Christmas Recipes 12
CRANBERRY SHERBET
1 quart cranberries 2 lemons (juice)
2cups water 1 tablespoon gelatin
2 cups sugar or 2 egg whites
If the gelatin is used, soak it in a little cold water and then dissolve in the hot cranberry sauce made by cooking the washed cranberries in the water till tender. Strain to remove the skins. Add the sugar and lemon juice. When cold put it in the refrigerator freezing tray and stir or beat two or three times during the freezing period.
If egg whites are used, omit the gelatin, and freeze the sauce to the mushy stage. Then beat it and fold in the stiffly beaten egg whites. Pour the mixture back into the freezing tray and set it in the freezing unit. Stir several times during the freezing period. Twelve servings.
CHOCOLATE MOUSSE
1 package (6 ounces) choco- 3 eggs late bits
1 tablespoon strong black coffee
Melt the chocolate in double boiler, remove from heat, beat in egg yolks one at a time. Add the coffee, and then the well-beaten egg whites. Pour into sherbet glasses. When hard garnish with whipped cream and a cherry. Four servings.
LEMON BISQUE
1 package lemon-flavored 2/3 cup granulated sugar
gelatin can eorated milk
1 cup hot water Cookies or macaroons
Juice and rind of 1 lemon
Mix the gelatin, water, lemon and sugar. Set in the refrigerator to thicken. Whip the milk (which has been in the refrigerator a few days). Add quarter teaspoon of salt. Whip the thickened gelatin mixture, then add to the milk. Crumble macaroons or cookies and line an oblong pan. Pour the mixture over the crumbs and cover with more crumbs. Put the pan in the refrigerator to thoroughly chill and set. Ten servings.
DATE DELIGHT
1 pound graham crackers 1/2 pound nuts, chopped
1 .pound chopped dates 3/4 pint cream
1 pound chopped marsh- Whipped cream
mallows
Roll the crackers into crumbs, cut the dates, marsh-mallows and nuts into small pieces. Mix all together and use enough cream to hold together. Make into a roll and wrap it in waxed paper. Put in the refrigerator overnight. Cut in slices and serve with whipped cream. Eight to sixteen slices.
BREAKFAST CAKE
1 1/2 tablespoons shortening 3 teaspoons baking powder
1 cup sugar 1/2 teaspoon salt
2 eggs, beaten 1 cup milk
3 cups sifted flour Cinnamon, brown sugar, butter
Mix as for any cake. Spread in three greased cake pans. Sprinkle with cinnamon and sugar and dot with butter. Bake in a moderate oven (375° F.) for twenty to twenty-five minutes.
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