Three Recipes

Dominion, Volume 31, Issue 72, 18 December 1937, Page 21

Three Recipes

Sweets For Christina.'! Yule Coupe. Take 1 tin pineapple, 1 cup choppeu pecan nuts, 41b. marshmallows, 4 teaspoon vanilla essence, 1 cup whipped cream, pinch salt, crystallised apricots. Cut tlie pineapple into dice, niiarte:-. and add marshmallows. Srir in mu.--, using walnuts if not able to procure pecans. Add vanilla and salt. Mix lightly. Chill. Serve in sundae glasses. Top with cream. Garnish each glass with chopped crystallised apricots. Nut Cream. Take 1 packet vanilla jelly crystals. 2oz. blanched almonds, 12 glace cherries, small tin unsweetened condensed milk, 2oz. desiccated coconut. Dissolve the jelly crystals, making up to only three-quarters of a pint, and allow to cool. Chop the almonds and cherries finely. Whip jelly until stiff, then add condensed milk gradually, followed hv chopped almonds, cherries, and coconut. Set in a mould rinsed out with cold water. When ready, turn out and decorate to taste. Spiced Prunes. Take lib. large prunes, 1 cup castor j sugar, 4 teaspoon all-spice berries, 4 ’ cup vinegar, 3in. cinnamon stick, 1 quart water, 4 teaspoon whole cloves, 1 saltspoon salt. Wash prunes. Place in a basin, add water. Soak for 12 hours. Drain off water. Place in a saucepan. Add sugar. Wheu dissolved, bring to the boil. Add spices tied in a muslin bag, salt and prunes. Simmer for 20 minutes. Add vinegar. Simmer till syrup is fairly thick. Remove bag, put in jars. Serve with cold roast duck, goose, mutton, or pork. Baked Ham Take 1 small ham, flour aud water , paste, 3 cups cider. Soak the ham overnight. Scrape, trim, and and cover with paste made by adding enough cold water t<> about lib. flour to make a pliable dough. Cook for one hour in a moderate oven. Pour 1 cup of cider through a hole in the paste. Repeat at end of second and third hours. Remove crust, skin, and cover with browned breadcrumbs. To make the brown crumbs, break up some stale pieces of bread — crust and, crumb can be used. Pur them on a baking sheet and bake in the oven till golden brown. Crush with a rolling-pin. then rub through a sieve.