Page 14 Advertisements Column 1

Evening Post, Issue 149, 20 December 1935, Page 14

Old-time Yuletide Recipes npHEf following prescriptions that contributed to J_ the Christmas, joy of our forefathers are full of interest gven from a historical point of view: but there is no reason why some of them cannot be repeated in 1935, although the "dish of snow" 'Will have to be taken for granted in kitchens where, if it is a typical New Zealand December 25, a-cool breeze will be as acceptable as a Christmas box. There is a lot of amusement, too, in discovering the old English words, although it would be disastrous to take the recipes as a basis for a. spelling lesson! - Place in a large bowl a quarter'of strong alo or beer, grate into this a little .nutmeg, ana sweeten with sugar;1 milk the cow .rapidly into the bowl, forcing the milk as strongly as possible into the ale-and against the sides of the vessel to raise a good froth. Let it stand an hour,'and it will be fit for use. The proportions of milk or of sugar will depend on the taste of the drinker, who will, after a trial or two,' be able to make a delightful beverage. Cider may be used instead of malt liquor, or a "bottle of wine.—(Traditional.) Take yor Chesthutts and put them in a; close oven to take off the Husks, then take a little loafe , suger in powder and a little water, and boyle to a Candy, take care it does not burn, then put in yor chesnutts, and put them on a stone. Almonds is done the same way, only put a'little Carmine to-ye suger. . v Take a pottle of thick white Cream, and the white of eygth Egs, and beat them altogether, with a spoone, then put them into your cream' With a dishfull of Rose water, and a Dishfull of Sugar withali, then take a sticke and make it clene, and then cut it in the end foursquare, and therewith beat all the afore said things toge.th.er, and'ever as it ariseth take it off, and put it in lo a Cullender, this doone, take a platter ahd sette an Apple in the midts of it, stick a thicke bush of Rosemary in the Apple. Then cast your Snow upon the Rosemary and fill your platter therewith, and if you have wafers cast some withali, and so serve them fortbe. (From a Bcok of Cookerie, 1594.) Take, half a pound of Harts horn and an .ounce ' of Isinglass steeped in rose-water all jiigtit, and boyle them till you make a strong Jelly will not make a quart, then straine it and put a little lemon juice and Cinnamon and blade of Mace'to it. Boyle , well together and putt it in a China cup. When you use it turne it out and set it with Cream or white Wine or as you like. (Seventeenth Century.)

£200,000 CHRISTMAS CARD T N a^ ri CR7fi the ACwiSt^-* Card was ? rst used One of the most costly of Christmas cards ever 1 2^i&&tff^ilffi?<25%il£ made was for an Indian prince. It was only 12in birds and • flowers "or fruit on it, with the by lOin, but it-took the artists'six'months to make, words "Merry Christmas," would be sought after and its value when finished was £200,000. It werat^once^onula/^nd^tL^n^ 5- The ?*?* was made of i™^' but not ** ordinary sort. Z^UoZ^lT^o^V^m^Z^ns 5' t0 F°rty l™* ***■ of/ xactlr thf right Quality. o , . . . . utbisns. were obtained to produce the thin ivory card. bets ol his cards were shown at a Vienna ex- Four of the cleverest of Indian artists were set hibition, and it gave the ermans and Austrians to work to reproduce on the thin surface no fewer thfe idea of making them. We all know what a than ten thousand scenes from the life of the Hindu •_jOL C S German trade-mark, but it is prophet, Buddha. Round its edge, to form a frame said that it was from this one engraver that they for the tiny scenes, 44 of the finest diamonds were all got the adea. n^