Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-12-21

HOLD
lINTS
Leutfsh for Dinner Christmas Eve.

Leutfsh for Dinner Christmas Eve.
In all the Swedish families who cling
tsnsciousiy to the pretty Christmas Gus
toms OF the fatnerland the lieut.. or cod
fish. plays an integral part in 1.-THE mid
night feast. In which the whole family.
relatives near and remote and servants
Join. The fish is preferably brought from
Sweden in bulk. Two weeks before
Christmas It is sawed in pieces. then
water every day. A little lime is then
Stacked and rubbed on both sides the fish,
To every three pounds Ash allow one'
pound washing soda. Boil in enough:
water to give plenty for covering the fish.
After boiling. cool over night before putt
ting It over the nsh. When the fish isi
lined put on the cold soda water and let
stand four days in a wooden butter tub
without touching then take out. wash
and turn over 1t. a handful lime beaten
up in enough more water to cover. Pour
on and leave over night. Take out and
put to soak in cold water, changing It
three times a day. On Christmas eve take
out put in boiling salted water. cook just
twenty minutes. then serve with a mus
tard gravy made with butter. -four and
milk-like cream gravy. with the addition
OF mustard. Serve with boiled potatoes.
rice and milk. Before partaking OF thisi
heartfer repast, every one Is expected TOD
help themselves from the sandwich tai
bic. This IL set on one side Of the room.}
spread with the best cloth. On it 10 placed
q pigs head, boiled, but not cut upl
leach one slicing piece for himself andi
eating with mustardD, cold corned spare!
ribs. homemade head cheese, variouSl
hnlnrna vo lad haN
ring. highly spiced; anchovies. home
made cheese and homemade bread. witht
this is also served svhedricka, a tsmpsr-i
anca drink. There is no cake served att
this typically Swedish collation., but thereI
Is plenty of various kinds to GOMEZ
later
Eattigmands, Bakkelse or Kleiner.}
These delicious cakes are made by alH
Scandinavians for Christmas. Knead iwelk
on a Toured board one pound flour wlthi
1--WE well-beaten eggs, mixed with half!
pound sugar. Add a teaspoonful CHINA /
mon, a little grated peel of lemon and
two tablespoonful cream adding the last
little by little, as you need no more mois
ture than absolutely necessary to keep
the dough sticking together Flour the
rolling pin as well as the board Keep
kneading until the dough does not stick
to board or rolling pin. Roll out until
as thin as knife blade, then cut into
diamonds and stamp out cross in the
center Have ready on the fire a kettle
of smoking hot fat-Ctwo pounds beef
suet tried out is sufficient for this guam
tity of kleiner)-drop the cakes in, a few
at a time. and cook until brown on both
sides This will take but moment, it
the fat is properly heated. Lift the
cakes out with fork and lay on a sheet
Of brown paper to absorb any fat that
may adhere.
Marshmallow Fudge. |
Put two cups granulated sugar and one
cup cream or rich milk in a saucepan
and heat. Add two squares chocolatei
grated and boil until it hardens when
dropped in Geld water. When nearly
done add level tablespoonful butter. /
little by little. and a half pound marsh
malioWs. crushing and stirring with a
spoon. Add the last of the marshmal-
lows after the fudge is taken from the /
fire. Pour into buttered pans and when !
nearly cold cut into cubes.
Buttercups.
Put into a saucepan two cups molasses,
one cup white sugar. three-quarters of a
cup of water and a scant half teaspoon
ful cream of tartar Cook covered and
without stirring. so that the steam
washes the candy from the sides of the
pan. AS soon as the candy is cooked
sufficiently to ball when dropped in cold
water take from the fire and pour on to
an oiled platter. When cool enough to
handle pull until light colored. 1t should
be a little sticky when you begin to pull
or it will not be the right consistency fur
Their on. Now place on a slightly Toured,
board. stretch out. into a long narrow
shape, then fold in the center a strip OF
French fondant. Roll out into sticks
three-auarters of an inch in diameter and
with pair of shears cut of into pieces.
Place on slightly foured platter. These
cups should be brittle when first put into
the mouth, but at once become soft and
melting.
Christmas Judges.
There are as many variations of fudge
as there are girls colleges and some to
grow on" A box of fudge tied with the
college or Christmas colors. wrapped
neatly and sealed with one of the little
holly. stickers that come gummed like
postage stamps ready to stick on. is in
variably an appreciated gift To make,
the plain Vassar fudge, add to two cups
white graduated or soft brown sugar one
fire and when it gets hot add a quarter
cake chocolate, grated or broken in fine
pieces. Stir constantly and vigorously.
When it reaches the boiling point add
tablespoonful butter and keep stirring
until a little poured on a saucer creams
with beating. Take from the fire. beat
until cool and pour in buttered tins.
Smith College Fudge.
Melt quarter cup butter. Mix together
in separate bowl one cup each white
and brown sugar, a quarter cupful mo-
lasses and a half cup cream. Add to the
melted butter and bring TO a boil. Cook
three minutes. stirring quickly Add two
squares chocolate, grated cook five min
utes. stirring very rapidly at first, but de-
creasing toward the end. Take from the
fire. add a teaspoonful and a half vanilla,
then stir constantly until thickened Pour
In buttered pan and set In cold place.
Nut and Chocolate Fudge.
Mix four cups brown sugar with three.
fourths cup rich milk. Add two table,
spoonfuls butter and three ounces un-
sweetened chocolate broken in small
pieces. Set back on the stove until the
chocolate is melted, then boil until it be-
gins to thicSen. Take from the fire, beat
until rather stiff, add two cupfuls English
walnut meats or butternuts, and pour into
a buttered shallow pan. When nearly
cold mark into squares A cup of chopped
figs may be substituted for the nut meats
IL desired.
neaQG CoMDAMvS