s! you are planning in have guests during the holidays - and mint o! us are-you'll want to have some particularly delectable dishes lined up to serve them. either tor dinner. tor luncheon, or evening gatherings. something that's a bit out oi the ordinary, something that will lend a "party" air to tha occasion.

BAKED HAM SLICES

5 slices- pineapple

3 medium-size sweet potatoes 8 apples, sliced

2 slices raw ham

1-2 cup pineapple jlllCt Brown sugar

3 insp. butter.

Place the slices of canned pinc- apple in a greased pudding dish. Cut the sweet potatoes length- wise and cover the pineapple. Cov- er with the sliced apples and top with ham slices. Pour the pina- applo juice over the top. Cook in a slow oven in a covered dish for 2 hours or until tender. Broke the top with brown 811811‘. dot with bits otbutierandretinntnhot ovenor broiler tor browning. Sprinkle with parsley before serving.

PINEAPPLE COLE SLAW

to one cup finely shredded cab- nage add 1-2 cup shredded pine- apple, 1 stalk celery cut very fine and 1-2 green newer parboiled and cooled and’ shredded. The pine- apple should be drained. Mix with a dressing of whipped cream, sweet or sour. season well with vinegar. salt and pepper. Or dress with a boiled dressing.

SPINACH SOUFFLE

1 tbsp. shortening

1 tbsp. chopped onions.

1 1-2 tbsp. flour

1 cup chopped cooked spinach 1 cup chopped lettuce

3-4 tsp- salt

Pepper

1 tsp. grated Italian cheese

4 egg yolks, unbeaten

4 egg whites

Melt the shortening in n Ince- pan. Add the ‘- ,, ’ onions. Brown lightly. Stir in the flour. Add the milk slowly. Add the let- tuce and spinach, cheese and sea- aoning. Heat. Remove from the fire. Mix in the unbeaten yolks we

Fooos WITH A 1101.104 Y FLAVOR

atatimeoooimuiauieaturly beaten whites. Pour into a cream! baking dish. Bake in a moderate over for so minutes.

OELIIY WITH BBUSSLES SPIOUTS

4 cups Brussels sprouts l 1-2 CUP! diced celery

3 tbsp. butter

3 tbsp. flour

l 1-2 cups scaldcd milk Salt and pepper

Remove the wilted leaves from the sprouts and soak in cold salt- ed water a few minutes. Drain and cook in rapidly boiling salt- ed water until tender (about l) minutes). Melt the butter. add the celery and cook slowly for 5 min- utes. Add the ﬂour and milk as in making white sauce. Bring to boil- ing point. Add the sprouts, season with salt and pepper, heat thhoroughly and serve.

HUMJVEB; TOBTE

1-2 cup butter

1-2 cup powdered sugar 1 or: yolks

Grated rind of l lemon 1-2 tsp. baking powder 1 cup flour l

2 egg whites

2 tbsp. powdered sugar 1-4 cup nutmeats

Cream butler and stir in sugar gradually, then the beaten egg yolks and grated lemon rind. Stir 1n flour which has been sifted with baking powder. spread mixture ov- er surface oi’ two ungreased layer mke pans. Cover each layer with meringue made by beating egg whites until stiif and heating stig- nr gradually. Sprinkle cinnamon. granulated sugar and chopped nat- rneats over the top. Bake in a mod- erate oven lor I) minutes. While tone 1a bakim prepare iilling.

FILLING

1-2 cup will‘

1 WED ﬂour

1-2 tsp. salt

1-4 cup riutrneats 1-2 pkg. dates

l tbsp. lemon guise.

Mix sugar. ﬂour and salt in a small saucepan; stir in boiling wat- er and dates. Continue stirring un- til rnixture thickens. Remove from

aiovqaddlsancnjulneandnut- meatLOooLBIuI-tlybeloresaa-visg spreadfilling babween layers of cooled tortalixsarvingl.

Plum Pudding

I rm: CIOWNING own, or

THE CII-ISTIAB II-AST

Tradition links giant plum pud- dings blazing with brandy and decked with holly with the celebra- tion of C " . And our own taste tells in that there is good reason for the high place this delicacy hokh. m serving it you may Omit tho final daah o1 brandy but you'll certainly want to use a pudding lance in its place or to supplement its piquant flavor. Only one o! the recipes given here is for plum pudding: but the other has a real Christmas rlavor.

