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Christmas Dessert:
MARASCHINO VELVET:
One quart of hot milk, three tablespoons of arrowroot dissolved in a little milk, one cup
of sugar; when thoroughly cooked add the stiffly beaten whites of four eggs, pinch of
salt; line bottom of border mould with Maraschino cherries; pour in the cream; set on ice,
unmould, fill the center with red wine jelly; serve with cream. This is an ornamental dish
and easily prepared. |
Christmas Dessert:
PLUM PUDDING:
Mix 4 cups stale bread-crumbs, 1 cup chopped suet, 1 cup molasses, 2 eggs, 2 cups raisins,
2 cups milk, 1 level teaspoon soda, 1 teaspoon powdered cloves, 2 cinnamon, half each
mace, allspice and salt, 1 cup chopped almonds, half cup currants; boil unceasingly in
buttered mould for three and half hours; when sending to table garnish with holly; pour
brandy over and ignite; serve hard-sauce. |
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Christmas Dessert:
STARS OF BETHLEHEM
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Christmas Dessert:
CHRISTMAS CAKE
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Two Traditional Christmas Desserts
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Christmas Dessert: YULE PASTRY:
Chop one cup of raisins, one-fourth cup of citron, one slice of candied pineapple, six
large figs; add half a cup of sugar, juice of a lemon and orange, and a pinch of cinnamon;
cook 5 minutes; cut rounds from short pastry; spread with fruit; double; pinch edges
securely; prick and bake. |
Christmas Dessert:
GRAPE GLACE:
Add to one quart of grape juice enough sugar to sweeten and juice of one lemon; freeze to
a mush; then line a melon mould, placing in the center charlotte russe cream; cover
securely; pack three hours in ice and salt. Garnish with a bunch of hot-house grapes and
foliage. |
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