HOLIDAY GOODIES
By MRS. E. A. AdAMS
(Concluded from last week!
HOLIDAY TIDBITS
Potiov s.enr- fr .m 2 caps seed
less raisins. Wash. Pat through -
food chopper.
Add 2 cups dried figs ground.
1-2 cup peanut butter.
Few drops lemon juice or grated'
orange rind, and work on board
which is dredged with powdered su
gar until mixture is well blended.
Form into small bails, roll in pow
dered sugar and chOl thoroughly.
PLUM PUDDING CANDY
Cut small candied cherries 1-2 cup
and same amount candied pineapple;
and citron, all cut fine.
1 cup dried figs through 'food chop- ■
per.
1 pkg. dates; also I cap ruts
through food chopper.
Kn ad in orange juice workable
mixture grated orange rind (if de-*
sired.) 1
Other drisd fruits as apricots real
also be used.
Roll into long strips, cut into
pieces, or pack slightly oiled pan. j
Roll on sugar or toasted coconut.
HOME-MADE APLETS.
2 ctips unsweetened apple pulp.
2 cups while sugar.
^ tablespoons gelatin.^
8 tablespoons cold watsr.
1 cup nuts; powdered sugar.
1 tablespoon leir.on juiee.
Peel, cut apples small; 1-4 cup vr>
l: r. Cook until tender. Then sieve.
Add white sugar to the pulp; cook
until very thick 1-2 hour.
Put gelatine in cold water to soak..
Prepare lemon juice, chopped nuts.
Add gelatine to apple mixture; stir
ntfl dissolved; cool slightly stand
ing in cold water, add nuts, lemon
juke, stirring well.
Pour into fiat pan, stand on ice
over night, in a refrigerator.
When cold and firm cut in squares
and roll them in powdered sugar.
STEAMED CRANBERRY
PUDDING
lc- flour.
1 1-2 tsp. bakings powder.
1-2 tsp. salt.
1-2 cap bread crumbs.:
1- 3 cap brown sugar.
2- 3 cup finely chopp&J'suat. .
lc. chopped cranberries.
I egg
1-3 cup milk or water.
Mix all dry ingredients, suet and
cranberries. Add egg and milk and
mix well until all are blended.
Pour into a well greased mold.
Cover with wax paper and steam
2 hours. Serve with hard sauce.
GOOD DATE DESSEP.T
STEAMED
An easy pudding with a delicious
flavor.
Chop l-2c. suet fine (or l-3c.
shortening.)
Mix with 2 l-2e. finely rolled gra
ham crackers and 2 tsp. baking
powder.
S*ir in 1-2=1 chopped dates and
1 tblsp. grated orange rind.
Add lc. nriic combined with 2 eggs
(beaten.)
Fill greased mold 2-3 full steam 2
hotrs. Unmoid and serve with or
an~e sauce.
Sauce: Heat lc. marshmallows;
wh'p and cosnbiiie with lc. orange
juice.
Serves 6.
STEAMED ORANGE MARMA
LADE PUDDING
1c. flour (sifted.)
1-2 tsp. salt.
1 tsp. soda.
1 tsp. baking powder.
4 tblsp. sugar.
lc. suet chopped fine (or l-2c.
shortening.)
1 1-2c. bread crumbs.
1 eg©. f
It. orange mamalade.
lc. sweet milk. .
1. Sift flour, salt, soda, baking
powder and sugar together.
2. Add suet and bread crumbs and'
mix well.
3. Add slightly beaten egg, mar-;
■ raalade and milk.
4. Beat will and pour into greas
ed mold and steam 3 hours (filling
mold 2-3 full.) 2 1-2 lb molds, or;
one round 8-in. mold.
PLUM DUFF
2 eggs.
1-2 melted shortening.
lc. brown sugar.
2c. cooked prunes.
lc. sifted flour.
1 tsp. soda.
1 tblsp. cold milk.
Beat eggs well: dissolve sugar in
hot melted shortening and add to,
eggs. Add cooked prunes, drained'
and mashed with a fork. Add flour
to prune mixture.
Dissolve soda in milk and add Iasi.
Fill mold (greased), and steam 1
hour.
EXCELLENT PLUM PUDDING 1
2c. cleaned currants.
2c. seeded raisins.
lc. shredded citron. *
2 tblsp: each lemon, orange peels,
lc. blanched and shredded almonds;
mix with lc. flour, lc. finely chopped
suet.
Add 3c. stale bread crumbs; mix
well. Beat you Ik 4 eggs thick and
lemon colored. Add to first mix-;
ture. Dissolve 1-2 tsp. soda in a lit
tle cold water and add with 1 tsp.
salt. 1 l-2c. light brown sugar, 1-2
cup molasses.
Spices; 1 tsp. cinnamon, 1-2 tsp.
cloves, 1-2 tsp. nutmeg, 4 tblsp. tart
jelly, 4 tblsp. coffee infusion or I-2e.
sherry. Mix thoroughly and fold in
4 egg whites beaten stiff.
