Christmas Pudding Quotes

He took the Who’s feast, he took the Who pudding, he took the roast beast. He cleaned out that ice box as quick as a flash. Why, the Grinch even took their last can of Who hash.

every idiot who goes about with a 'Merry Christmas' on his lips should be boiled with his own pudding, and buried with a stake of holly through his heart.

If I had a girl I should say to her, 'Marry for love if you can, it won't last, but it is a very interesting experience and makes a good beginning in life. Later on, when you marry for money, for heaven's sake let it be big money. There are no other possible reasons for marrying at all.

Theresa strode over to us in a swish of cloth. "Enough of this, animator. He can't do it, so he pays the price. Either leave now, or join us at our...feast." Are you having rare Who-roast-beast?" I asked. What are you talking about?" It's from Dr. Seuss, How the Grinch Stole Christmas. You know the part, 'And they'd Feast! Feast! Feast! Feast! Feast! They would feast on Who-pudding and rare Who-roast-beast.'" You are crazy." So I've been told.

A weak man in a corner is more dangerous than a strong man. (Inspector Miller)

Life itself, she thought, as she went upstairs to dress for dinner, was stranger than dreams and far, far more disordered.

The trouble is that people seem to expect happiness in life. I can't imagine why; but they do. They are unhappy before they marry, and they imagine to themselves that the reason of their unhappiness will be removed when they are married. When it isn't they blame the other person, which is clearly absurd. I believe that is what generally starts the trouble.

But here I am in July, and why am I thinking about Christmas pudding? Probably because we always pine for what we do not have. The winter seems cozy and romantic in the hell of summer, but hot beaches and sunlight are what we yearn for all winter.

If I could work my will, every idiot who goes about with 'Merry Christmas' on his lips, should be boiled with his own pudding, and buried with a stake of holly through his heart.

The Smile won Matthew extra time before bed, extra Christmas pudding, extra anything he wanted. Adults were helpless to resist The Smile. Matthew gave his all to this particular smile. Butter melted. Birds sang. People slipped about dazed amid the butter and birdsong.

Oh dear... it really is rather disillusioning. When one's friends marry for money they are wretched, when they marry for love it is worse. What is the proper thing to marry for, I should like to know?

We wish you a merry Christmas” is the most demanding song ever. It starts off all nice and a second later you have an angry mob at your door scream-singing, “Now bring us some figgy pudding and bring it RIGHT HERE. WE WON’T GO UNTIL WE GET SOME SO BRING IT RIGHT HERE.” Also, they’re rhyming “here” with “here.” That’s just sloppy. I’m not rewarding unrequested, lazy singers with their aggressive pudding demands. There should be a remix of that song that homeowners can sing that’s all “I didn’t even ask for your shitty song, you filthy beggars. I’ve called the cops. Who is this even working on? Has anyone you’ve tried this on actually given you pudding? Fig-flavored pudding? Is that even a thing?” It doesn’t rhyme but it’s not like they’re trying either. And then the carolers would be like, “SO BRING US SOME GIN AND TONIC AND LET’S HAVE A BEER,” and then I’d be like, “Well, I guess that’s more reasonable. Fine. You can come in for one drink.” Technically that would be a good way to get free booze. Like trick-or-treat but for singy alcoholics. Oh my God, I finally understand caroling.

Mother, of course, takes a lot of exercise, walks and so on. And every morning she puts on a pair of black silk drawers and a sweater and makes indelicate gestures on the lawn. That's called Building the Body Beautiful. She's mad about it.

Theophilus Hopkins was a moderately famous man. You can look him up in the 1860 Britannica. There are three full columns about his corals and his corallines, his anemones and starfish. It does not have anything very useful about the man. It does not tell you what he was like. You can read it three times over and never guess that he had any particular attitude to Christmas pudding.

It's a funny thing that people are always quite ready to admit it if they've no talent for drawing or music, whereas everyone imagines that they themselves are capable of true love, which is a talent like any other, only far more rare.

She belonged to that rare and objectionable species, the intellectual snob devoid of intellect.

You arouse my gastronomical juices, madame.

I should love a dear little blind rat,’ said Wendy, and added in a contemplative voice: ‘I sometimes wish I were blind you know, so that I needn’t see my tooth water after I’ve spat it.

... it is quite funny really when you think that probably I would have married him if he'd been at all clever about it. But instead of putting it to me as a sensible business proposition he would drag in all this talk about love the whole time, and I simply can't bear those showerings of sentimentality. Otherwise I should most likely have married him ages ago.

One thing of great importance can affect a small number of people. Equally so, a thing of little importance can affect a multitude. Either way, a happening - big or small - can affect an entire string of people. Occurrences can join us all together. You see, we're all made up of the same stuff. When something happens, it triggers something inside us that connects us to a situation, connects us to other people, lighting us up and linking us like little lights on a Christmas tree, twisted and turned but still connected to a wire. Some go out, others flicker, others burn strong and bright, yet we are all on the same line. I said at the beginning of this story that this was about people who find out who they are. About people who are unraveled and whose cores are revealed to all who count. And that all that count are revealed to them. You thought I was talking about Lou Suffern and the Turkey Boy, about Raphie, Jessica, and Ruth, didn't you? Wrong. I was talking about each of us. A lesson finds the common denominatior and links us all together, like a chain. At the end of that chain dangles a clock, and on the face of the clock registers the passing of time. We see it and we hear it, the hushed tick-tock, but often we don't feel it. Each second makes its mark on every single person's life - comes and then goes, quietly disappearing without fanfare, evaporating into air like steam from a piping hot Christmas pudding. Enough time leaves us warm; when our time is gone, it leaves us cold. Time is more precious than gold, more precious than diamonds, more precious than oil or any valuable treasures. It is time of which we do not have enough; it is time that causes the war within our hearts, and so we must spend it wisely. Time cannot be packaged and ribboned and left under trees for Christmas morning. Time can't be given. But it can be shared.

