In House & Gardens December 1957 issue the “Christmas Cook book” we found a mouth-watering recipe for roast turkey, a simple side of spinach and pine nuts, a standout Buche de Noel dessert and even a quick “gourmet recipe of the month,” for any day from now until Christmas.
Dione Lucas writes, “In every country that observes Christmas, baking has become part of a time-honored ritual, calling for the cook’s most practiced art. Christmas sees the revival of dishes hallowed by tradition, each with its own special significance…”
Fa, la, la, la, la!
