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Christmas, Desserts, Holiday recipes, Holidays, Iroquois Gas Corporation, recipe

What time is it? It’s Fruit Cake Time!

Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.

Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream).

The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added.

Fruitcakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432–1492) finally granted the use of butter, in written permission known as the ‘Butter Letter’ or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the Stollen fruitcakes.

Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruitcakes more affordable and popular.

Via Wikipedia
holiday recipes
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FRUIT CAKE

Course: booze, Dessert
Keyword: 21+, alcohol, christmas, fruit cake

Ingredients

  • 1 pound butter room temperature
  • 2 cups sugar
  • 10 eggs room temperature
  • 3 cups sifted flour
  • 2 teaspoons vanilla or ¼ cup brandy
  • 1 pound green glazed pineapple
  • 1 pound yellow glazed pineapple
  • 1 pound red glazed cherries whole
  • 1 pound walnut halves
  • 1 pound pecan halves
  • 1/4 cup sifted flour

Instructions

  • Cream butter and sugar,
  • Add eggs one at a time, beating after each addition.
  • Gradually add 3 cups flour; add flavoring.
  • Beat until creamy and well blended.
  • Cut pineapple into ½" pieces.
  • Toss pineapple, whole cherries, and nuts together with 1/4 cup flour.
  • Add floured fruits and nuts to the creamed batter and mix well.
  • Pour batter into two 9 x 5 x 3-inch brown paper-lined, greased loaf pans or 3 smaller loaf pans,
  • Place in the oven along with a pan of water which has been placed on the bottom rack.
  • Bake at 250°F for 2½ hours or at 225°F for 2½ hours if using glass loaf pans,
  • When baked, remove from pans and spoon more brandy over the cakes (optional ).
Christmas, Christmas, Holiday recipes, Holidays, Iroquois Gas Corporation, MCM food, recipe

Vintage recipe for a super yummy Cherry Chiffon Royale

cherry chiffon royal
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CHERRY CHIFFON ROYALE

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: cake, christmas, gelatin

Ingredients

  • 3 ounce powdered cherry gelatin
  • ½ cup water
  • 16 ounces can cherry pie filling
  • 2 ounce package dessert topping mix
  • 2 egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar
  • 2 packages ladyfingers *

Instructions

  • In a saucepan combine gelatin and water; heat until gelatin dissolves.
  • Stir in pie filling.
  • Chill gelatin until it mounds when dropped from the spoon.
  • Prepare dessert topping mix according to package directions,
  • Beat egg whites with cream of tartar to soft peaks.
  • Slowly add sugar; continue beating to stiff peaks,
  • Fold dessert topping and beaten egg whites into gelatin mixture.
  • Line the bottom of an 8 x 8 X 2-inch pan with half of the ladyfingers.
  • Spoon 1/2 the gelatin mixture over the ladyfingers,
  • Make another layer of ladyfingers on top of gelatin.
  • Then cover with the remaining gelatin mixture.
  • Chill 3 to 4 hours or overnight until firm.
  • Cut into squares to serve.

Notes

* Pound cake cut into 1 x 3-inch pieces may be substituted for ladyfingers.
baking, MCM food, newspaper & magazine clippings, recipe, unknown source

Margaret Carr’s Vintage recipes for Grapes- including Grape Filling, Grape Pie, Grape Whip

Grapes are a very tasty topic right now. Everyone enjoys eating grapes from the bunch, and a well-filled bowl on the table or sideboard doesn’t stay well-filled long in the average home.

While the so-called blue grapes are most common. red and white grapes are found for sale also. When choosing look for plump, firm fruit. If the grapes are for table, use, make certain they do not drop off the stems at the slightest touch. Avoid grapes that are mouldy and white and be on the lookout for fruit which has been injured by frost. The evidence of this is soft, flabby fruit.

The average homemaker buys the blue grapes for her jam and jelly making. The home economists of the Consumer Section Canada Department of Agriculture, have found that a combination of blue and white, or as they are usually called green grapes, make a delicious jelly with a lovely flavor and a rich, wine-red color.

Many homemakers never think of making grape desserts, but the home economists have tried several which they like very much. For instance, they suggest that grape juice may be used instead of lemon juice in Baked Lemon Sponge Pudding. That is the pudding which. when cooked, has custard on the bottom and cake on the top. Grape Juice Sherbet is also very good. It has a refreshing flavor and it is wonderful to serve after a large meal because it is so light and tart. Lemon Snow may be made into grape snow by merely substituting grape juice for the lemon juices. Many other colorful desserts can be made by merely substituting grape for any other juice suggested. For instance, it may be used instead of milk or cream as the liquid in butter icing for cakes; or in sauces for cake puddings. A few grapes may be tossed into any fruit salad or fruit cup to add color and flavor. Most important of all, though, is to keep the fruit bowl well filled with grapes in this season of  “grape plenty.”

GRAPE MIXTURE

Margaret Carr
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Ingredients
  

  • 5 cups 1 quart grapes (preferably blue)
  • ½ Cup sugar
  • 2 tablespoons cornstarch
  • Dash of salt

Instructions
 

  • Wash grapes and separate skin and pulp.
  • Heat pulp to boiling point and boil gently for five minutes, rub through a sieve to remove seeds.
  • Combine pulp and skins and cook together five minutes longer.
  • Mix sugar, corn starch, and salt and blend smoothly with some of the grape mixture.
  • Stir into the rest of the grape mixture and cook until thick, stirring frequently.

Notes

If a family is fond of grapes, triple the number of grapes, cook, and store for several days in the refrigerator.
When making a dessert, take a third of the grapes and add the half-cup sugar, two tablespoons corn starch, and a dash of salt, as above.
 

Grape Pie

Margaret Carr
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Instructions
 

  • Pour the grape mixture into an unbaked pie shell.
  • Cover with a lattice top of the pastry and bake in a hot oven (425 deg. F.) until pastry is golden brown.
  • Serve cold.

Grape Whip

Margaret Carr
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Instructions
 

  • Chill the grape mixture and add two egg whites.
  • Beat until mixture holds a peak.
  • Pile lightly in individual sherbets and serve with custard sauce, using the egg yolks.

Notes

Serves six to eight.

Grape Roly-Poly

Margaret Carr
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Instructions
 

  • Prepare a slightly sweetened baking powder biscuit dough using two cups of flour.
  • Roll out one-third inch thick.
  • Spread with the grape mixture and roll up like a jelly roll.
  • Cut into one-inch slices and bake on a greased baking sheet at 400 deg; F. for about 15 minutes, or leave whole and bake for 20 minutes.
Buffalo, food

Ham Mousse (in a Blender)

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Ham Mousse (in a Blender)

Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: American
Keyword: blenderfood, hamburger, mousse
Author: Meet The Miller

Ingredients

  • 1 tbsp gelatine
  • ¼ cup cold water
  • 2 slices onion
  • ½ green pepper
  • 1 cup boiling chicken broth
  • 2 cups ham chopped
  • 1 tbsp prepared mustard
  • ½ cup cream

Instructions

  • Blend first four ingredients for five seconds.
  • Add broth and blend for thirty seconds.
  • Add other ingredients and blend until smooth.
  • Chill.

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