1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Segment and seed oranges, removing all membranes
1: Grind cranberries and oranges together
2: Add sugar and nuts
3: Mix well and refrigerate to chill
4: May be served immediately, but taste is improved if allowed to blend one day
5: Will keep approximately 2 weeks if kept refrigerated in glass container
6: Mrs
7: Nicholas J
8: Constantine From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037
9: Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint)
10: File ftp://ftp
11: idiscover
12: co
13: uk/pub/food/mealmaster/recipes/london13
14: zip