KITCHEN AND COOKERY 5.38 Christmas with a little water, put it over the mince- meat, pressing the edges of pastry together.
- Makc a hole in the centre of the pie with a
skewer. When all are made put them on a baking-tin and bake in a quick oven. When done, brush each mince-pie with a little water, and sprinkle it with castor sugar. Arrange the mince-pies on a lace-paper, and put a sprig of holly on them. N'B. — When using puff-pastry the tins need not be greased. ORANGE JELLY Required : One pint of orange- juice. The juice of four lemons. Six ounces of loaf sugar. Two ounces of leaf gelatine. One pint of water. Cochineal. Put the water and sugar in a clean pan, add the thinly pared rind of six oranges, and the gelatine. Let these cook slowly on the fire until the gelatine is melted, and the colour and flavour are well out of the orange rinds. Well wipe some unpeeled oranges, cut in half roundways, and with a teaspoon care- fully remove all the inside, leaving a case of peel. Strain a pint of orange-juice and the lemon-juice into the gelatine, etc. Arrange the cases of peel in a baking-tin or box, so that they will keep upright ; it is often necessary to pack them round with soft paper. Pour half the jelly into a basin, and colour it a pretty red with cochineal. Fill some of the orange-cases with red jelly, the rest with yellow. Ixave them until quite set. Then take a sharp knife, dij:) it in hot water, and cut each filled case in half, making sippet-shaped pieces. Be careful not to drag the knife through the jelly, otherwise it will have jagged edges. Arrange the sippets among natural leaves on a pretty dish. N.B.— If timeis an object, the jelly may be set in a mould, but, of course, it will not be so effective in appearance. CHEESE STRAWS Required: Two ounces of flour. Two ounces of grated cheese. Two ounces of butter. The yolk of an egg. Salt and pepper. Mince- Put the flour in a basin with a good seasoning of salt and cayenne, add the grated cheese. Parmesan has the best flavour, but any stale cheese can be used. Mix these together, then rub the butter lightly into them. Mix the whole to a stiff paste with the beaten yolk of an egg, adding, if necessary, a little water. Roll out the pastry on a floured board to an eighth of an inch thick ; then cut it' into straws an eighth of an inch wide and three or four inches long. Lay these on a baking-tin — which need not be greased — and bake them in a slow oven until they are a pretty biscuit- colour. These straws require very careful handling, as they break very easily. pudding A.Uilyen N.B.— This same mixture can be stamped into rounds with a cutter, and baked. They should then be called cheese biscuits. DESSERT If carefully planned, the dessert should be the crowning-point of a good dinner, yet without being over-lavish or meagre in the supply of dainties. Remember a little really choice fruit is better than a profusion of what is indifferent in quality. At Christmas-time, not only is the golden orange in perfection, but also rosy apples, and both lend a glow of cheerful colour that is most attractive. Boxes of the tiny Tangerine oranges and diminutive " lady apple " can also be pro- cured at this season, as well as assorted nuts to delight the men-folk, both old and young. Christmas and almonds and raisins are almost synonymous terms, but be sure the almonds have been laid in cold salted water after being shelled, in order to regain their crisp- ness. Salted almonds, which may be bought ready pre- pared in bottles, are always popu- lar, so also are a few small silver or glass dishes of olives, marrons glaces, and other bonbons, the lat- ter often har- monising with the colour scheme of the table decora- pies A. Ullyelt tionS.