Flaming Christmas puddings followed the turkey.

We’re sending ye tae Wapping, ye soft English nancies, and if ye wairk very, very hard and if ye doonae git on ma tits, then mebbe I’ll not cut off yer knackers and put them in ma Christmas pudding. D’ye have any problems with tha’?

What else can I be," returned the uncle, "when I live in such a world of fools as this? Merry Christmas! Out upon merry Christmas! What's Christmas time to you but a time for paying bills without money; a time for finding yourself a year older, but not an hour richer; a time for balancing your books and having every item in 'em through a round dozen of months presented dead against you? If I could work my will," said Scrooge indignantly, "every idiot who goes about with 'Merry Christmas' on his lips, should be boiled with his own pudding, and buried with a stake of holly through his heart. He should!

To: Anna Oliphant From: Etienne St. Clair Subject: Uncommon Prostitues I have nothing to say about prostitues (other than you'd make a terrible prostitute,the profession is much too unclean), I only wanted to type that. Isn't it odd we both have to spend Christmas with our fathers? Speaking of unpleasant matters,have you spoken with Bridge yet? I'm taking the bus to the hospital now.I expect a full breakdown of your Christmas dinner when I return. So far today,I've had a bowl of muesli. How does Mum eat that rubbish? I feel as if I've been gnawing on lumber. To: Etienne St. Clair From: Anna Oliphant Subject: Christmas Dinner MUESLY? It's Christmas,and you're eating CEREAL?? I'm mentally sending you a plate from my house. The turkey is in the oven,the gravy's on the stovetop,and the mashed potatoes and casseroles are being prepared as I type this. Wait. I bet you eat bread pudding and mince pies or something,don't you? Well, I'm mentally sending you bread pudding. Whatever that is. No, I haven't talked to Bridgette.Mom keeps bugging me to answer her calls,but winter break sucks enough already. (WHY is my dad here? SERIOUSLY. MAKE HIM LEAVE. He's wearing this giant white cable-knit sweater,and he looks like a pompous snowman,and he keeps rearranging the stuff on our kitchen cabinets. Mom is about to kill him. WHICH IS WHY SHE SHOULDN'T INVITE HIM OVER FOR HOLIDAYS). Anyway.I'd rather not add to the drama. P.S. I hope your mom is doing better. I'm so sorry you have to spend today in a hospital. I really do wish I could send you both a plate of turkey. To: Anna Oliphant From: Etienne St. Clair Subject: Re: Christmas Dinner YOU feel sorry for ME? I am not the one who has never tasted bread pudding. The hospital was the same. I won't bore you with the details. Though I had to wait an hour to catch the bus back,and it started raining.Now that I'm at the flat, my father has left for the hospital. We're each making stellar work of pretending the other doesn't exist. P.S. Mum says to tell you "Merry Christmas." So Merry Christmas from my mum, but Happy Christmas from me. To: Etienne St. Clair From: Anna Oliphant Subject: SAVE ME Worst.Dinner.Ever.It took less than five minutes for things to explode. My dad tried to force Seany to eat the green bean casserole, and when he wouldn't, Dad accused Mom of not feeding my brother enough vegetables. So she threw down her fork,and said that Dad had no right to tell her how to raise her children. And then he brought out the "I'm their father" crap, and she brought out the "You abandoned them" crap,and meanwhile, the WHOLE TIME my half-dead Nanna is shouting, "WHERE'S THE SALT! I CAN'T TASTE THE CASSEROLE! PASS THE SALT!" And then Granddad complained that Mom's turkey was "a wee dry," and she lost it. I mean,Mom just started screaming. And it freaked Seany out,and he ran to his room crying, and when I checked on him, he was UNWRAPPING A CANDY CANE!! I have no idea where it came from. He knows he can't eat Red Dye #40! So I grabbed it from him,and he cried harder, and Mom ran in and yelled at ME, like I'd given him the stupid thing. Not, "Thank you for saving my only son's life,Anna." And then Dad came in and the fighting resumed,and they didn't even notice that Seany was still sobbing. So I took him outside and fed him cookies,and now he's running aruond in circles,and my grandparents are still at the table, as if we're all going to sit back down and finish our meal. WHAT IS WRONG WITH MY FAMILY? And now Dad is knocking on my door. Great. Can this stupid holiday get any worse??

every idiot who goes about with ‘Merry Christmas’ on his lips, should be boiled with his own pudding, and buried with a stake of holly through his heart. He should!

It was Christmas Eve, and I had to stir the pudding for the next day with a copper stick, from seven to eight by the Dutch clock.

Maurice Baring’s

If I could work my will, every idiot who goes about with ‘Merry Christmas’ on his lips should be boiled with his own pudding and buried with a stake of holly through his heart. He should!

she would confess she had her doubts about the quantity of flour. Everybody had something to say about it, but nobody said or thought it was at all a small pudding for a large family. It would

When she turns, I think all of our eyes widen. “What are those?” Enzo asks, in a strangled tone. She shimmies, and the little Christmas puddings attached to her nipples jiggle. “Tassels! I ordered them from the googirl.” Maverick half groans, half laughs. “I’m going to confiscate your card.” “I’ll give you mine,” I breathe in delight. “You can have all of them. All of my cards.” Take my fucking money.

Ah," said Mr Jesmond, "but Christmas in England is a great institution and I assure you at Kings Lacey you would see it at its best. It's a wonderful old house, you know. Why, one wing of it dates from the fourteenth century." Again Poirot shivered. The thought of a fourteenth-century English manor house filled him with apprehension. He had suffered too often in the historic country houses of England. He looked round appreciatively at his comfortable modern flat with its radiators and the latest patent devices for excluding any kind of draught. "In the winter," he said firmly, "I do not leave London.

