt and two well beaten draw cREs. Mix well together and pour in a u I buttered mold, boil for four hours and ' { serve with a sweet sauce. { a I WHITE FRUIT CAK Mix one pound bowl put the r be A ¥ A s of seeded and chopped raisins, one-quar- and add or y choppe ! ter pound of shredded citron, one pound three .t v b . of chopped dates, one pound of figs spoonful f read - { shopped, one pound of almonds chopped crumbs. Add enoug the '™ BAY v, 2 wls & . s h salt und w Cr es pepp f and sew up ” esire 1 v n thread; g a ur ~g served w auce preferred. When made pan with eome drippings cnd one tabis. WITH ALMONUS 1 New ( . x a qua b and e FRUIT ¢ x one 4 N ; als p Jredge w BAKED SALMAON a w 2o ¥ and add the & . oue a r arter = tes e ( fa ind f t add te nf g ad halt ind br x and ry. K 15 and ) round n AT T weeks before « ma TERRAPIN EN SASSE-