By Request

HELEN G. CAMPBELL Director, Chatelaine Institute December 15 1941

By Request

HELEN G. CAMPBELL Director, Chatelaine Institute December 15 1941

By Request


HELEN G. CAMPBELL Director, Chatelaine Institute

COME December and Christmas just ’round the corner, housekeepers are in for a stirring time. If the cake and pudding are not already on the shelves they’re on the conscience—and it seems that a good many are of uneasy mind. Unlike other years the Christmas baking has to be fitted in between your wartime activities, but the calendar warns you that you can’t put it off any longer.

These are some jottings from our morning mail: ‘‘Please send me the recipe for that Christmas cake you had in Maclean’s some time ago.” “I’d like an economical fruit cake with a fine expensive flavor.” “I’ve lost the recipe for Jellied Christmas Pudding and I’d like to serve it again.” “Please send me directions for making a nice mincemeat, without meat.”

So here they are, by request. And for good measure a few other recipes to suit the holiday season.

Inexpensive Fruit Cake

y¿ Cupful of butter 1 Cupful of brown sugar 2 Eggs

2 Cupfuls of sifted pastry flour

y> Teaspoonful of soda y Teaspoonful of salt 2 Teaspoonfuls of baking powder

1 Teaspoonful of cinnamon y¿ Teaspoonful of nutmeg 1 Teaspoonful of allspice y Cupful of sour milk y2 Cupful of diced citron peel 1 Cupful of raisins % Cupful of nutmeats 1 Teaspoonful of vanilla extract

Cream the butter, add the sifted sugar gradually and continue creaming. Add the well-beaten eggs. Mix and sift together the dry ingredients, reserving one-quarter cupful of flour to dredge the fruit. Add these dry ingredients alternately with the sour milk to the first mixture, then stir in the citron, raisins and nuts which have been mixed with the quarter cupful of reserved flour. Add the vanilla and turn into a greased loaf pan. Bake in a moderate oven —300-325 deg. Fahr.—for thirty-five to forty minutes.

Jellied Plum Pudding

1 Package of orange-flavored jelly powder y Cupful of sugar 2 Cupfuls of boiling water 1 Cupful of raisins 1 Cupful of chopped dates y Cupful of currants ly Cupfuls of broken nutmeats 1 Teaspoonful of cinnamon y Teaspoonful of cloves

Combine the orange jelly powder, sugar and spices and add the boiling water. Stir until dissolved and set aside to cool. Cook the raisins in a very little water until tender; cool

and add with the dates, currants, nuts and spices to the slightly-stiffened gelatine mixture. Turn into a cold, wet mold or into individual molds and chill until set. Serve unmolded with whipped cream.


1 y Pounds of currants 1 Pound of peel 4 Pounds of chopped apples 1 Pound of suet 1 y Pounds of brown sugar

1 Pound of raisins Grated rind and juice of

three lemons Use spices to taste.

Mix the ingredients thoroughly and set away to ripen for several days before using.

Jellied Lettuce Salad

2 Tablespoonfuls of plain,

unflavored gelatine y¿ Cupful of cold water y Cupful of mild vinegar y Cupful of lemon juice 2 Cupfuls of boiling water 1 Teaspoonful of salt y¿ Cupful of sugar

2 Cupfuls of leaf lettuce, finely shredded

y Cupful of pimiento, finely chopped

1 Teaspoonful of onion juice or finely-chopped onion

Soak the gelatine in cold water for five minutes, add vinegar, lemon juice, boiling water, salt, sugar and onion juice. Stir until dissolved. Strain and cool. Arrange lettuce and pimiento in a wet or lightly-greased mold, pour the cooled mixture over this and chill. Serve unmolded on lettuce leaves with mayonnaise.

Cranberry Ice-box Cake

y Cupful of sugar

1 Cupful of water

2 Cupfuls of cranberries

1 Egg white, stiffly beaten Sponge cake

1 Cupful of whipping cream

Boil the sugar and water together for five minutes. Add the cranberries and cook until tender (about five minutes). Cool thoroughly. Fold the stiffly beaten egg white into the cranberry sauce. Arrange alternate layers of sliced sponge cake and sauce in a pan, finishing with a layer of

cake. Place a weight on top and chill for six to eight hours. Unmold and garnish with the whipped cream. Six servings.

Cranberry Nut Bread

1 Cupful of cranberries

1 Cupful of sugar

3 Cupfuls of flour

4 Teaspoonfuls of baking


1 Teaspoonful of salt y Cupful of walnuts

Grated rind of one orange

1 Egg

1 Cupful of milk

2 Tablespoonfuls of melted


Put the cranberries through the food chopper and mix with one quarter cupful of sugar. Sift the remaining sugar, flour, baking powder and salt together, and add the nuts and orange rind. Beat the egg slightly and combine with the milk and melted butter. Combine with the dry ingredients and fold in the cranberries. Bake in a greased pan in a moderate oven—350 deg. Fahr. —about one hour.

+ ♦ + + +