INGREDIENTS

10 Egg; separated
1 3/4 cups Sugar
4 cups Milk; scalded
1/2 pt Cream whipping; whipped
1/2 cup Brandy
1/4 cup Rum light
1 ds Vanilla; (opt)
1 ds Nutmeg ground

DIRECTIONS

Beat egg yolks. Combine yolks and sugar in the top of a double boiler; gradually add milk. Cook, stirring constantly until mixture coats a spoon. Remove from heat; chill well. Beat egg whites until stiff; fold egg whites and whipped cream into custard. Stir in the brandy and rum. Chill several hours. Add vanilla if desired and sprinkle with nutmeg.

DIRECTIONS
Ground cinnamon Blanched almonds Blanched hazelnuts Chopped walnuts Sultanas (white raisins) Rose water (optional) Serves: 8-10 Cooking time: 2-1/2 hours Wash barley well place in a bowl and cover with 4 cups cold water. Soak overnight. Next day put barley soaking water and cinnamon bark into a heavy pan and bring to the boil. Boil gently uncovered until barley is very soft and porridge-like in consistency — about 2 hours. Remove cinnamon bark. Stir in sugar and cook for further 10 minutes. Turn into individual bowls and sprinkle with ground cinnamon. Decorate with nuts and sultanas. Serve warm or chilled with additional nuts and sultanas and rose water for adding to individual taste if desired.

INGREDIENTS

• 4 cups fresh cranberries
• 1 cup raisins
• 1/2 cup white sugar
• 3/4 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon minced fresh ginger root
• 1/4 teaspoon ground cloves
• 1 cup water
• 1/2 cup minced onion
• 1/2 cup chopped Granny Smith apple
• 1/2 cup finely chopped celery

DIRECTIONS

Combine the cranberries, raisins, white sugar, brown sugar, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.