Christmas Day Desserts

(from The Delineator, December 1901)

The Table -- Chrysanthemums with springs of holly form the centerpiece. Wreaths of this shrub surround base of each candlestick, holding white ornamental candles with crimson shades.

The desserts:

• Maraschino Velvet
• Almond macaroons
• Plum Pudding
• Yule Pastry
• Grape Glace
• Fruit
• Coffee

Maraschino Velvet

One of hot milk, three tablespoons of arrowroot dissolved in a little milk, one cup of sugar, when thoroughly cooked add the stiffly beaten whites of four eggs, pinch of salt; line bottom of border mould with Maraschino cherries; pour in the cream; set on ice, unmould, fill the center with red wine jelly; serve with cream.

This is an ornamental dish and easily prepared.

Grape Glace

Add to one quart of grape juice enough sugar to sweeten and juice of one lemon; freeze to a mush; then line a melon mould placing in the center charlotte russe cream; cover securely; pack three hours in ice and salt. Garnish with a bunch of hot-house grapes and foliage.