Clean a pound of currants, stone and chop a pound of raisins and shred fine half a pound of citron. Mix and sprinkle over the fruit the juice of one lemon, the grated rind of two lemons, a good pinch of pulverized mace and grated nutmeg, then cover and set aside until the batter is made.
For the batter, cream half a pound of butter with a pound and a half of sugar, gradually adding the beaten yolks of six eggs. then alternately beat in one pound and three-quartersof flour and a pint of sour cream in which a level teaspoonful of soda has been dissolved. When beaten smooth add the stif-whipped whites of the eggs and then the prepared fruit. Bake in a paper-lined pan for two hours and a half, keeping the top covered with buttered paper while baking.
Boiled Turkey with Tongue
Truss a turkey for boiling, stuff it with a mixture composed of chopped beef suet, bread crumbs, savory herbs and seasonings. Put it into a pan containing a little stock flavored with two or three pieces of fat bacon. As soon as it boils remove the scum and add a sliced onion, a diced head of celery, a bouquet garni, one dozen whole white peppers, two cloves and one bay leaf. Cover with a buttered paper and cook gently until tender; it will take about one hour and a half.
Prepare a velouté sauce, using the liquor from the turkey. Dish up the turkeyand surround the base of the dish with slices of cooked ox tongue. Cover with some of the sauce and serve the remainder in a sauceboat.To make the sauce blend three tablespoonfuls of flour in a saucepan over the fire without browning; stir in two cupfuls of the turkey liquor; add four tablespoonfuls of mushroom liquor, a small bouquet garni and six crushed whole white peppers; boil slowly for twenty minutes; stir frequently and skim. Pass through a sieve; keep on the side of the stove; put a few tiny pieces of butter on top to keep from forming a skin. Just before using add four tablespoons of cream. Stir well and let the sauce get thorooughly hot without boiling; season to taste with salt, grated nutmeg and lemon juice.
Hickorynut Candy
1 cupful nutmeats
2 cupfuls sugar
1/2 cupful water
Boil sugar and water, without stirring, until thick enough to spin a thread. Flavor if desired then set in cold water. Stir quickly until white, then stir in nuts; turn into flat tin, when cold cut into squares.
Mr. Jingles is a splendid game, all the players except Mr. Jingles are blindfolded. Mr. Jingles is provided with a bell which gives the clue to his pursuers. Mr. Jingles needs to be very alert to elude being captured. The one capturing Mr. Jingles changes places with him and the game continues.
A holly hunt will prove a most enjoyable diversion. Present each guest with a little basket and request them to search for holy leaves that are hidden here, there and everywhere, in all sorts of nooks and corners. As they start someone plays a lively tune, but the searchers must return to their original places as soon as the music ceases and start over again. The one finding the greatest numner of leaves within a certain time limit may be awarded a suitable prize.
A bean bag game which requires little preperation is another good suggestion. Make the bean bags of red or green denim and sew jingling bells at each corner, suspend a hoop wound with holly from the chandelier. This contest consists of seeing who can throw the most bags through the hoop in a three minute time limit. A suitable prize is awarded to the winner.
Information From:
The Ladies Home Journal, December 1914
The Pueblo Chieftain (Pueblo, CO), December 1914
Pueblo City & County Library District
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