HomeMy WebLinkAboutThe Exeter Advocate, 1916-12-14, Page 2COOKING HINTS
In baking a cake, always use the,
greatest heat at first.
When breadcrumbs are added to
goose stuffing room inust be allowed:
for swelling.
Cold sweet sauce is considered a
more suitable adjunct to a Christmas!
pudding than a hot concoction
Mince pies should be baked from
tweety to Olney minutes, and the tops'
brushed over with the white of an egg
a short time before they are done.
Dried green Peas, which are very
ehvap, make a mot excellent soup for
the wirter, They should be soaked,
uvernight in cold 'water.
To make egg -powder take a quar-
ter a a pound of tartaric acid, three
quarters of a pound of bicarbonate of
soda end one pound of arrowroot. Dry
and mix well, and then add two ounces
of sequi-carbonate of ammonia and
two dreams of powdered tunierie.
The secret in having a good roast
turkey is to baste it often enough, and
to cook it tong enough. A turkey of
seven or eight pounds should be
roaetel at least three hours, and a
very large turkey not less than four
hours; an extra hour is preferable to
One minute less.
To make sodatwater.—Dissolve one
potind
of crushed sugar and two ounces
ofeuper-carbanate of soda into •each
two gallon; of water ueed. When
operly diseolved, fill pint bottles
with this water; have the corks tit
hand, drop half a drachm of citric acid
n cry:tate into each pint bottle, cork
at once, and tie down. Keep the bot-
tlee in a 0.60 place, and be sure to
banally them carefully.
Goose with chestnuts.—Roast forty'
or fifty chestnuts, skin half of them:
add them to half a pound of sausage -
meat, a znorzel of garlic, sage, Fait
mei eepper to taste, a grate or two
E CHRITMAS
DISHES
To Salt Almonds.—Firet blanch the
leetonds and spread on a race clean
iething tin, add a small piece of but
ter; directly it is dissolved shake the
tials about a little. Bake till,
the ulmoetle are a nice golden brown
color then dredge with dried salt, and
trim net to cool.
To Glaze a Christmas Ham.—First
Leeieh over the ham with beaten yolk
ef egg. then cover tide very thickly
with pewdered breadcrumbs, pressed
on firmly Lastly, brush over the
elude with thick cream, and set in a
quiek eVen. This glaze should be
brown, and will be Hite a delicious
VHS annual festival depends upon the
t Joint. Thread the needle agein and'
run it through the legs and body at;
• the thigh bone and back at the ends]
of the drum. sticks. Draw the druin!
stick bones close together, covering',
the opening made by drawing the!
of nutmeg, and the liver of the goose tawi, and- tie the ends, Have both!
fowl,i
chopped finely. Mix well, and see that knots on the same side of the
and when roaated, cut on opposite side'.
the chestnuts are well mashed. Skin
the rest of the nuts, and put them in and draw out.
wholeRoast the goose, and serve
To roast, dredge the fowl with salt,
,'
with gravy and a puree of vhestriuts. pepper and flour, and place in a pan•
;Mincemeat is plain and wholesome with 1 pint of water. Baste every
when made with a pound each of eur.., 15 minutes. Allow 15 minutes to the
pound to roast. Ten minutes before
of brown sugar,
rants and raisins, atwpooupnodunadnsd.nanitdalaf it
is done, take out and wipe over'
with butter, and dredge once raore•in:
half of apples, half a pound of orange
flour. Replace in oven until it is a;
marmalade, the same of chopped suet,
golden n
a pound 4"f candied peel, a qaarter of browand mist).
an ounce of good spice, the rind and; •
juice of a lemon, and half a pint of HOME-MADE CANDY FOR
raisin wine. After mixing and stand- CHRISTMAS
ing for a day or two, add more sug-
ar, should itt be required. Christmas day would not be coin,
Cornflour Lemon Jelly.—To make,
plete without its boxful of sweets, and.
:
four eznons, six ounces of sugar,
'there are none more toothsome than
l
three-quarters of a pint of water, and the wholesome home-made varieties
which are so easily prepared. • They,
some cornflour are required. The
are safe for the children, and gown -
rind of the fruit may be rasped or
ups like them as well. A box of these
grated on the sugar. Aed the strain -
candies, packed in some dainty- way,
ed juice of the lemons to the water,
and bon in an enamelled setecepan. always makes an acceptable gift and
Then add the cornflour, mixed with sometimes proves a solution of the
"What-eliall-l-give?" problem which is
cold water to a paste, and boil for
minute or two before pouring into a always with us.
