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HomeMy WebLinkAboutThe Herald, 1913-12-19, Page 5R CHRISTAASCOOKING • - ik_.. ssiels• iWr'.seMlev ac eSi;^�i"; s v;'ilsess sec!: ss apples cut fine, four stalks of celery For Christmas Dinner. ranbeimies.—Remove ell • leaves in one quart of berries, wash and juice of •6i lemon, four tart lee slicers thin, three or four ks of -cinnamon, one-half cup of. er a,nd.'two ,arid one-half cups sugar. Boil Slowly twenty min - s. )range Parfait. — Dissolve one ping'teasp•oonful powdered gela- in one-half cup of boiling water, ne cup. sugar .and one pint d whipped stiff and stir until begins' to thicken, then add' one ssful of orange marmalade and e teaspoonful orange flower wa- Pack in ice and salt and let en for three hours. Delicious to ve with a Christmas dinner. flukey Dressing.—Three-fourths p of butter, six eggs, one tabie- oonful sugar, one cup currants, e cup sultana raisins, one-quar- cup citron cut into small pieces, ittle salt, wineglass of sherry or andy, five or six pieces Dutch st or dry bread .grated fine. Stir butter and eggs to a cream, add s sugar and salt. Just before nig it into the turkey breast add bread crumbs and whites of s beaten well to a froth, then rants, raisins, and citron, lastly sherry. ontetnade Hints.— Make a fon- nt of two cups sugar, one-half clear syrup, one-half cup water. it to a soft ball stage, partly 1, then beat till cold. Melt un- it will run from a spoon a small rtion at a time in a cup set in iling water. Color with fruit loring and flavor the white with ppermint, the pink or other col- s with wintergreen. Drop small oonfuls on paraffin paper and let rden. With a. little practice one n make them of equal size. These e 'superior to the ones sold in nfectionries and can be made for cents a pound. few cut fine, two bananas sliced, one cupful English Walnuts chopped fine, a pinch of salt, and one tea.. spoonful ofsugar, Serve with' may- onnaise dressing. Apple Salted.—U'se red skinned apples and .allow one large apple to each 'person to be served. Out a slice from the stem _ end of each: ap- ple and scoop out the centres place the apple shells in cold water to prevent themturning dark, Throw away all the, seeds, taking the cen- ters, from the apples, and cut the pulp in small pieces; add equal amounts of chopped celery ' and chopped nuts; mix with equal amounts of salad dressing and whipped cream. Remove apples from water and wipe dry; fill with mixture. Garnish salad plates and place a filled apple on each plate, pour a teaspoonful of dressing over eaoh apple, and serve immediately, or apples will turn dark. Puddings. nglish Plum •Pudding.—One tea p sweet milk, one tea cup sugar, ree well beaten eggs, two pounds e ed raisins, one and one-half unds finely chopped suet, flour ough to make a stiff batter. Tie osely in scalded and well floured dding cloth, boil five hours in enty of water; keep water boiling 1 the time. Use any prepared uce that is not too rich. Plum Pudding.—One cupful finely opped beef suet, two cupfuls fine eadcrumbs, one cupful sugar, one pful seeded raisins, one cupful 11 washed currants, cup of chop - d blanched almonds, half cupful citron sliced thin, one teaspoon- 1 of salt, one of cloves, two of cin - mon, half a grated nutmeg, four ell beaten eggs; dissolve one tea- oonful of soda in a tablespoonful warm water ; flour fruit thor- hly from, pint of flour, then mix m.ainder as follows:In In large wl put the well beaten eggs, su- r, spices, and salt in one cupful milk, stir in fruit, chopped nuts, eadcrumbs•, and suet, putting in da last; add enough flour to make uit stick together, which will take 1 of the pint. Boil or steam four urs. Serve with wine or brandy any well flavored settee. Iloliday Pudding. — One cup of lopped suet, one cup of molasses, e cup sugar, one cup sourornilk, e teaspoonful soda dissolved in a the hot water, three cups flour, se pinch salt, one cup raisins opped coarse, one cup eaoh of opped figs and walnuts makes a ery rich pudding when added to atter. Also, for variety, a cupful chopped citron may be used. team three hours. Serve warm 'th vanilla or any preferable uce. This pudding can be made veral days before wanted and re- ined and is as delicious as when est made. Can be resteamed for' veral meals for small family, team in steamer in pan large ough to allow kr pudding to rise. Salads. Green and White Salad.