If I could work my will,’ said Scrooge indignantly, ‘every idiot who goes about with “Merry Christmas” on his lips, should be boiled with his own pudding, and buried with a stake of holly through his heart. He should!

It's a funny thing that people are always quite ready to admit if they've no talent for drawing or music, whereas everyone imagines that they themselves are capable of true love, which is a talent like any other, only far more rare.

Sophia poured out tea, and asked after his Lesbian irises. ‘They were not what they seemed,’ he said, ‘wretched things. I brought the roots all the way from Lesbos, as you know, and when they came up, what were they? Mere pansies. Too mortifying.

My Great-aunt Squintina (grand-mother of Cousin Tabitha Twitchit) -- died of a thimble in a Christmas plum pudding. I never put any article of metal in MY puddings or pies. (Explained by the very elegantly attired Duchess, at a luncheon party.)

...If I could work my will," said Scrooge indignantly, "Every idiot who goes about with 'Merry Christmas' on his lips, should be boiled with his own pudding, and buried with a stake of holly through his heart. He should!" "Uncle!" Pleaded his nephew.

No thanks, darling,' said Héloïse. 'I'm not old enough to marry yet. But when I am grown up I'm going to be either a duchess like Mummy or a tart like Amabelle. Nothing in between for me. Only,' she added jauntily, 'there are rather few eligible dukes about so it almost looks as though –

Figgy Pudding Cupcakes 1 tsp. cinnamon 1 tsp. ground ginger 1/2 tsp. cardamom 1/2 tsp. ground cloves 250g all-purpose flour 25g unsweetened cocoa powder 1/2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 100g unsalted butter 100g molasses 50g sugar 2 eggs 1 tsp. vanilla 1 tsp. brandy 100ml milk Preheat oven to 340°F and butter cupcake pan. Combine dry ingredients and sift; set aside. Cream butter, molasses and sugar on medium-high speed until fluffy. Add eggs, one at a time, beating until each is incorporated, then add vanilla and brandy. Mix in the dry ingredients in three batches, alternating with two additions of milk, and beating until combined after each. Bake for about 20–22 minutes. Ice if you like with brandy butter icing.

Hallo! A great deal of steam! The pudding was out of the copper. A smell like a washing-day! That was the cloth. A smell like an eating-house and a pastrycook’s next door to each other, with a laundress’s next door to that! That was the pudding! In half a minute Mrs. Cratchit entered—flushed, but smiling proudly—with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.

He thought of the lonely evening ahead of him and wondered whether he should telephone to some of his friends, but decided that it would be of little use. They would all be doing things by now. He also thought of the wonderful energy of other people, of how they not only had the energy to do things all day but also to make arrangements and plans for these things which they did. It as as much as he could manage to do the things, he knew that he would never be able to make the plans as well.

The now-famous yearly Candlebrow Conferences, like the institution itself, were subsidized out of the vast fortune of Mr. Gideon Candlebrow of Grossdale, Illinois, who had made his bundle back during the great Lard Scandal of the '80s, in which, before Congress put an end to the practice, countless adulterated tons of that comestible were exported to Great Britain, compromising further an already debased national cuisine, giving rise throughout the island, for example, to a Christmas-pudding controversy over which to this day families remain divided, often violently so. In the consequent scramble to develop more legal sources of profit, one of Mr. Candlebrow's laboratory hands happened to invent "Smegmo," an artificial substitute for everything in the edible-fat category, including margarine, which many felt wasn't that real to begin with. An eminent Rabbi of world hog capital Cincinnati, Ohio, was moved to declare the product kosher, adding that "the Hebrew people have been waiting four thousand years for this. Smegmo is the Messiah of kitchen fats." [...] Miles, locating the patriotically colored Smegmo crock among the salt, pepper, ketchup, mustard, steak sauce, sugar and molasses, opened and sniffed quizzically at the contents. "Say, what is this stuff?" "Goes with everything!" advised a student at a nearby table. "Stir it in your soup, spread it on your bread, mash it into your turnips! My doormates comb their hair with it! There's a million uses for Smegmo!

It was good to see Mrs. Podgers welcome them all in a way that gave the shyest courage, made the poorest forget patched jackets or ragged gowns, and caused them all to feel that this indeed was a merry Christmas. It was better still to see Mrs. Podgers preside over the table, dealing out turkey and pudding with such a bounteous hand that the small feasters often paused, in sheer astonishment, at the abundance before them, and then fell to eating again with renewed energy, as if they feared to wake up presently and find the whole meal a dream.

Scrooge having no better answer ready on the spur of the moment, said, "Bah!" again; and followed it up with "Humbug." "Don't be cross, uncle!" said the nephew. "What else can I be," returned the uncle, "when I live in such a world of fools as this? Merry Christmas! Out upon merry Christmas! What's Christmas time to you but a time for paying bills without money; a time for finding yourself a year older, but not an hour richer; a time for balancing your books and having every item in 'em through a round dozen of months presented dead against you? If I could work my will," said Scrooge indignantly, "every idiot who goes about with 'Merry Christmas' on his lips, should be boiled with his own pudding, and buried with a stake of holly through his heart. He should!

The truth was that during those three years he had made an imaginary picture of Amabelle in his own mind which had become, the longer he was away from home, the more unlike the real woman; until, on finding himself sitting with her, holding that first interview on which he had built so many hopes, he found himself sitting beside a stranger, and the image of Amabelle in his mind was shattered for ever. The things which he said to her then had little real meaning or conviction behind them. They were speeches which he had been rehearsing to himself for three years, and out of a sort of habit, a sort of loyalty to that self which had invented them, he repeated them to her. It was with no particular feeling, except perhaps that of relief, that he received in reply a final and definite refusal.

