HomeMy WebLinkAboutZurich Herald, 1916-12-15, Page 7COOKING HINTS
In baking a cake, always use the
greatest. heat at first.
When breadcrumbs are added to
goose stuffing room must 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
twenty to thirty 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
cheap, make a most excellent soup for
the winter, They should 'be soaked raisin wine. After mixing and stand -
overnight in cold water. ing for a day or two, acid more sug-
To make egg -powder take a guar- ar, should ib be required.
ter of a pound of tartaric acid, three Cornflour Lemon Jelly.—To make,
natters of a pound of bicarhonabe of four lemons, six ounces of sugar,
J
of nutmeg, and the liver of the goose
chopped finely. Mix: well, and see that
the chestnuts are well mashed. Skin
the rest •of the nuts, and pub them in
whole.' Roast the goose, and serve
with gravy and a puree of chestnuts.
Mincemeat is plain and wholesome
when made with a pound each of cur-
rants and raisins, a pound and a half
of brown sugar, two pounds and a
half of apples, half a pound of orange
Trussing and Roasting the Turkey..
The success of the entire dinner on
this annual festival depends upon the
perfection of the bird chosen to grace
the occasion. No matter how care-
fully the vegetables are cooked, how
the cranberry sauce sparkles, how
flaky and spicy the mince pies, or how
toothsome the plum pudding, if the
queen of the feast lacks flavor, tend-
erness or juiciness, the housekeeper
feels that all Use has been in vain.
It may be well to consider some of the
details esential to success, and not
trust entirely to the choice of your
marketman, or the care and skill of
marmalade, the same of chopped suet, your cook.
a pound of candied peel, a quarter of Select a young hen turkey, and for
an ounce of good spice, the rind and a family of six or eight, one of about
juice of a lemon, and half a pint of j ten pounds' weight. The best tur-
keys have black, smooth legs, the
spurs soft and loose, the breast full,
and the flesh plump and of a pinkish
white tinge. If the pin feathers are
numerous and the long hairs few ,and
the breast bone cartilaginous, you
soda and one pound of arrowroot. Dry three-quarters of a pint of wa er,
and mix well, and then add two ounces some cornflour are required. The may be sure the bird is not too old;
of sequi-carbonate of ammonia and rind of the fruit may be rasped or and if the eyes are full and bright,
two draciuns of powdered tumerie. grated on the sugar. Add the strain- and the legs and feet limber, the
The secret in having a good roast ed juice of the lemons to the water, bird is fresh. At all first-class mar -
turkey is to baste it often enough, and and boil in an- enamelled saucepan. kets the turkeys are carefully drawn,
to cook it long enough. A turkey of Then add the cornflour, mixed with the tendons removed from the drum -
seven or eight pounds should be cold water to a paste, and boil for a sticks, and the crop removed from the
roasted at least three hours, and a minute or two before pouring into a end of the neck or through a slit in
very large turkey not less than four mould. An ounce and a half of corn- the skin on the back. Unless you
hours; an extra hour is preferable to flour to a pint of liquid is sufficient 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 tendons, 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
warm water. Cub off the neck close
to the body, leaving the skin to fold
aver the opening. Then bend the legs
back and carefully cut the skin on the
joint, just enough to expose the sinews
without breaking them, and draw
them out with a fork. Break off the
leg by bhe 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 -
one minute less.
To make soda-water.—Dissolve one
pound of crushed sugar and two ounces
of super carbonate of soda into each
two gallons of water used. When
properly dissolved, fill pint bottles
with this water; have the corks at
hand, drop half a drachm of citric acid
• in crystals into each pint bottle, cork
at once, and tie down. Keep the bot-
tles in a cool place, and be sure to
handle them carefully.
Goose with chestnuts.—Roast forty
or fifby chestnuts, skin half of them;
add them to half a pound of sausage -
meat, a morsel of garlic, sage, salt
and pepper to taste, a grate or two
at this season. Use a shallow mould.