—Ono can ineappie sliced, one-half pound alaga grapes, one stalk small cel- ry, one-quarter pound blanched Imonds. Cut pixie apple into small ubes, celery into small pieces; skin .:apes and out in halves. Put pine- pple and gapes into juice of two ranges and orae lemon and put on twelve hours. Drain in collies- er. Put almonds and celery into seer. , Dram in. colander.. Out slery with .silver knife, Dressing: ne-quarter cup cream, whipped; wo:tablespoonfuls lepton juice, one ablespoonful sugar, paprika. Serve it lettuce hearts. %' isft Salad.—Three medium sized • Cakes. White Fruit Cake.—Two cups of sugar sifted three times, three- quarters cup of butter. Work but- ter and sugar to a cream and add one-half cupful of milk filled up with water, three and one-half eups 'of flour, two teaspoonfuls of baking powder, sifted three times. Stir thoroughly and add the beaten whites of five eggs. Flavor with almond. Filling: Grind one-half cup each of raisins, figs, citron and English walnuts, add some ground pineapple, a little of the juice. Boil two cups of sugar until it threads, and pour on the unbeaten whites of two eggs; beat until quite thick, then adcV the fruit; stir all toge- ther; in between layers and on top cover with the halves of English walnuts. Delicious. Royal Fruit Cake.—This is a large recipe, making three loaves. Can be kept for a year or longer. Five cupfuls of flour, one and one-half cupfuls each d sugar and butter, one-half a. cupful of milk, one cup- ful of molasses, one teaspoonful of soda, two teaspoonfuls each of all- spice and cloves, two tablespoonfuls of cinnamon, five eggs, one nutmeg; two pounds of raisins, three pounds of •currants, one and one-half pounds of citron; bake about one hour or longer in a slow oven. Christmas Confection. — A new Christmas confection, delicious and quickly made, is rn.ade by cutting rich fruit cake thinly and dipping squares, triangles, or circles in melted sweet chocolate. This bon- bon is adelightful "find" in the Christmas box. Pmnpkin for Christmas. Pumpkin Chips.— Pumpkin chips are quite a novelty. Select a deep colored pumpkin, peel, and slice thin ; to each pound of chips add a pound of sugar and a gill of lemon juice, with the grated lemon rind; stir well and let stand over night; cook slowly until tender ; then 'skim the chips out, let them stand two days to get firm, then put them in a jar with just enough syrup to•keep them moist. These are often taken for an expensive imported pre- serve. No one recognizes the ple- beian pumpkin. Spices may be added if liked. Individual Pumpkin pie.—Mix•to- gether one and one-half cupfuls of dry cooked pumpkin, oneshalf cup- ful of sugar, one. cupful of milk, two well -beaten eggs, two table- spoonfuls of molasses, two table- spoonfuls of melted butter, one-half teaspoonful of allspice, one-half teaspoonful of cinnamon, and a little salt. Pour into small pastry lined tins and bake a nice golden brown. • ::•4 7t tit" A: C2`>ti'4 i•:.vii:%;:>: �::, •, YOU CAN Stili SOME POOR EIDDIIE'S ILEART FROM BREAKING Obi CIIRISTll.AS MORN. ter. Boil part 2 until a soft ball can be formed. Beat the whites of three eggs. - Pour part 2 into eggs, , then add part 3, beating 'all the, time. teed one-half pound Epg- e lish walnuts, some candied cherries cation for .father 'or mother, or and pineaPple. Flavor with vanilla. more fuel . to keep the house corn - 0. Portable, or e better supply of win - FREE -HANDED GIVING. ter clothing all around, or a few books and games, even parties, to ---- make home attractive to the chil- Let There Be Moderation Ia the dren. Christmas Gift. Not so very many years ago a woman who had gone to extremes Olio of the sins of Christmastide in `trying to remember many well - is that we give when we cannot af- to-do ' friends and acquaintances, ford to do so, It •seems a ntradic- accidentally learned that one to tory to use the word rein in scenes- whore she had' habitually sent hand - tion with giving. None the less, eons ,gilts had spoken of her as al - the two words may very appropri- most a spendthrift because of her ately go together unless we aro giving, and had ! ouched severely careful to say that some so-called upon 'some of her devices for put - giving is not true giving. ting off creditors. She sat down in The majority of people have to humiliation dstudied the matter deal with incomes that have cast iron limitations, so that to spend lavishly or carelessly for the