What could be more subtle, for instance, than the instinct which had prompted her to hang on the walls of her drawing-room three paintings, all by Douanier Rousseau? Her guests, on coming into this room, were put at ease by the presence of pictures, and ‘modern’ pictures at that, which they could recognize at first sight. Faced by the work of Seurat, of Matisse, even of Renoir, who knows but that they might hesitate, the name of the artist not rising immediately to their lips? But at the sight of those fantastic foliages, those mouthing monkeys, there could arise no doubt; even the most uncultured could murmur: ‘What gorgeous Rousseaus you have here. I always think it is so wonderful that they were painted by a common customs official – abroad, of course.’ And buoyed up by a feeling of intellectual adequacy, they would thereafter really enjoy themselves.

Maggie felt an unexpected pang. She had thought beforehand chiefly at her own deliverance from her teasing hair and teasing remarks about it, and something also of the triumph she should have over her mother and her aunts by this very decided course of action; she didn't want her hair to look pretty,–that was out of the question,–she only wanted people to think her a clever little girl, and not to find fault with her. But now, when Tom began to laugh at her, and say she was like an idiot, the affair had quite a new aspect. She looked in the glass, and still Tom laughed and clapped his hands, and Maggie's cheeks began to pale, and her lips to tremble a little. "Oh, Maggie, you'll have to go down to dinner directly," said Tom. "Oh, my!" ...But Maggie, as she stood crying before the glass, felt it impossible that she should go down to dinner and endure the severe eyes and severe words of her aunts, while Tom and Lucy, and Martha, who waited at table, and perhaps her father and her uncles, would laugh at her; for if Tom had laughed at her, of course every one else would; and if she had only let her hair alone, she could have sat with Tom and Lucy, and had the apricot pudding and the custard! What could she do but sob? She sat as helpless and despairing among her black locks as Ajax among the slaughtered sheep. Very trivial, perhaps, this anguish seems to weather-worn mortals who have to think of Christmas bills, dead loves, and broken friendships; but it was not less bitter to Maggie–perhaps it was even more bitter–than what we are fond of calling antithetically the real troubles of mature life. "Ah, my child, you will have real troubles to fret about by and by," is the consolation we have almost all of us had administered to us in our childhood, and have repeated to other children since we have been grown up. We have all of us sobbed so piteously, standing with tiny bare legs above our little socks, when we lost sight of our mother or nurse in some strange place; but we can no longer recall the poignancy of that moment and weep over it, as we do over the remembered sufferings of five or ten years ago. Every one of those keen moments has left its trace, and lives in us still, but such traces have blent themselves irrecoverably with the firmer texture of our youth and manhood; and so it comes that we can look on at the troubles of our children with a smiling disbelief in the reality of their pain. Is there any one who can recover the experience of his childhood, not merely with a memory of what he did and what happened to him, of what he liked and disliked when he was in frock and trousers, but with an intimate penetration, a revived consciousness of what he felt then, when it was so long from one Midsummer to another; what he felt when his school fellows shut him out of their game because he would pitch the ball wrong out of mere wilfulness; or on a rainy day in the holidays, when he didn't know how to amuse himself, and fell from idleness into mischief, from mischief into defiance, and from defiance into sulkiness; or when his mother absolutely refused to let him have a tailed coat that "half," although every other boy of his age had gone into tails already? Surely if we could recall that early bitterness, and the dim guesses, the strangely perspectiveless conception of life, that gave the bitterness its intensity, we should not pooh-pooh the griefs of our children.

Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.

During homeroom, before first period, I start a bucket list in one of my notebooks. First on the list? 1) Eat in the cafeteria. Sit with people. TALK TO THEM. 2) And…that’s all I can come up with for now. But this is good. One task to work on. No distractions. I can do this. When my lunch period rolls around, I forgo the safety of my bag lunch and the computer lab and slip into the pizza line, wielding my very own tray of semi-edible fare for the first time in years. “A truly remarkable sight.” Jensen cuts into line beside me, sliding his tray next to mine on the ledge in front of us. He lifts his hands and frames me with his fingers, like he’s shooting a movie. “In search of food, the elusive creature emerges from her den and tries her luck at the watering hole." I shake my head, smiling, moving down the line. “Wow, Peters. I never knew you were such a huge Animal Planet fan.” “I’m a fan of all things nature. Birds. Bees. The like.” He grabs two pudding cups and drops one on my tray. “Pandas?” I say. “How did you know? The panda is my spirit animal.” “Oh, good, because Gran has this great pattern for an embroidered panda cardigan. It would look amazing on you.” “Um, yeah, I know. It was on my Christmas list, but Santa totally stiffed me." I laugh as I grab a carton of milk. So does he. He leans in closer. “Come sit with me.” “At the jock table? Are you kidding?” I hand the cashier my lunch card. Jensen squints his eyes in the direction of his friends. “We’re skinny-ass basketball players, Wayfare. We don’t really scream jock.” “Meatheads, then?” “I believe the correct term is Athletic Types.” We step out from the line and scan the room. “So where were you planning on sitting?" “I was thinking Grady and Marco were my safest bet.” “The nerd table?” I gesture to myself, especially my glasses. “I figure my natural camouflage will help me blend, yo.” He laughs, his honey-blond hair falling in front of his eyes. “And hey,” I say, nudging him with my elbow, “last I heard, Peters was cool with nerdy.” He claps me gently on the back. “Good luck, Wayfare. I’m pulling for ya.

