CHRIST­MAS À LA 1950s!

My Weekly Special - - | Cookery -

Yule­tide Log

Make some suet crust, roll out thinly, and spread with layer of mince­meat, leav­ing half inch paste all round. Mois­ten edges with wa­ter, roll up, and put in a straight 2lb jam jar, well-greased. Cover with grease­proof pa­per and steam two hours. Ser ve with cus­tard sauce. Mrs Slater, Port­knockie

Dried Fruits

When pre­par­ing dried fruit for a Christ­mas cake, put the cleaned fruit into a bowl. Over the fruit pour the juice of a lemon and the juice of an orange. Leave overnight. This swells the fruit and gives it a de­light­ful flavour. Mrs E. Pren­tice, Glas­gow

Dou­ble Mince­meat

Chop two sweet ap­ples with a hand­ful each of cur­rants and sul­tanas, grate a lemon or orange skin, and add two desser tspoons moist sugar. Turn into a large basin with a 1lb jar of mince­meat. Mix well with above in­gre­di­ents and fill two jars.

Mrs R. Pa­ton,

South­port

Christ­mas Fowl

Af­ter the bird is plucked it must be singed. Pour a lit­tle methy­lated spir­its onto an old tin plate, and light. Hold the bird over the blue flame. The bird is beau­ti­fully white and clean in half the time.

Mrs E. Foster, Co. Durham

Frosted Grapes

Frosted grapes make a dec­o­ra­tive top­ping for a Christ­mas cake. Beat one egg white un­til slightly frothy, and spread it on a bunch of grapes. Sprin­kle with gran­u­lated sugar. Al­low the sugar and egg white to dr y. Mrs M. Price, Liver­pool

Ginger Cake

Af­ter pre­par­ing your Christ­mas ginger cake mix­ture, grate preser ved ginger into it. The ginger is then dis­trib­uted evenly through­out. Cut­ting ginger into pieces is apt to make it sink to the bot­tom.

Mrs A. H. Good­win, Glas­gow

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