sake of giving to a friend•'on the right, may mean that the butcher and the baker on the left will suffer great inconvenience,, if not loss, because of long-delayed bill -paying. Little self -sacrifices are highly appropri- ate for the sake of giving to the dear ones, in fact add value to the gifts, and forcing sacrifices upon others is a very different matter. Such management of Chrisimes giv- ing brings it down to the level with straining after the must haves of the fashionable world; yes, carries it on into the realm of injustice. Not always does free-handed giv- ing .mean debts. It may mean pinching along without things that are essentially more important than gift -giving. It would not be hard to find cases in which the money value given away merely to keep np with' social -conventions would 'far better be used.to provide a va- Candies. Delicious Fudge. ---Two cupfuls of granulated sugar, one. cupful milk, two heaping tablespoonfuls cocoa, and h, small piece of butter, Cook until it will form a soft ball in cold water, While the fudge is cooking beat the white of one egg stiff. Take the fudge from the stove when done and stir in the egg, beating the mixture until smooth and until it begins to thicken somewhat. Then stir in one-half cupful black wal- nut meats and ,pour into a buttered tin,- When cool cut into squares and ser' .p. The white of the egg keeps the fudge fason'drying out, and it may be kept for •sonic time wiiihout.becoming hard and brittle. Opera Creams. —Part 1: Three eups sugar, one cup oorn syrup, one-half cup water. Part 2: Two- thirds cup ,sugar, one-third cup of water. Boil part 1 without stirring until brittle when dropped in• wa- YULETIDE ING 'P &' Here Is One Recipe 'Very Common-. ly Used by Confectioners. The Ohr etmaas oake should .be kept in a tin born, all ready for icing, until a*. few days before. it is to be cut. The following recipe is the one very eommeuly used by confcetions ers for icing their cakes: Take two pounds of good icing sugar—which first sift to free from all lumps—five or six whites of eggs, according to size, and half at teaspoonful of lemon -juice. Put the egg-whites in an earthenware basin, and add the sugar to them, a little at a time ; stir until quite smooth, and then add the lemon - juice. After this beat the mixture vigorously with a wooden spoon, until quite light and stiff. Before icing the cake see that it is a good shape and quite level. If it•< is not, a sharp knife must be used to trim it. Stand the cake on a basin which is a trifle smaller than the cake, so that the aides of the latter overlap the edge of the ba- sin. Next put some of the ieing al- ready prepared in a basin by itself, and dilute it •slightly with. warm water. But be careful not to make the icing too thin, or it will run off the cake, Pour this on to the top of the -cake, spreading it smoothly with a clean, broad knife. The surplus icing will not stand round the bo•t- tom of the cake as it would du if. it were standing flat, instead of on the basin. After the first coat of icing, the cake should not be put away until the next day, when the process must be repeated. Christmas Burns. No Doubt the Word Is of 'Very An - dent Lineage. .Authorities differ greatly as to the derivation of "Yule." Accord- ing to some the term comes frum a Greek word, the name of a hymn that was sung in honor of Ceres, whose festival was eelel?rated at the winter solstice ; others Say it comes from the Latin word "julii- lum," a time of rejoicing; while many affirm that it is derived from the Gothic "giul,'' ur "hiul," from which has come our modern word "wheel," and the reason for this belief is that it is intended to signi- fy the turning -point of the year, "that revolves as doth a wheel when the -sun enters (,nice again on its northern journey." an Whatever the origin of the word out, then asked herself, "Why may be, there ie tw doubt that it is should I make Christmastide a time of very ancient lineage, for our of doing what is really dishonest'? Seandrn.a' ian ancestors kept their Can I chaise any merit while Ifol-) festival of Jul at the winter solstice low: each a • course V' She decided 1 in honor of their god, and burnt not. to give a .sing ie gift that year their Yule log just as slid their save for pare loves sake, and three C+hrirtiaer descendants, who on onl in 'e. 