Misdemeanor Mushrooms Preheat oven to 325 degrees F., rack in the middle position   This recipe is from Bill Jessup, Charlie Jessup’s cousin and he’s a detective. Charlie says he calls these “Misdemeanor Mushrooms,” because they’re so good they ought to be illegal.   2 pounds pork sausage 3 cloves of finely chopped garlic 2 Tablespoons ground sage 8-ounce package cream cheese 1 Tablespoon parsley 1 ounce Marsala wine (optional) 1 pound medium to large mushrooms Parmesan cheese (to sprinkle)   In a large, non-stick skillet, combine sausage, garlic and sage. Sauté until sausage is browned and garlic is translucent. Drain fat from skillet and add softened, cubed cream cheese and parsley. Simmer for 10 minutes, stir in the wine (if you want to use it,) remove from heat, and cover. Wash mushrooms. Remove stems and set caps aside. Chop the stems very fine and stir into the sausage/ cheese mixture. Brush caps with melted butter and arrange cap-down on a non-stick baking sheet. (Bill says if you shave just a bit from the bottom of the cap to make them flat, they’ll sit on the pan a lot better.) Fill each cap with a heaping mound of warm sausage mixture and sprinkle with Parmesan cheese. Bake in a 325-degree F. oven for 15 minutes. Yield: Serves 15 to 20 people as an appetizer (unless Charlie

Cheesy Spicy Corn Muffins This recipe is from Danielle Watson. She argued that it really isn’t a recipe since it’s not made from scratch, but we told her that didn’t matter.   1 package corn muffin mix, enough to make 12 muffins 4-ounce can well-drained diced green chilies (Danielle uses Ortega brand) ½ cup finely shredded sharp cheddar cheese (or Monterey Jack)   Preheat oven according to the directions on the corn muffin package. Prepare the corn muffin mix according to package directions. Add the green chilies and the shredded cheese, and stir well. Line muffin pans with a double layer of cupcake papers and spray the inside with Pam. Spoon the batter into the cupcake papers. Bake according to corn muffin package directions. Danielle says to tell you that if you have visiting relatives who don’t like any spice at all, you can substitute a half can of well-drained whole-kernel corn for the peppers. Yield: Whatever it says on the package and a little more.

Spinach Rollups This recipe is from my friend Susan Zilber. Susan moved away to New York, but I bet she still makes these.   5 to 8 flour tortillas (the large burrito size) 16-ounce package frozen chopped spinach ¼ cup mayonnaise ½ cup softened cream cheese ¼ cup sour cream 1/8 cup dried chopped onion ¼ cup bacon bits 1 Tablespoon Tabasco sauce   Cook the spinach and drain it, squeezing out all the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. Susan says to tell you that once she started to make these and found that she was out of sour cream. She used all cream cheese instead, and they were delicious. Hannah’s Addition to Susan’s Rollups 5 to 8 flour tortillas (the large burrito size) 6 ounces chopped smoked salmon (or lox) 1 cup (8 ounces) softened cream cheese ¼ cup dried chopped onions 1 teaspoon freshly ground black pepper 1 teaspoon dill weed (of course fresh is best)   Mix all the ingredients except the tortillas together in a bowl. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. I made Susan’s Spinach Rollups too, and after I cut them the next day, I arranged both kinds on the platter in contrasting rings. It looked gorgeous.

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

Cream of Cheat Mushroom Soup (This is one of Edna Ferguson’s recipes and she named it herself.)   2 cups chicken broth 8-ounce package sliced mushrooms (fresh, from the grocery store) with 12 perfect slices reserved for garnish 1 can (10 ¾ ounces) condensed Cream of Chicken Soup (undiluted) 2 cans (10 ¾ ounces each) condensed Cream of Mushroom Soup (undiluted) 1 cup heavy cream 8 oz. shredded Gruyere (or any good Swiss cheese, or even Monterey Jack) ½ teaspoon freshly ground black pepper   Combine the chicken broth and the package of mushrooms (remember to reserve those 12 perfect slices for the garnish) in a blender. Zoop them up. Add the can of Cream of Chicken soup to the blender. Zoop it all up. Spray the inside of a 4-quart slow cooker with Pam. Add the contents of the blender to the crock-pot. Add the cans of Cream of Mushroom soup to the crock-pot. Stir. Add the heavy cream, shredded cheese, and ground black pepper. Stir again. Cook on LOW for 4 to 5 hours. Ladle into bowls. Sprinkle with parsley and float

The beef and pudding are ponderous, and unless there be absolute children in the party there is a difficulty in grafting any special afternoon amusements on the Sunday pursuits of the morning.

The beef and pudding were ponderous, but with due efforts they were overcome and disappeared.

Amanda lost count of the various delicacies that were offered to her. There were four kinds of soup, including turtle and lobster, and several roast turkeys dressed with sausages and herbs. A never-ending parade of servants brought platters of veal in béchamel sauce, capons, sweetbreads, roast quail and hare, venison, swans' eggs, and a dazzling array of vegetable casseroles. Puddings made of exotic fish and game were presented in steaming silver bowls, followed by trays of luxury fruits and salads, and crystal plates laden with truffles in wine. There were even tender stalks of asparagus, well out of season and therefore highly prized at Christmastime.

In his devouring mind's eye he pictured to himself every roasting-pig running about with a pudding in his belly and an apple in his mouth; the pigeons were snugly put to bed in a comfortable pie and tucked in with a coverlet of crust; the geese were swimming in their own gravy; and the ducks pairing cosily in dishes, like snug married couples, with a decent competency of onion sauce.

Harry and Ron had barely finished their third helpings of Christmas pudding when Hermione ushered them out of the Hall to finalise their plans for the evening.

CHRISTMAS CHEESE ROUNDS For each cheese round you will need: 1 cup finely shredded cheddar cheese (measure after shredding, but pack it down in the measuring cup—I prefer a sharp cheddar.) 1 cup finely chopped pecans (measure after chopping) 8-ounce package softened cream cheese (the brick kind, not the whipped kind in the crock) ½ cup finely chopped green onions (you can use up to an inch of the stem) 1 small jar jalapeno jelly (I used Knott’s) Combine all the ingredients except the jalapeno jelly.

So on Christmas morning I was up at five o'clock, making the fire as bright as a furnace, baking minc'd pies and boiling plum puddings the size of Medici cannonballs, and setting three sides of roast beef to turn on the spits. Soon I breathed again that steam that tells the soul it is Christmas, and all the year' work done, and time for feasting; the smell of oranges, sugarplums and cloves, all mingled with roasting meats.