A wholesome Christmas plum -pud-
ding can be made at small cost with
a pound of smoothly mashed potatoes,
half a pound of Boiled and mashed car-
rots, a pound of flour (or half flour
and half breadcrumbs for a lighter
pudding), a pound each of currants
and stewed raisins, half a pound of
suet, three-quarters of a pound of
sugar, a pinch of salt and grated nut-
meg, a good pinch of cloves, two tea-
spoonfuls of treacle, two ounces of
candied peel, a large grated apple, and
two eggs. Cost, about two shillings.
Time for one pudding, about eight
hours.
SOLCURI MM
DMFS
To Saii, Aanonds.—First blanch the
almonds and spread on a nice clean
baking tin, add a small piece of but-
ter; directly it is dissolved shake the
almonds about a little. Bake till
the ahno..ds are a nice golden brown
color then dredge with dried salt, and
turn oft to coal.
To Glaze a Christmas Ham.—First
brush over the ham with beaten yolk
of egg, then cover this very thickly
with powdered breadcrumbs, pressed
on firmly Lastly, brush over the
whole with thick cream, and set in a
quick oven. This glaze should be
brown, and will be like a delicious
crust.
Christmas Cake.—Take an equal
weight each of blanched sweet alm-
onds, caster sugar, flour, butter, sul- ingredients, and, lastly, the whi
bangs and eggs, Pound the almonds whites of the eggs. Pour into a
to a paste in a marble mortar and ding bag, leaving room for it to s
mix alp the ingredients together in Serve hob and whole, with sprig:
the usual way. This cake should be holly stuck in the top.
baked rather slowly and longer than
an ordinary cake.
"Maids of Honor" Cheesecakes:
Boil gently together for a quarter of
an hour half a pint of milk, two table-
spoonfuls of breadcrumbs, two ounces
of butter, a litble thin lemon -peel,
some loaf sugar, three well -beaten
eggs, and stir till the mixture becomes
thick. Then pass it through a . sieve,
add two more beaten eggs, and suffici-
ent flavoring to be tasty. Line some
patty -pans with puff -paste, half fill
with the mixture, and bake.
Belgian Christmas Pudding.—Take
half a pound of prunes, half a ,pound
of currants, half a pound of flour,
three ounces of suet, two ounces of
mixed peel, half a teaspoonful of ear_
borate of soda, half a teaspoonful of
spice, a pinch of salt, one egg, and a
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. Boil for
five hours steadily.
Mincemeat. Half a pound of finely
chopped suet, half a pend of raisins
(weighed after being stoned and chop..
ped), half a pound of currants, one
pound of chopped apples, three-quart-
ers of a pound of mixed candied fruit
finely chopped, three-quarters of a
pound of brown sugar, spice to taste.
Mix all the ingredients thoroughly to-
gether, place them in a jar, and then
add two wineglassfuls of brandy. If
the mincemeat is to be kept long,'nrore
brandy must be added.
Beef SSausagee--These are best when
made of beefsteak. Take away all
skin, and chop the meat finely, weigh,
and place in an earthenware pan with
these ingredients: To every pound of
meat add a quarter of a pound of beef
suet, a quarter of a pint of stock or
water, two ounces of breadcrumbs,
half an ounce•of salt, half a teaspoon.:
fel of dried and sifted parsley, the
same quantity of dried thyme, and a
teaspoonful of black pepper. Work
these ingredients thoroughly t,ogefh-
er with a wooden spoon. Clean
skins nicely, rub them well over
lemon juice, and put to soak in w
Take the skins out of the water o
a time, dry them, and fill with
sausage meat. Tie in lengths
about three inches. If these saus
are well made and cooked, they
when cut, give plenty, of gravy.
Plum Pudding.—One pound of.
suet, shredded fine and chopped,
pound of seeded raisins, the
amount of currants, carefully w
and dried, half a pound of citr.
fine shavings, five tablespoonful
brown sugar, rolled fine, three cu;
grated stale bread, one cup of
one grated nutmeg, a tablespo'
each of mace and cinnamon, four
tablespoonfuls of cream, six eggs.
gills of orange juice and the g
rind of a lemon. Roll the fru
the flour, moisten the bread cri
with the cream, beat up the yol
the eggs, and stir into them all
Christmas Gift Quotations.
