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Show ENTERTAIN SANTA AT DINNER Hlifi11 ssaVsTTsts f i- f-i i'r- ! i -' . .... ' u i. Make Your Flans For Festive Menu With Great Care By MRS. GAY NOB MADDOX It won't be long now before the family gathers around the Christmas Christ-mas dinner. What specialties will you cook, what candies and pud- Kitchencraft dings will add the festive touch? Better begin planning now. Do you like this suggestion for the festive menu: Cream of pimento soup, roast young turkey hen, cornmeal dressing, dress-ing, giblet gravy, candied sweet potatoes, po-tatoes, green butter beans, cranberry cran-berry sauce, celery, green salad with herb dressing, steamed Christmas pudding, pralines, coffee? Praline Three cups brown sugar, hi cup butter, 1 cup cream, 1 cups chopped pecans, 1-1 teaspoon ground cinnamon. Mix sugar, butter and cream and cook until it forms a soft ball when SUNDAY'S MENU Breakfast Baked apple with cream, broiled sausages and pancakes, maple syrup, milk, coffee. Dinner Fruit cup. roast chicken, chestnut stuffing, potatoes po-tatoes au gratin, broccoli with Hollandaise, steamed Christmas pudding, coffee, milk. Supper Cream of broccoli soup, sliced cold chicken, water cress sandwiches, lemon layer cake, tea, cocoa. a little Is dropped into cold water. Add cinnamon and chopped nuts and beat until almost cold. Drop The grand finale of the Christmas day menu need not be eipensive. Raisins and prunes fulfill our entire ospoctations for a .teamed pudding, rich with "plums." The attractive topping top-ping consists of not too finely cut raisins, nuts and sliced gun dropnhcotorfutprofuslow. by spoonfuls on oiled platters or marble slab. Steamed Christmas Pudding (18 to 30 servings) One cup seeded raisins, 1 cup cooked prunes, 14 cups granulated sugar, 1'h cups fat, 1 teaspoons cinnamon, cin-namon, i teaspoons mace, H teaspoon tea-spoon cloves, 2 teaspoons rum flavoring, fla-voring, 2 eggs, 4 cup fruit nectar plum, peach-nectarine, apricot or peachi cup sifted white flour, 1 teaspoon soda, 1 teaspoon salt, 2 cups whole wheat flour, cup chopped Brazil or walnut meats. Rinse, drain and slice raisins. Cut prunes from pits in small pieces. Cream together sugar, fat, spices and flavoring. Add beaten eggs and mix. Add nectar and white flour sifted with soda and salt and mix. Add fruits and nut meats and stir to blend. Pour into greased 2-quart 2-quart mold and steam over water about 3' hours. Serve with lemon, vnnllla or hard sauce. Pudding should be served hot. To reheat, cut into servings, place in double boiler or other container and heat over hot water. |