Theologically Christmas Day is the greatest occasion for rejoicing offered to sinful mankind; but this aspect of it is so august and so great that the human mind refuses to contemplate it steadily, perhaps because of its own littleness, for which of course it is in no way to blame. It prefers to concentrate its attention on ceremonial observances, expressive generally of good will and festivity, such, for instance, as giving presents and eating plum-puddings. It may be said at once here that from that conventional point of view the spirit of Christmas Day at sea appears distinctly weak. The opportunities, the materials too, are lacking. Of course, the ship’s company get a plum-pudding of some sort, and when the captain appears on deck for the first time the officer of the morning watch greets him with a “Merry Christmas, sir,” in a tone only moderately effusive. Anything more would be, owing to the difference in station, not correct. Normally he may expect a return for this in the shape of a “The same to you” of a nicely graduated heartiness. He does not get it always, however.

Me—I am not an Englishman,” said Hercule Poirot. “In my country, Christmas, it is for the children. The New Year, that is what we celebrate.

And then they set off through the snow in the direction of Southwark for their Christmas dinner at the old Anchor Tavern, situated on an obscure but romantic waterside lane by the dark-working Thames. It was a night like nothing else on earth, not so much for the crackling fire and candles, nor the traditional rejoicing, nor the delicious fare of roast beef, Yorkshire, and Christmas pudding, but rather because it all touched to the heart of symbol itself, foreordained somehow by fate as if to assure at least two small insignificant people that the possibility of a supreme incomprehensible peace had not gone from the world and so perhaps never would: it was one with the other, one through the other, one in the other, one for the other, always. It wasn’t only love. God had visited them.

towel!’ ‘Take a break,’ suggests Colly. ‘Do some Christmas cooking. Make one yummy thing a day.’ ‘Good idea,’ says Ruby. But it’s not. She burns the Christmas cake and drops the shortbread while she’s pulling the tray out of the oven. Colly snorts at the shortbread disaster. ‘Desperate times call for desperate measures!’ She hands a teaspoon each to Ruby, Mu and me. We sit on the kitchen floor, scooping the broken bits into our mouths, laughing and spraying crumbs over each other. In the end, it’s not so much a disaster as a picnic. But when Ruby’s plum pudding escapes from its cloth and turns to mush in the pot of boiling water, she sits in the corner of the

Everything available except roast potatoes, brussels sprouts, Christmas pudding and a third candle to see what we were eating.

Distractedly, she said, “He knew I’ve already done all the cooking, but do you know what he said? ‘Fuck the pudding.’” “Didn’t he know you don’t do sex with festive desserts?

we

Simon

Is it the pudding?' Manny called. 'It's the pudding!' I confirmed with a yell. 'I have to get rid of it.' 'Yeet it!' he screamed joyously at the top of his lungs. 'Yeet it into the sun, Gwen!

London, 1940 It won’t even seem like Christmas this year.” Maggie Harris’s voice cracked as she swallowed back the tears. She had resolved to be strong and brave for Jack’s sake, but it was hard. “No pudding. No mince pies. And no tree. Nothing.

CHRISTMAS FUSS IN BARBADOS IN THE 70’S 1.BUY A BOTTLE OF FALERNUM 2.PUT DOWN CONGOLEUM IN THE SHEDROOF, AFTER SCRUBBING/VARNISHING THE FLOOR 3.WASH DOWN THE HOUSE AND CLEANED THE WINDOWS 4.BAKE GREAT CAKE AND PUDDING 5.GRATE COCONUTS TO MAKE SWEETBREAD 6.HUNG UP CURTAIN RODS/ NEW CURTAINS ON CHRISTMAS EVE 7.TRUST CREAM SACHETS IN FANCY BOTTLES/BIG WHEEL COLOGNE, SKIN SOFTENERS FROM AVON LADY 8.BUY ENGLISH APPLES AND A SHADDOCK FROM THE MARKET 9.WEED AROUND THE HOUSE 10. A CASE OF SOFT DRINKS-JU-C, FRUTEE, BIM, BBC GINGER, COKES 11.GO TO ELLIS QUARRY AND GET SOME MARL 12.PICK GREEN PEAS 13.STEEP SORREL 14.CHANGE THE CUSHION COVERS 15.SANDPAPER THE MAHOGANY CHAIRS 16.CLEAN THE CABINET AND WASHED ALL THE FINE CHINA 17.BUY HAM IN WHITE BURLAP BAG 18.DECANTER OF PORT WINE 19.PICK UP CLOTHES FROM THE NEEDLE WORKER 20.WASH AND PRESS HAIR 21.BUY PIECE OF FRESH PORK 2016

Maple Bacon Bread Pudding Nonstick baking spray 1 pound bacon Maple sugar or brown sugar, to coat bacon slices 1 1⁄2 cups cream 1⁄2 cup pure maple syrup 1 teaspoon pumpkin pie spice Pinch of salt 6 eggs 8 slices brioche or challah bread Preheat the oven to 375° F. Coat a 9-inch round or oval pan with baking spray. Dredge bacon slices in maple or brown sugar. Bake the bacon on a sheet tray between two pieces of parchment paper until crispy, 15 to 20 minutes. Then crumble the bacon. Mix the cream, maple syrup, pumpkin pie spice, salt and eggs. Line the pan with the bread and pour the egg mixture over it. Sprinkle with bacon crumbles. Cover and refrigerate a couple of hours or overnight. Then bake for 20 to 25 minutes, until eggs are set. Serve with warm syrup.

Cooking is like love. You should fall into it with complete abandon or not at all.

He afterwards fell into an account of the diversions which had passed in his house during the holidays, for Sir Roger, after the laudable custom of his ancestors, always keeps open house at Christmas. I learned from him, that he had killed eight fat hogs for this season, that he had dealt about his chines very liberally amongst his neighbors, and that in particular he had sent a string of hog's puddings with a pack of cards to every poor family in the parish. "I have often thought," says Sir Roger, " it happens very well that Christmas should fall out in the middle of the winter. It is the most dead, uncomfortable time of the year, when the poor people would suffer very much from their poverty and cold, if they had not good cheer, warm fires, and Christmas gambols to support them.