Freeze, Grapes. ---3 lbs, confection -
mould. An ounce and a half of corn-
ens' sugar. 1 pt. water. Pinch cream
flour to a pint of liquid is sufficient
of tartar.. Grapes. First make your
cat this season. Use a shallow mould.
fondant, putting the sugar into a
A wholesome Christmas plum-pucne
ding can be made at small cast with saucepan, adding the cold water, and
fi
a pound of smoothly mashed potatoes, stirring over the re until the sugar
half e. pound of boiled and mashed car- is dissolved. Add the cream of tartar
and allow the mixture to boil until
rots, a pound of flour (or half flour
it forms a soft ball when tried in void
and half breadcrumbs for a ligliter
water; then pour into a basin which
pudding), a. poand each of currants
and stewed eeeina, half a pound
of has been rinsed with cold water.
r
When
suet, three-quarters of a pound of it is cool enough for you to put
your finger in the middle of it, cream
sugar, a pinch of salt and grated nut -
it and, when thick, knead with your
meg, a good pinch of cloven two tea-
spoonfuls of treacle, two ounces of hands until it is a solid, firm, creamy
mass.
candied peel, a large grated apple, and Drop some of this fondant
two eggs. Cot, about two shillings.
into a small saucepaneadd a few
er, and melt it
Time for one pudding, .about eight drops of lukewarm water,
hours.carefully, stirring continuously. Dip
each grape into the melted fondant,
drop on wax -paper and set on a tray
suet, shredded fine and chopped, one or tin until it hardens.
pound of seeded raisins, the same Kumquat Candies.—Kumquats, two
amount of currants, carefully washed capfuls confectioners' sugar, pinch
and dried, half a poand of citron in cream of tartar, le cupful water, yel-
fine shavings, five tablespoonfule of low coloring, chopped nut -meats. Cut
brown sugar, rolled fine, three cups of a small slice from the top of the km -
grated stale bread, one cup of flour, quats, scoop out all the insides and
one grated nutmeg, a tablespoonful plac'e the kumquats in small paper
each of mace and cinnamon, four large cases. Put the sugar into a sauce -
tablespoonfuls of cream, six eggs, two pan, add the strained kumquat -juice,
gills of orange juice and the grated cream of tartar and water. Stir till
rind of a lemon. Roll the fruit in the sugar is dissolved, then boll till it
the flume moisten the bread crumbs forms a soft ball when tried in cold
with the cream, beat up the yolks of water; add a few drops of yellow
the eggs, and stir into them all the coloring, pour onto a slab and knead
ingredients, and, lastly, the whipped till smooth. Return to the pan and
whites of the eggs. Pour into a pud- stir till melted, then poor into the pre-,
ding bag, leaving room for it to swell. pared kumquats Sprinkle with the
Serve hot and whole, with sprigs of nut -meats which have been finely chop -
holly stuck in the top. ped.
Trussing and Roasting the Turkey.
The success of the entire dinner on
Honeyed Pop-Corn.—Pop-corn, salt,
'eupful waterelle cupful Honey, Ilia
cupful sugar. This sweetmeat will be
especially appreciated by the. children.
Pop the desired amount of eorn and
Christmas Cakee—Takc an equal perfection of the bird chosen to grace
weiglit each of anched sweet
elm.] the occasion. No matter how care- ,
bl
ends, caster sugar. flour, butter, sul-
fully the vegetables are cooked, how
mime and eggs. Pound the almonds the cranberry sauce sparkles, how
to a paste in a marele mortar and flaky and spicy the mince pies, or how
toothsome the plum pudding, if the
mix ali the ingrediente together in,
queen of the feast lacks flavor, tend -
the usual way. Thi cake should be
erness or juiciness, the housekeeper
oalced rather slowly and longer than
an ordinary cake, feels that all Use has been in vain.
"Maids of Honor" Cheesecakes.— It may be well to consider some of the
Bn gently together for a quarter of details esential to success, and not
e
ar, hour half a pint of milk, two table- trust entirely to the choice of your
marketman, or the care and skill of
epoonfuls of breadcrumbs, two ounces
of butter, a litble thin lemon -peel, your cook.
iae loaf sugar, three well -beaten Select a young hen turkey, and for
a family of six or eight, one of about
eti-gs, and stir till the mixture becomes
thiten pounds' weight. The best tur-
addk. Then pass it through a sieve,
two more beaten egg;, and suffici-
keys have black, smooth legs, the
et flavoring to be tasty.
