The Rural Voice, 1979-12, Page 40"My favourite Christmas recipe"'
When I read about sharing your Christmas recipes, I asked the
children, what do you think of when we talk about Christmas
dinner. My daughter said, right away, "Oh masa the sauce for
the Christmas Pudding."
Foamy Sauce
(For Christmas or Steamed Pudding)
3 tbsp. butter
1 cup icing sugar
2 eggs separated
1 tsp. vanilla or 1 tbsp. brandy
'/2 cup or more whipped cream.
Cream butter and icing sugar. Add well
beaten egg yolks. Heat in double boiler.
Remove from heat, cool, fold in stiffly
beaten egg whites, brandy and whipped
cream.
Note. Best if made shortly before
serving.
Mrs. Christine Batte
R.R. 3, Walkerton
I am sending along the sauce recipe for Christmas or Steamed
Pudding. (See Rural Family Section). Thank you.
Thank you
Mrs. Christine Batte
Fruit Bread
1/2 cup warm water
2 tsp. sugar
2 pkg. yeast (let rise)
In bowl mix:
2/3 cup boiling water
'/ cup sugar
1'/2 tsp. salt
1/4 cup shortening
1 egg - add yeast
3 cups all purpose flour
1 cup raisins
1/2 cup glazed fruit
1/4 tsp. cinnamon
Bake 25 to 30 min.
(Icing may be spread over top if desired)
Our family enjoys this Fruit Bread at
Christmas time as it isn't as rich as the
puddings etc.
Nutritious candy
GLAZED FRESH FRUIT
This is an ideal method to serve fresh
fruit in a candy jacket. These efforts should
be eaten the day they are prepared and
the fruit has to be at room temperature and
dry. Orange slices should dry about 4 to 6
hours in advance. You can use apple slices,
mandarin sections, grapes, just about
anything you feel would be appetizing in a
candy coating.
SYRUP
1 cup sugar
1/2 to 3/4 cups boiling water
1/16 tsp. cream of tartar
Boil this syrup covered for about three
minutes to 300 degrees on candy thermo-
meter. Remove pan from heat and put over
hot water.
Now dip your fruits and nuts as quickly
as possible in this mixture and put on a
Snowballs
'/2 cup mashed potatoes
1 tbsp. butter
1 tsp. vanilla
Icing sugar
Be sure the potatoes are very cold. Add
butter, vanilla and icing sugar until batter
forms into balls. Let cool in the refrigerator
overnight. Form balls size of walnuts and
dip into melted semi -sweet chocolate and
roll into coconut. Place in fridge until
chocolate is hard.
Mrs. Dave Letkeman
wire rack to drain. The syrup hardens
quickly and you have to put it back over the
heat to make it liquid. Be careful because
at this stage it will burn quickly. Small
quantities at a time are suggested.
STUFFED DRIED FRUIT
If dried fruit is very dry, steam for 10
minutes in a covered collander to make it
pliable.
Boil two cups maple syrup to 233
degrees on candy thermometer. Remove
from heat and cool to 110 degrees. Stir in 1
teaspoon vanilla. Beat this mixture until
light and fluffy and will hold shape when
dipped with a spoon. Fill the centres of the
fruits you have steam ed and pack in
airtight containers as the maple filling
dries out if exposed to the air
Corn crunchier
' cup brown sugar
' cup corn syrup
% cup peanut butter
pinch salt
5 cups cornflakes (crumbled)
and/or rice krispies
Melt over low heat until bubbly. Watch.
Pour over cereal. Press into buttered 8 x 8
pan. Press flat with wet hand. Cool. Cut
into squares immediately. Refrigerate.
PG. 38 THE RURAL VOICE/DECEMBER 1979
Christmas danties
[uncooked sweets]
'/a cup butter
2 cups sifted icing sugar
1/4 cup cream
3 cups coconut
small pieces of red and green cherries
Melt butter. Stir in sugar, cream and
coconut. Mix well. Drop on platter. Shape
into peaks. Decorate with cherries. Chill in
refrigerator.
(Mrs. Bert) Isobel Garniss
R.R. 4, Wingham
Shortbread
[very rich & delicious]
1 cup butter
3/. cup icing sugar
2 cups all purpose flour
'h tsp. salt.
Cream butter well. Gradually add sifted
icing sugar. Cream well. Mix in flour & salt
very gradually. Turn out on a board
sprinkled with icing sugar. Knead until it
cracks. Form in 2 rolls, 11/2" in diameter.
Wrap tightly in wax paper & chill overnite.
Slice and bake on a greased sheet 3500 for
10-12 min.
Mary Renwick
R.R. 1, Clifford
Khandova
2 cups granulated sugar
2 tablespoons cornstarch
'/ cup milk
1 heaping tbsp. cocoanut
1 heaping tbsp. butter
12 English walnuts (chopped)
18 large chopped raisins
Mix sugar and cornstarch and moisten
with milk. Cook to soft ball stage. Add
other ingredients and cook a minute. Take
from fire and beat until cool, then knead
smooth and form into balls. Roll in
granulated sugar.
Mrs. John M. Mitchell
St. Clair Thomlinson
A QUICK CONFECTION
1 cup dates
1 cup raisins
1 cup brazil nuts.
Put through mincer. Mix thoroughly
with 1 tbsp. marmalade. Form into balls,
roll in coconut, and serve either as candy or
cookie.
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