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Home My WebLink AboutThe Wingham Advance-Times, 1936-12-17, Page 6THE WINGHAM AD VANCE-TIMES "WW. Thursday, Dec, 17th, 1936 CHOCOLATE-FOOD OF THE GODS DELICIOUS DAINTIES FOR CHRISTMAS Grape Pie Four cups Concord grapes;‘3 table spoons flour; 1 tablespoon cornstarch; 14 teaspoon salt.;,, 14 teaspoon grated lemon rind; 1 recipe bran pastry, Wash and stem grapes; cut in half; remove seeds. Mix sugar, flour, corn starch, salt and grated lemon rind to gether thoroughly; combine with grapes. Cook slowly until thick and clear. Stir occasionally being careful not to crush grapes. Cool. Line a pie pan with pastry. Fill pastry with cooled filling. Cut a few gashes in center of top erust. Moisten edges of under cmst with water; place top crust on lightly. Press edges of top and bottom crusts together and trim one-half inch beyond pan, tiring scis sors. Flute by placing forefinger and thumb of left hand against outside edge and pressing pastry against fore finger of right hand, Bake in hot Oven (450° F.) about 30 minutes. Pumpkin Pie One qua-t rich milk, 1 pint sifted pumpkin, 1 egg, 2 tbspnSj flour, 1 cup sugar, 14 tspn. ginger, 1 small tspn, cinnamon, 14 tspn. salt. Beat egg yolk, add sugar, pumpkin, flour, spic es and salt, which have been mixed together. Gradually add the milk and lastly the beaten white of egg. Fill crust and sift a little sugar and a grating of nutmeg over each. Bake in moderate oven until firm in centre. Lemon Pie Two cups holing water, 1 tbspn,. butter, 2 egg j oiks, 1 lemon (juice and rind), 1 cup sugar, 2 tbspus. corn starch. Put water; sugar, butter and lemon juice on to boil for 5 minutes. Beat 2 egg yolks and corn starch in a little cold water, and take from fire and add corn ’starch thick. Beat the egg whites on Christmas Mince Pie other until top. Break one 9-ounce package of dry mince meat into piece. Add 114 cups cold water and place over low heat until mince meat is smooth, free of lumps. Add3 tablespoons ‘sugar. Bring to boil, and continue for 3 min utes. Mixture will be pratically dry. Add brandy now if wanted. Cool. Cranberry Pie 2 cups cranberries, 14 cup raisins, 94 cup sugar stirred with 1~ tbspn. flour, 1 tbspn. butter, then add 5 or 6 drops almond extract This is to baked between two pie crusts. Cocoanut Pie One and one-half cups milk put to scald, 14 cup granulated sugar, tspn. salt, 3 tbspus. flour, 3 egg yolks, Mix with scalded milk and cook un til thick. Add 1 tbspn. butter, 14 cup cocoanut, 14 tspn. vanilla. Meringue: beat egg whites and add tbspn. sugar to each egg white. Applesauce Pie 1 cup strained, thick, unsweetened applesauce, 1 cup sugar, 1-4 cup cream, 2 tbspns. butter. 2 eggs (well beaten), be on 14 14 tspn. grated nutmeg, rind and juice of small lemon. Mix together sugar, applesauce, cream, melted butter, nut meg, rind and juice of lemon, add eggs. mixture; return to hot Cover with meringue cream. Hard Brandied One-half cup butter; 1 tablespoon brandy; 114 cups sifted confectioner’s sugar. Stir butter until creamy. Gradually work in the brandy and su gar. Beat until very creamy. Place in a dish in which it is to be served and chill until firm. Cranberry Jelly Boil together, for six minutes, 2 cus granulated sugar and 1 cup water. Then add 3 cups well-washed cranber ries. Continue boiling until the skins break and the berries become clear. Turn into a bowl, and allow to cool and jelly. rind and juice of lemon, Have a baked crust; fill /with oven till -ict. or whipped Sauce Shortbread One pound butter, -5 cups flour, 14 pound fruit sugar, 1 fresh egg. Method: Work butter, sugar and egg together, and then add the flour by kneading for half an hour. I think the secret lies in kneading well and firing slowly. Scotch Shortbread One-half pound sweet butter, cup powdered sugar, 1 egg yolk, teaspoon salt, flour. Soften the butter slightly, but not allow it to become oily. Stir I with a wooden spoon the sugar, salt and egg yolk. Now