'simple way. .It cost her Christmas Eve lighted theirs with, :pride `soan,e pangs to carry out the as sang old ��Herrick, "the last 'resolution, but Asha found herself Years brand. happier alien in former. years and In numerous countries, Eastern able. to anticipate the next Christ- as well as Western, the winter,ed- mos. With peace of mind. sties has been kept as this season of sacred- festival. That held by The Right Place. the Romans was in connection with o i,� the worship of the sun god Mithra, << xs: this a second=hand shop and it is to this festival that the day. • "Yes, ",sir." owes its name of Dies Natalia Solis "Well., I want one for my Invicti•—birthday of the unoon- watch." quered sun. Greece, as before men - Of course ri ht thinking people tioned, held hers in honor of Ceres, •g g p s and in Egypt it was Horus, the day god, the rising sun, whose festival was kept, while in England at the same .season the Druids cele- brated the festival of their god Tu - tames, who seams to have been the same as the Phoenician god Baal, or the ,sun, for in all nations the sun was revered as the life -giver. In Scotland in the Middle Ages the holy days of Yule, as they were then called, began on December 1.8th:, the seventh day before Christ- mas, and oantinu•ed until the sev- enth day of January, which was called "up-halieday," meaning that .the holy days were up or ended. At the beginning of hese holy days Yule Gaeth er Sanctuary was pro- claimed throughout Scotland, and from that date until "up-haliedey" "no Court had power to prosecute or punish even the worst of crimi- nals," so that the season of Yule was indeed in those- old days one of peace and goodwill to all people. Some thieves have no higher am- bition than the top •roost in a chick- en., hosiso. More -little fingers get burnt at Christmas -time than at any other. Roast chestnuts, snapdragon, Christmas -tree candles, etc., are responsible. A crying child, in pain, is not soothed by endear- ments, but by something which will take the pain away. Hereare c• ' as simple and proven remedies: c 't - soap, lightly rubbed on a burn. Ist- %tautly relieves the pain. EY y - kind of soap has not this effect, t, t- in default of soft-soap, ass +}t'••;i- nary yellow or white curd. But it's worth while seeing that there is soft-soap in the house. Charcoal, powdered, laid fairly thick on a burn, has the same effect, send in addition, has healing properties. A severe burn must have the air ex- eluded. That's what causes the in- tolerable pain the exposure to air. Cover the burn with oil—linseed or olive—.dust flour upon that, and then cover with wool wadding or a pieee of soft linen. Another rem- edy is a soft rag dipped in a mix- ture of lime -water and linseed oil— equal parts. In a very severe case, a doctor must be sent for at once : but, in the meantime, oil tie 1. wheaten flour ducted on the Ilse'', and the air excluded, is the i se e - ment. are those who think as you do. ONE OF THE CHILDEEN H1 I MISSED. • Christmas Helps. Stoning Raisins. -=Rub butter or other grease over , fingers before beginning and will he uhlo to stone them with the trouble. A little butter stipn also he rubbed on the blade of . knife. When Frying 1)oughnuts; \>:•li-.!t frying doughnuts success dela largely on having the fat at just the right heat. To test it- dip a math quickly into the hot fat, and if it ignites the fat is hot enough to fry doughnuts. To Clean Silver.- -lour washing silver put half a teaspoonful am- monia, into suds ; have the water hot ; wash quickly, using a small brush; rinse in but water and dry with a clean linen tweed, then rub dry with a chamois skin. Washed in this manner silver becomes bril- liant, requires no polishing .with any of the powders or whiting use tidily employed, and does not wear out. Jewelry can be made to lots ,.. like new by washing xr: i? rtitititnia water. Put hall a teaspoonful into clear water to via -01 tumblers or glens of any description. Ironing Table itinen.--=It is said that an ,experienced laundress never sprinkles her table linen. She dries it thoroughly in the air, then she dips it into boiling water and puts it through the wringer, Each article is then folded in a dry cloth as smoothly as possible and alit7w ed to remain there for a couple of hours -or so. Irons must be hot, but not searching, because the linen muet,be ironed perfectly dry, Here- in lies the secret of table linen that is guiltless of starch. Cocoanut trees begin to bear at. the age of eight yeaxs.-