| Show l l i rrrt a C t Some Good r tju oJ 1 I 3hiritk For i t r fto ijJ 11 4 lf ltt q 0 3 CHRISTMAS 11 11 I f7 If t b tfJ u u J J I t t = wt fB OiLED TURKEY AND OYSTER i D STUFFING Take r medium i sized turkey and stuff It with tho following ingredients Chop four ounces of suet very lino mix it with six ounces of bread crumbs the grated rind of half a lemon l a teaspoonful of chopped chop-ped parsley salt cayenne pepper and grated nutmeg to taste Take the beards of two dozen oysters add them and their liquor strained and lastly two I eggs Truss the bird tie It In buttered paper and then in a cloth Place the turkey breast downward In boiling water wa-ter let it come again to boil skim it rcll and simmer gently for one hour and o half or longer according to tho size of the bird Serve with rich white sauce Chicken Tlmbales Put the raw breast of two chickens through a meat chopper and add a teaspoonful of salt and a dash of pepper Into this mixture put one at a time the beaten whites of three eggs and then a pint of cream Small timbale molds should be well buttered but-tered and then lined at the bottom with buttered paper Fill the mold twothirds full of the chicken and bake In tho oven In a pan surrounded by hot water When ready for serving turn from the molds and place around the timbales a white sauce English Walnut and Orange Salad Peel and slice lengthwise four oranges Pour over them four tablespoonfuls of olive oil and ono tablespoonful of lemon lem-on Juice Arrange the dressed oranges on lettuce leaves Have ready ono cup of walnut meat which has been mixed with one tablespoonful of oil a dash of salt and a little lemon Juice Toss all together before serving Christmas Plum Pudding Crumble a pint of bread crumbs from the center of a stale loaf and pour over them one cup of scalded milk When cool add thrcnciuartera of a cup of sugar one toaspoonful of salt and tho yolks of four eggs beaten together Chop a halt pound of suet and thoroughly mix with It 1 a half pound each oC raisins currants cur-rants and almonds Add a teaspoonful each of cinnamon and nutmeg a third of a i teaspoonful each of cloves and mace and the whites ot tho four eggs stiffly beaten Servo with hard sauce |