stir in the flour, a little at a time, until the mixture cracks. Take it out of the bowl and knead it on a floured board until the lump will not take in any more flour. Divide in two, pat out on an ungreas ed pie plate, prick the edges or rath er pinch and prick all over with a fork. Bake slowly until a pale brown, and leave on the plate to cool. Almond Shortbread1 One pound butter, 14 pound light brown sugar, 1% pounds flour, 1 cup blanched almonds, Mix well and put in pie or jelly tins, patting it down until about one inch thick. Cut through to the size you want to serve while raw; then it will break easily when baked. Christmas Cherries One and one-half cups shortening, 14 cup granulated sugar, 1 egg sep- arted, 1 tbspn. grated orange rind, 1 tspn. grated lemon rind, 1 tbspn. lem on juice, 14.tspn. vanilla, 1 cup sifted flour, 14 cup chopped walnuts, cherries, Cream shortening ar. Add beaten egg yolk, vanilla and orange, lemon juice. Mix well, add flour real well. Make into small balls abo-ut 14 inch in diameter. Dip in egg white and roll in nuts. Bake in a slow oven. Shortbread Delight One pound flour, 14 lb. unsalted gutter, 14 lb. fruit sugar, yolks of 3 eggs. Rub the butter into the flour until a fine granular texture is Obtain ed. Beat the egg yolks slightly and add sugar to them. Make a well in centre of flour and butter mixture and into it pour the egg and sugar. Turn the flour mixture into the cen tre and thoroughly mix all the ingred ients. The resulting product should be quite clear and waxy. Roll on lightly floured board to about 14-inch in thickness and cut’ out in shapes. Bake on -ungreased sheet in slow oven until crisp brown, (275° F.) Sugar Cookies 1 cup shortening, 2 cups brown ar, 2 eggs, 3 cups flour, 2 tspns. ing powder, 14 tspn. salt, 1 tspn. on flavoring, 14 cup of chopped may be added. Cream shortening and sugar; beat and add eggs; mix well, add flavoring, sift dry ingredients and continue to mix well; form into a roll, chill, and slice. ?JBake cookies on greased pan and for 8 to 10 minutes in hot oven. Oatmeal Cookies Two cups fine oatmeal, 2 cups flour, 1 c-up lard, 1 cup brown sugar, 1 tspn. soda and 1 tspn. salt dissolved in 14 cup boiling water. Roll out and put jam or date filling between cookies. Peanut Butter Cookies One cup granulated sugar, 1 cup ! brown sugar, 1 cup butter and lard j mixed, 2 eggs, 1 cup peanut butter, 2 I tbspns. warm water, 2 tspns. vanilla, 214 cups flour, 1 tspn. baking soda, 14 salt. Drop on pan with a teaspoon and pat to cookie thickness with a fork dipped in flour. and then rind and 6 sug'- add and chill a/2 y2 do in By BETTY BARCLAY ped into lire and cocoanut, by teaspoonfuls on a greased surface of a piece of waxed paper, Peanut Butter Fudge One-half cup peanut butter, 14 cup milk, 214 cups granulated sugar, Va tbspn, butter, 1 tspn. vanilla. Com bine the peanut butter, milk and sug ar and let boil gently until a little of the mixture forms a soft ball when tried in cold water. Then add the butter and vanilla and allow the. mix ture to cool until tepid, Beat until creamy, pour into a buttered pan, and when almost cold cut into squares. Chocolate Truffles One-half lb. sweet chocolate, 14 cup sweetened condensed milk. Melt chocolate, in double boiler, Remove from fire and add condensed milk, stirring constantly. When mixture thickens, drop from teaspoon on but tered sheet or plate. HalA nuts may be placed cn top of each candy or they may be rolled in finely chopped nut meats or in shredded cocoanut. I Frosted Caramel Squares ’One-half cup shortening; 1 cup sug ar; 2 eggs; 14 teaspoon vanilla; 14 teaspoon salt; 1 teaspoon baking powder; 114 cups flour; 1 cup chop ped nut meats. Cream sugar and butter, add two yolks and one white of egg well bea ten together, vanilla and flour which has been sifted with salt and baking powder. Spread mixture 14 inch thick on flat baking pan and sprinkle with chopped nut meats. Crackerjack Taffy One cup brown sugar; 14 cup sor ghum, bit of water to dissolve. Boil till hard ball of taffy. Add 14 tspn. soda, pour over pop corn. Peanut Fudge Three cups brown sugar, 1 cup milk, 2 tablespoons peanut butter. Boil sugar and milk until a soft ball can be formed in cold water. Take from fire, add peanut butter and beat until creamy. 