The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1929-12-17

AAACy anu ~ 40 O1tC Vi OLlCSS 1lONClI1CS
'ested in hearing about, rather than
dinner.
been seeded and skinned, and pine
apple. Place in cocktail glasses.
Over it pour grenadine syrup or
fruit juice colored red with vegetable
coloring. Sprinkle top with creme
de menthe cherries, chopped.
II there is to be roast goose, you
will find no more attractive nor de-
licious garnish than cinnamon
apples.
Cinnamon Apples
Closely pare medium size apples
without removing stems or cores.
Simmer until tender, turning gently
from time to time, in a thin syrup,
made in the proportion of l cup of
sugar to 2 cups of water. Add some
grated lemon rind to the syrup and
enough cinnamon drops to color it.
OF course you will want to select
apples which will hold their shape.
Sweet Potatoes, Southern Style
Season mashed boiled sweet
potatoes with margarine, salt and
pepper. Moisten with cream and
beat five minutes. Place in a
creased baking dish, leaving the
surface rough. Pour over a syrup
made by boiling 4 tablespoons
molaSses and l tablespoon margarine
i've minutes. Bake in the oven until
delicately Drowned.
Then, instead of the conventional
cranberry jelly, you may want to
serve this Cranberry Sherbet. 1t is
delicious with either fowl or game.
Cranberry Sherbet
Cook two cups of sugar and four
cups of water to a syrup. Add one
half cup of lemon juice, and one cup
of cooked strained cranberrieS.
Freeze.
There are several salads which are
both ChristmaSy and good, so why
serve just an ordinary salad. Use
one of these which will help deco
rate the table.
Wash very ripe tomatoes and cut
down through the skin to form six
f1ower-like petals. Slip pairing knife
under the skin at the top and cut
half way down. Then cut down
through the tomato. Open the
center and put in one tablespoon
mayonnaise dressing. Sprinkle
centers with nuts and arrange on
lettuce leaves for serving.
Another version of the poinsettia
salad is the following: Place slice
Of canned pineapple on bed of let
tuce on each salad plate. On top
of the pineapple, arrange pieces OF
pimento cut to represent poinsettia
petals. Fill the center with a very
stiff mayonnaise.
Christmas Salad
cups cranberTies.
! cup cugar.
I cup chopped celery.
l cup chopped walnuts.
2 cups prepared lemon gela-
tin.
Put the raw berries through the
food grinder, using the coarse knife.
Add sugar, celery and nuts, then the
hot gelatin mixture. Turn into
molds. When firm, serve on lettuce
garnished with bit Of parsley atop
the salad dressing.
And now to finish with couple
of dessert suggestions if you are
planning to vary the usual n1ince
pie or plum pudding:
Cranberry Pie
IL cups cranberries.
q cup sugar.
Il cup water.
Cook cranberre3s, water and
sugar for about ten minues. Cool
and bake in one crust with a high
rim. Put strips of pastry, lattice
fashic:A across the top.
Frozen Maraschino Pudding
= cup candied pineapple.
| Il cup maraschino cherries.
Il cup of juice from cherries.
Il cup sugar.
| Is cup water.
| 2 egg whites.
/ cup cream. .-.....
/ teaspoon vanilla.
| 1 teaspoon lemon juice
Cut the pineapple in small pieces
and halve the cherries. Add the
juice and let stand several hours.
Boilet together the sugar and water
until the syrup spins thread. Pour
slowly on the stiff1y beaten egg
whites. Beat until cool. Fold in
| the cream which has been beaten
stiff. Add vanilla, lemon juice and
fruit mixture. Pack in three parts
ice to one of salt, using a tightly
covered mold. Let stand from three
to four hours.
Angel Parfait
8 egg whites.
! cup sugar.
/ tablespoon vinegar.
] teaspoon vanilla.
Beat egg whites until stiff. Beat
the sugar In gradually. Add vine
gar and vanilla. Pour into two
square baking tins lined with slight
ly oiled paper. Bake in very slow
oven until set, but not brown. Toast
eight macaroons in the oven until
crisp. Pound with the rolling pin
and mix with one pint of whipped
cream. Spread this over one layer
of the cake. Place other layer on
top. Sprinkle with chopped maca-
rooms, candied cherries and chopped
angelica.
Marshmallow Pudding
tablespoon gelatin.
Il cup cold water.
u cup fruit juice.
tablespoon lemon juice.
1-3 cup sugar.
1 egg white.
II cup diced peaches
II cup diced bananas.
1 cup whipping cream.
I cup diced marshmailovs.
Soak the gelatin in cold water