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Show &'d IS i J & $ iyjunn fflamfets : . x " v x x v . v ; Serve Resral Ham for Christmas! (See Recipes Below) Yule Goodies Merry Christmas to You! Whether you walk where there is hard-packed snow under your feet and the crackle pSKgJtyl of frost as you H "'S-W walk or whether E'l-i?"l you reclne under r0AQ ilk lazy palm trees Piirfll witn &e sun beat' 77j 11 to all its warmth, 1 uTlrl may t1's be your III I"! merriest Chi-ist-Z i) I J I ' mas - ir this is the time of year to lay down the heaviness of spirit and to think only of goodwill toward men. There's an elegance about Christmas Christ-mas dinner which you can't avoid even if you serve the simplest of food. Perhaps it is the spirit with which it's prepared and the blessing with which it is eaten. 'Whatever it is, make the most of it with whatever what-ever you have. And now to the bustling and busyness busy-ness that is Christmas. If your choice for the dinner is ham, and you've been saving your points for it, prepare it thus: Christmas Ham. 1 smoked ham 2 cups fruit juice 1 cup brown sugar 2 dozen whole cloves Place the ham rind side up, on an Open roasting pan. Bake in a slow oven (325 degrees) for 18 minutes per pound for the average size ham, 10 to 12 pounds; 16 to 17 minutes for larger hams, 12 to 15 pounds. When ham has been baked for required length of time remove from oven and cut away the rind. Score ham with a sharp knife, rub sugar over surface and stick with cloves. Pour 1 cup fruit juice fT'N'i over it. Return to fAy , v oven and bake at "l t 11 400 degrees for jO X-"" f ' 'J 20 minutes. Baste yi-s frequently with HJ L-r remaining cup of juice. If the ham is precooked, it needs only to be heated thoroughly before the glazing. You've chosen a turkey for the Yule meal? Then, here's the stuffing for it: Savory Stuffing. (For a 12-pound bird) 8 cups toasted bread crumbs 1 teaspoon salt U teaspoon pepper 3A teaspoon each of sweet marjoram, marjor-am, thyme, celery leaves and parsley, or 2 teaspoons poultry seasoning Vt teaspoon grated orange or lemon peel 2 onions, diced 2 tablespoons fat 1 egg cup of hot water, stock or milk Toast bread and break into crumbs. Blend crumbs and seasoning season-ing together lightly. Fry onion until light brown in fat, mix with bread and seasonings. Stir in slightly beaten beat-en egg and liquid. Cool mixture and Lynn Says Decorative Notes: Dazzling bouquet for your Christmas table would be shimmering Christmas tree balls wired to stems. Use several ornaments to each stem and use the same wire that is used for fresh flower bouquets. Little evergreen branches con intermingle in-termingle with the colorful balls to carry out the Yule idea. Silvered twigs are pretty with red and green gumdrops. Use a low black bowl for this setting, or place them on one of those pale blue mirrors which you may have. Favorite in many homes is the iced gingerbread house. Make a gingerbread dough, roll out and cut to fit house. Put together with white icing, sprinkle the whole with shimmering silver snow and set on a cardboard base or mirror. Miniature figures can be used in this setting. Christmas Dinner Hot Tomato Juice with Avocado Slice Christmas Baked Ham Baked Orange Garnish Baked Yam Purr Fried Brussels Sprouts Cranberry-Apple Relish Hot Cloverleaf Rolls Beet-Olive Salad Celery Hearts Red Jelly Fruit Cake or Plum Pudding Beverage Recipes Given fill bird which has been rubbed with salt and pepper inside cavity. Sometimes the family receives as much pleasure from the relish as they do from the meat of the day. Here is a delightful, colorful relish: Cranberry-Apple Relish. (Makes 1!4 quarts) 4 cups fresh cranberries 2 apples, pared and cored 2 oranges 1 lemon 214 cups sugar or l'4 cups sugar and IK cups corn syrup Wash apples and cranberries; put through food chopper. Quarter oranges or-anges and lemon, rind and all; re- move seeds and J vkJ-IY . ) chop. Add sugar ( T)) r and blend. Place VNy in jar; cover V VJ--closely and chill 5ZZ? in refrigerator. ' 3 c 5 This will keep indefinitely. Vegetables to go with dinner are important. These two will harmonize harmo-nize in color and texture to complement comple-ment your entree: Fried Brussels Sprouts. Serves 6) 1 onion, chopped 3 tablespoons drippings 4 cups cooked brussels sprouts Cook onion in butter until tender, add sprouts and toss gently until thoroughly heated. Yam Puff. (Serves 6) 4 large yams or sweet potatoes '4 cup margarine 2 well-beaten eggs Vi cup sugar 2 teaspoons baking powder 1 teaspoon salt Peel potatoes and boil until soft. Mash and add remaining ingredients. ingredi-ents. Beat well and place in greased casserole. Dot with butter or margarine mar-garine and bake until brown, about Vz hour. Beet-Olive Salad. , (Serves 6) . 4 cups cooked beets, cut in strips Vt cup sliced, stuffed olives 3 tablespoons french dressing Toss together beets, olives and french dressing. Serve in lettuce cups. It would no longer be practical to give an elaborate recipe for fruit cake, so here is one more simple than I've given in other years. It is delicious. Pick over fruit carefully, chop rather than grind it: Wartime Fruit Cake. 1 cup dried apricots cup sugar cup shortening 4 eggs 1 cup seedless raisins V3 cup candied cherries cup candied orange peel cup candied citron V cup blanched almonds Vz teaspoon grated lemon peel 2 cups flour Vi teaspoon salt Boil apricots 1 minute, drain, then slice. Cream sugar with shortening, add eggs beaten until light and thick, then combine with fruit and almonds. Slice cherries, orange peel, and citron before measuring. Add flour sifted with salt and beat thoroughly. Pour into small, greased oven glass dish, cover with glass top and bake IVi hours in a slow oven, 275 degrees. you u ntil tuiinr-sai ina xtiKf(("ilionx, write In l,ytin (JitimlttTX. it rtlfrn lrwfr pnftpr I'nion, 210 Stiuth l)eiiluines Street, ChicoRo, llimiti. Drm't forget Iff enrlftsp a stumped, sell-aildressed enveUtfie Itir your reply. Released by Western Newspaper Union. |
