Christmas Desserts

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:
Plum pudding has always been one of the ten best holiday recipes. 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.

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.