GARNISHINGS COUNT

Evening Post, Volume CXXX, Issue 150, 21 December 1940, Page 19

GARNISHINGS COUNT

APPETISING DESSERTS GRACE ; FESTIVE TABLES planning Christmas menus is half the-battle. Once the festive menu is decided and the purchases made all ahead is plain sailing. Many housewives plan their dinner—main item of the day—round the traditional j turkey and plum pudding, or with chicken or roast lamb as the principal dish, but whatever is featured in the repast it is the "trimmings", that make all the difference. A table centred with frosted grape clusters,! for example, and garnished with salted walnuts in lemon cups, makes an appetising setting for the important courses that go before. ! FROSTED GRAPES. A once famous Parisian restaurant provides the frosted grapes idea. To frost 2 large bunches, beat 2 egg whites

and 2 teaspoons water enough to blend them—not to the foamy stage. Dip the bunches of grapes in the mixture and be sure that each grape is well covered. Then put them on waxed paper for a few minutes, sprinkle them with sugar and crushed rock candy—and put them away overnight in a cool, dry place. They're a wonderful last course. WALNUTS IN LEMON CUPS. Salted walnuts in lemon cups make another mouth-watering dessert. Shell the walnuts and drop the meats —a hali-cup at a time —into shallow fat (salad oil about an Inch, and a half deep and heated to 350 degrees is a good medium). Stir until browned, drain . ori ■-absorbent ■ paper, and sprinkle while still warm, with salt, To serve stand . in . cups of . candied lemon peel at intervals down the table.