Wrap Christmas gifts in white
sue paper, tie with red ribbon. I
en in the blow a small sprig of
Inclose with gift card with C
wish.
1. "Sunbeams bless thy Chris
day,
Gladness dwell with thee for
2. "We hope your Christmas w
merry;
We hope you will be happy, vc
8. "The world is happy, the
is wide,
May joy be yours this Christmas-
tide."
4. "Christmas
year;
Christmas always
' cheer."
5. "Christmas greetings with good
cheer,
And may you have a glad New
''ear."
comes
but once a
brings good
6. "Holly branch and mistletoe,
Happy days where'er you go."
7. "Sing a song of Christmas,
Wish you happy times,
Four and twenty joybells
Ring your merry chimes."
s. "To every one and all of yours,
We wish a merry day."
9. "For you we wish the Christmas
pleasures
Through all the year may stay."
10. "In your heart be Christmas
gladness,
Far from you be care and sad -
nese."
"Sing hie; sing .hey;„ sing hol
sing holly!
We wish your Christmas will 'be
jolly,"
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eir beds a de e snow
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tonight
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Noel/ Nel/k
Carols each Chris
What are th
1A
fact that bhe 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.
U
the
tist
vv -pane
ost all y has lain?
res, wh4ct fain would
1t our Christmas cheq/r�j?/ a
les! Swil'C swift,yy rhymes!,
e of the. rnockUI& mist
Christmas belle
.64
ly bough, 4„
iildren throng and shout,
to flit about?
:n, wjio died'
sere last Christmas -tide?
est Cease, cease, my rhymes!
gath - : d 1
r
MINCE MEAT
AND CAKES
Here are two recipes from mince
e
meat procured from old-fashioned
cooks:
No. 1.—Five pounds of chopped beef,
two pints of chopped suet, ten pints of
chopped sour apples, two pounds of
sugar, one quart of molasses, two
ounces of cinnamon, one ounce of
cloves, one tablespoonful of salt, one
tablespoonful of pepper, six pounds
of fruit. Mix all together and scald.
No. 2.—Cook two and one-half
pounds of beef (this should make two
quarts when chopped), four quarts
chopped apples, one pint of currants
which have been thoroughly cleansed,
one quart of raisins stoned just before
using, one cup of chopped citron, four
cups of brown sugar, two cups of mo-
lasses, one cup of chopped suet, one
nutmeg grated, one tablespoonful of
salt, two tablespoonfuls of cinnamon,
one-half tablespoonful of cloves. Place
in an earthen vessel and keep in a cool
place. This quantity will make twelve
pies.
Some delicious cakes to be made now
for Christmas are the following:
Imperial Cake.—Two pounds of sug-
ar, two pounds of butter worked to-
gether. Add two pounds of flour,
part of which is used for dredging,
two pound's of raisins, three pounds of
blanched and chopped almonds and two
pounds of sliced citron. It is well to
pound the almonds in a porcelain mor-
tar, a small quantity at a time, add-
ing rose water occasionally to keep
them from becoming oily. After mix-
ing in the fruit with the sugar and
flour, add one wineglassful of rose
water, two glasses of sweet grape
juice, a small quantity of mace and
one teaspoonful of baking powder.
Bake four hours, placing in a 'cool
oven at first and increasing the heat
gradually. When cold put in a tin
bax and seal tightly.
Christmas Cake.—Beat one pound
of butter to a cream. Add one pound
of powdered sugar and beat until very
light. Now mix in ten eggs whipped
together and add one pound of pastry
flour. As soon as these ingredients
are perfectly smooth, stir in one-half
teaspoonful of cloves, one gratednut-
meg, one teaspoonful of cinnamon, one
beaspeenful of allspice, the grated rind
and juice of two lemons and one-half.
pint of unfermented grape juice. Mix .
together one pound of sultanas, one
pound of currants, one pound of stoned.
raisins, one pound of orange peel, one-
quarter pound of lemon peel and one-
half pound of sliced citron. Dust
with half a cup of flour and mix thor-
oughly with the remainder of the cake.