gine some spurs soft and loose, the breast full,
petty -pans with puff -paste, half
and the flesh plump and of a pinkish
fill
with the mixture, and bake. white tinge. If the pin feathers are
Belgian Christmas Pudding.—Take numerous and the long hairs few ,and
the breast bone cartilaginous, you
half a pound of prunes, half a pound
of currants, half a pound of flour,
may be sure the bird is not too old;
three ounces of suet, two ounces - i
Of and f the eyes are full and bright,
mixed peel, half a teaspoonful of car- and the legs and feet limber, the
bird is fresh. At all first-class mar -
spice, a pinch of salt, one egg, and a kets the turkeys are carefully drawn
little milk. Stone the prunes after
scalding and drying. Mix all the dry
ingredients. Dissolve the soda in the
warm Milk. Beat the egg and add to
mixture; beat all till quite blended,
and pour into a well -greased mould,
filling it only two-thirds up. Bi1 for
five hours steadily.
Mincemeat—Half a pound of finely
chopped suet, half a pound of raisins
(weighed after being stoned and chop.:
ped), half a poand of currants, one
pound of chopped apples, tbree-quart-
ers of a poet* of mixed candied fruit
the tendons removed from the drum-
sticks, and the crop removed from bhe
end of the neck or through a slit in
the akin on the back. Unless you
are sure this will be done right, it is
better to order it sent home undrawn,
for the legs will be much better eat-
ing if minus the tough bendons, and
the unnecessary gash across the
breast is unattractive, at least.
First remove pin feathers and
singe off the hairs. Then thoroughly
wash and wipe with a soft cloth. Next
draw the fowl and wash inside with
finely chopped, three-quarbers of a warm water. Cub off the neck close
pound of brown sugar, spice to taste, to the body, leaving the skin to fold
Mix all the ingredients thoroughly to. over the opening. Then bend the legs
gether, place them in a jar, and then back and carefully cut the skin on the
add two wineglassfuls of brandy. If joint, just enough to expose the sinews
without breaking them, and draw
them out with a fork. Break off the
leg by the joint, the sinews hanging
to it. Cut the oil sack from the
rump, Now it is ready to stuff. Put
the stuffing that is to be used, a lit-
tle in the neck, the rest in the body,
and sew up the opening. Draw bhe
skin smoothy down and under the
back, press She wings closet° the body
and fold the pitione undek, crossing
no back, and holding down the skin
of the neck. Press the legs close to
the body, and slip them under the
skin as much as possible: Press the
trussing needle, threaded with white
twine, through the wing hy the middle
joint; pass it through the skin' of the
neck and back' and out a,gain at the
:middle joint of the other wing. Re -
tarn the needle through the bend of
the leg at the second jeint, though
bhe body and out at the sante point at
the other side. Draw the cord tight
and tie with the end at the , wing
the mincemeat is to be kept long, more
brandy must be added.
Beef Sausages—These are nest when
made of beefsteak. Take away all
skin, and chop the meat firmly, weigh,
and placein an earthenware pan with
these ingredients: To every pound of
meat add a quarter of a pound of beef
suet, a quarter of 4 pint of stock or
water, two ounces of brcaderumbs,
half an ounce of salt, half a teaspoon-
•,ful of dried and sifted parsley, the
same (a:entity of dried thyme, and a
teaspoonful of black pepper. Work
these ingredients thoroughly togeth-
er with a wooden slime Clean some
Mans nicely, rub them well over with
• lemon juice, and put to soak in water.
Take the skits .out of the water OM at
a time, dry them, and fill with the
sausage meat Tie in lengths of
,about three niches If these sausages
are 'well 'made mid coolted, they will,
when rut, give plenty of gravy
nue Pudding. --One pound of beef
•
salt it lightly; stir well and place
aside iu. a moderate oven. Now pour
the water over the sugar and allow it
to dissolve slowly over the fire. When
it has boiled four minutes add a cup-
ful of the bone, stirring all the time,
and as soon as the masa starts• to boil
pour in the rest. Keep stirring, con-
etantly to prevent burning or stick-
ing to the sides of the saucepan. Boil
to the soft -ball stage and pour over
the pop-corri. Mix and cool.
Baked Candies. -14 cupful brown
sugar, 1 cupful boiling water, 2 egg
whites, 1 teaspoonful vanilla, 1 cupful
pecans or English Walnuts, Place
the sugar and water together in a
saucepau. Stir until the sugar is dis-
solved;then took without stirring un-
til a little dropped in cold water forms
a soft ball. Have the egg whites
stiffly beaten, pour the boiling hot
syrup over them, and beat until the
mass is soft and creamy. Add the
vanilla and the nuts and continue to.
beat until the candy stiffens. When
nearly set drop by spoonfuls on wax,
paper and leave until hardened.
