Mrs Beetons Jams and Preserves Revisited
To Frost Holly Leaves
(For Garnishing and Decorating Dessert and Supper Dishes)
Sprigs of Holly
Oiled Butter
Granulated Sugar
Procure some nice sprigs of holly.
Pick the leaves from the stalks and wipe them with a clean cloth free from all moisture.
Place them on a dish near the heat, to get thoroughly dry, but not too near to shrivel the leaves.
Dip them into oiled butter, sprinkle over some granulated sugar and dry them by the heat.
They should be kept in a dry place, as the least damp would spoil their appearance.
Time: About 10 minutes to dry before the heat.
Seasonable: These may be made at any time, but are more suitable for winter garnishes, when fresh flowers are not easily obtained.
TO FROST HOLLY-LEAVES
(for garnishing and decorating Dessert and Supper Dishes)
1545. INGREDIENTS - Sprigs of holly, oiled butter, coarsely-powdered sugar.
Mode - Procure some nice sprigs of holly; pick the leaves from the stalks, and wipe them with a clean cloth free from all moisture; then place them on a dish near the fire, to get thoroughly dry, but not too near to shrivel the leaves; dip them into oiled butter, sprinkle over them some coarsely-powdered sugar, and dry them before the fire. They should be kept in a dry place, as the least damp would spoil their appearance.
Time - About 10 minutes to dry before the fire.
Seasonable - These may be made at any time; but are more suitable for winter garnishes, when fresh flowers are not easily obtained.
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