The herald and news. [volume] (Newberry S.C.) 1903-1937, 1907-12-20
GOOD CHRISTMAS THINGS.
Hints as to the Preparation Of Hoi-
day Dishes, Etc.

Boiled lc1ng.-BOll one cup1u1 VI
granulatei sugar with half a cuptul
of water until it ropes when dropped
from a fork; pour this gradually ov-
er the stiffly-whipped whites Of two
eggs, beating hard. Add flavoring
and use at once.
'dherry Barquettes.-Make some
little cases Of puff paste similar to
tart cases. Stew some cherries or
use the best canned fruit and put a
tablespoonful in each little case. Gov
er with whipped cream Favored with
vanilla or wine, and put a cherry or
two on top for decoration.
Homemade Macaroons. -Blanch
four ounces Of almonds and pound
them to a paste with four spoonfuls
of orange flower water, which can be
bought at the druggif's. Bea' the
whites Of four eggs to a stiff froth
and mix with the almonds, stirring
in at the same time one pound of
finely sifted powdered sugar. Line
your tins with sheet of buttered or
oiled paper and drop the paste on in
little round cakes. Bake in a moder-
ate oven.
Apple Cream.-Pee1 about one
pound and a half Of cooking apples,
core and cut them up thin, put them
in saucepan with little water and
the grated rind Of one lemon. Stew
until soft, sweeten and rub through
wire sieve. Beat half pint Of cream
until stiff, stir it into the apples aid
color with a few drops Of cochineal
and pile lightly in glass disa. Scat
ter few chopped nuts and little dabs
Of currant jelly over the top. Serve
as cold as possible.
Claret Jelly.-Soak one ounce of
gelatine in a half pint Of cold water,
thea 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 it two
minutes; remove from the fire and let
stand for two minutes, then strain
through a bag and put in glasses.
Java Cake.-Rub one cupful Of
butter and two cupfuls of sugar to-
gether to cream, add three eggs, one
at time, beating we'll after each one.
Sift one and one-nalf pints Of flour
and mix through it one and one-half
teaspoonfuls Of baking powder, add
ing 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 smooth bat
ter and bake.
Card Cake.-Mix together one cup
full Of molasses, one whole egg and
yoik Of an extra one, four tablespoon
fuls Of butter, half a cupful Of sour
milk with one level teaspoonful Of
soda stirred in two cupfuls Of flour
and a pinch of salt. Mix this we'll
and roll out on a floured board, cut
ting in small shapes, and bake quick
r.. Frost with boiled icing to which
one teaspoonful Of cinnamon has
been added. Cut from citron and
candied cherries figures which rep
resent the different suits of cards
and place on top while tae icing is
soft.
Macaroon Charlotte.-One pint Of
rich cream, whites Of four eggs, one
cupfrl Of powdered sugar and a
small wineelass Of sherry vine. Beat
the eggs to stiff froth, whip the
cream and stir the eggs' through it.
Have ready some stale macaroons:
which have been rolled into fine
crumbs. Beat these rough the
cream, adding the winc slowly while
whipping. The bowl containing the
cream should be set in a pan OF
crushed ice, as it will not properly
whip unless very cold. Line the dish
or mould to be used with macaroons,
turn in the cream and decorate the
top with candied cherries or any
thing which one fancies.
Banana Fluff (Frozen).-Cut sew
{. bananas of medium size into sll-
r. sprinkle them with lemon juice
d shredded cocoannt. and stand
the dish containing them on ice for
an hour. Then put the fruit through
a fruit press, or keystone egg beat
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