Daily Calendar Recipes Holiday foods admin 5 years agoNovember 17, 2021

November 16th, Holiday Treats #16 Cookies, Candy, Chocolate Cherry Fruit Cake, Plum Pudding,

Holiday treats #16

Buriens Washington 1920’s through the 50’s

November 16^th 1931

Plum Pudding

1 lb. currants, 1 lb. raisins, ”I use the big sticky raisins.” ¾ lb. mixed peel, 1 lb. ground suet, 1 lb. bread crumbs. Take the loaf and dry and don’t (?) it. ½ lb. flour, 8 or 10 eggs, 1 lb. (2 cups) sugar, 2 apples chopped fine and one grated carrot, a little salt. Add spices as you would like. I forget just how much I use, but I think one teaspoon of nutmeg, 1 of cinnamon, and ½ of allspice; just suit yourself about spices. ½ lb. almonds chopped. Mix all together and boil. I have no pudding bowls so I put it in lard pails and boils it in the boiler and boil all day. I make it before xmas so all I have to do xmas day is warm it up. But if you put it on xmas morning again when you put on the turkey it will still (?). as it can’t boil to long. I take it out of the lard pails after it is col, as they rust a bit, and you can warm in any other dish that has a lid. Just set the dish in water so it won’t burn the pudding won’t fill to (?) after cooked.

This is an English recipe as its all lbs. but you know the measurements. This makes a lot, half it if you like, but it keeps forever, I wrap it in waxed paper. It should be quite dark when ready perhaps you better add a little more spices, but

I don’t remember how much I use and its not in the recipe.

Aunt Anna’s Plum Pudding Nov. 16 /31 (same recipe as above, just translated by a relative)

1 lb. currants

1 lb. raisins

I use the big sticky raisins

¾ lb. mixed peel

1 lb. ground suet

1 lb. bread crumbs, I take the loaf and dry it & don’t weigh it.

½ lb. flour or 2 cups

8 or 10 eggs

2 cups of sugar

2 apples chopped fine &

One grated carrot

A little salt, add spices that you like. I forget just how much I use, but I think

1 t. nutmeg

1 t. cinnamon

½ t. allspice

½ lb. almonds chopped

Mix all together & boil. I have no pudding bowls so I put it in lard pails & boil it in the boiler and boil all day. I make it before xmas so all I have to do xmas day is warm it up. But the best way is to put it on when you start the turkey baking. The longer boiling makes it nicer as it can’t boil to long. When it is cold take out of the pail as they’ll rust & wrap in wax paper & store for future use. If it doesn’t get to moist it keeps & keeps. But if it is to moist, watch so it won’t mold.

Suet – It is the hard, raw fat from beef or mutton found around the kidneys and loins. The high smoke point and fast melting temperature makes it perfect for deep frying and pastry making. After rendering into tallow, it is used in cooking and baking such things as the traditional English Christmas pudding. The long process of rendering it down to tallow, involves melting and simmering several times, cooling it down all to refine the suet to a usable state. Suet requires refrigeration if it to be stored for any length of time.

Do not confuse suet with all fat from the animals it can only be found around the heart and kidneys of cattle and sheep. Nor should it be confused with drippings, which is the melted fats in the pan when cooking the meat.

Pre-packaged suet that can be found today in the markets is mixed with flour and dehydrated to make it stable at room temperature. Some care is needed to use this for the old recipes, the proportions of flour to fat will alter the stated recipe. Fresh suet can be bought in markets and must be coarsely grated to use; then must be refrigerated prior to use and used within a few days of buying it.

Cedar Rapids Iowa dated 1914 through 1958.

Truckenbrod Cookies

4 cups brown sugar 2 cups molasses

1 cup lard 4 eggs

1 cup warm water 4 tsp. soda

1 tsp. ginger 1 tsp. cloves

1 tsp. cinnamon 1 tabsp. Vanilla

1 tsp. lemon 1 lb. raisins

1 lb. currants 12 cups flour

(I think this makes a LOT of cookies!! 12 cups flour and 2 pounds of raisins and currants? Wow!)

Drop Cookies

1 ½ c. sugar ½ c. butter

2 eggs 1 c. milk

2 ¾ c. flour 2 tsp. B.P.

1 cup raisins Nuts or coconut

Sugar Cookies Williams

1 c. butter 2 c. sugar

3 eggs 1 c. milk

1 tsp. ¼ tsp. soda

Flour to stiffen. When flouring the board sprinkle a little sugar onto.

Mrs. Warters’ Sugar Cookies.

Fondant Kitchen Club

1 small baked potatoes – remove from skin – mash thoroly – add pwd. Sugar till stiff. – Divide -color different colors and different flavors. Form in small balls dip in – 8 oz bitter choc. 1 block parafine melted over hot water on range – when melted remove from stove but keep over hot water. Use crochet hook for tongs to dip cream in chocolate – then place on wax paper to harden.

(Paraffin was commonly used to use on chocolates to keep them from melting. I think this step could be skipped now days.)