The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-12-18
-I1ll3 Nv - ~ ~ ~ - 49, f.7
Fashions.
Jamaica rum and twelve glasses

jamaica rum and twelve glasses OF
cream. tt4s5SS
Add the cream, sugar, brandy and rum
by degrees to the yolks OF the eggs alters
they arc well-bcaten. Last of oil whip
lii tho whites and let he mix turs staid
before serving tweny-four hours so that
tic liquors may be thoroughly blended.
\ Put into cgg.nog glasses crown With 1
cream Whipped to a stiff froth and busted
witt, nutmeg.
Apple Tody.
5t Ono gallon apple bipndy. one quart Of
I French brandy, one quart of Jamaica
rum. Bake one dozen and a half red
arpcs mash them. and pour on then,
ono gallon and ~ half OF boiling water: 4
strain out the apples and, swceten The
liquor wlth one and onc-half pounds Of
sugar: add tho brandy and rum and
/. few cloves and nlspcc.f Pour III q
dcmijohn cork tight and keep until need
cd. Roast half q dozen apples whole and
put them III tho bottom OF the bowl
when the totldy Is served.
MRS; c. c.. N1PIIA1L.
Baked Ham.
/. 4 Select n firnl, nicely cured country ham,.
Soak 1t in clear 5watelsfnr SIX hours. Take
out of the water, wash carefully. put IN
a boiler with cold water, and boil slowly
boiler, remove the skin and trim with
Il sharp knife into proper shape. Put It
& in "a, baking pan with enough Eravey
10 keep 1t from burning. Dust It. we'll
with cracker crumbs anu stick " number
I OF whole cloves at intervals Over It's sur
4 face Put III q moderate oven and brown.
Blasting IL every few moments With n
syrup made OF loaf sugar and French
Y brandy, which, If properly applied, Will
~.
n spice, inpart to 1t n delicious flavor.
When It is evenly and dellcate'y Drowned.
place on q ham platter garnisli with
parsley and send to the table.
Ideas From the Florists.
!, The :, florists shops are fascinating
places these days with their polnsetts,
their American Beaut Us, their Liberty
/ roses their ilnmorteliesn: their Jerusalem,
cherries their crimson S@ carna lions and
their wealth Of Christmas grcenery for
house decoration during the Christmas
season. Tho wreaths Of holly. mistletoc
and scarlet imtnortelles nre tied with
yards upon yards Of scarlet ribbon and
are as bright and CHEEKY s{they5 can be.
Something new and very effective for
/ Christmas entertainments Is shown in the
shape Of Immense balls or. globes made OF
silk graffia ribbon which X looks very
much like satin ribbon and: shows light
shining through It iii soft glowing fash
ion; that is quite ideal; An electric light
is placed within these balls which may
be swung wherever fancy or taste indi-
Gates: The balls are usually decorated
with h spray Of flowers tied with ribbon.
Tho Christmas colors are red, white and
green and nothing is prettiers against the
vivid flame Of holly and polnsetta thar,
I the delicate, swaying, sprays of the sin
glc white Roman hyacinths,5 with their
,wax-liko fluted petals and their delicate
perfume and purity.
Fruit Cake.
4 q Ono pound OF butter, one pound Of su-
gar one pound OF flour, twelve eggs,
three pounds of ralsins, one pound Of
gcitron, ono pound Of almonds blarched
and cut ,finc,- the grated rind and part
OF the Juice OF one orange and one lemon,
two gills Of brandy and one nutmeg
grated.
Il Cream tho butter&and sugar thoroughly
add the fruit fterg It has been carefully
Toured. Then put In the flour. nElittle +,
at time, mixing and beating Wig rously.
Add the liquor last and bake for several
hours in al moderate oven. II Isl Il, IL
MARY j. Stafford.
Colonial Pudding.
one icupful Of sugar, one q cupful mo-
lasses, rhree-fourths cupful of jbutter,s
one-eighth teaspoonful Of salt one fourth
teaspoonful puycrized cloves. one tea tea;
spoonful cinnamon, one-fourth teaspoon
gful each OF allspco and nutmeg; beat
all together and add n four eggs well !
beaten; one cupful sour milk. three and
&one-fourth cupfuls Of flour to which one |
level teaspoonful of soda has been added!
Butter a mould and line with large rai-
sins; pour In batter until two-thirds full
rlldi cover; steam three hours; ornl-l
3ment with marsh malows on top and
at base; pour over brandy and ignite
at serving.