Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-23

may be served on Christmas even
ing. The materials required are three cups
milk. one cup cream one e., large s deep s y ss,n
sugar, ono level tablespoonful geiatine, one
half pound English wainuts( measured IN the
SHIELD and q quarter-pound dgs. Soak the
geaatine In a little Of the milk saving two
Or three more tablespoonful OF the cold
milk to mix with the sugar. -four and egg.
Heat the milk to near boiling and stir In
gradually the -four. sugar, ETC., dissolved
in the cold milk. When the custard is
cooked-and It must be watched and stir
red all the time-take from the fire and add
the soaked gelatine, the cream and tea
spoonful vanilla. As soon az nearly cold,
freeze. After freezing ana before packing
add the chopped figs and nuts Ca few rail-
sins may also be added IL desired) and beat
well with large spoon. Then pack in a
mold. If in emptying from the mold 1t
over the mold moment to loosen. Then II
It looks creamy set on the ice moment
to harden.
Rolliches.
Rolliches are an old Dutch dish, goodly
supply of which was always put up for
New Year by old Knic1erbocker house
wives. Daintily prepared. they are a de-
liciouS supper dish Take pieces of uncook-
ed tripe, fresh and we'll cleaned, as nearly
eight inches square as possible. Lay one
side while you prepare the filling Cut up
beef from fl INK or top of sirloin Into finger
length strips mix in fat and lean, season.
ing well. Allow to every three pounds meat
tablespoonful of salt, half a teaspoonfui
Of mace, quarter of a teaspoonful alspice,
half a teaspoonful white pepper. a powder
ed bayleaf and powdered thyme, summer
savory, parsley and sage to season, about
q teaspeonful Of each. FIJI the squares of
tr.pe with the seasoned meat and roll up
in a large sausage. Put these rolls into a
kettle Of boiling water and let them simmer
gently until the rolliches are tender,
enough to be pierced with a splint.. Take
OF the fire still In the liquor. put weight
on top and leave the rolHches IN the liq-
uor for six or eight hours, by the end OF
which time the liquor around the rolliches
should be jelly. Melt the pot Hquor mix
1t with half its measure Of vinegar, then
scald. When cold put the rolliches In 1t,
adding half a garlic sliced to each gallon of
vinegar The rolliches will be ready to
use in week. but will be better In two
weeks. They will keep all winter.
Although sweet cider or grape Juice are
as delicious drinks as one can have at the
Christmas dinner, some there be that pre-
fer some of the various cups or eggnog.
Cider Cup.-An English recipe for cider
cup Is as follows: Put one pint cider in
claret jug, add wine glass sherry, two
tablespoonfuls brandy, the rind of a lemon
pared thin and half an orange cut in thin
slices. If In season. three slices of cucum-
Der are deemed an Improvement, but this
has usually to be omitted at the holidays.
Sweeten to taste, add one cup shaved Ice
and serve before the ice has quite settled.
A grating of nutmeg and liqueur glass Of
curacao are said to be an Improvement.
Orange Cup-Peel one-half dozen oranges,
remove all the white pith and divide into
sections. removing seeds and membrane
Put six ounces of sugar in saucepan with
juice of two oranges and simmer over a slow
fire. stirring with a wooden spoon until the
sugar has dissolved, but not allowing the
syrup to come to a boil, Take from the fire
and cool. Arrange the orange in punch
bowl, mix water with the cooked syrup to
make good sherbet, favor with essence Of
orange flower and pour over the oranges.
Add ice in Jumps to cool.
Virginia Eggnog.-Beat the yolks Of six
eggs until lemon colored and thick. then
add to them half cup Of sugar. Gradually
stir this mixture into six cups milk and a
half cup brandy. Flavor with nutmeg and
lastly beat in the whites Of the eggs
whipped to stiff froth.