PLUII PUDDING

2 1-2 cups flour

1-4 tsp. soda

3 tsp. baking powder

1d t». salt

1-2 tsp. nutmeg

1-2 tsp. cinnamon

3-4 cup beet auet. finely chopped

or 1-3 cup butter. melted 1 ctm molamea 1 cup seeded raisins, floured 1 cup milk 1-2 cup cur-rants, floured 1-2 cup cttron sliced

Silt dry ingredients twice. Add the other ingredients in order given. Pour into buttered molds and steam 2 hours Serve with hard sauce.

HARD SAUCE

mm and creamy. Add i-a tea- spoon ﬂavoring and beat again. Grate nutmeg or orange peel on top.

Like Cash Christmas Presents

Happy is the woman who receiv- ed a cash Christmas present. be- cause she will have a lot. more tun at the Janua y sale counters.

Parhapypu arousal than rortunata one: whcaainailycu- tominoltidaaarealold-faabimsd ‘iget-tolithar" at Ohriatﬂlll. with grandmothers and mandamus. motharaandfathara andcliildran otallagaerowdedarvmid-tbadm-

Chilled ‘tomato Juice Soa-Phod Ooittail Prime Roast X! Yorkshire Bidding

Brown OrIvy Celery with Brussels bouts Whipped F‘ ‘ GraIRh-uit and Paar bind Clover Loaf Rolls Currant Jelly Plum Pudding. lemon Qanca Coﬂeo

SOME NOVEL FROSTINGS

Amongtbamostinteraatingra-

. cipol which have bean avolvad ra-

centlynreﬂoatingswhicharabakad rightonthscakelnsyhvaryeaay to make, and the crunchydelioloua- nessottbaiinishedcakewillthrill you.

Thecakeahotildbebakadfirstas usualandcooladThs hosting is thenspreadonit. Plncethocah onacookieahoot,oriiymibavan’t frostodthe aidesusstbs min which the cake was babad and brown delicately in a hotoven (G60 degrees 1".) The cake will not dry outasmightbesuppoaodbacaula itisaprcadwlthmolatlrcltlngon allsidea. Besuraandwatabtba cakecarefullywhils itiainthe stove, for sugar mixtures, as you know, burn rather easily.

Coooanat Broiled Icing

Hall cup sweetened condensed milk. 2 tablespoons butter (melted). 4 tablespoons brown I08". l cup shredded cocoanut.

Oolqblne all lllﬂodisnta and blond thoroughly. Spread on cake. Place very low in broiler under a slow flame. Broil until the icing bubbles all over and the surface becomes light brown. Remove from broiler. Cool.

Toasted Peanut heating One and one-third cups (l can),

sweetened condensed milk, 2 table- peanut butter, l; cup chop-

CHRIS UWAS h

WREA THS’

i4 lovely Wreath is [longing Upon our big front door,

(4nd in ’most all the windows’ I'm sure you'll find some more

JYIe snow is softly falling On roof and porches wide, It's wondrous Christmas weather,

' "‘ '1' ‘Ntfillﬁlf

34nd smile-y time inside

1712a‘ Christmas Dinner.

nartablaOrparhagayour-calalra- tloniaaniallan-inanycaaoyouﬂ wanttollrvoadinnarthatretleets inaremlplazningthaapd-ltot thadammraiaamenu tbatitypi- callyﬂlbriaunaa" in spirit and cartalntobaenthualaltioallyre- csivod.

Prult. 0RD 61am at Spinach Soup Roast ‘hirkey With Dressing Olblet Gravy Cranberry Jelly Candied Sweet Potatoes Mashed Potatoes Buttered Green Beans Lettuce With Thousand Island Parker Home Rolh Mince Pie or Fruit Cake Coffee

Recipe for Christmas

AIQYOIIDOUDIIYOIIIMIWNCD willinsureyouablerryChrlstmas? It's really too easy: Just have a childortwoarotmdthsplacaand human nature will do the rest.- OoHlefsWeokh.

pad peanuts, peanut halvaa,

Place sweetened condensed milk and peanut butter in top of double boiler. Ooti over boiling water for live minutes, or until mixture thick- ans. stirring until well blended. Add chopped peanuts. Spread on cake. Decorate top with peanut balvea. Bake in a hot oven (460 degrees 2.), ten minutes.

unwn Crumb Topping

One and one-third cupa (1 can) sweetened condensed milk, l6 cup lemon Juice, 1 cup Iwieback crumbs-

Btir sweetened condensed milk W! KIWI! luica wrath: until mix- ture thickens. Add 5i cap Iwieblck crumbs. Bpread on top of cake. Sprinkle with remaining swieback ﬁlimba. Bake in a hot oven (450 de- greu I.) tan minutes.

