Strawberries Chantilly

Wash, stem and cut in half 1 quart ripe strawberries. Cover with powdered sugar and 2 tablespoons rum. Chill 30 minutes.

Whisk two egg whites stiff, beat in gradually 4 tablespoons powdered sugar. Fold in the chilled berries. Serve in sherbet glasses and top with sweetened whipped cream.

Tipsy Pudding

One of the choice recipes of our Grandmother's era. It appeared in the place of honor on New Year's Day. The secret for a successful outcome is to use a very stale, very porous cake. A broken, not cut, sunshine cake at least four days old, should be soaked in sherry. Allow about one cup sherry to a quarter of a good sized cake. An hour later cover the cake with a soft custard flavored with rum. Serve very cold.

Old Fashioned Wine Jelly

2 tablespoons granulated gelatin 1 cup sherry or Madeira wine 1 cup sugar 2/3 cup orange juice

1/2 cup cold water 1 cup boiling water Grated rind 1 orange 1/3 cup lemon juice

Soak the gelatin in the cold water until soft. Dissolve in the boiling water, add the sugar and other ingredients. Pour into molds that have been rinsed in cold water. Serve with whipped cream.

Brandied Peaches

4 lbs. fruit

1 pint best white brandy


4 lbs. sugar 1 egg white 3 1/2 cups water

Pare the peaches with a silver knife. Insert 2 cloves in each whole peach. Make a syrup of the sugar and water. Add the egg white beaten to a froth. Skim. Put in fruit, one layer at a time, and boil five minutes or until it may be pierced with a straw. Remove the fruit to a platter to partially cool. Then pack in glass jars. Return any excess juice to the syrup and boil about ten minutes more, or till well thickened. Remove from the fire, add the brandy and pour over the fruit. Seal at once. White cling stone peaches are particularly good. Six pounds of fruit will yield about seven pint jars. Improves with age.

Hasty Wine Gelatin

2 packages lemon-flavored gelatin

3 1/2 cups hot water

1/2 cup Madeira wine or 1/4 cup sherry wine

Dissolve the gelatin in the hot water. When perfectly clear add the wine. Pour in molds that have been rinsed in cold water. Serve with whipped cream. Garnish with grated orange peel on top the whipped cream. Orange flavored gelatin combines well with Madeira.

Claret Lemonade

12 cubes ice 1 bottle claret Juice 3 lemons

Sugar syrup to taste Orange slices

Half fill a glass pitcher with ice cubes or cracked ice. Add the lemon juice and a few slices of orange. Fill the pitcher nearly full with claret and add sugar syrup to taste. Stand twenty to thirty minutes to blend and ripen.

Mulled Claret

1 qt. hot claret

1 piece stick cinnamon

Juice 1 lemon

1/2 cup sugar

8 cloves

1/2 lemon sliced

Heat the claret and add the other ingredients. Stir till dissolved and serve hot. Doughnuts were served with it in the nineties.

Tutti Frutti

Into a stone jar put one cup of brandy, the best you own, one cup sugar and one cup ripe strawberries. Stir thoroughly. As each fruit comes to the height of its perfection, add it, with a cup of sugar for each cup of fruit. No more brandy is indicated. Be sure to stir at each addition. Large fruits like peaches should be cut in small pieces. Cherries and plums should be stoned. Atop vanilla ice cream this is an epicurean delight. Perhaps you will make enough to use it for preserves.