Home Office Christmas Recipes

Southland Times, Issue 21894, 21 December 1932, Page 5

Home Office

Christmas Recipes

(From Marie Dressier.) Marie Dressier, the beloved actress of the screen has made a lifetime hobby of collecting recipes. There was great method in her idea, for this 61-year-old star, recently purchased her first home. During her many years of travel and being on the stage, she has had homes with friends in all parts of the world. Every choice morsel of food became a recipe in her treasured scrap book, for some day she knew there would be great use for them. Today, Miss Dressier has finally come home to stay. Those who are dear to her find welcome and the most tempting of meals always awaiting them at Marie Dressier’s home, and for the benefit of her admirers the world over she has contributed the recipes of some of the good things she will prepare for her Christmas dinner. Christmas Pudding. Marie Dressier’s Christmas Pudding is made by stirring together: J cupful of melted butter, j cupful of maple syrup and | cupful of milk. Sift two scant cupfuls of flour with i, teaspoon of soda, a pinch each of cinnamon, cloves and nutmeg. Mix the ingredients together and add 1 cup chopped seeded raisins, j cup.chopped figs, i cup chopped nut meats. Add to this mixture 2 well beaten eggs and turn into a greased mold. Cover and steam

three to three and a-half hours. Garnish with glace fruit and serve with hot brandy sauce. Brandy Sauce. Ingredients: Half-pint water, J gill barndy, Joz arrowroot, loz caster sugar. Method: Blend the arrowroot with the water, put into a saucepan with the sugar, and boil for five minutes, stirring all the time. Add the brandy, and serve hot. Delicious Christmas Cake. For her Christmas Cake, Miss Dressier takes Hb butter, 111 b sugar, l|lb of flour, 11b each of raisins and currants, jib chopped candied peel, Jib sultanas, Jib chopped blanched almonds, 1 tablespoon of maple syrup, J glass of brandy, J teaspoon of grated nutmeg and 9 eggs. Method: Beat butter and sugar to a cream, add the eggs one at a time and beat together thoroughly. Add flour gradually; mix in syrup and brandy and when well mixed add the fruit. Bake in a moderate oven for four or and a half hours. For the icing you require half a pound of fresh butter beaten to a cream and thickened with icing sugar till stiff. Add Jib ground almonds, 1 desertspoonful of brandy and a teaspoon of almond flavouring. Spread in thick paste on the cake, then ice all over with a plain icing. Turkey Stuffing. Your turkeys will taste ever so much better if you use this savory stuffing. You require the following ingredients: 1 quarter of a loaf of stale bread cut into pieces, 1 teaspoon salt. J teaspoon pepper. 2 tablespoons fat, heart, liver and gizzard or pork sausage. g teaspoon ginger. J teaspoon poultry seasoning. 1 teaspoon chopped parsley. 1 egg. J teaspoon of finely chopped onion. Method: Soak the bread in cold water and squeeze dry. Season to taste and add the melted fat. Mix thoroughly, adding the egg slightly beaten, and the onion. Add the heart, liver and tenderest part of the gizzard, chopped fine and partially boiled. If you are using the sausage, add it instead. This is stuffed into the turkey in the usual way and the opening sewed up.