1’our into, butter ed pan and mark in squares. cold water, Remove from cool, add vanilla, salt and Beat until creamy. Drop A fanciful description you think? But it’s the literal translation of the name given by a great natura list to the cacao tree, which pro duces chocolate beans. What a help to you homemakers of modern cooking chocolate is — with each one-ounce square neatly divided for instant use! And what a gay deceiver is that rich, smooth chocolate flavor with its power to hide, gracefully, the economies of simple dishes and transform them into apparent extravagances! Here are some familiar favorites over which chocolate weaves its magic spell — to the joy of family: Chocolate Macaroons egg whites cup sugar teaspoon salt teaspoon vanilla squares unsweetened chocolate, melted cups shredded coconut 2 1 % y2 iy2 any sift again. Combine egg yolks and. milk; add to flour mixture, beating" until smooth. Combine butter and. chocolate; add to batter and blend. Add vanilla, Fold in egg whites. Bake in hot waffle iron. Serve hot with whipped cream, orange mar- Makesmalade, or orange sauce, four 4-section waffles, Chocolate Upside Down 1 cup sifted cake flour 1 teaspoon double-acting powder 14 teaspoon salt % cup sugar U cup softened butter or other 1 6 % 1 Cake baking- shortening egg, well beaten tablespoons milk teaspoon vanilla square unsweetened chocolate,. melted 3 % 4 tablespoons butter cup. sugar t slices canned pineapple, cut in. wedges or 1 cup grated pine apple Sift flour once, measure, add baking powder, salt and sugar, and sift together three times. Add butter. Combine egg, milk, and vanilla;/.add to flour mixture, stir ring until all flour is dampened. Add chocolate and blend; then beat vigorously 1 minute. Melt 3 tablespoons butter in 8x8x2-inch pan over low flame; add sugar and cook and stir until thor oughly mixed. On this arrange wedges ofj pineapple, or cover mix ture with grated pineapple. Turn batter out on contents of pan. Bake in moderate oven' (350 degrees F.) 50 minutes, or until done. Loosen cake from sides of pan with spa tula, with pineapple on top. with whipped cream, if desired. Serve warm. Chocolate Pineapple Upside Down Cake may be made with 14 cup 4 brown sugar, firmly packed, instead of % cup white sugar, in butter- sugar mixture in pan. 1% _ _____ Beat egg whites until foamy throughout; add sugar, 2 table spoons at a time, beating after each addition until sugar is blended. Then continue beating until ihixture will stand in peaks. Add salt and vanilla. Fold in chocolate; then coconut. Drop from teaspoon on ungreased heavy paper. Bake in slow oven (325 degrees F.) 20 min utes, or until'done. Cool 5 minutes before removing from paper. Makes , 2 dozen 1% inch macaroons. Chocolate Dessert Waffles cups sifted flour teaspoons double-acting baking powder teaspoon salt cup egg cup cup squares unsweetened chocolate melted teaspoon vanilla egg whites, stiffly beaten measure, add CHRISTMAS DINNER long- the bird. the joint the breast time bird sugar yolks, well beaten milk melted butter If lit- sug- bak- lem- nuts desired baking but not iy2 iy2 Molasses Cookies Two eggs; 1 cup molasses; 1 cup tea- 151 ?y« IK v’ Each 5c 33c 22c 18c 19c Extra Choice Choice if wished, turkey is cream for 2 Lbs. . 1 Lb. Lb. Lb. Jubilee Specitl A Choice Mixture of Candy 12c a Lb. 2 Lbs. for............23c At Baggs Grocery 14 .