1 pint vanilla ice cream ½ pint strawberry or raspberry ice cream ½ pint pistachio ice cream Chopped crystallised fruits Chopped nuts Crystallised fruits for decoration
Mould vanilla ice cream around the inside of a 2-pint bombe mould or pudding basin, and place a smaller bombe mould or basin in the centre to hold the ice cream in position. Freeze. Carefully remove the inner mould. Mould the strawberry ice cream inside the vanilla layer and, as before, place a still smaller mould or basin in the centre. Freeze. Carefully remove the inner mould.
Stir the chopped crystallised fruits and chopped nuts into the pistachio ice cream. Remove the centre mould and fill with the pistachio ice cream. Freeze once more.
To serve: unfold and decorate with crystallised fruits.
4 eggs, separated 4 ounces sugar 4 ounces plain flour, sifted Pinch of salt Strega liqueur (or a mixture of cognac and rum) ½ pint double cream, whipped ¾ pint vanilla pastry cream (see below) 1 pint chocolate pastry cream (see below) 2 ounces chopped nuts Coarsely grated orange peel Chopped glacé cherries
Combine eggs and sugar in the top of a double saucepan and whisk over hot but not boiling water until thick and creamy. The mixture must not boil, or eggs will curdle. Remove from heat and allow to cool a little. Then lightly fold in sifted flour and salt.
Divide mixture into 3 sponge tins (7-inch, 6-inch, and 4-inch) and bake layers in a moderately hot oven (400° – M5) for 12 to 15 minutes. Cool and turn out of tins.
Cut each of the three sponge cakes into 2 layers and then cut 1 layer of each pair 1 inch smaller than the other. Sprinkle each layer with a little liqueur. Then sandwich sponge layers alternately with whipped cream, vanilla pastry cream, and chocolate pastry cream mixed with chopped nuts.
Assemble cake like an upturned “flowerpot”. Spread outside of cake with remaining chocolate pastry cream. Pipe with whipped cream and decorate with grated orange peel and glacé cherries.
Vanilla pastry cream: Cream 3 ounces sugar, 3 egg yolks and 11/2 ounces plan flour with a little milk in a bowl. Heat 3/4 pint milk infused with a vanilla pod in the top of a double saucepan. Stir gradually into the sugar and egg yolk mixture. Return mixture to top of double saucepan and cook over water, stirring constantly until mixture is thick and creamy. (Note: do not let mixture boil or eggs will curdle.) Cool.
Chocolate pastry cream: Cream 4 ounces sugar, 4 egg yolks and 2 ounces plain flour with a little milk in a bowl. Heat 1 pint milk with 3 ounces grated chocolate in the top of a double saucepan. Stir gradually into sugar and egg yolk mixture. Return mixture to top of double saucepan and cook over water, stirring constantly, until mixture is thick and creamy. (Do not let boil.) Allow to cool before using.
1½ cups quick-cooking rolled oats ½ cup flaked coconut ½ cup chopped walnuts ½ cup all-purpose flour ¾ cup packed brown sugar ½ cup butter or margarine 2 tablespoons honey 36 red or green candied cherries
In large mixing bowl stir together first 4 ingredients. In heavy saucepan combine brown sugar, butter, and honey; bring to boiling, stirring frequently. Pour over dry ingredients; blend well. For each cookie, press one level tablespoon mixture into greased 1¾-inch muffin pan. (For flatter, crisper cookie, place dough in 2-inch muffin pan.) Top each with candied cherry. Bake in 350° oven for 15 to 20 minutes or till well browned. Cool in pans for 10 minutes; remove from pans to rack. Cool completely. Makes 3 dozen cookies.
