HOLLY-LEAVES, to Frost, for Garnishing and Decorating Dessert and Supper Dishes.
Ingredients.—Sprigs of holly, oiled butter, coarsely-powdered sugar. Mode.—Procure some nice sprigs of holly; pick the leaves from the stalks, and wipe them with a clean cloth free from all moisture; then place them on a dish near the fire, to get thoroughly dry, but not too near to shrivel the leaves; dip them into oiled butter, sprinkle over them some coarsely-powdered sugar, and dry them before the fire. They should be kept in a dry place, as the least damp would spoil their appearance. Time.—About 10 minutes to dry before the fire. Seasonable.—These may be made at any time; but are more suitable for winter garnishes, when fresh flowers are not easily obtained.