The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12
Blouses Of crepe and satin, fur trimmed.

individual holders for the sugar and
brandy can be made from halves OF
lemons, tar gcrines or small oranges
the pulp being removed for h pur-
pose. These baskets OF fruit rind
should border the plum pudding, and,
when the branded sugar Is lighted,
h flames will give a %torchlight gar.
nish 10 the platter. The oil from the
rind gives an added flavor as the
liquor burns. Piles Of lump sugar
arranged AZ intervals around the pud-
ding mo. be saturated with brandy,
and when ignited give the appearance
OF a series Of miniature volcanoes.
Any pudding or cake mixture,
cooked in a ring mould. is well adapted
TO the burning decoration. Select a
fireproof custard cup of the proper
size to MI tho centre cavity. Dip stems
of holly sprays in melted parafYins so
that the wood shall not come in con-
tact with the pudding. arrange tho holly
and sprinkle the leaves with water 20
prevent their catching fire. FIJI tho
custard cup with GraNulated sugar
saturated with brandy and send 20
the table burning. Individual pud-
dings, each with a small holder for
the liquor inserted in its centre, make
a cheerful showing NJ the holiday table
and each person has n flaming little
mould.
by removing n circle from the centre
of a min pie n shallow nmekin can
be inserted for holding brandy and
sugar. \ spoonful of tho burning
liquor should bc serve with cach poI-
ton. This suggestion Is attractivcly
carried out with a large fruit tart,
canNed peaches, aprirote. cherries or
pears being excellent for this
as the .iqior imparts "A delicious f,nvor.
l.umps OF mag also be arranged
on the surface OF "a mince pie. or one
with "A single crust, n spoonful of
brandy poured on zach piece of sugar
and n match applied Just as the pie
Is sent "a table.
Tho long list Of branded fruits has
made possible many delicious burning
fruit sauces. Branded fig. pineapple.
peaches, cherries and pears are served
in this way AT hotels aud restaurants
making a speciality of table novelties.
ANY dish designated "I.ucifsr."
",liaplc" "a 'feu d'crfcr" prcsupposcs
it's al,pea, n In flames.
-.1I H.. G... ...-I IL
for the mixing Of u burning fruit
same and the preparation Of such a
dessert accompaniment is an attrac-
tive feature Of the sweet course AT an
Informal holiday dinner. The canned
or fresh fruit is cut in small pieces
and brought to taM" in the chatting
dish. cooking in brandy and sugar
Cinnamon Is sometimes added, also
chopped nuts. The flaming sauce Is
passed to each guest. such a burn
ing fruit sauce Is appropriately served
with any cold or iced cream, or the
fruit may he served on rounds of
sponge cake.
For serving with cold puddings, Ba-
varian cream and the like. halves of
pears. peaches on whole figs may he
used. Mount each piece df fruit on
a round of cake or place in Il shell
Of pastry and serve at the side of the
individual portion. Sprinkle the fruit
with GRADUATED sugar, pour oven
brandy and light. l;clair shells make
good holders for burning fruit and
any little patty cakes can he followed
out and utilized tn create this novel
effect. 4 simple Christmas dessert Is
such An individual cake, the crumb