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HOT CROSS FRUIT (MUFFINS
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to prepare: 10 min. to bake: 15 min.
2 cups biscuit mix
3 tablespoons sugar
to teaspoon ground cardamom
Yt cup dark or golden raisins
Y cup chopped citron
1 egg, well beaten (until thick and piled softly)
2 teblespoons melted shortening or cooking oil
cup milk
1. Grease bottoms only of 12 2xl-in. muffin
pan wells. Set aside.
2. Mix together in a bowl the biscuit mix, sugar
and cardamom. Mix in the raisins and citron.
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3. Blend together the egg, shortening, and milk.
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4. Make a well in center of dry ingredients and
ladd liquid at one time. With not more than 25
"strokes, stir quickly and lightly until dry ingredi
ents are barely moistened. (Too much mixing will
result in muffin tunnels.) Batter will be lumpy and
break from spoon.
5. Cut against side of bowl with spoon to get
enough batter at one time to fill each muffin-pan
well two-thirds full; push batter off with another
spoon or spatula. Fill any empty wells half-full
with water.
6. Bake at 400F about 15 min.
7. Meanwhile, prepare frosting. Remove muffins
from wells to cooling rack. Cool slightly. Using a
spoon, drizzle with frosting to form a cross.
12 muffins
For Frosting Blend together until smooth: Yt cup
plus 2 tablespoons sifted confectioners' sugar, 2
teaspoons water, Yi teaspoon vanilla extract, and 1
tablespoon almond paste.
PANBROILEO LINK SAUSAGES
TO PREPARE AND COOK: 10 MIN.
12 (about lb.) link sausages
2 tablespoons water
Put sausages into a large cold skillet. Add water.
Cover and cook slowly 8 to 10 min. Remove cover
and pour off fat Brown links over medium heat,
turning as necessary (do not prick with a fork).
Remove to absorbent paper to drain.
About 4 aervingt
SPICED FRUIT COMPOTE
to prepare: 15 min.
1 cups cooked prunes
1 No. lYi can peach halves, drained (reserve sirup)
Yt cup cider vinegar
2t whole allspice
. It whole cloves
1 3-in. stick cinnamon
1 maraschino cherries
1. Mix together in a saucepan the reserved peach
sirup, vinegar, and spices. Cover; simmer 10 min.
2. Strain spices from sirup. Add peaches and
prunes to sirup and bring to boiling. Remove from
heat; mix in the cherries. Turn into a bowl. Cool;
cover and set in refrigerator to chill thoroughly.
About 8 servings
ORANGE-HONEY FRUIT COMPOTE
Follow recipe for Spiced Fruit Compote. Omit
cider vinegar. Mix 1 teaspoon grated orange peel
(grated through colored part only) with the peach
sirup and spices. After straining apices from sirup,
blend in Yt cup orange juice, V cup lemon juice,
cup honey, and few grains salt.
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