Page 1 Advertisements Column 4

Feilding Star, Volume VI, Issue 1677, 22 December 1911, Page 1

A CHRISTMAS DESSERT. g> This delicious and light dessert is quite simple to make. Whip a halfpint of rich cream till stiff, and then add 15 powdered stale macaroons and any flavouring you prefer. Pity, this cream m a cut glass dish, set it on a silver tray, and scatter candied or preserved cherries over the top. It makes a particularly prottv dish and Ivan ho enjoyed by everybody. Whole or as a border around tlie edge. For tho crumbled macaroons you miu-'-. havo quite stale ones—a week or more old and quite dry. GERMAN CHRISTMAS DAINTIES. Cafee Kuchen.— Put half a cupful of butter- in a largo mixing bowl, adding a cupful of granulated sugar; beat slowly to a cream, moistening from time to time with half a cupful of strong, black coffee; then stir in one well-beaten agg, iwo tablespoonfuls of cream, half a cake of compressed yeast dissolved in a little warm water and sufficient flour to -orm a slack dough:; allow this to rise over aught and in the morning turn out on tho floured bread board and knead as you would bread, adding a cup ot large seed raisins cut in two, one teaspooiiful tot" caraway (seeds; place in square cake pans and lot it rise, again -until almost double in size, baking for tLreequarters of an hour in slow oven.

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