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Canadian White Fruit Cake
1/2 pound coconut
1 1/2 pounds pecans -- coarse broken
1/4 pound candied cherries -- halved
1/2 pound golden raisins
1/2 pound candied pineapple (red and green) -- cut in thin strips
4 cups sifted all-purpose flour
6 eggs -- separated
1 1/2 cups butter
2 cups sugar
3/4 cup milk
3/4 cup pineapple juice
1 teaspoon almond extract
1 teaspoon cream of tartar
Line 10" tube pan with well-greased brown paper.
Mix pecans, pineapple strips and cherries in large bowl with raisins.
Sift and measure flour. Mix about half a cup with fruit and nuts and
coconut.
Cream butter with hand until soft. Work in sugar gradually until mixture
is light and fluffy.
Beat egg yolks with fork. Add them gradually to butter mixture, mixing
well after each addition.
Combine milk, pineapple juice and almond extract. Add to butter mixture
alternately with flour.
Now set oven at 275 degrees.
Beat egg whites until foamy, then add cream of tartar. Continue beating
until whites are stiff enough to hold shape but not stiff enough to cling
to bowl when tipped.
Pour butter mixture over fruit and nuts and mix well with both hands.
Mix or fold in beaten egg whites.
Pour into pan and bake 3 hours.
Place pan of water in oven with baking cake to keep it moist.
Every few days it may be moistened with pineapple juice.
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Figgy pudding is a pudding resembling something like a white Christmas pudding
containing figs. The pudding may be baked, steamed in the oven, boiled or fried.
The history of figgy pudding dates back to 16th century England.
"Figgy Pudding" is familiar because it is mentioned in the Christmas carol
"We Wish You a Merry Christmas". The line is : "Now bring us some figgy pudding"
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French Cauliflower Soup
1 head cauliflower, cut in flowerets
5 c. chicken stock
1/4 c. finely chopped celery
1/4 c. flour
Sliced green onion
1/2 c. uncooked rice
1 c. milk or half and half
Salt and pepper
Snipped watercress or parsley
Put cauliflower, stock, rice and celery into a large saucepan.
Bring to boiling; simmer until cauliflower is crisp but tender
and rice is cooked (about 10 minutes). Gradually add milk to
flour, blending until smooth; stir into soup. Bring to boiling
stirring constantly until thickened. Season to taste. Sprinkle
each serving with green onion, watercress or parsley. 6 servings.
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Dutch Cauliflower Soup
1 lb. ground chuck
1 med. onion, chopped
2 tbsp. minced parsley
1 egg, beaten
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1 med. head cauliflower
Boiling salted water
Milk
1/3 c. sifted flour
1/4 c. margarine
3/4 c. chablis
Chives, green onion, or parsley
Combine ground chuck with onion, parsley, egg, salt, pepper, and nutmeg.
Shape into tiny meatballs about 1 inch in diameter. Fry until meat is
done and golden brown. Drain. Trim one cup of tiny flowerettes from
cauliflower; set aside. Cut remaining cauliflower into pieces; cook
until tender in boiling salted water. Drain; turn into blender; puree.
Add enough milk to measure 1 1/2 quarts. Return to cooking pan. Blend
some of the soup with flour to make a smooth paste, then stir it back
into the cauliflower mixture. Add margarine and 1/2 cup of the wine.
Heat slowly until thickened, stirring now and then. Drop meatballs and
reserved cauliflowerets into hot soup. Season with remaining wine.
Serve piping hot with a sprinkling of chives, green onion, or parsley.
Makes 6 servings.
NOTES: It makes life easier to do this with a couple of bags of frozen cauliflower.
Nutrition: 373 calories.
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Cream Of Cauliflower Soup
1 (1 lb.) head cauliflower, broken into flowerets
1 sm. onion, chopped
1/4 c. water
3 tbsp. butter
1 tbsp. chicken-flavored bouillon
2 c. milk
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
Cheddar cheese
Cook cauliflower and onion in 1/4 cup water until tender. Smash cauliflower
with potato masher, if too lumpy. Add remaining ingredients in saucepan and
heat. Sprinkle with cheddar cheese.
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Cottage Cheese Muffins
1 1/2 c. sifted unbleached flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. baking soda
1 c. cornmeal
1/2 c. whole wheat flour
2 eggs
1 c. low fat cottage cheese
1 c. buttermilk or 1 c. milk soured with 1 tbsp. vinegar
1/3 c. vegetable oil
Sift together all purpose flour, sugar, baking powder and soda.
Stir in cornmeal and whole wheat flour. In a small bowl, beat eggs;
stir in cottage cheese, buttermilk and oil. Mix dry and wet ingredients
together, just until dry ingredients are moistened. Bake at 400 degrees
until brown. Approximately 20-25 minutes.
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