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Holiday 2006
Special Christmas DOWNLOAD!
107
PAGES
Ornaments
Holiday Crafts
Decorating
Recipes
Traditions
$1.25
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CHRISTMAS
DAY DESSERTS
from The
Delineator, December 1901
Create an
authentic display of Victorian Christmas desserts to dazzle your
holiday guests.
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[Please note that these recipes are 100 years old and are untested by Victoriana.Com]
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We start with a round table set for six. Chrysanthemums
with springs of holly form the centerpiece.
Wreaths of this shrub surround base of each candlestick, holding
white ornamental candles with
crimson shades. One stick has been removed to show the wreath.
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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.
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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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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.
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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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