Line a fruit cake pan with greased
paper, filling it afterwards with the
mixture, and bake in a moderate oven
for three hours, increasing the heat
during the last hour. For a medium-
sized family this recipe should be halv-
ed and ib will last as a rich sweet all
through the holiday season.
A delicious chestnut sweetmeat is
the French marron glace, which may
be made from the common small chest-
] I nut or the large English nut. Take
I oif shell and brown skin. Boil in
steaming water until tender, but not
soft. When the water is drained off
, add to each pint of the nuts two table-
spoonfuls of vanilla and one pound of
sugar dissolved in half a pint of water
(this amount of water should be used
for the entire weight of the sugar).
Allow the chestnuts to boil in this
vanilla sauce until very soft and dark,
land rich. Lift each carefully with a
w. 'fork put in a bottle or jar and cover
easily arranged evening, providing in-
terest and amusement equally.'- When Cromwell ruled England he
Invite about thirty guests by meaNeissued an edict against all festivities
of a bright little rhyme, if possible, at Christmas. The festival was al -
asking each one to bring one article together abolished, and the displaying
that has cost exactly five cents, to of holly and mistletoe and other em -
make or buy, and to attach a little blems of the happy time was held to be
original poem therewith. seditious.
In 1644 the Long Parliament cam -
As the hostess receives, she, or an mended that Christmas Day should be
assistant, will take the parcels and ar observed as a strict fast, when all copies were sold. Every succeeding
range them on a large table, the open- people should think over and deplore Christmas, cards of a similar kind
ing and examining of each creating the great sin of which they and their were put on the market, until 1862 ex -
great interest and fun, as the articles , _ Goodall, _- it
will indeed be of 'everything under the
sun,' while the poems will be most
unique.
After a thorough examination by
two judges, two or three prizes will
begiven for the articles of most value
and the least, the prize to be a five
cent one in both eases.
Now comet: the amusing part.
When each one in turn is blindfolded,
and told to walk to the table and
choose a souvenir, the first article
touched; as tall, dignified men turn
shyly away with sidecombs, a bag of
peanuts or a tiny thimble 'etc., and fair
ladies choose bars of soap, a clay pipe, , o" said the guest at the wedding.
a huge paper hat, or a paper collar, tell you what I'm going to give you "�No „ replied the bride's father; "it did
the fun will wax high. for Christmas. Why cant you-wo- ,
served will men be content to wait and. be .surpris- look as if it was going to be hard at
A simple supper prettily r one time but she finally landed this
liriitg .ria : a; close an evening that'line ed 4',; Mrs. Green: "Oh, tell me now. , ...«.
been not only bright and merry, but If you keep your word I'll be surprised fellow
of ve just as we were giving up all
one that has been an eye-opener as enough."
to the value of such a tiny thing
five -cent piece.
Fasting at Christmas.
with the boiling syrup.. - Seal tightly
as a and stand aside until ready for use.
The Forerunner of Millions. '
The Christmas card originated in
the year 1846. The first ever publish-
ed was issued in that year by a Lon-
don publisher named Joseph Crandall,
who was indebted for the idea to Sir
Henry Cole. The publisher commis-
sioned a famous R.A. to design a
card, which he did, producing a color-
ed one. It was lithographed and
colored by hand. About a thousand
ing-merry at that season. This Act .cards of the size cf an ordinary carte
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 populace once more made
Christmastide a time of rejoicing.
There is no historical mention of a
Christmas -tree before 1605,
Mr. Green :'No, my dear, I will not
de visite, inscribed simply with the
words "A Merry Christmas and a
Happy New Year" in illuminated form.
Next year robins, holly branches, and
such things that did not require many
colors were printed, and later, when
printing became more artistic, embos-
sed figures and landscapes were add-
ed, till, by degrees, the modern variety
of the Christmas card which can 1}e
found in all quarters of the globe was
developed.
"Rather hard to lose your daughter,