JAM THUMBPRINTS
In mixing bowl cream ¾ cup butter and ½ cup sugar till light and fluffy. Add 2 eggs and 1½ teaspoons vanilla; beat well. Thoroughly stir together 2 cups all-purpose flour, 1½ teaspoons baking powder, and &Frac14; teaspoon salt. Stir into creamed mixture. Chill at least 1 hour. Shape dough into 48 balls. Place 2 inches apart on greased cookie sheet. With moistened finger, make indentation in each cookie. Combine ½ cup redraspberry, boysenberry, or currant jam; ⅓ cup chopped filberts; and 1 teaspoon grated orange or lemon peel. Place ½ teaspoon jam filling in center of each cookie. Beat 2 egg whites with ¼ teaspoon cream of tartar till soft peaks form. Gradually add ½ cup sugar, beating to stiff peaks. Pipe a wreath of meringue around jam atop each cookie. Bake in a 350° oven 10 to 13 minutes. Remove to rack; cool. Makes 48.
Preparation time: 15 min. Cooking time: about 1 hr.
Luscious caramels make a welcome gift at Yuletide. They can be made a week to 10 days ahead of presentation, as long as they are wrapped airtight and stored for the interim in a cool, dark place.
For 64 candies (about 1½ lbs.) you will need:
2 cups sugar ¾ cup light corn syrup ½ cup (¼ lb.) butter or margarine 2 cups half-and-half ½ cup finely chopped walnuts 1 tsp. vanilla
Preparation:
In a large heavy saucepan combine sugar, corn syrup, butter and half of the cream. Heat to boiling over medium heat, stirring constantly.
Stir in remaining cream, nuts and vanilla. Cook over medium heat, stirring occasionally, until mixture reaches a temperature of 244°F. on a candy thermometer (small amount dried into very cold water will form a firm ball). As mixture becomes thick, stir constantly.
Immediately pour mixture evenly into a well buttered 8-inch-square pan. Let stand until cool.
Cut into 1-inch squares. Wrap individually in waxed paper or plastic film.
Cooking time: see stage 5 Preparation time: mincemeat 35-40 mins., mince pies depending upon dough used Main cooking utensils: deep pay pans, cookie cutters
For 8-12 servings you will need: For 2½ lb. mincemeat: 1 apple scant cup shredded suet ½ cup brown sugar finely grated rind of 1 lemon juice of 1 lemon generous 3 cups mixed dried fruit scant cup chopped candied peel scant cup blanched almonds ½ teaspoon cinnamon 1 teaspoon mixed spice ½ teaspoon grated nutmeg 4 tablespoons rum, brandy, or whiskey
Pastry: Basic pie dough made with 2 cups all-purpose flour, etc., or puff paste made with 2 cups all-purpose flour, etc.
Peel the apple, grate coarsely, the mix with the other ingredients. Put into clean jars, seal down.
Roll out dough, cut rounds to fit into deep patty pans.
Put in mincemeat.
Cover with smaller round of pastry, brush edges with water, seal together. Make a slit in the top of each to allow the steam to escape.
Bake as follows, basic pie dough – approximately 20 minutes in the center of a 425-450°F. oven. Puff paste – 20 minutes in center of 450-475°F. oven, reducing heat slightly after 10 minutes if necessary.
TO SERVE: Hot or cold. They may be dusted with granulated or sifted confectioners’ sugar.
TO VARY: Mix mincemeat with fruit juice instead of rum, but the mincemeat will not keep so well.
Preparation time: 15 min. Cooking time: about 15 min.
Easily-made, this unusual confection is wonderful as a holiday treat. Include it with other candies for a welcome gift.
For about ¾ lb. of candy you will need: ½ cup pure maple syrup or maple blended syrup ½ cup sugar 1 Tbsp. Butter or margarine ½ tsp. Cinnamon ¼ tsp. Ginger ⅛ tsp. each ground cloves and allspice Dash salt 1½ cups pecans
Preparation:
In medium saucepan, combine syrup and sugar.
Bring to boiling over medium heat, stirring until sugar is dissolved.
Using a candy thermometer, cook syrup without stirring until temperature reaches 236°F or the softball stage.
Remove from heat. Add butter, spices, and salt.
Stir in nuts, then beat with spoon until syrup begins to thicken and becomes slightly creamy in color.
Spread on waxed paper, separating nuts with a fork.
