Chocolate Ginger Lychees
1 (20 ounce) can whole peeled lychees
2 ounces preserved candied ginger
6 ounces semisweet baking chocolate
1 tablespoon vegetable shortening
Spread lychees round side up between several layers of paper toweling.
Let stand until dry, about 1 hour.
Cut ginger into sliver or tiny pieces.
Carefully stuff ginger inside cavities of lychees.
Combine chocolate and shortening in small saucepan or in top of double boiler over boiling water.
Cook over low heat, stirring constantly, just until chocolate melts. Remove from heat.
Dip each lychee in chocolate to coat completely.
Carefully lift lychee out of chocolate and place round side up on greased parchment or wax paper.
Drizzle remaining chocolate over lychees.
Refrigerate until cold.
Makes about 24.
This cake takes its name from the town of Eccles, England.
4 cups all-purpose flour
2 tablespoons salt
1 1/3 cups shortening
About 12 tablespoon water
1 cup currants
3/4 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine
For pie crust, mix flour and salt, cut in shortening until size of small peas*.
Add water gradually as needed.
Mold into one ball, reserving small amount for patches.
Flatten pie crust with hands until about the size of a pie.
Put currants in a pile in the center of the pie crust.
Top with sugar.
Dot with pieces of margarine.
Fold sides and ends of pie crust into the middle to form a ball again.
Roll out carefully with rolling pin, using reserved pie crust to patch areas where ingredients poke through, until 1/4 inch thick throughout.
Roll dough out on top of generously floured brown paper, cut from a brown paper bag, for ease of handling.
Transfer to cookie sheet (brown paper and all!).
Bake at 375 degrees F for 25 to 30 minutes, until lightly browned and bubbling.
Cut immediately upon removing from oven into squares.
* Baker’s hint: You can mix the flour, salt and shortening in bulk and store in a tightly covered container in refrigerator.
When you want to use it, scoop out 4 cups to make Eccles cake.
You will also be prepared to make pies.
Old Berlin Castle Punch
This is from the Rhine district.
Dissolve two pounds of sugar in a quart of water.
Place in granite saucepan and bring to a boil, then reduce the heat and add 2 bottles Rhine wine, keeping below the boiling point.
Soak a lump of sugar in brandy and ignite it, holding it in a spoon over the pan.
Then slowly pour a pint of good rum over the burning sugar and into the pan.
Serve piping hot.