As she stepped through the front door onto the verandah, a warm breeze brushed her face and she felt a heavy wave of deep familiarity: the smell of eucalyptus and sunbaked dirt, the light so bright it put creases around her eyes just to look at it. The slender blue gums on the ridge, ancient and watchful. This was the landscape of her childhood and she would never be able to escape its influence. But just as Daniel Miller had brought her to Halcyon, the books that she'd read as a child, lying beneath the ferns at Darling House, had taken her to lands where trees with names like oak and chestnut and elm grew in great, ancient forests, and the soil was moist and the sun was gentle, where there were magical words like "hedgerow" and "conker," and snow kissed the glass of windows in winter, and children went sledding at Christmas and ate "pudding" and "blancmange." And so, she had come to know another landscape, not just intellectually, but viscerally: a landscape of the imagination as real to her as the geographical landscape in which she moved. When she first arrived in England as a twenty-year-old graduate, she had stepped off the plane and known it already. Standing here now, looking across the valley toward the facing hill, Jess could imagine how homesick Isabel must have felt at times. She herself had been thinking about "home" a lot. Home, she'd realized, wasn't a place or a time or a person, though it could be any and all of those things: home was a feeling, a sense of being complete. The opposite of "home" wasn't "away", it was "lonely." When someone said, "I want to go home," what they really meant was that they didn't want to feel lonely anymore.

What a funny question! i never met a bunch of guests so interested in what went into their food. Alcohol tarts things up, it does. Let's see now. I put kirsch in the fruit salad and rum in the Christmas pudding. And wine in the Chicken Marsala. Then there's . . .

With all the losses we must endure, let us never forget that the kindness of a stranger can help a person in more ways than we can ever know. Do not feel that you are sitting idly by, knitting comforts or mixing another pudding for the Christmas parcel. Take a moment to comfort a friend. Check on elderly neighbors. Such small acts, when multiplied across all the streets of our great nation, can become acts of immense importance. They can have as much impact as the bombs the enemy dares to drop on our cities. A woman's war may not be fought on the battlefield, but it can be won in small victories every day.

The tables were laid with white cloths and decorated with holly and ivy. There were crackers beside each plate. Two turkeys and four geese were carried in, their skins nicely browned and glistening. Mr Francis and Arthur carved for us while tureens of roast potatoes, chestnut stuffing, sage and onion stuffing, bread sauce, Brussels sprouts, cauliflower with a white sauce, cabbage and gravy were passed around. Claret was poured. We pulled our crackers, put on paper hats, read the silly mottos and riddles and demonstrated our toys and puzzles. Then we said grace and ate until we couldn't stuff in another bite. There was a blast on a bugle, and the Christmas puddings were carried in, flaming with brandy and with a sprig of holly stuck in them. I had helped to make these on Stir-up Sunday back in November, and most of them had been sent with the cooks to Osborne House. But there were plenty for us, served with the custard and brandy butter I had prepared.

Chocolate Pudding with a Side of Murder

1 package (3.4 oz.) instant French vanilla pudding mix 2 tablespoons sugar ½ teaspoon nutmeg ½ teaspoon cinnamon ⅛ teaspoon ginger ⅛ teaspoon allspice 5 cups milk (whole or 2%) ¾ cup heavy cream 4 tablespoons pure maple syrup ½ teaspoon vanilla extract ¼ teaspoon rum extract (optional) Combine dry pudding mix, sugar, nutmeg, cinnamon, ginger, and allspice; mix together well. Combine milk, cream, maple syrup, vanilla, and rum extract in a large bowl. Slowly hand whisk dry ingredients into wet ingredients until mixed thoroughly. (Do not use a blender.) Refrigerate for at least one hour to thicken (two or three hours is better). Stir well. (If the consistency is thicker than desired, add ½ to 1 cup milk to thin.) Pour into cups, garnish each with a spoonful of cinnamon whipped cream (next page), sprinkle with freshly ground nutmeg, and enjoy!

The next three days were busy ones for the ladies at Flint Cottage. Red-berried holly, pale mistletoe and glossy ivy were collected, and used to decorate the living room. Two red candles stood one at each end of the mantelpiece, and a holly garland hung from the brass knocker on the front door. The cake was iced, the pudding fetched down from the top shelf in the pantry, the mincemeat jar stood ready for the pies and a trifle was made. One of Mrs. Pringle's chickens arrived ready for the table, and sausage meat came from the butcher.

But Henry said firmly that the combination of Christmas pudding and violent death would be intolerably indigestible; the pudding would keep until next year.

Ça, c’est tout a fait naturelle,” said Poirot. “It is the fashion of the moment. They grow out of it.

Still, I’m going to have lots of new French traditions to get acquainted with, including the treize desserts – yes, literally thirteen puddings, and if you don’t have a taste of all of them it’s bad luck supposedly so of course I’ll have to do my bit to ensure good luck for the new year.

Christmas banquet, served over two courses. The first course included: Oysters, brawn, mutton stew with marrow bone, a grand salad, capon pottage, breast of veal, boiled partridges, roast beef, mince pies, mutton in anchovy sauce, sweetbreads, roasted swan, venison pasties, a kid with a pudding in his belly, a steak pie, chickens in puff pastry, two geese (one roast, one larded) [covered with bacon or fat while cooking], roast venison, roast turkey stuck with cloves, two capons, and a custard. If guests had any room left after all that, the second course comprised: Oranges and lemons, a young Lamb or Kid, Rabbits, two larded, a pig sauced with tongues, ducks, some larded, two pheasants, one larded, a Swan or goose pie cold, partridges, some larded, Bologna sausages, anchovies, mushrooms, caviar, pickled oysters, teales, some larded, a gammon of Westphalia [smoked] bacon, plovers, some larded, a quince or warden pie, woodcocks, some larded, a tart in puff pastry, preserved fruit and pippins, a dish of larks, neats’ [ox] tongues, sturgeon and anchovies, and jellies.

