Norwich bulletin., 1915-12-18
A FEW CHRISTMAS RECIPES.

Dear Editor and Social Corner Friends: l was much interested in the first part of Aunt Nancy's letter. She voiced my ideas exactly. Children less of reward but nowadays the first question children, as well as grown ups ask is, not what should I do, but what is there in it for me.
 I am sending in some of my Christi mas recipes, the goodness of which I can vouch for. The cakes can be kept indefinitely, that is, if they aIe hidden away.
 hope the sisters will try them and report:
 Fruit Pudding-To one pint of plain gelatine, sweetened and partly set, stir in the juice of one lemon, six sections of orange cut three times in two; six whole Malaga grapes with seeds re- moved; six figs cut in small pieces; English walnut meats and hazel nuts, six of each. Unless the gelatine is allowed to partly stiffen the fruit will sink to the bottom and not be evenly distributed throughout the pudding. Serve with whipped cream sweetened and favored to taste. I use vanilla.
 Fruit Cake-One ID. butter 10 eggs, l ID. sugar, l cup molasses, 1 ID. flour, ? nutmegs, 3 lbs raisins, 1 oz. cinna- mon, 1 ID. entrants, 1-2 Oz. cloves, 1-4 lb citron. Rub the butter and sugar
 
 Clean the entrants, stone the raisins and slice the citron. Add the yOll1s of eggs well beaten, one-half the flour, and the spice. Shake the fruit in the remaining flour and lastly the white of eggs. Mix thoroughly Bake in one large milk pan, or two smaller pans. Pans should be lined with thick paper well greaSed. The oven should be a very slow one, and it will require about four hours baking. When cold, ice the top of the cake with a plain icing.
 Pound Cake-One ID. sugar lb but ter, 1 1b. flour, 1-2 lemon, juice and grated rind. Beat the butter to a cream and stir the flour into it. Beat together the yollks and sugar until very light, then mix them with the butter and flour. Add lemon, and lastly the ready loaf tins lined with well greased paper. Bake about 30 minutes in a moderately quick oven.
 Walnut Macaroons-One cup of su- gar, the white of one egg, and one cup of walnut meats chopped fine. Beat egg to froth and stir in sugar Drop and bake on buttered paper in a very moderate oven until firm and light brown.
 Salted Aimonds-Choose the paper shelled almonds if possible Remove 1 the shells, put in a bowl, and pour 1 boiling water over them, letting them stand for ten or fifteen minutes. The skins will then slip off easily After l sklnning them, dry thoroughly, and | over each cup of almonds pour one | tablespoon of olive oil Cor, if preferred ! butter may be used). Stir thoroughly and let stand about an hour, being sure that each nut receives it's coating of | oil. Then add about one heaping tea | spoon of salt, turning them over that l the salt may touch all sides. Place i them in moderately hot oven, shak- | ing occasionally, and turning the pan l so that all sides may brown alike l When golden brown remove them from 1 the oven.
 1 MoEasses Candy-Mix and boil to- | gether. for about p minutes or unti 1 it hardens when a little is dropped into l cold water, 1 cup of New Orleans mo-
 lasses, l tablespoon vinegar, l cup ot 1 brown sugar and 1 ounce of melted
 butter. Add 1 level teaspoon of bakine l soda and stir only just enough to mix l Pour immediately into shallow, well. i greased pans. and set away until hard 1 Or, if you like, you can pull it; dip. 1 ping the hands in melted butter. This l recipe also makes very nice peanut l candy.
 1 GIaee Fruit--Boil without stirrine l three cups of granulated sugar, one
 cup of water, 1-4 teaspoon of cream o. | tartar. When it hardens in water | flavor With toothpicks dip into thi: grapes, quartered oranges, pieces o pineapple, cherries and nut meats | Drop on oiled paper.
 i Stuffed Dates-This amount i: | enough for 1-2 pound of dates, whicE | should be stoned. Then fill with tht | following cream: Put 1 1-2 cups O. l powdered sugar and 3-4 cup of swee l milk in a saucepan over a slow fire | Add to this 1-2 teaspoon of butter and boil for ten minutes. Try a lit.