BahdhllllIIrcat-lng

TWO sq unsweetened choco- late. 1 1-8 CUP! (l can) sweetened condensed milk, 1 tablespom water, i cun ‘ ‘ eocoanut.

Melt chocolate in double boiler. Add sweetened condensed milk, stir over boiling water five minutu until it thickens. Add water. mold in half the cocoanut. Bpraad on oaks. Sprinkle top with remaining cocoa- nut. Placeinahotoven (ﬁde- gnaa Pahr.) ten minutes (I until coooanut browns.

, which:

One egg wall beaten, 1-2 cup sweet milk, 1-2 cup sugar, 1 cup flour, l teaspoon baking powder.

Put a teaspoon o! lruit into but- tend cupa, pour some batter on top and steam for twenty minutes.

Devanabha Tart

i6 pound cream ohsaaa.

c to l tablespoons heavy cream.

1 pint strawberries.

PA cub llllll’.

4 individual pastry shells.

Mix the cream cheese and cream until it baa the consistency of atiﬂly beaten whipped cream. Line sidsa and bottoms d ths paltry lhslls with this mixture and fill with the sliced strawberries mixed with sugar. Pot elaborate deaarta put, with a pastry tube, a fluting of the cream cheese mixture around the edge of each little pie.

What

shall wehavefor Dinner ?

MIR-RY Chriatmla is iiniveraal It's J07 ll not conﬁned to any one community, or any (mg 4mm. tfY-oranyonepeople. Itiscele- brated the whole wide world over. And in Canada, moi‘; than fifty diﬂtmeng nationalities will celebrate Christmas in aiiremnt ways, each following a national custom-a rite handed down through the ages, generation after generation.

Thar, will be the Italian house- holds where macaroni and spag- bstti will appear, and perhaps the famous sweet cakes called briochaa, whichareoftenaatenassaladas part oi’ the Christmas menu. Stuff- odeelaaroachristmasdelicacyin Italy, but needless to aay they will be rather diificult to get in can- Ida. Home native fish will be a substitute.

The Italian, like the Canadians and the English, must have their roast. turkey and roast beef. But they serve vegetables which seldom Iraoe a Canadian table. Broccoli. boiled endiva and ravioli, Gnocchi, a delightful frltter. are often surv- vd with "la meat. course.

The higliahman who haanot longbaanoutfromthaoldcountry willwdarr-oastbeefonblscbriat- maatablototheeustomaryturkey ceebickln.

P is! 21%;? igigliilr.

mistletoe, with this Yule log burning in the grate.

And let us not (oi-get. the wasssil bowl which will 11nd a place on the table-and the nuts and candy. Whowmidrftlikstositdownwan Englishman's Christmas dinner?

But wait. hook what the Rou- manlana will be eating. Bouilla- baisel And into it they put. a pint each of shrimp. lobster, drab, blue nsh and halibut. minced and sea- stmed. boiled and strained and added to l. half-pint 0f fresh vege- table essences. Spices or every sort are added, and stars of toast, and wise men done in macaroni are sprinkled on top and remain lust. long enough to cock. and the fam- ous dish is ready for the table.

How would you like that instead of turkey? '

The Spaniards will have fowl, but not alone. There _wi1l be savory stews oi’ lamb with entrees o1 white meat of turkey and pies and tarts ltuﬂed with the darker portions of the fowl as principal dishes. Aa- paragus done in the traditional “punish style with mushrooms and poached ens will also iorm a. part o! this delectable menu.

And while we're on the subject of spam it might dsﬂto remark that Santa Claus was unknown in aﬂ- clsnt spam. and has been adopted intoonlysolnaotthep. ‘ cesw- day. Thai; special gift day is not until the sixth oi’ January.

The Germans in Oanada will have a very plump goose, boiled slowly and than stuffed with amﬂol ""1 dried fruits of every kind-JIM“- np. niaina, apricot and peach"- hlghly led and mixed with bu‘.- ter. The NM ll aervad with mash- ad potatoes. -aauaekraut. 1940"‘

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