CHRISTMAS À LA 1950s!

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