Christmas Recipes 8
BUTTER GEBACKENES
1/2 pound butter 1 teaspoon baking powder
1/2 pound sugar 1 teaspoon powdered cinnamon
3 eggs, beaten
1 pound sifted flour 2 cups chopped almonds
Cream the butter, sugar and eggs. Add the flour sifted with the baking powder and cinnamon. Mix and add the nuts. Roll thin on a lightly floured board. Cut into shapes. Bake in a hot oven (400° F.) twelve to fifteen minutes. This makes four dozen or more.
REFRIGERATOR ROLLS
1 cup scalded milk 7/8 cup sifted flour
1 yeast cake 1/2 cup sugar
1/2 cup lukewarm water 1 teaspoon salt
2/3 cup shortening 1 cup mashed potatoes
2 eggs, beaten
Dissolve the yeast in the water. Pour the milk over the shortening, sugar, salt and potatoes. When cool, add the yeast. Mix thoroughly and add the eggs. Stir in enough flour to make a stiff dough. Turn it onto a floured board and knead it a little. Place in a greased bowl, cover and set in the refrigerator. About two hours before baking, shape the dough into rolls and let them rise until double in bulk, in a warm but not hot place. Bake in a hot oven (425° F.) for twelve to fifteen minutes. This makes a dozen large rolls, two dozen or more small ones. This keeps in the refrigerator four to six days.
TURKEY FILLING (For a large bird)
6 loaves bread 6 outside stalks of celery
1 pound suet (in place of with good leaves
butter) 1/2 bunch parsley, ground
2 onions, ground
Cut off the crusts, crumble the bread. (The crusts may be dried and used later for crumbs.) Put the suet through the food chopper, then grind the celery stalks, leaves and the parsley. Combine all ingredients, season to taste with salt, pepper and poultry seasoning. Stuff into turkey before roasting.
LEMON BUTTER
4 eggs, beaten 2 cups granulated sugar
3 lemons, juice and grated rind.
Beat the eggs and sugar to a cream, add the lemon. Cook in the upper part of a double boiler, over boiling water, until it thickens. Pour into glasses and cover. Use the same as marmalade.
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