CHRISTMAS RECIPES

Rotorua Morning Post, Volume 3, Issue 720, 21 December 1933, Page 7

CHRISTMAS RECIPES

HONEYCOMB TOFFEE. 2 cupfulls of brown sugar, 1 cup of water, 1 teaspoon of bicarbonate soda. ] Method: Get a deep saucepan and I place in it the sugar and water. Boil i it for about half an hour and then I test in in cold water to see if it is brittle. If so, remove it from the fire and quickly stir into it the bicarbonate of soda while still at boiling point. The toffee will froth up in a rather surprising way, and then it is poured into a shallow buttered tin and left to cool. LEMONADE. 2 lbs. of sugar, 2ozs tartaric acid, ! 4 lemons, 1 quart of cold water, j Peel lemons thinly and put peel of two into quart cold water and boil ! for ten minutes. Cut lemons into 1 elices and put into basin together with tartaric acid and sugar. Then pour boiling liquid over, cover bowl vand let stand 24 hours. Strain, bottle and cork well. Allow two 'tablespoons to one tumbler of cold water. Now ready for use. — Sent in by Roxane. HONEY TOFFEE. Sugar, 11b.; honey, 1 tablespoon; ' lemon juice, a little; water, 1 tablespoon; butter, ilb. Method: Stir over a gentle heat 'till dissolved. Boil quickly, without stirring till brown. Test by dropping ! some in cold water, if brittle it is ready to dish. Add lemon juice . and d,

pour into wetted tin. Mark and cut into squares. — Sent in by Peanut. PLUM PUDDING. Ingredients: 11b. grated breadcrumbs, Slb. candied peel, 11b. stoned raisins, ilb. pine kernels, 11b. eurrants, ilb. brown sugar, 11b. sultanas, ilb. butter, ilb. sweet almonds, 6 eggs, ilb. shelled Brazil nuts, 1 wine glass brandy, grated rind of 3 lemons. Method: Grind nuts very small, chop the pine kernels, rub butter into the breadcrumbs, add .the other ingredients, and mix well witli beaten eggs. Boil 6 hours. CHRISTMAS CAKE. 10 eggs, 11b. butter, 11b. sugar, 11b. raisins, 11b. eurrants, 11b. sultanas, 1 good teaspoon B. Powder, 1 wineglass brandy, 4 to 5 good cups flour, ilb. almonds. Put almonds through mincer. Method: Cream butter and sugar, add eggs 1 at a time and beat well, add dry ingredients and then brandy. Bake 4 to 5 hours. MINCEMEAT. Ilb. " suet, 11b. raisins, 11b. sultanas, Ilb. sugar, Ilb. peel, 11b. eurrants, 2 large apples, ilb. chopped almonds, juice and rind 2 lemons, i teaspoon salt, 1 teaspoon ground ginger, 1 nutmeg, i pint whisky or brandy. Cliop everything small, and bottle in airtight jars. TRIFLE. A rich custard. 6 stale sponge cakes, 1 lemon, 12 macaroons, 2oz sweet almonds, 24 ratafias, 1 cup sherry, raspberry jam, i cup brandy, whipped cream. Method: Scak the cake in the wine and brandy, grate the lemon rind over this and sprinkle with almonds, blanched and cut into strips. Spread over this a layer of jam, then pour on rich custard and pile on whipped cream. Garnish with almonds, coloured jellies, crystallised sweetmeats, ratafias, or hunareds and thousands, aecording to taste. A good friut syrup may be used instead of the brandy and sherry to soak the cake. GRANGE SUPS (for children.) Oranges as required, about i pint orange juice or rather more, 1 pint ipaclcet of orange jelly, 1 egg, i pint milk, 1 dessertspoon castor sugar,, orange flavouring essence, crystallised cherries, some milk. Method: Cut oranges in halves, crosswise squeeze out the juice and scrape out "the pulp, leaving the shells as clean as possible. Care should be taken not to break them or sp-oil their shape. Strain the juice and pulp through a coarse strainer, and heat it. Cut up the jelly and dissolve it in the hot juice, making it up to barely S of a pint with the jelly. Leave it to cool. Heat milk and add it to the beaten egg. Cook it in the top of a double boiler until it thickens, keeping it stirred. Then take off the heat and add the sugar arid flavouring essence. Leave it also | to cool before mixing it with the cold jelly. When it begins to thicken, fill up the orange cups with the mixture and leave them to set. • Decor- ( ate each with the cherries and almond spikes.