Show i M Y w r i Y 4 x y t r r. r rom rf r t fl f r It i iM wM 1 r r r. r r M I it r J ii mt fr r r 1 l r r ti lt y J 1 v f h f r r. r r f i r b urr v 7 y Y Make It a Merry Yuletide Feast Holiday Banquets The big feast is almost at hand and the cupboards are undoubtedly even now groaning under the load of goodies The kitchen has been the scene of many a cooking adventure adventure adventure ad ad- venture during the past few weeks but theres 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 goodplan goodplan goodplan plan to decide on ona ona a sensible menu Yes make it a 00 S 1 feast but select Ii i I and prepare I foods that are not I too rich One way to do this is to take it easy on the foods we wes s should hou I d save save save- eggs sugar flour and fats Plan salads that are light vegetables vegetables vegetables vege vege- tables that donot 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 Christmas Christmas Christ Christ- mas dinners that are favorites so today Im 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 theres 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 fonner times was a Yuletide favorite Then of course theres there's roast turkey turkey turkey tur tur- key without which some would not fe feel l it is really Christmas Whatever your choice here are suggestions among which youre you're certain to find some real help CHRISTMAS D DINNER INNER I. I Hot Spiced Cider Roast Turkey Mushroom Stuffing Fluffy Mashed Potatoes Giblet Gravy Turnips in Thin Cream Red and Green Salad Mincemeat Tarts Hard Sauce Garnish t How to do Stuff the bird the day before Defore and place immediately in refrigerator refrigerator refrigerator re re- re- re to chill Cook giblets and chop and place in ina ina ina a bowl ready when you make the gravy For Forthe Forthe a athe the s stuffing t u f fin g make a regular bread dressing and to it add from 1 L to 2 pounds of fresh mushrooms sliced and sauteed in bacon drip drip- pings The tarts may be made the day ahead also simply line individual individual individual indi indi- vidual pie tins with good pastry place in prepared mincemeat and bake sake 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 Christmas Christmas Christ Christ- mas trees or stars with cookie cut- cut ter er Place garnish on tarts just before before before be be- fore serving Spiced cider is made simply by heating the beverage and adding addingto to o it a few slices of lemon or lemon rind curls and a small cheesecloth bag aag in which stick cinnamon and cloves have been placed Serve in cups I LYNNS LYNN'S CHRISTMAS MENU Hot Vegetable Juice Sardine Cheese-Sardine Appetizers Rib Roast of Beef Glazed Onions Broccoli Browned Potatoes Cranberry Star Cranberry tar Pineapple Salad Jellied Plum Pudding Beverage Candies Recipe given One simple type of red and green salad to use for the above dinner Isto is isto to make cole slaw from red cab cab- bage Set this in a salad bowl lined with whole leaves of freshly washed chilled spinach CHRISTMAS CHRISTl DINNER n. n Tomato Juice Baked Ham with Orange Cran berry 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 CreamY Y 1 Ys How to do To make garnish for forham forham forham 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 candies candies can can- dies with 2 cups of water 1 cup sugar and a few I drops of red co col oring Cook small peeled but not cored apples in syrup until a deep pink Drain and chill Potato nests may be made by fluting mashed potatoes into nests Place on cookies sheet and run under under under un un- un- un der broiler flame Lift onto platter with pancake turner then fill with tiny cooked and seasoned green lima beans For each serving of salad use two small pear halves In one cavity place a scoop of green jelly in the theother theother theother other a scoop of red jelly Serve on bed of crisp greens with mayon mayon- naise Eggnog Ice Cream Serves 6 2 cups rich milk Yolks of 6 eggs W 1 cup sugar M 1 teaspoon salt 2 21 cups heavy cream 2 teaspoons vanilla Heat milk and pour slowly over the beaten egg yolks stirring con con- Add sugar and cook in hi top of double boiler until thickened add salt Strain cool and beat until smooth Fold in cream which has been whipped and freeze until firm t When en partially frozen beat again and add vanilla or any desired flav flav- oring Serve in sherbet glasses sprinkled with rolled macaroon crumbs and candied cherries Hot Dot Vegetable Juice Heat canned vegetable juice or combine tomato juice with liquid from cooked vegetables Serve in cups with slices of lemon in which you have stuck a few cloves Star Cranberry Pineapple Salad Arrange slices of well-chilled well pineapple pineapple pineapple pine pine- apple on a bed of lettuce In the hole of the pineapple place a spoonful spoonful spoonful spoon spoon- ful of mayonnaise Top this with a astar astar astar star made from jellied cranberry sauce Flute cream cheese or mayonnaise mayonnaise mayonnaise may may- from pastry tube on top of star and then sprinkle with a few chopped nuts Serve with additional mayonnaise if desired Released by Feature Features |