Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1907-12-17
GOOD THINGS FOR CHRISTMAS.
Hints as to the Preparation of Holiday
Dishes, Etc.


Dishes, Etc.
III Boiled Icing.-Boil one cupful Of
granulated sugar with half a cupful Of
water until it ropes when dropped from
a fork; pour this gradually over the
stif1y- whipped whites CT two eggs,
beating hard. Add fiavoring and use
at once.
Ia Cherry Barquettes.-Make some
little cases Of puff paste similar to tart
cases. Stew some cherries or use the
best canned fruit and put tablespoon
full in each little case. Cover with
whipped cream favored with vanilla or
wine, and put cherry or two on top
for decoration.
Es'i Home made Macaroons.-Blanch
four ounces of almonds and pound
them to paste with four spoonfuls Of
orange flower water, which can be
bought at the druggists. Beat the
whites Of four eggs to stiff froth and
mix with the almonds, stirring In at the
same time one pound Of finely sifted
powdered sugar. Line your tins with
a sheet Of buttered or oiled paper and
drop the paste on in little round
cakes. Bake in moderate oven.
&a Apple Cream-Peel about one
pound and a half Of cooking apples,
core and cut them up thin, put them
in a saucepan with little water and
the grated rind Of one lemon. Stew
until soft, sweeten and rub through a
wire sieve. Beat half q pint Of cream
until stiff, stir it into the apples and
color with few drops Of cochineal and
pile lightly In a glass dish. Scatter a
few chopped nuts and little dabs Of
current jelly over the top. Serve as
cold as possible.
"a Claret Jelly.-Soak one ounce Of
gelatine in half pint of cold water,
then boil until dissolved. Take one
quart of claret wine, one pint Of cur
rant jelly, three quarters Of a pound
Of sugar. Put the gelatine with this
mixture and stir all together over the
fire until thoroughly melted. Beat the
whites Of three eggs and stir briskly
into the jelly, boiling 1t two minutes;
remove from the fire and let stand for
two minutes, then strain through a
bag and put in glasses.
fy Java Cake-Rub one cupful OF
butter and two cupfuls Of sugar to-
gether to a cream, add three eggs, one
at a time, beating we'll after each one.
Sift one and one-half pints Of flour and
mix through it one and one-half tea
spoonfuls Of baking powder, adding
this to the previous mixture, and also
one cupful Of stoned raisins, half a
cupful of chopped citron, half a cupful
of milk, little allspice and nutmeg, and
one cupful of very strong coffee. Mix
into a smooth batter and bake.
63 Card Cake.-Mix together one
cupful Of molasses, one whole egg and
yolk Of an extra one, four tablespoon
fuls Of butter, half cupful Of sour
milk with one level teaspoonful Of soda
stirred in, two cupfuls Of -four and a
pinch of salt. Mix this well and roll
out on a Toured board, cutting in small
shapes, and bake quickly. Frost with
boiled icing to which one teaspoonful
of cinnamon has been added. Cut from
citron and candied cherries figures
which represent the different suits Of
cards and place on top while the icing
Is soft.
1s Macaroon Charlotte.-One pint of
rich cream, whites Of four eggs, one
cupful Of powdered sugar and small
wineglass Of sherry wine. Beat the
eggs to a stiff froth, whip the cream
and stir the eggs through 1t. Have
ready some stale macaroons which
have been rolled into fine crumbs.
Beat these through the cream, adding
the wine slowly while whipping. The
bowl containing the cream should be
set in a pan Of crushed ice, as 1t will
not properly whip unless very cold.
Line the dish or mould to be used with
macaroons, turn in the cream and dec
crate the top with candied cherries or
anything which one fancies.
IL Banana Fluff (Frozen).-Cut sew
en- bananas Of medium size into slices,
sprinkle them with lemon juice and
shredded cocoanut, and stand the dish
containing them on ice for an hour.
Then put the fruit through a fruit
press, or a keystone egg beater can
be used II you have not the press.
Season with a cupful Of sugar minus
one tablespoonful. Fold into this mix
ture the stiffly beaten whites Of four
eggs, and turn 1t into the freezer. AS
soon as the crank of the freezer begins
to turn hard, open the can and add
half a pint of cream that has been
whipped stiff. Freeze until the con-
sistency of mush is obtained. If desir-
ed this can be used in charlotte russo
cases.
Gas Orange Creams.-f you can get
them. Tangerine oranges are the best
for this recipe. Cut small hole In
the top Of six small oranges, and with
small spoon scoop out the pulp, leav-
ing the skins whole and clear. Take
five or six more oranges and squeeze
out the juice. Dissolve one ounce OF
gelatine in a little water and mix with
it the juice Of all and pulp Of the six
first oranges and four ounces Of sugar.
Strain, and when cold add one pint OF
cream. Pour this into the scooped out
orange skins. Leave them on Ice for
few hours. Then with a sharp
pointed knife cut around the middle OF
each and carefully remove the top
half of the skin which has the hole In
it. The cream will have a slightly
rough appearance like the inside OF an
orange. Garnish with some little strips
of the thin yellow peel.
ia Frozen Fruit Pudding.-Beat the
yolks of four eggs and half cupful OF
sugar until light: dissolve table,
spoonful of corn starch in little cold
milk. add to the beaten yolks and
gradually stir in four cupfuls OF hot
milk. Cook over hot water for fifteen
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