By Camille Glenn
A souvenir cookbook encouraged by way of the vintage meal of vacation trips prior, from the writer of THE history OF SOUTHERN COOKING. it really is divided into nineteen vacation menus, which salute seasonal actions from "Trimming the Tree" to "Ringing within the New Year." A BOOK-OF-THE-MONTH CLUB'S stable cook dinner ebook membership choice.
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Additional info for Camille Glenn's Old-Fashioned Christmas Cookbook
6. Form the chilled dough into balls, about a generous tablespoon each for a dainty cookie. Place them about 1½ inches apart on a nonstick or lightly greased pastry sheet. Flatten them a bit with your fingers or the bottom of a water glass. 7. Place the pastry sheet on the middle rack of the preheated oven and bake until the cookies are a very delicate brown, 10 to 12 minutes. Makes about 3 dozen cookies VARIATIONS: New Orleans Praline Cookies: Use 1 cup light brown sugar and ½ cup coarsely chopped pecans.
Simmer for 3 to 4 hours, adding more water if necessary to maintain the same level. Don’t use a cover, but watch the soup carefully. Regularly skim off the scum that rises to the surface. Let the stock cool and then refrigerate it, covered, overnight. 2. The next day, skim the congealed fat off the surface of the stock and discard the fat along with the vegetables. Remove the meat from the bones, discarding all fat, and chop the meat into small pieces. Set it aside. 3. Strain the stock through a fine-mesh sieve into a large saucepan.
Navel orange 6 tablespoons sugar 6 tablespoons (¾ stick) unsalted butter 4 or 5 ounces imported semisweet chocolate 2 large eggs ⅔ cup milk 2 cups sifted all-purpose flour 2½ teaspoons baking powder ⅓ teaspoon salt 1½ teaspoons cognac vanilla (see page 29) or pure vanilla extract 3 tablespoons Cointreau, Jamaica rum, or cognac Hard Sauce or Foamy Sauce (recipes follow), for serving 1. Butter a 2-quart melon mold and set it aside. Grate the orange zest by hand or remove it with a peeler; combine the zest with the sugar in a food processor and twirl until the zest is finely grated.