Cooking time: 6-8 hours Preparation time: 45 mins. Main cooking utensils: 1 or 2 ovenproof bowls, foil or wax paper
For 12-16 servings: 1 cup all-purpose flour 1 cup fresh soft bread crumbs 1 teaspoon each mixed spice, cinnamon, and nutmeg Scant cup shredded suet ½ cup brown sugar 1 dessert apple, grated 1 small carrot, grated ¾ cup chopped candied peel 2 eggs Scant cup currants 1⅓ cups raisins ¾ cup seedless white raisins Scant ½ cup chopped prunes or dried apricots 1 cup chopped, balanced almonds Grated ring of ½ lemon Juice of ½ lemon Grated ring of ½ orange 1 tablespoon corn syrup or molasses ⅔ cup ale, beer, or milk
Mix all ingredients together and leave overnight, then stir again wishing hard for good luck.
Put into the greased bowl(s), cover with foil or wax paper. Alternatively cover the top with a flour and water paste (mix 2 cups flour to a paste with water).
Steam or boil for time given, allowing longer time for one pudding. Remove wet covers as soon as pudding is cooked, then put on dry covered and re-steam for 2-3 hours on Christmas morning.
TO SERVE: With brandy butter made by creaming ½ cup butter, 1½ cups sifted confectioners’ sugar and 3 tablespoons brandy.
TO STORE: In a cool dry place.
Preparing fruit for Christmas cooking: If washing the fruit allow it to dry at room temperature for 48 hours.
For a winter birthday or the hottest day in summer! Go on an around-the-house explorer’s party, ending at the North Pole with box lunches, sugar snow, funny little gnomes and Igloo Cake.
1 package of our devils food cake mix 1 package of our fluffy white frosting mix 1 ounce unsweetened chocolate ¼ teaspoon shortening
Bake cake in 2 layer pans, 8 x 1½ inches, as directed on package. Prepare frosting mix as directed on package.
Cut layers into halves to make 4 semicircles; put halves together with frosting to form igloo. Place cake upright on cut edge on serving plate or tray. Frost top and sides of igloo.
Melt chocolate and shortening over low heat. Using teaspoon, drizzle melted chocolate on top and sides of igloo in parallel crisscross lines to make ice block squares. Surround igloo with sprinkling of granulated sugar for snow.
Into each box lunch, tuck a whole carrot, an apple, a small chocolate bar for quick energy and at the last minute, 2 hot crusty fish sticks. Stories about penguins, polar bears and walruses will keep the children happy during lunch.
Pastry for single-crust pie (see Divider Card No. 20) ½ cup packed brown sugar ½ cup water 2 tablespoons butter or margarine 1 tablespoon cornstarch 1 teaspoon ground cinnamon ¼ teaspoon salt 4 cups sliced, peeled cooking apples 1 tablespoon lemon juice 1 slightly beaten egg 1 cup canned pumpkin ½ cup granulated sugar ½ teaspoon ground ginger ¼ teaspoon salt ⅛ teaspoon ground cloves 1 5⅓ ounce can (⅔ cups) evaporated milk Unsweetened whipped cream
Prepare and roll out pastry. Line a 9-inch pie plate. Flute edge high; do not prick. Bake in 450° oven for 5 minutes. Cool.
For filling, in medium saucepan combine brown sugar, water, butter or margarine, cornstarch, cinnamon, and 1/4 teaspoon salt. Cook and stir over medium heat till mixture comes to boiling. Stir in sliced apples. Cover and cook over medium heat for 5 to 6 minutes or till apples are crisp-tender, stirring occasionally. Remove from heat; stir in lemon juice. Spread the hot apple mixture evenly in the bottom of the partially baked pastry shell.
In mixing bowl combine egg, pumpkin, granulated sugar, ginger, the remaining 1/4 teaspoon salt, and cloves; mix well. Stir in evaporated milk. Carefully pour pumpkin mixture over apples. To prevent over browning, cover edge of pie with foil. Bake in 375° oven for 20 minutes. Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean. Cool pie thoroughly on rack. Serve with whipped cream. Cover; chill to store.
Vintage Recipe Cards 