| Show r i b x I I BY CORNELIA C BEDFORD RB proper ef for th THE T Christmas dinner table arc u and such sueh evergreens erre tu as we H an gather ather or find In the markets market HoBal HoB al alone with Its bright ht GIo glossy leaves and scarlet berries makes An effective col coh coloring oring hen other greens are used UMed the they are often hound bound together In Iou long ropes mopes which are hung from a central chandelier to each faCh cover coer Small sprays suitable lot 01 boutonnieres may be at ooh each place and n a mound of the holly hoUy In Inthe inthe the center When hEn flowers are arc preferred the they should lie be eIther eithel white or ac scarlet and their general effect will be height heightened cn ened d if th y yaro rc arranged In a low how ery tat tal dish and placed on a reflector or mirror bordered with holly boUy or greens nen Christmas dinner ill is to a certain extent traditional calling for turkey cranberries ceJer celery and mince pie but bitt b by thought and planning these the se ma may be presented with ith such acC accessories or In InI such guise as to call for Cor hearty heart coin eom I and that without entailing n a large amount of extra work TIle The following menu will be suggestIve Fruit or O Oyster st r Cocktails Clear Soup Roast Turkey Giblet Gravy Grav I Molded Cranberries nicked flicked Potatoes Sweet Potato Leaves Baked Cream Sauce Salted Nuts Celery Celen Salad In U Red Appie Cups Individual Mince Pies Creams Cream In Cares Capes Stuffed Prunes Cakes Bonbons Cheese n a In ha Creole Coffee Fun Full directions for tor eI ln and truss trussIng Ing the turkey were given ven in these thea cot n a mouth month ago we give them more tersely no now Remove alt all pin pinfeathers pinfeathers feathers then singe using JL a fe few Luls fuJs of alcohol in a saucer Cot out the oil sac having haing first pulled the ten teri tendons dons from time the legs have a butcher do this It If possible cut oft off time feet two the joint Cut off eft the lead close to the 1111 slit m the skin over the Ule backbone from from the two boulders draw it backward anti anel remove crop and wind windpipe windpipe pipe Make lake n a slit just the vent insert f fingers n loosen aU all the organs Grasp the draw them out cut round th the eitt and remove entrails intact Assure your yourself self that thaL nil aU bits of lungs lunga and kidneys are out wipe cavity with n a damp cloth Stuff and truss truls preferably usinG a trussing needle All 11 this they may be done the day before Christmas For Fot a chestnut shell heli one pound of French chestnuts scald them remove the Inner skin then boll boil in salted water until tender Cut or chop them fine and mix them Ith a quart or more of finely crumbled stale stal bread Melt felt a 11 cupful of butter and sJ slowly ly pour pourover over the tha stuffing turning anti mixing Season to taste with wiUs suIt salt PePPer r rand and a 8 little celery celer snit salt Do not U use either water or 01 beaten beuten aug g ItS as the hut but butter hutter ter will give Ie n a moist yet et light stuffing One pint ot of finely r nt 01 a half pound of sausage meat may b bu bused u used wd In place of tIme the For time tho clear cut in inch soup Ji et i two pounds of lean beef an and the meat front from a of veal do not u use e the bone bont COV Cover r with three C o of coIf water heat hent slowly and amid simmer for three hours bourt In ht m spoonful of slowly cook a onion until ver I dark colored but not burned Add this to the soup with u a half cupful of carrot a quarter r of It a cupful I each of chopped r and onion littOn two cloves II dozen peppercorns It a tiny bit t tot ot of bay leaf two of parsley and andone one teaspoonful ot of snIt Simmer for fOT strain h a cloth i 1 aside sTU unfit c cOld l hardened fat from the toP taste and add seasoning as al also o II a f of unless WEll colored h hUtt n onion Add the white of ai II egg oaten beaten to II a soft froth and I ih h d shell Place over oer the fire iiii stir until the soup begins to boil boD Bitt Bittor n for or fIve minutes without stirring tak off and let stand for ten minutes thee carefully strain without pressure through a cloth WEt In cold water waler All Ai this may be bc done dont a day or more In ci ad vance and the soup Is then ready to h b reheated AS needed Th The cranberries must also be pre prePared pared on the day bt before tore the dinner Pick PIk over and wash well en then put hi hia P Pa a saucepan adding alding for tor each pint on one cupful ot of sugar and a halt half cupful or of water Witter Cover and heat gradually When rhen the berriES begin to boll boil cook for ten minutes without stirring stilTing Hay Ham ready small maJl molds or uPS cups rinsed ill ii coM COld water ater Fill FiU with the cooked fruit and set awa away If the are aro of good quality they will m J Jelly ny For the Bavarian soak on ne quarter or of a package of gelatine In oD quarter ot of a cupful or n cold water and tUt ut three dozen can candied candied died cherries In quarters Chill COhill otis pint ot of very rl rich h and whip to a solid froth Stand the over hot water until It melts Lightly stir Into the cream cro rn ot of a cupful of sifted powdered sugar and one tea teaspoonful teaspoonful spoonful or of vanilla Sprinkle over evem gradually the gelatine turning tim mass through very lightly until It glue b to thicken ket Add the cut cherries and nu fill small scarlet paper cases Alt All may be done on the da day before befort but in such cue case It Is best beat to line the little lornis with paper cut to tofit tit fit As filled decorate with wll whole ta cherries char cher vies ries and keep In n a cold place Scrub and boll boil the sweet potatoes Skin and mash them adding a a high seasoning of salt and pepper and Oll cue large tablespoonful or of butter the thA beaten yolks ot of two eg eggs s for tor eh ech pint ot of potatoes Shape lii small loavES give each two slanting cuts on top with a knife and place an Inn apart on flat at pans pamis They only neet nee heating and slightly browning In a hot oven Intend Instead of one large pie use usa small deep saucers fining filling and finishing th miniature plea pies hi bl orthodox style The Thes may be made a number of das ys hi ad advance vance vanee and only need reheating just b bt fore servIng A l flavor will wUl ha b hen 1 i ithe the prunes primes Jt If they Are ow or night In cooking sherry DraIn with ft a sharp harp knife remove Ua Use stono then dr dry thoroughly Ia II a cloth F J I with a mixture ot of cut and pecan meats and roll In fine aug i With all these dishes made and s aside ahead or of time the actual cook l lon on Christmas da day is greatly Remember that a very hot oven needed for the turkey and aad that i should hould be roasted breast downward fr the greater part of oC the h time A t ten n pound turkey should h have e about tha hou hours cooking eXpOsed Cl CaI I Ibe be protected by covering with thicK paper Boll the giblets in III a little Wt i iter ter until tender then chop fine fiDe antI add them to the gravy five dc before serving Select medium ai stee onions peel eel them and remove bOUt tablespoonful front etch each center centen nil fil lit ii the space with butter add Se sinOn peek pack close r in ii II a deep deop dish add n half cupful of water coTer co and bake until tender the water to gradually e evaporate Careful transfer to a hot dish pour them a cream sauce The C tor fO time the salad lad Is out fine with It a tf mayonnaise Nil chopped walnuts and hollow ago 0 served in c cups p made by red apples With It SOIe on only or plain wafers After th the Sac off 11 suu I IpP sen Is fla parS s It pP ph II a c h tiara 8 been en h Ilja bOC t f a 4 r V t tH H tie ij id Wt H CU |