% 2 14 % 2 Turn upside down on dish Garnish v22 Sift flour once, baking powder, salt, and sugar, and Pure Wholesome Fruit is good insurance against your Xmas Cake being a failure. We carry nothing but the best in Xmas Cake Ingredients, and we invite you to Compare Our Prices also our Service, with any store in the district, and then Phope 76 for Rapid Delivery of your order. WE Appreciate your business Shortening Xmas Special 2 Lbs. for............25c Jubilee Special Xmas Special 2 Lbs. for............15c Baking Soda Xmas Special 1 Lb. for..................5c Sultana Raisins ... Puffed Raisins .... Lexia Raisins ...... Bleached Raisins Seeded Lexias ... Walnuts ............. 2 Lbs. 25c . 1 Lb. 17c 2 Lbs. 25c ... 1 Lb. 22c 1 Lb. 17c i/2 Lb. 25c Rose Baking Powder Xmas Special 1 Lb. Tin ...... . 15c Dates....... 2 Lbs. 19c Choice Apricots .........1 Lb. 28c Figs, Choice .............3 Lbs. 25c Orange Peel.. ..... 14 Lb. 13c Lemon Peel ........ ’/2 Lb. 14c Citron Peel............. ’/2 Lb. 18c Pineapple Rings Cut Mixed Peel Almonds........... Pitted Dates..... Prunes ............. Pecans .............. . «/2 Lb. 28c >/2 Lb. 12c i/2 Lb. 26c . 2 Lbs. 25c 2 Lbs. 25c J/2 Lb. 33c P.R.’s Chocolates Try These 13c a Lb. 2 Lbs. for............25c CANDY — CANDY — CANDY W-e believe we have the Finest Assortment that we have yet offered to the public of Wingham and district. Get our Prices First on Quantity Lots—You will be surprised at the price and quality. Turkish Delight ....... 1 Lb. 25c Peanut Cluster ....... 1 Lb. 25 c Xmas Bells ...... 1 Lb. 25c Jumbo Chocolates 1 Lb. 17c Fancy Gum Drops 1 Lb. 15c Xmas Cream Mixed....1 Lb. 25c Royal Gum Drops...2 Lbs. 29c Jumbo Creams...........1 Lb. 18c Special Mixed'...........2 Lb. 29c Choc.wSanta Claus.......5c Each Choc. Kewpie Dolls...Each 5c Choc. Xmas. Trees..... 2 for 5c Xmas Trees ......-.....-... Each 1c Peanut Macaroons...1 Lb. 25c Choc. Mandarines......1 Lb. 25c Montrose Choc............1 Lb. 22c Brown Mixed.......... 1 Lb. 18c Grocers Mi'xed .........2 Lbs. 29c Xmas. Choc.....- Princes Creams Fancy Cream Mixed 1 Cut Rock Mixed. ... 1 Xmas Popcorn Balls ... 2^ for 5c Popcorn Balls... Popcorn Satchels Krackley Nut Our Own Mixed A Grand Mixture 2 Lbs. for............29c Motor Creams Try These 1 Lb. for............ 17c Mixed Nuts (Without Peanuts) 1 Lb. for................20c STAPLE SPECIALS 4 JELLOS and LOVELY PLATE..............25c QUICK TAPIOCA and FANCY GLASS... 15c CHOICE COCOA and Beautiful GLASS ... 15c MARSHMALLOWS in Fancy Tims ............. 15c PURE CLOVER HONEY .. ............5 Lbs. 45c VANILLA...................... 2 Oz. Bottle 5c FRUIT — VEGETABLES— FRUIT ORANGES, Small But Sweet...........1 Doz. 19c ORANGES, Choice Quality ...'.______,1 Doz. 29c ORANGES, Medium Size, Thin Skin, 1 Doz. 35c ORANGES, The Pick of the Crop ......1 Doz. 39c ORANGES, A large size ................... 1 Doz. 45c ORANGES, The Real Larges Ones ...... 1 Doz. 50c Special - PEANUTS WALNUTS, Choice BRAZILS, Fancy... Mixed Nuts (With Peanuts) 1 for ’ 17c 1 Lb. 22c 1 Lb. 20c .. 1 Lb. 25c ..... 1 Lb. 18c Apples Baldwins - Spy - Mann 6 Qt. Basket........23c'......... . ■ .■ ■■ . 2 Lbs. for .. 23c BANANAS — CELERY — TOMATOES — TUR NIPS — HEAD LETTUCE — CABBAGE Make this store Your Christmas Shopping Centre — Save and. Be Satisfied, PREMIUM COUPONS Redeemable for pieces of the finest sets of English Chinaware in town. Mincemeat | 1 Tomatoes 1 I Cranberries (Choice) 2 Lbs. for..............25c Fancy Stock I I 1 Lb. for . *..... 23c P. R. BIGGS* SERVICE • COURTESY PHONE 7b, WINGHAM vD brown sugar; 1 cup shortening; 1 ng‘spoon ginger; 1 teaspoon cinnamon; 1 teaspoon baking p,owder; 2 tea spoons soda; 1 cup hot, freshly made coffee; 14 teaspoon salt; 1 tablespoon vinegar; 414 cups flour; “halves of blanched almonds. Beat the eggs. Cream the shorten ing and sugar together. Sift the flour with the baking powder, ginger, cin namon, the5i blend the eggs, shorten ing and sugar together. Add the soda mixed with the hot coffee, stir well and add the vinegar and salt, then gradually the flour. Beat smoothly and drop by spoon fuls on pans rubbed with shortening. Press almond half on each. Bake in a moderate oven of 350° F. for 15 to 20 minutes. Molasses Candy Two cups molasses, 1 cup sugar, 1 tbspn. vinegar. Butter size of