Apricot Rum Whip

1 #2 1/2 can apricots 3/4 cup whipping cream

1 tablespoon rum 3 egg whites

Drain the apricots and reserve the juice for beverages. Mash the fruit through a sieve and combine with the whipped egg whites and the whipped cream. Fold in the rum and serve cold.

Brandied Caramel Bananas

6 bananas

1 tablespoon brandy

3 tablespoons butter

3 tablespoons brown sugar

Peel the bananas, divide in halves lengthwise. Melt the butter and saute the bananas. Turn when brown on one side. Add the sugar and, when browned on the other side, add the brandy. Serve on very hot plates with the brandied sugar atop the bananas.

Brandied Apricot Omelet

Make a puffy omelet in the usual manner. Before folding it spread with apricot jam to which you have added a tablespoon of brandy. Around the omelet serve a foamy brandy sauce or a sauce superb.

Georgia Christmas Pudding

1/2 cup chopped walnuts or pecans 1/2 cup sugar 6 egg whites

1/2 cup chopped raisins 1/2 cup sherry wine 1/4 cup rum 1 teaspoon lemon juice

Soak the nuts and raisins in the wines and lemon juice for at least six hours - overnight if possible. Beat the egg whites stiff, add the sugar and beat till ropy. Fold in the wine-soaked fruits and nuts. Pour into a buttered baking dish. Set in a pan of hot water. Bake at 350° F. for one hour. Serve with the following sauce.

Make a custard of 6 egg yolks, 1/4 cuP sugar and 1 1/2 cups of scalded milk. When smoothly thickened, flavor with sherry and serve on the Christmas Pudding. This is a famous old Georgia recipe.

Frozen Pudding With Rum

2 eggs

1 cup sugar

1/2 to 3/4 cup rum

Pinch salt

1 cup assorted candied fruit

2 1/2 cups milk

1 cup whipping cream

Cover the chopped candied fruits with rum and cover tightly. Stand two or three hours. Make a custard of the eggs, sugar, salt and hot milk. Cool. Fold in the whipping cream, beaten stiff, and the candied fruits. Pour into a tray of the mechanical refrigerator and freeze. Beat at the end of an hour and once or twice afterward to assure even textured cream. At the last beating, the cream may be placed in small molds or in little individual paper containers.

Pineapple With Kirsch

Cut a ripe pineapple in slices. Remove the rind and the eyes. Restack the slices in their original shape. Pass with the pineapple a bowl of powdered sugar and a bottle of kirsch.

Canned pineapple is also excellent with kirsch but, when using it, you gain in flavor by pouring the kirsch over the fruit and chilling in the refrigerator for an hour or more. Be sure to cover closely so that all the zest will be part of the fruit. Allow one tablespoon of kirsch to two slices of canned pineapple.

Many other fruits are delicious accompanied by this mild liqueur, strawberries, for example.


2 cups whipping cream

1/2 cup powdered sugar

1 tablespoon rum

A famous English recipe. Whip the cream stiff, fold in the sugar and rum. Ripen in the refrigerator for half an hour, covered, of course. Serve in sherbet glasses.