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Show i eWUSuflOlD WFl iC3 ? U OS lyjjynn Chmkhs L" - " , ' i ! i i . J - . - V"! Make It a Merry Yuletide Feast! LYNN'S CHRISTMAS MENU Hot Vegetable Juice Cheese-Sardine Appetizers Rib Roast of Beef Glazed Onions Broccoli Browned Potatoes Cranberry-Star Pineapple Salad Jellied Plum Pudding Beverage Candies Recipe given. One simple type of red and green salad to use for the above dinner is to make cole slaw from red cabbage. cab-bage. Set this in a salad bowl lined with whole leaves of freshly washed, chilled spinach. CHRISTMAS DINNER II. Tomato Juice Baked Ham with Orange-Cranberry Garnish or Roast Pork Shoulder with Cinnamon Apples Mashed Potato Nests with Tiny Green Lima Beans Red and Green Pear Salad Tiny Corn Muffins - Currant Jelly Frozen Eggnog Ice Cream Holiday Banquets The big feast is almost at hand and the cupboards are undoubtedly even now groaning under the load af goodies. The kitchen has been the scene of many a cooking adventure ad-venture during the past few weeks, but there's still lots to be done before Christmas dinner graces the table. Usually, we overeat during the holidays, so now it would be a good plan to decide on a sensible menu, f ' Yes, make it a Cy i ' (east, but select f and prepare Vv) 1' ft ) foods that are not M, ft h too rich. One way y 7 to do this is to . J 'A j take it easy on iMjIL,-. the foods we l'1"3y5gL should save 2ggs, sugar, flour and fats. Plan salads that are light; vegetables vege-tables that do not take heavy rich sauces, and serve smaller portions of dessert. The family is pretty well filled by the time they get to the last course. Start off with tangy juices that are colorful, in place of rich soups, and conserve on the trimmings. There are many types of Christmas Christ-mas dinners that are favorites, so today I'm giving you several menu suggestions. Select that one that will appeal to your family's tastes as well as to the budget. A roast of beef dinner is in the English tradition, and some of you may like that best of all. To others there's nothing like plump, tender deep pink ham oozing juices through its crust of brown sugar and cloves; still others prefer a roast shoulder of pork, because roast suckling pig in former times was a Yuletide favorite. Then, of course, there's roast turkey, tur-key, without which some would not feel it is really Christmas. Whatever your choice, here are suggestions among which you're certain to find some real help. How to do: To make garnish for ham, scoop out orange halves and scallop edges with a pair of shears. Fill with whole cranberry sauce. If you are making cinnamon apples, cook 1 cup of cinnamon candies can-dies with 2 cups of water, 1 cup Wtf yAj sugar and a few f 5j drops of red col--1 j oring. Cook srrmll ' -VtDZ? peeled (but nol Xf f cored) apples in y j syrup until a deep I . pink. Drain and chill. Potato nests may be made by fluting mashed potatoes into nests. Place on cookies sheet and run under un-der broiler flame. Lift onto plattei with pancake turner, then fill with tiny, cooked and seasoned green lima beans. For each serving of salad, use twe small pear halves. In one cavity place a scoop of green jelly, in th other, a scoop of red jelly. Serve on bed of crisp green with mayonnaise. CHRISTMAS DINNER I. Hot Spiced Cider Roast Turkey, Mushroom Stuffing Fluffy Mashed Potatoes Giblet Gravy Turnips in Thin Cream Red and Green Salad i. Mincemeat Tarts Hard Sauce Garnish Eggnog ice Cream. (Serves 6) 2 cups rich milk Yolks ot 6 eggs cup sugar teaspoon salt 2 cups heavy cream 2 teaspoons vanilla Heat milk and pour slowly ovei the beaten egg yolks, stirring constantly. con-stantly. Add sugar and cook in top of double boiler until thickened; add salt. Strain, cool and beat unti; smooth. Fold in cream which has been whipped and freeze until firm. When partially frozen, beat agair. and add vanilla or any desired flavoring. flav-oring. Serve in sherbet glasses, sprinkled with rolled macaroor crumbs and candied cherries. Hot Vegetable Juice. Heat canned vegetable juice (oi combine tomato juice with liquid from cooked vegetables). Serve in cups with slices of lemon in which you have stuck a few cloves. Cranberry-Star Pineapple Salad. Arrange slices of well-chilled pineapple pine-apple on a bed of lettuce. In the hole of the pineapple place a spoonful spoon-ful of mayonnaise. Top this with a star made from jellied cranberry sauce. Flute cream cheese or mayonnaise may-onnaise from pastry tube on top oi star and then sprinkle with a few chopped nuts. Serve with additional mayonnaise, if desired. Released by WNU iFeature. 5 K8i 52? 32S5 JKsSJKfS 32325 353 How to do: Stuff the bird the day before and place immediately in refrigerator re-frigerator to chill. -rrv Cook giblets and pmvfi chop and place in 'tifyrYiC' 1 a bowl, ready when you make pgr fel the gra-vy. For thi stuf,in1g- MmA make a regular JpL bread dressing, S 1 and to it add from fJivJ 1 to 2 pounds of Satofe1 fresh mushrooms, sliced and sauteed in bacon drippings. drip-pings. The tarts may be made the day . ahead also; simply line individual indi-vidual pie tins with good pastry, place in prepared mincemeat and bake. For the hard sauce garnish, use one recipe of hard sauce and spread flat on an oblong tin. Chill until firm and then cut out Christmas Christ-mas trees or stars with cookie cutter. cut-ter. Place garnish on tarts just before be-fore serving. Spiced cider is made simply by heating the beverage, and adding to it a few slices of lemon or lemon rind curls and a small cheesecloth bag in which stick cinnamon and cloves have been placed. Serve in. cups. Small fry will feel more comfortable comfort-able after Christmas dinner if they are served ice cream peppermint or tutti-frutti in place of the plum puddings or pies. Serve the ice cream with some sugar-dusted cookies. A pineapple garnish may be used for baked ham or roast pork. Place some grapes the Tokay type into slightly beaten egg white and then dip in powdered sugar. Do this by small clusters and then set therr. in the center of the pineapple ring LYNN SAYS: Here Are Hints for Christmas Dinners i When you're carving turkey at the table, it's always wise to have 'an extra dinner plate at the side ' of the carver. He can use it for setting set-ting bones and other pieces, or as fa help in carving wings or thighs. Roast pork will be more Christ-, Christ-, masy if you bake it with an apple, prune or sage dressing. It's a time-saver time-saver to make the day before and keep well chilled. |