The Barre daily times. (Barre, Vt.) 1897-1959, 1912-12-21
Desserts for Holiday Feasts.

The cookery department OF the Picto
rial review for December gives these
dishes for the holiday table.
Pumpkin Seed-Line square tin
with pastry. Mix together one and
three-guarters cupful of steamed and
strained pumpkin with two-thirds Gun
III of sugar. two cupfuls of cream OF
TX. quarter of teaspoonful of salt
eggs well beaten, half teaspoonful
powdered ginger, quarter of tea
1onful OF grated nutmeg and one tea
oonful Of vanilla extract.
pour into the prepared tin. Bake for
# an hour, in a moderate oven. When
d sprinkle over with sugar. Cut into
It pieces and serve.
Squash can be used in the same way
u makes delicious pie.
lelly in Orange Baskets One and one
II tablespoonful of powdered CELIA
70, one-half eupfuls of orange iuice,
iliiee Of one lemon, ee-fourths
aflil of sugar and quarter of pound
good figs. Wash the figs and cut
N into small pieces, Put one and
'quartrr cupfpls into saucepan and
cr with cold water and cook very
" until tender. Strain and put one
a quarter cupful OF the zig juice into
auce pan Add the gelatine dissolved
the boiling water. the sugar, lemon
orange Juice. When beginning TO
add the figs and divide into orange
si-ets. Decorate with whipped cream
dacaroon Soufiie-Srald one lozen
'earoons in one cupful OF milk Pour
adually upon the beaten yolks of three
rs and cook over hot water until
kencd slightly. Fold into the mix-
re the stifrly beaten whites Of the
rs and bake in a buttered mold act
hot water for 20 minutes. Turn from
Nd and decorate with whipped sweet
I'd cream and preserved cherries.
IN excellent recipe for macaroons fol. |
-; Mix the whites OF three eggs with |
pound Of almond paste. When smooth |
TX in one-hllf pound of powdered |
rar with n spoon. Beat for 20 |
nutes.. Drop on oiled or paraffin paper I
teaspoonfuls and bake in moderate
IN for Is minutes.
Christmas Nut I.oaf-One cupful of
eannts half a cupful of pecan nut
'eats, half a cupful of hickory nut
Keats, one and three-quarter cupfuls OF
nglish walnut meats. one and quar-
sr cupfui of blanched almonds, pinch 4
baking soda. half a pound Of figs, three
uarters cupful Of butter. one and one.
llf cupfuls of molasses. three tea
ICONS OF vanilla extract and three
larters cupful of sugar.
Put The molasses aud sugar into
iucepin. and boil until il forms a hard
III when tried in cold water. Then.add
lie butter and continue boiling until it
brittle when tested in cold water. /.
ow add the soda, the figs put through a
Id the soda, the figs put through a /,
eat chopper the extract and the nuts !
ightly chopped. Pour into well-but- |
red mold and leave in cool place
ernight. Turn ont and cut in slices. '
Almond Charlotte Blanch and ,hep I
e cupful Of almonds. Melt three table
oonfuls Of sugar in q FRYING pan tdo :
I add any watcrl. throw in the al !
onds and stir until Drowned Then :,
oil and pound quite fine. Put them IN !
double boiler with one and one-aaIf
pfuls Of boiling milk and heat slowly g
the scalding point Beat the yollSs of
rec eggs and three tablespoonfuls of ?
rar together. add a little of the not !.
IL. and turn into boiler. stirring until 1
, mixture begins TO thicken. Add one .
d one-half heaping tesspoonfuls of ;,
wdered gelatine dissolved in water a
rain and cool Add two cupfuls Of a.
tipped cream. Pour into mould to "
firm. a.
Dorothy Dexter. pi