a walnut. Boil ingredients together until mixture will become brittle when dropped in cold water. Remove from fire, stir in 14 tspn. baking soda, cool in buttered pan sufficiently to pull. Pull and cut with scissors or a sharp knife. Fudge One cup white sugar, 1 cup brown sugar, 14 cup syrup or 2 tablespoons, 14 cup sweet milk, % cup melted but-1 ter. Boil 214 minutes, then add 2 teaspoons cocoa, Boil 5 minutes longer, then take from stove and add 1 teaspoon vanilla. Beat till creamy, then pour in buttered pan and mark in squares. Maple Cocoanut Drops Two cups brown sugar, 1 tspn. van illa, % cup milk, few grains Salt, 2 tbspns', butter, 1 cup shredded cocoa- nut, Cook brown sugar, milk and butter together, stirring until a little mixture forms a soft ball when drop Roasting the Turkey Order your turkey ahead of and be sure of getting a good of the weight you desire. A ten lb. bird is ideal for a group of six or eight. Singe the turkey, remove any pin-feathers, cleanse thoroughly and wipe dry. Sprinkle salt inside and fill with your favorite kind of stuff; ing. Sew up the opening. Fold the wings back on the neck and tie the tips of the, legs together under the tail. If the turkey is young enough, put it on its breast on a rack in an open roasting pan and brown lightly in a hot oven. Put the turkey on its back, reduce heat to moderate and cook until tender—allowing 15 to 20 minutes per pound. An older turkey will be tenderer if cooked in a cov ered roasting pan after the bird has been browned. Allow 20 minutes per pound. The secret of a well-browned bird is regular basting. Carving the Turkey First, have a very sharp, bladed carving knife. Place the tur key on its back with its neck at your left. Insert the carving fork at the point of the breast bone—the tines straddling the ridge—and hold the bird firmly. Cut through the skin which separates, the leg from the body; pull back the deg, disjoint and remove it. By cutting through at the joint separate the thigh' from the drumstick. Slice the meat from the leg into several portions. Remove the wing by cutting through close to the body. Carve meat in thin slices. Roast Turkey Dress, clean and stuff Sew or skewer the skin together ov er the stuffing in the breast and neck. Rub^with salt, flour and dot with butter . Place in a hot oven, 450 de grees F., until brown. Reduce the heat to 350 degrees F., and baste occasionally with the juice and fat in the pan. When‘the breast meat is tender the turkey is- cooked enough.. A ten-pound turkey should cook about three hours. Old-Fashioned Stuffing Eight cups soft crumbs; 2 chopped onions; Vs cup melted fat; sage or other herbs; salt and pepper. Mince oftions and cook two min utes in fat. Mix seasoning with crumbs and stir into fat, Cook two more minutes, stirring constantly, a moist stuffing is desired add a tie water. Sage and Onion Stuffing Four onions, 8 ettps stale (not dry) bread crumbs, 2 tablespoons powder ed sage, !4 cup butter, 1 tablespoon salt, 1 teaspoon pepper, 1 egg, 1 cup boiling water, Feel ohidhs and boil In Salted Wat er for ten minutes, Drain and chop. Add to crumbs with butter melted in use rack). Place bits of fat on top hot water, salt, pepper and sage. | of ham. Cover and let stand ten minutes. Add egg slightly beaten and mix lightly with a fork. Stuff goose with stuff ing and sew up the opening. Plum pudding may be added to this menu for grown-Tips but better have the ice cream snow men for juniors. Light the candles in the snow ball cakes when the cakes are carved. Hot chocolate with whipped cream for th$ children instead of their usual milk will add a -festive note. To roast goose put in a hot oven (500 degrees F.) for fifty minutes. Then remove from the oven and drain off the fat. Now dredge with flour and sprinkle with salt and pepper. Return to oven and reduce heat to 350 degrees F. Roast on a rack, in an uncovered roaster and baste ev ery half hour. Allow 30 minutes per pound for roasting. Boiled Turkey