Archive for October, 2006
Crumb bread, discarding crusts. Add sugar, salt, spices and milk. Mix well and cool. Mix fruit with flour. Add suet and blend well. Beat eggs. Add to cooled mixture. Add fruit mixture and fruit juice or wine. Blend thoroughly and pour into greased 2-quart mold. Cover and steam 2 hours. Uncover and cool. Recover and store in cool place. Re-heat at least 1 hour before serving. Yield: 12 servings.
Note: If pudding is to be kept more than 2 weeks, it should be stored in the refrigerator. If pressure cooker is used, steam 15 minutes without pressure, and 40 minutes at 15 pounds.
Place mayonnaise in bowl. Add other ingredients and mix well. Let stand at least 1 hour. The amount of the ingredients in the recipe may be doubled and this sauce may be kept in the refrigerator as flavor constantly improves. Store in covered jar.
Pick over cranberries. Wash, and add water. Cover and cook just until skins burst. Remove from heat. Add sugar and stir until thoroughly dissolved. Pour into 1-quart mold and chill. Yield: 8-10 servings.
Allow 1 pounds small “boiler” white onions for each 6 servings. Wash, peel and cook uncovered in large amount of boiling salted water about 20 minutes until tender. Drain and dress with 1 cup medium cream sauce. Add pound boiled chestnuts that have been peeled, scraped and cut into large pieces.
Eggnog Hot buttered rum
Crabmeat sandwiches Cream cheese
Minced chicken and and pickle sandwiches
olive sandwiches Shrimps with dunking sauce
Butterscotch cookies Crackers Hot appetizers
Light fruit cake Hermits Dark fruit cake