Salt Lake Telegram | 1939-12-18 | Page 14 | There's a Wide Variety Od Meats to Choose from for the Festive Board

There's a Wide Variety of Meats to Choose From for the Festive Board Kitrhrncraft By MRS. OAYNOR MADDOX , Th great family dinner Is Thanksgiving, Thanks-giving, but on Christma day dinner din-ner I only part of the itory. Turkey Tur-key will be plentiful and would be a good choice. Duck alio la popular, popu-lar, especially for amaller dinners. Goose ha a Chriitma flavor and I often used In America by famine! fam-ine! with an old-world tradition behind their American tradition. Then there Is roast pork, always popular and easy to prepare. A large roasted chicken can come to Christmas dinner without any apologies, too. So, you see, there is no let Christmas meat, as there is for Thanksgiving. Becaut Christmas Is essentially a children's day, better hav mashed potatoes, because that I their favorite way. One or two vegetable ilmpi and easy to cook hould be Included. A light, refreshing talad after th main court and a colorful fruit nip or i fruit Juice drink before the meat hould be the rule. Hot breads, nuts and olives always add a festive fes-tive note. For dessert, tradition suggeits plum pudding, fruit cake and mince pi. But many people find these too heavy for family dinners where children's appetites condition condi-tion th menu. Ice cream with a fruit sauce or with hot caramel, butterscotch or chocolate auc I alway a howling howl-ing success. And on a day when peppermint sticks and other candles can-dles ar all over the place, a light dessert Is appropriate. Strawberry snow, made of gelatin and cream whipped together, for Instance. How doe this menu sound to your Christmas appetite? Grapefruit Grape-fruit and tangerine fruit cup with one preserved strawberry In each cup; heart of celery; ripe and green olives; crown roast of pork with sausage stuffing; brown gravy; fluffy mashed potato!; Brussels sprouts; cranberry and applesauce; Belgian endive aalad; French dressing; vanilla 1c cream with chocolate almond sauce; fruit cake; nuts and raisins. To serve about 12 persons, get a roast of 12 or 14 chops and have the butcher prepare them for you a a crown roast. Mix pork sau-sag sau-sag with seasoned breadcrumbs and stuff the center of the crown. Top each chop end with a cube of salt pork to prevent burning while roasting. Salt and pepper roast. Set on rack and brown in hot oven (500 degree F.) for about half an hour, then reduce heat to moderate (390 degree F.) and continue to cook three hour longer until tender. ten-der. Remove salt pork and place roast on hot platter. Garnish with vegetable. TOMORROWS MENU Breakfast Cranberry and orange Juice, cracked wheat cereal, ce-real, poached egg on toast, buttered but-tered toast, coffee, milk. Luncheon Fruit cup, French toast, syrup, crisp bacon, nut bowl, tea, milk. Dinner Tomato Juice cocktail, roast fresh ham, browned potato, pota-to, mashed turnips and squash, glazed crabapple. romaine salad, French dressing, tapioca pudding, pud-ding, coffee, milk, nuts, raisins.