Christmas Recipes 11
OZARK PUDDING
1 egg 1/8 teaspoon salt
3/4 cup sugar 1/2 cup chopped apples
1/3 cup flour 1/2 cup chopped nuts
1 1/2 teaspoons baking powder 1 teaspoon vanilla
1 cup cream, whipped
Beat the egg well and add the sugar, beating until light and creamy. Sift the flour, baking powder, salt and add to egg mixture; blend well. Fold in apples and nuts; add vanilla. Pour into greased, paper-lined dish; bake in a slow oven (325° F.) for thirty minutes. Serve with whipped cream. About eight portions.
PLUM PUDDING SAUCE
2 cups granulated sugar 4 egg yolks
3/4 cup butter 2 teaspoons vanilla
Cream the sugar and butter, heat to boiling in the upper part of a double boiler, over boiling water, until the sugar is thoroughly dissolved. Let it cool, then add the well-beaten egg yolks, stirring continuously. Then add the vanilla. Six or more servings.
PUDDING SAUCE
1/2 cup melted butter 2 eggs, beaten separately
3/4 cup sugar
Add the melted butter to the beaten egg yolks. Beat with an egg beater. Add sugar and beat again. Fold in the stiffly beaten whites, add flavoring of choice, such as vanilla, to taste. Four or more servings.
PUDDING SAUCE
1 pint medium cream 1 1/2 cups sugar
4 egg yolks 2 teaspoons vanilla
Whip the cream, not too stiff, add the sugar, egg yolks and vanilla. Serves six.
MINCEMEAT
2 pounds beef (boiled till 4 pounds apples, peeled and
tender and then ground) ground
2 pounds seeded raisins 2 nutmegs, grated
2 pounds seedless raisins 2 pounds sugar
2 pounds currants 2 tablespoons powdered cinnamon-
1 pound citron
1/2 pound candied lemon 1 tablespoon powdered mace
peel, ground 1 tablespoon powdered cloves
1/2 pound candied orange 3 oranges, juice and grated
peel, ground rind
2 pounds suet, ground 3 lemons, juice and rind
1 quart grape juice
Mix all together and add the grape juice. Place in crocks
or seal in jars and use when desired.
NEVER-FAIL PIE CRUST
(Enough for Two Two-Crust Pies)
1/2 cup boiling water 3 cups sifted flour
1 cup lard 1 teaspoon baking powder
1 scant teaspoon salt
Pour the boiling water over the lard. Beat till cold and creamy. Chill it, if you have time. Sift the flour, baking powder and salt then combine the liquid and sifted ingredients and stir them until they form a smooth ball. Cover the dough and chill it until firm. Roll as for any pie crust. Improves with keeping a day or two in the refrigerator.
Next- Christmas recipes part12
|