Turn into weir oiled mold? steam
5 Tirs.
If covered casserole is not used,
be sure to cover mold securely with
heavy parchment paper. When
wanted for serving, steam in mold 1,
hour.
A very delicious Christmas pud
ding/
—
PUDDING SAUCES
Hot Pudding Sauce
2 eggs.
lc. sugar.
2tblsp. flour.
lc. boiling water. ,
1-4 tsp. nutmeg.
3 tblsp. lemon juice.
l-4c. butter.
Beat egg yolks untff light, add:
gradually sugar and flour mixed to
gether. Add boiling water and cook,
until mixture thickens, stirring con- j
tairtly. Add butter and cool, then j
-rron juice and nutmeg. Fold in the
stiffly beaten egg whites.
LEMON OR VANILLA SAUCE"
lc. sugar.
2 tblsp. cornstarch^
4 tblsp. better.
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FINNISH BASQHS
Roams and BuiAhnase
doc um
2c. boiling water.
1-8 tsp. salt.
2 tsp. vanilla or lemon extract.
Use 3 tblsp. lemon juice if yon
have JL, instead of extract of lemon.
Mix sugar and cornstarch; odd
, boiling water md salt. Boil until
thick, cook over hot water for 20
nr notes.
Brat in butter and vanilla extract
and serve over any steamed pudding.
CREAMY SAUCE
1 egg: beat until foamy, add 5
tblsp. melted butter slowiy, then
1 l-2c. confectioners sugar.
1 Add 1-2 pt. whipping cream, which
has been whipped stiff, and 1 tsp.
vanilla. '
' Serve with steamed or baked pud
dings.
HARD SAUCE
| l-2c. butter.
1 egg white. ,v.
1 12.*. fine sugar.
1 *sp. van i’a.
! C —> better end sugar th-raugh
! ly. ifily beaten egg white and
var . Teat smooth ard fluffy. Pile
o*i errnc dish and ch'll.
Any other flavoring may be used
: instead of vanilla,
i -
FRUIT HARD SAUCE
Prepare hard sauce, th^n boat in
| very gradual',- lc. rr.a-h, d ?trswbT
‘ rk>' o- rr^rt-rries, which have been
st ci-rd to remove 3:eds.
FOAMY PUDDING SAUCE
Bent 1 egg whte stiff.
Fo’d :n 1 e"g yolk inti this.
12?. sw:i.ened conden? d milk.
1-8 tsp. salt; I tsp. vr.niEa.
Beat together light. Makes 1 cup
sauce.
UNCOOKED BUTTER SCOTCH
SAUCE
j Conb:ne 1-2?. softened butter with
2-3c. brown sugar, 1 tsp. vanilla, 1
eg-- yoik. 3 tblsp. milk.
Wh'p un‘ ■! mixed to a fluffy cream.
Ther fo’d :n 1 egg white beaten stiff.
Ghill until ready to serve, th°n stir
■ up again. Serve over hot pudding
The c-rrtrart is delicious.
SAUCE DELIGHT
Beat two e«T*s light and foamy,
1 gradually adding lc. sugar, beating
continually. Whip lc. cream until
stiff. Add 1 tsp. rum flavoring and
comb:ne mixtures. Coloring may be
added to this mixture if a decorative
scheme is being followed.
CRANBERRY SALAD
2 cups cranberries.
1 l-2c. water,
le. sugar.
, 1 tblsp. gelatine.
i l-2c. die:d apples.
l-2c. diced celery.
1-2:. nut meats, coarsely chopped.
1-2 tsp. salt.
Mayonnaise and lettuee.
i Wash cranberries, pass through
food chopper and cook with lc. wa
ter for 10 minutes, then add sugar
and cock 2 minutes longer. -Add gel
atine soaked in remaining half cup
of water and stir until dissolved.
Cool, and when mixture begins to
thicken, add celery, nut meats and
salt.
Turn into a mold previously dip
ped in cold water. Chill, umnold and
garnish with lettuce and mayon
naise. Serves 6.
CELERY-NUT SALAD
le. celery diced,
lc. apples diced.
Ic. nut meats cut fine.
IZe. stuffed olives. Combine all
mix with salad dressing.
LEMON JELLO SALAD
I pkg. lemon jeCo.
Ie. stuffed olives.
lc. walnut meats.
A few sweet pickles diced.
Add ingredients when jello sets.
Serve in lettuce cups.
ENGLISH MINCE MEAT
(No meat used and many years
old.)
2 s. apples (cut fine.)
1 pint beef suet.
1 !b currants.
1 lb raisins.
Ic. brown sucar.
lc. iipht molasses.
2 tsp. cinnamon.
1-2 tsp. cloves.
1 tsp. nutmeg.
1 tsp. salt.
Enough c.der or fruit juice to mix.
u:ce anu grated lind of 1 or 2 lem
ns. Also juite and rind of 1 or 2
ranges. \ ou can add jelly or jam.
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