Baked Candies. --lee, Cupful brown
sugar, 1. egg, le teaspoonful baking
soda, 2 cupfuls chopped hicholnenuts,
Orange and lemon flavoring, pinch of
salt. Beat the egg to a stiff frobh.
Add the sugar also the baking soda,
and continue to beat until the mixture
is smooth and creamy. Flavor to
taste and add the nuts, finely chopped,
stirring so that they are well blended
with the other ingredients. This
quantity of nets should be enough to
form the mixture into a stiff paste.
Spread on greased papers and lay
these on baking pans. Bake in a
moderate oven f,ar twenty minutes, and
when cold cut into squares. Fold
each of these squares wax -paper so
that they will not run together.
Mexican Candy. -2 Cupfuls brown
sugar, 1 tablespoonful butter, pinch of
salt, 1 teaspoonful vanilla extract, tie
cupfal cream, 2 cupfuls Pecan nuts.
Place the sugar, butter, salt, and
cream in a saucepan and cook, stir-
ring constantly until the mixture boils.
Reduce the heat and continue the cook-
ing until a little dropped in cold wat-
er forms a soft ball when rubbed be-
tween the thumb and finger. Coot
then beat until the candy thickens.
Add the vanilla and the nuts, and im-
mediately form into small heaps, drop-
ping these from the tip of a spoon
upon wax -paper. This tautly needs a
good deal of care in the malting, as it
must not be cooked until too hard,
nor beatenu after it has begun to set.
Didn't Originate in Germany.
The Christmas tree is usually sup-
posed to have originated in Germany,
but this is not the case. • The custom
descends from Ancient Egypt, and
dates back to a period long before the
Christian era. It is traceable to the
fact that the palmtree puts forth a
branch every month, and at the end of
the year the Egyptians were accus-
tomed to set up in their houses a spray
of this tree with twelve shoots on it as
a symbol of the completed year.
DAINTY SWEETMEATS 1
A Pretty Christmas -Cake. — A
Christmas cake will be doubly attrac-
tive to the children if "Merry Xmas"
is traced with icing about the sides or
top. The loaf cake should first be
covered with a thick coating of icing,
preferably colored red and flavored
with strawberry or red raspberry. A
white icing for the decoration and let-
tering can have a delicate flavor of
vanilla. The scrolls, leaves and let-
tering can be formed with the use of
a cornucopia made of very stiff paper,
sewed together and the point clipped
to any sized opening desired. One
will require a small hole for the let-
tering, while a larger one will be bet-
ter for the filling. The icing is plac-
ed in the cornucopia, and by gently
pressing from the side near the top
as one guides the cornucopia over the
cakes the icing will ooze through the
small end. The inexperienced hand
should first trace the letters with a.
knitting needle across the firm coat of
icing.
Icings and Flavorings.—There is no-
thing that equals the boiled icing, ind
by boiling the sugar and water with-
out stirring until it spins threads when
TIM off a spoon or fork, then turning
this syrup on the whites of the eggs,
which have been whipped dry, then
beaten until cold, one will have a deli-
cious covering. A half teaspoonful of
cream, of tartar pot into the sugar and
water prevents sugaring. Stewed
cranberry juice, red currant, raspber-,
ry jellies or beet juice will produce
any shade of red or pink, and should
be put into the sugar and water before
it begins to boil. Five cents' worth
of red and green vegetable coloring
purchased at a reliable drug store will
give one enough material for a family
for six Months. When purchasing
sity' that it is wanted for food color-
ing, and this will assure getting a 'vege-
table and not,a mineral preparation.
An Uncooked Icing.—An 'uncooked
icing that will keep moist for several
days is made by using confectioners'
sugar, which is also known in stores
as "four X," adding enough sweet
creang.antil it is moist enouili to
bprea.d without running. Add the
flavoring and roll out all lumps in. the
sugar before wetting. For this ic-
ing the coloring should be put in al-
termiting with bhe cream. If it be-
comes too thin add more sugar.
A word about flavorings: Many a
housekeeper pays twenty-five or
thirty-five cents for a three -ounce bot-
tle of extract when she can purchase
at the drug store vanilla optimate for
11.25 a pint, and in some localities for
less. This is the first grade of vanilla,
and a pint will last an ordinary family
a year.
All spoon measurements in the fol-
lowing recipes mean level, unless oth-,
erwise stated; the cups used are the
one-half pint measuring ones, and
the molasses is the dark New Orleans.