I made a pair of socks for ya out of the big fella I skinned. He's got some nice irezumi tattoo patterns that you liked. Merry Christmas, pudding!

I'm sorry," Narraway said gently. "This is not what Christmas is meant to be. We'll have no goose, no Christmas pudding, no red candles or decorated tree." Vespasia took his hand between hers. "That is not what Christmas is meant to be. It's nice, but it's not important." "Isn't it?" "Not in the least. In fact, it sometimes gets in the way. Christmas is about accepting that we all make mistakes, for which we will be forgiven, but first we must forgive others. And then when the knot slips undone and lets go, we can forgive ourselves as well.

Christmas may be when we dream of peace on earth, and entertain feelings of goodwill to all men (and women), but there are limits. It is a mysterious, as well as magical , time of year. Strange things can happen, and this helps to explain the hallowed tradition of telling ghost stories around the fireside as the year draws to a close. Christmas tales of crime and detection have a similar appeal. When television becomes tiresome, and party games pall, the prospect of curling up in the warm with a good mystery is enticing – and much better for the digestion than yet another helping of plum pudding. Crime writers are just as susceptible as readers to the countless attractions of Christmas.

Corn Chowder This recipe is from Marjorie Hanks. She used to make it on the stove, but now that Luanne got her a slow cooker, she makes it this way.   ½ cup diced cooked ham (or 6 slices bacon, cooked and crumbled) 2 cups peeled, diced potatoes ½ cup chopped onion 2 ten-ounce packages frozen whole-kernel corn 1 can (16-ounces) cream-style corn 1 Tablespoon brown sugar 1 teaspoon Tabasco sauce 1 teaspoon Season Salt (see Mrs. Knudson’s recipe on backmatter) ½ teaspoon black pepper 1 cup chicken broth   Spray the crock of a 4-quart slow cooker with Pam. Combine all ingredients in the crock-pot and stir well. Cover and cook on LOW for 6 to 7 hours. Yield: Makes 4 hearty servings.

Potato Bake or Party Potatoes Preheat oven to 350 degrees F., rack in the middle position   This is another recipe from Vera Olsen (“Hot Stuff”) who’s engaged to marry Andrew Westcott (“Silver Fox.”)   1/3 cup flour ½ teaspoon baking powder 2 teaspoons salt 1 teaspoon pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 4 eggs 1 large grated onion ½ cup melted butter (1 stick, ¼ pound) 5 cups frozen hash browns or frozen Potatoes O’Brien 2 cups grated cheese (any kind will do)   Spray a 9-inch by 13-inch cake pan with Pam or other non-stick spray. Mix flour, baking powder, salt, pepper, and seasonings in a large bowl with a fork. Add the eggs and whisk it all up. Stir in the onion, melted butter, grated cheese and potatoes. Dump the mixture into the cake pan, cover it with foil, and bake at 350 degrees F. for one hour. Remove foil, turn the oven up to 400 degrees F., and bake for an additional 15 to 30 minutes, or until the top is crusty and golden brown. If you want to make this into what Vera Olsen calls “Party Potatoes,” take the potatoes out of the oven, let them cool for about ten minutes so that the eggs and cheese hold them together, cut them into serving-size squares, (you can get about 12 from a pan,) transfer the squares to a platter, and top each one with a generous dollop of sour cream and a sprinkling of caviar (or crumbled bacon for those who don’t like caviar.)

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

Cream of Cheat Mushroom Soup (This is one of Edna Ferguson’s recipes and she named it herself.)   2 cups chicken broth 8-ounce package sliced mushrooms (fresh, from the grocery store) with 12 perfect slices reserved for garnish 1 can (10 ¾ ounces) condensed Cream of Chicken Soup (undiluted) 2 cans (10 ¾ ounces each) condensed Cream of Mushroom Soup (undiluted) 1 cup heavy cream 8 oz. shredded Gruyere (or any good Swiss cheese, or even Monterey Jack) ½ teaspoon freshly ground black pepper   Combine the chicken broth and the package of mushrooms (remember to reserve those 12 perfect slices for the garnish) in a blender. Zoop them up. Add the can of Cream of Chicken soup to the blender. Zoop it all up. Spray the inside of a 4-quart slow cooker with Pam. Add the contents of the blender to the crock-pot. Add the cans of Cream of Mushroom soup to the crock-pot. Stir. Add the heavy cream, shredded cheese, and ground black pepper. Stir again. Cook on LOW for 4 to 5 hours. Ladle into bowls. Sprinkle with parsley and float several mushroom slices on top as a garnish. Irma York tested this recipe. She couldn’t write down how many cups it makes because her husband, Gus, kept sneaking it out of her slow cooker.

Dilly Onion Rings This is Ellie Kuehn’s recipe. She tried serving it on a sausage pizza out at Bertanelli’s and it was really good!   One large mild or sweet onion (a red onion is nice—more colorful) 1/3 cup white (granulated) sugar 2 teaspoons salt 1 teaspoon fresh baby dill (it’s not as good with dried dill weed) ½ cup white vinegar ¼ cup water   4 large ripe tomatoes as an accompaniment (optional)   Cut the onion in thin slices. Separate the slices into rings and put them in a bowl. Combine the sugar, salt, dill, white vinegar, and water. Pour the liquid over the onion rings. Cover the bowl and refrigerate for at least 5 hours, stirring every hour or so. Serving suggestions: Slice large ripe tomatoes and arrange on a platter. Lift the onion rings out of the brine and sprinkle them on top of the tomato slices. Garnish with fresh, chopped