CHRISTMAS FARE

Bay of Plenty Beacon, Volume 9, Issue 32, 14 December 1945, Page 13 (Supplement)

CHRISTMAS FARE

SEASONAL DISHES, FOR THE OCCASION To Ice Christmas Cake Almond Paste.—Take Valb ground -almonds, caslor sugar, }<jlb silted icing sugar drops almond essence % teasponofnl vanilla essence ;] tcaspoonfuls strained lemon, juice, 4. egg yolks, melted jielly to brush -ca'ke. Mix all ingredients together till smooth. Turn on to a pastry hoard dredged with castor sugar. Cut off one-third and flatten it into a round to fit the top of the cake, and make the larger portion into a strip long enough to go round the sides of the cake. Brush the sides and. top of the cake with melted jelly (or apricot jam), and place round on top and strip round the ■sides moulding the edges together. Leave to harden before putting on icing sugar. Icing for Cake Take l%lb icing sugar, 3 or 4 eggwliites' m tcaspoonfuls strained Jemon juice. Sift icing suga rwith whisked eggnvhites (not frothed) 4 add lemon

juice and beat till smooth. Coat the ° 9 cake leave to set, then give a second coat, smoothing with a palette knife dipped in boilng water. Leave to harden then decoratc. to taste I ? using any colouring to contrast. Yule Coupe Take 1 tin pineapple, 1 cupful chopped pecan nuts 3 ,->lb marslimallows, 3 /2 teaspoonful vanilla essence 1 cupful whipped cream, pinch crystallised apricots. Cut the pineapple into dice quarter and add marshmallows. Stir in nuts using walnuts if not able to procure pecans. Add vanilla and salt. Mix slightly. Chill. Serve in sundae glasses. Top with cream. Garnish each glass with chopped crystallised apricots. Spiced Prunes Take Jib large prunes, 1 cupful castor sugar Vz teaspoonful berries *4 cupful vinegar U inches cinnamon stick, 1 quart water, % teaspoonful whole cloves, 1 saltspoonful salt. Wash prunes. Place in a basin, add water. Soak for 12 hours. Drain off water 4 Place in a saucepan. Add sugar. When bring to the boil. Add spices tied in a muslin bag salt and. prunes. Simmer for

twenty minutes. Add vinegar. Simmer till syrup is fairly thick. Remove bag, put in jars. Serve with eokl roast duck goose, mutton or pork*. Mincemeat I. Take 111) raisins (stoned and chopped .small), ID) currants (washed and dried) ? UH' sultanas, 211) .sweet apples 1 Hlh moist sugar, lib beef | suet (finely juice of one leuion grated rind of half loz mixed .spice 2 wine glassl'uls of loz citron 2oz candied peel (finely J shredded). Mix all very thoroughly together and tie down closely in jars, and keep in a cool dry place. When wanted lor use a little more brandy or sherry or sugar can be added if necessary. Mincemeat 11. Take lib tart apples, }ilb citron peel } 2 lh almonds, rind and juice I lemons 2lh brown .sugar Uuz ground ginger' lib shredded suet curCJ S=> j ? . rants, salt, 1 nutmeg, grated, lib muscatel raising *4, lb orange peel teaspoonl'ul ground mace ( *2 pint cooking sherry. Prepare the fruit. Peel, and core apples .stone and chop raisins and i apples. Mince peel and mix with the currants. Stir shredded suet into the niixture, then add the minced blanch e.d almonds and all the other ingredients. Stir well. Store in jars, pressing the mincemeat well then covering with jam covers. When required to make into pies ? stir mixture well and add two or three tablespoonl'uls. of brandy or sherry to what i.s required for filling the pies.