Fruit Loan—Remove the rind from
one pound solid fat, salted porkiheut
into slices, chop very fine or put
through the mincing machine; bhen
pour over it one half pint absolutely
boiling water. Remove seeds from
one pound raisins, take one pound cur-
rants, cut one pound citron into thin
narrow strips. Put together two
tablespoonfuls pulverized cinnamon,
one aablespoonful each pulverized
cloves, mance, nutmeg; add one pint
molasses, then the pork and water;
now beat in enough flour to make a
batter that can be easily dropped from
the spoon; sift two teaspoonfuls bi-
carbonate (baking) soda in with part
of the flour, dredging the fruit with
that part of the flour which has no
soda in, stirring in the floured fruit
the very last thing to prevent its
dropping to the bottom of the batter.
Grease paper and line the tins two-
thirds full and bake in a slow oven for
two hours or- until the centers are
firm. It is always safe to test the
batter in a little patty -pan, so if too
thick or too thin it can be easily re-
medied. The exact quantity of flour
cannot always be given, as some kinds
thicken more and others less. pastry
flour should always be used whenever
it can be secured, as it makes a more
tender cake. - •
Another Recipe.—This may appeal
to those who do not care for the pork
as shortening: Cream one-half cup -
cul butter, then add one-half cupful
brown sugar and cream again, add
one-half cupful each of molasses and
sweet milk; beat one egg and add.
Sift together one and three-fourths
capful flour, one-half teaspoonful soda,
one teespoonful cinnamon, one-half
teaspoonful each of ceoves, grated nut-
meg, allspice and mace. Dredge °»e -
half pound raisins arid one-fourth
pound currants and add the laet thing,
as m above recipe. This makes one
large cake. Steam three hours, the
quickly transfer to a well heated oven
for one bon; or omit, the steaming
and bake in slow oven for three hours.
dratind
Clarencen
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Carols each Chris
What are the w
That gather anear the1w-pane
• ,
Where the winter frost all,fy has lain? jj
They are soulless elves, whgoik fain would fi'"'
'Within, and laugh at our Christmas ch.epi
Ring fleetly, chimes! swswit,iJ?rhymcs
They are made of she. mocking mist
Nei .Arael
Cease, cease, each Christmas bell)
1, Under the holly bough,
ere the happy children throng and shout,
shadow seems to flit about?
he mother, then, .who died
rert rgreens were sere last Christmas -tide?
us ;Jailing chimes! Cease, cease, my rhymes!
e gues r*--aregath ed
-\\ ---
e, ...gee:, eziete,..e.'...in eegenegatte. ne.
' 4111 „9
Fasting at Christmas.
Christmas Gift Quotations.
When Cromwell ruled England he Wrap Christmas gifts in white tis -
issued an edict against all festivities sue paper, tie with red ribbon. Fast -
at Christmas. The festival was al-
together abolished, and the displaying
of holly and mistletoe and other em-
blems of the happy time was held to be
seditious.
In 1644 the Long Parliament com-
manded that Christmas Day should be
observed as a strict fast, when all
people should think aver and deplore
the great sin of which they and their
forefathers hadabeen guilty in mak-
ing merry at that season. This Act
so provoked the people that on the fol-
lowing natal day the law was violently
resisted in many places.
Though these scenes were disgrace.
ful, they served their purpose, and put
• an end to an unjust order. When
Charles the Second regained the
throne the poptilace once more made
Christmastide a time of rejoicing,
en in the bow a small sprig of holy.
Inclose with gift card with Christ
wish.
1. "Sunbeams
day,
Gladness dwell with thee for aye."
2. "We hope your Christmas will be
merry,
We hope you will be happy, very."
3. "The world is happy, the world
is wide,
May joy be yours this Christmas-
tide."
bless thy Christmas
4.
5.
"Christmas comes ' but once a
y
Christmas always brings good
cleiaere;r.". • .
"Chrisbmas geeetings with good
cheer,
And mayoary2hu have,a glad New
Year"
6. "Holly branch and mistletoe,
Happy days whereer you go."
7. "Sing a song of Cleristiriae,
Wish you happy times,
Pour and twenty joybells
Ring your merry chimes."
*8. "To every one and all of yours,
We wish a merry day."
9, "For you we wish the Christraae
pleasures
Throttgh all the year may stays°
10. "In your heart be Chrlstraati
gladness,
Far from you be care and sad.'
ness.'
11. "Sing hie; sing hay; sing hot
sing holly;
We wish your Christmas will be
jolly,"
1