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. CHEJSTMAS FARE,

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CHEJSTMAS FARE, (By "Gwenynen awynedd: The custom of looking upon the Christmas season as a sooial, as well as religious, festival is a very ancient one. Young and old, high and low, then rejoice together, presents are reciprocated, and special Christmas meats and dishes are provided to be enjoyed by all. The various branches and members of a familj meet together, distant friends try to return home for Christmas, and joy and happiness greatly abound. At one time the festivities appro- priate to Christmas lasted with more or less brilliancy to Candlemas, and with great spirit till Twelfth day but this has latterly been greatly discontinued.and the meetingon Christ- mas ray is the great event to which all look forward. And for those unable of themselves to enjoy the good things so freely lavished at Christmas the kind and philanthropic spirit of the day provides an entertainment, and in many a poor neighbourhood the children, as well as the older people, are feasted and treated to a good and substantial tinner by the united efforts of those who realise that it is more blessed to give than to jeceive. Christmas Day has always in England been kept as a social holiday, on which there is a complete oessation from all business Of late years the day succeeding it has also been made a Bank Holiday, and this enables many persons to travel home and see those friends whom, perhaps, they are unable to meet during the rest of the year. A few recipes for some of the most known and generally accepted oakes, puddings, &o., for Christmas will, doubtless, be acoeptable to readers of The Household." A CHRISTMAS CAKE. Two pounds of sifted flour, 21b, of sifted loaf sugar, 21b. of butter, eighteen cggf, 41b. of current?, ilb. of almonds, blanched and choppad; lib. of ciiron, 111), of candied orange and lemon peel cut thin, one nutmeg grated, Jcz. of ground ol'spice, Joz. of ground cinnamon, mace, ginger, and coriander seed, and one gill of brandy. Put the butter into a stew- pan, work it into a cream with the hand, and mix it with the sugir and spice; break in the eggs by degrees, and beat for twenty minutes; stir in the brandy, then the flour; add the fruit, sweetmeats, and almonds, and mix all together lightly; have ready a hoop eased with paper on a biking plate, put in the mixture, smooth it on the top, bake in a elow oven for four hours or more, and when nearly cold ice it over. To ICE A CHBISTMAS CAM. One pound uf double refined sugar, pounded and sibved; put it into a clean pan, break in the whites of six eggs; beat well with a spattle for ten minutes squeeze in the juice of a lemon, and beat again till it becomes thick and transparent; spread the mixture over the top and sides of the cube as smoothly as possible; colour with cochineal, and put any ornaments desired on the cakO. Sot it by in a cool place to harden. AN EXCELLENT PLUM FCDDIKG. Six ounces of suet chopped fine, 6 z. of Malaga raisins (stoned), 8oz. of currants (washed and picked), 3oz. of fine bread crumbs, 3oz. of flour, three eggs, one-sixth of a. nutmeg, a small blade of maca, a little cinnamon, half a teaspoonful of salt, half a pint of milk, 4oz. of sugar, loz, of candied lemon, and inz. of citron. Beat the eggs and spice welt together, mix the milk with them by degrees, then the rest of the ingredients dip a fine, close linen cloth in boiling water and put it in a hair sieve; flour it, put in the pudding, and tie it up close. Put it into a saucepan containing six quarts of boiling water, keep a kettle of boiling water alongside of it and fill up your pot as it wastes boil for about six hours. Take out the pud- ding and dish it up at once, or keep it tied up in the bag till required. PLUM PUDDING WITHOUT SUET. Simmer half a pint of milk with two blades of mace and a roll of lemon peel for ten minutes; ttrain into a basin beat three eggs in another fcain with 3oz. of Jonf sugar and one-third of a 11 v. tit e2 add 3oz. of.ilour; beat well together, anfl add the milk by degrees; put in 3cz. of frush butter in small pieces, 3oz. of bread crumbs, 3oz, of currants, and 3oz. of raisins; stir all well to- gether butter a mould put in the mixture and -tie a cloth on the top; boil for two and a hxif Lours; servo it up with melted butter, two tablespoonfuls of brandy, and a lit! le loaf sugar. MINCE MEAT. Two pounds of beef suet, chopped fine; 21b. of apple?, pared and cored; 3!b. of currants, washed and picked; IJb. of raisins, stoned and chopped; lib. of moist sugar ilb. of citron, cut thin lib. of candied lemon and orange peel, cut thin two nutmegs grated; loz. of salt; loz. of ginger; laz. of coriander seeds; £ oz. of allspice; Joz, of cloves, all ground fine; the juice of six lemons and their rinds grated; half a pint of brandy; and one pint of white wine. Mix the suet, apples, currants, raisins, and sweetmeots well together in a large pan and strew in the spice by degree a. Mix tho sugar, lemon juice, wine, and brandv, and pour on the other Ingredients and stir all wefl together. Set it by fn a close-covered pan in a cold place. When wanted, etir it up from the bottom and add half a glass of brandy to the quantity required. v MIKCE PIES. Sheet with tart paste as many tin-pans of any siM as required; fill them with the mince meat, and cover with puff paste tin. thick trim round the edges with a kDife; make an aperture at the top with a fork; bake them in a moderate heated oven, and send to table hot, after removing them from the line; strew a little sifted sugar over them. STUFFING FOR ROAST TURKEY. J- Mince lIb, of beef suet, the same weight o bread crumbs, two drachms of parsley leaves, two drachms of grated lemon peel, one onion chopped fine, a little grated nutmeg, pepper and ealt, pound together with the yolk of two eggs, and put it securely into the turkey; make some of the same mixture into balls or small sausages, flour them and fl1 them, and send them up in the dish round the turkey as a garnish. STUFFING FOR BOILED TUBKBY. Take the composition for the roast turkey, and add the soft part of one dozen oysters to it, and a little anchovy. If preferred, a little grated ham or tongue may be used instead of the oysters, If oysters are liked, make also a good oyster sauce, and pour it over the turkey. Serve some u well in a sauce boat.

OTHER CIIKISTMAS RECIPES.

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ISCARCELY THE INVENTOR'S NOTION.

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SCIENTIFIC AND INVENTION NOTES.

NATURAL HISTORY NOTES.

THE LATE MR. W. G. WILLS.