The turkey may be stuffed or not, as wished, wrapped in cheesecloth and plunged into boiling water, us ing as little water as possible. Cover tightly and cook very slowly until tender. <It may be garnished as at tractively as when roasted, with strings of cranberries, celery leaves and paper frills. To boil the turkey and bake the ham will be reversing the process from the usual roasted turkey and boiled ham, and this change will be enjoyed. Serve with celery sauce. Make a white sauce of the consistency of gravy. Add' stewed celery, cut fine, and season well. The giblets, chop ped fine, may be added The water in which the cooked may be used with this sauce. « Giblet Gravy Cook giblets in four «cups boiling water until tender. It will take about two hours. Add one teaspoonful salt when half done. Remove from stock and put through coarse knife of food chopper. Use stock in gravy and add enough water to make four cups. After taking turkey from roasting pan measure fat in the bottom of the pan. .Pour off all but four table spoons, Stir in four tablespoons flour and cook and stir until bubbly. Slow ly add giblet stock, stirring constant ly. Bring to the boiling point and add salt and pepper if necessary, keeping in mind that the stock was salted, and that the fat absorbed some salt from the turkey. Add giblets, re heat to the boiling point and serve, Baked Ham With Apples and Raisins One slice smoked ham, 1 inch thick; 6 apples; 14 cup raisins soaked in water for 1 hour; 14 cup water drained, from Soaked raisins; 2 table- spoohs vinegar; 1 teaspoon dry mus tard. Method: Trim the fat from the ham. Cut fat into bits* Place the ham in the bottom of baking pan, (do not | of ham. Cover and bake in a hot oven 400° -F. for half an hour. Wash and core the apples. Put some of the soaked raisins in each cavity. Heat 14 cup of water drained from the soaked raisins, add the vinegar and mustard. Remove the pan containing the ham from the oven. Arrange the apples around the meat. Pour the vinegar-mustard mixture over the ham. Cover the pan and return to- the oven. Continue baking in a hot oven 400°F. for 1 hour longer. If apples become tender in shorter time remove from oven to warming oven and ^continue cooking of ham, Raisin Sauce (To Serve with Ham) One-half cup brown sugar; 3 tab lespoons corn starch; 14 teaspoon salt; 114 cups water; 2 tablespoons butter; 14 cup vinegar; % cup Aus tralian raisins. Method: Combine sugar and corn, starch. Add water, salt and butter. Cook for 10 minutes, stirring con stantly. Add vinegar and raisins and cook until raisins are plumped—about 5 ‘minutes. Serve hot. Stuffing for Goose or Duck Three quarts stale (not hard) bread crumbs, 2 teaspoons salt; 1 tab lespoon sage; 2 tablespdOns chopped celery; 2 tablespoons chopped pars ley; 14 teaspoon pepper; 6 table spoons butter or margarine; % cup minced onion; 10-12 lb. goose; salt. Note: Use half the quantity for a smaller bird. Combine the bread, crumbs, salt, sage}- celery, parsley, and pepper. Meanwhile melt the butter in a large skillet, add the onion and simmer un til tender. Add the seasoned bread crumbs and cook until golden brown, stifriiig the crumbs constantly from the bottom. Allow 25 minutes to the pound for cooking the bird, and be sure that your oven is very .hot, about 500°F. for the first ten minutes and. a mod erate heat of 350 degrees for the maining time. Cranberry and apple pie will found very good, particularly so ter the richness of goose. Cider Punch sweet cider, juice 1 lem- lemon, 14 cup sugar, 1 94 cup brandy, 14 tea- i re- be af- Five cups on, rind 14 cup sherry, spoon nutmeg. Pare off the yellow ring of 14 lem on, taking a thin paring. Put this in a bowl and add sugar, crushing rind juice and cider and chill thoroughly, and sugar. Add sherry and lemon When ready to serve add brandy and nutmeg. Pour over a block of ice in punch bowl and serve, Your* Christmas Pleasure Yottr Christmas pleasure is due when your Christmas duty is done.