Four seasons cookery books

Frozen Christmas pie: Blend ; pint/1> dl. cranberry sauce with one 8 oz./225 g. can drained penble pieces. Stir into 1 pint/generous x litre vanilla ice cream. Spoon into a prepared biscuit crumb crust. Sprinkle with chopped nuts. Freeze. Desserts Offer a dessert not quite so rich as well as the traditional Christmas pudding. Try flaming mincemeat over ice cream—heat prepared mincemeat with a little orange juice and brown sugar. Warm a little rum, set alight and pour over the hot mincemeat sauce. Ladle over ice cream and garnish with toasted almonds. For an easy freezer dessert, add mincemeat to lightly whipped double cream, and alternate layers of plain biscuits and the mincemeat cream in a foil pudding basin. Freeze until required, lift out of the pan, cover with lightly whipped double cream sweetened with a little castor sugar. Garnish with holly wreaths made of glacé cherries and angelica. For the children, make snowballs by rolling ice cream in coconut. Freeze until required and serve with hot chocolate sauce. Fruit cake: Instead of icing your Christmas cake, glaze it immediately after baking with one of the following: —golden syrup glaze—combine equal amounts of golden syrup and water. Simmer for a few minutes. Brush over the warm fruit cake. Decorate with candied fruit and nuts. Brush the glaze over the fruits. Return to the oven for 10 minutes. —jelly glaze—brush warm fruit cake with melted redcurrant jelly or any other favourite jelly. Decorate with candied fruit and nuts. Re- turn to the oven for 20 minutes. —honey glaze —brush warm honey over the warm fruit cake. Decorate with candied fruits and nuts. Brush again with warm honey. cna cp ip Sona PARA, te! eT Fe ieee tN Pe tN Ls pgepihic, 2 ze i i Dy tar Ey ‘/ Nh ‘ i SN si ard NY 77 Ue ae > if iM H y ) N ff te TTA (| ate M4 f} \ Lif iva ty ae : LN TAR Aa ON ra corer ae TA oe 4 By WNbte We (I a8 = Yp., : aa es he, | We. gs Nh ee a cay t 8 8, (Oe it 7 ae gh 91 INDEX Apple and cheese canapes Apple mountains Artichoke and green pea soup Avocado starters Beat’n bake Christmas cake Beef ragout with sweetcorn Beignets Boiled dinner New England style Burgundy beef Brandied mincemeat Cauliflower and bacon ramekins Cheddar cheese soup Chestnut soufflé Chicken curry Veronique Chicken pimiento casserole Chicory and orange salad Cider and fruit bread pudding Chinese style rice soup Chinese toffee apples Coffee and nut ice cream Coffee liqueur sauce Colonial goose Cran-apple relish Cranberry rosé Creamed turkey duchesse Curried fish kedgeree Date and walnut teabread Decorated ice cream dessert Fennel and almond soup Fillet of sole with mustard sauce Finnish turnip loaf Fish pie with swede purée Frozen Christmas pie Frozen date and nut pie Fruited savarin Glacé fruits Golden grapefruit sponge Golden potato topped pie with onions Gourmet’s egg flip Grapefruit Alaska Grapefruit sauce Grilled grapefruit with brown sugar Halibut with carnival topping Ham and turkey mousse Hazelnut cream gateau Herring and potato balls with dill 23 64 40 44 56 63 58 86 64 30 46 89 42 26 86 76 Honeyed carrots Honeyed spare ribs Hot rum sauce Jerusalem soup Leek and bacon bake Lemon ginger marmalade Light Christmas pudding Lime jelly marmalade Little soufflés Marrons glacés Marsala sauce Melon cocktails Mincemeat cobbler Minced meat rolls with Palma salad Nutty pork crescents Orange jelly marmalade Orange sundaes flambés Pasta with pork stroganoff Petits fours Pheasant paté Plum cake with rum syrup Polish beetroot salad Raised game pie Raisin lattice pie Red coleslaw with celery Roast goose with apple and raisin stuffing Roval liver casserole