Because Christmas dinner. by the time the turkey, or whatever it happens to be, and the plum pudding, to say nothing of all the other necessities, have been de- voured, generally proves to be quite filling, many people just dispense with the soup course.

When there is a large meal in the offing, a fruit cup is always a welcome introduction, and so is fruit juice. If you would like to serve tomato juice, remember that a modicum of lemon juice or Wor- cester sauce to a serving makes an ordinary fruit juice into something quite extra special.

However, if you want to serve soup. here are two recipes, either of which would be most appropri- ate for an Island Christmas din- ner.

Cream of Oyster Soup

To one quart of boiling chicken ltock add 1 pint of oysters. Sim- mer for 15 minutes, strain through a cheesecloth, and season with salt and pepper to taste-and a little cayenne, if you fancy cayenne. Scald one cup of cream over hot. water, add three beaten egg yolks and stir until thickened. Combine the two mixtui'es,serve in hot soup plates. A spoonful of whipped cream and a little parsley are op- tional for garnisli.

Clam Bouillon

Scrub 3 dozen large clams and place in a saucepan with U3 cup of hot water. Cover and steam clams until they open. Strain of! the liquor, 1).-zract clams from shells and boil with the liquor for 30 minutes. Strain and let stand

for 10 minutes to settle, strain again carefully and let it boil once more. Season with butter and pepper before serving These two recipes provide about eight serv- fngs.

The piece de resistance of any Christmas dinner is always the bird. be it turkey or chicken, goose or duck. When buying the bird, allow a. pound of chicken or tur- key per person, and one and one half pounds of duck or goose. If you're choosing a bird at the butcher shop, look for one with a pliable breastbcne, smooth, supple fat. firm flesh and a. well groomed look.

To leave yourself more time on Christmas morning. get the bird ready the day before. If the bird has not been dressed, make an incision from the vent to the tip of the breastbone, removing its insides, and saving the gizzard, liver and heart, for the gravy or the stuffing. as desired. In deal- ing with the gizzard, cut it open. empty and wash it,. and strip off the inner R1UnCUIE.ll' covering. Don't miss the lungs. and the crop. which is up near the neck. and may prove to be a bit elusive, o: the oil sac on the tail. Cut off the legs if they are still attached. To eliminate the menace of tough, stringy tendons in. an otherwise perfect drumstick, cut through the skin at the knee joints, being care- ful not to cut the tendons. and snap the joints over the edge of the table. Then pull the legs off. and the tendons with them. (This takes quite a bit of strength, and it is a good idea to have a man handy at this point.)

Singe the bird. and remove the pin feathers while the bird is still dry, as it is even more difficult to get them out when the skin is wet. Then wash the bird thor- oughly, inside and out, and wipe with a damp cloth.

Next morning, there is the bird all ready to be stuffed.

Here's a. fine basic stuffing re- cipe, with some variations:

4 cups finely diced celery

4 cups boiling water

IA: cup minced onion

M cup butter ,

4 quarts lightly packed, day old

bread crumbs

8 teaspoons poultry seasoning or

crushed sage leaves

1 tablespoon salt

1 teaspoon pepper.

Simmer the celery in the boiling water for 15 to 20 minutes, or until tender. Drain, saving a cup of the liquor. Cook the onion in butter over low heat, but don't let It brown. Mix the crumbs and seasonings, add the celery, celery liquor, butter and onions, and mix thoroughly with a fork.

Now. variations. Oyster stuffing: Make above recipe, add 1 U3 cup: chopped drained raw 0Y5?-era. and use half a cup of oyster liquor with half 3 cup of celery liquor. iviushmom stuffing; Saute 1,5 pound of washed sliced mushrooms with the onions. Cranberry stuffing: add 1 cup of raw cranberrles.chop- pod and mixed with 2 tablespoons of sugar. Orange stuffing (classic with roast duck): Add two peeled diced orange: with their juice -and 2 tsblemoons of grated rind. or add cooked chopped giblets, or omit 1 teaspoon of salt and Add 1 cup of chopped peanuts (or any sort of nuts you fancy) or substi- tuui prune juice for celery liquor, and add two cups of cooked un- Iwoetened prunes (pitted and cut in quarters. or increase sauteed onions to 3 whole cup. This recipe make: enough stuffing for s 10 pound bird, drawn weight.

Maybe you'd rather have I sav- ory broad stuffing. as follows:

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ter and onion, simmer 5 minutes, add remaining ingredients and mix well. This is for a bird of about eight pounds. Either recipe has to be increased or decreased accord- ing to the weight. of the bird. Stuff the bird lightly. If you have too much stuffing. bake the surplus separately. rather than trying to get it all in the bird, be- cause it expands during the roast- ing process, and a disaster might result.

To close the opening in the bird. sew it up with a darning needle and string, or run small skewers or thin nails through the two edges of skin, and lace together with string, starting at the top and criss-crossing from side to side. Tie the leg bones together just above the joint, doing it in such a way that you will anchor down the skin on the drumsticks, thus preventing it from sliding up the bone diuiing the roasting. Fas- ten the string'under the tail next with the legs held hrmly against the body. To deal with the wings, just bend them back and turn the tips under the body-youlil find the bird will balance nicely with this arrangcineiit.

The bird may be roasted breast down, and turned up for the last hour, so that it i'ilII not brown too much nor become dried out Or you may rub shortening over the bird, and lay a piece of aluminum foil over the bird, being careful not to tuck it..in, or spread cheese cloth saturated with fat over the bird, removing it near the end of the roasting time if it doesn't brown as much as you like it. Roast without a cover, using the time and tenipcrati;:'e chart given elsewhere. Baste with the fat in the pan if necessary, but don't add water while roasting.

To make the gravy, remove the turkey to its platter, pour the fat off the gravy drippings, and use two tablespoons of drippings for every cup of gravy wanted. Add an equal amount of flour to the drip- pings, brown gently if it is not al- ready so, and add a cup of vege- table water, or of water in which the giblets have been cooked, to

each 2 tablespoons of flour. Cook for five minutes over low heat,

stirring constantly, and season to taste. The cooked chopped giblets may be added to the gravy. Mush- rooms or nut or cranberry sauce may also be added if desired. , . . .

Bread Sauce

cups scalded milk

cup bread crumbs, from inside of loaf

onion, sliced once across, stuck with 4 cloves

teaspoon salt

tablespoons butter

Few grains of niace

teaspoon black pepper (freshly ground if you have a pepper grinder.)

Cook all but the butter for 20 minutes in a double boiler. Fish out the onion, making sure that

r-we-n-5-N

(Continued on page 10)

Use More Herbs For Different Flavor

Novel use of herbs may give Christmas dishes the difl'erent touch you're seeking this season Here is a brief dictionary of herbs, their taste, when they should be used.

Basil-Best for tomato dishes.

Bay Leaf-A potent herb which should be used sparingly with braised beef, soups, stews.

Rosemary-Pine-like flavor which may be added occasionally to po- tatoes. cauliflower or turnip as they are cooking.

Chervil-Has something of the flavor of a nasturtium leaf and is good with salads, soups, sauces and eggs.

Dried Mint-Good with roast lamb, cooked beets or onions.

Horseradish-Used with roast beef or with apple sauce for roast pork.

The French "bouquet garnl" really is three herbs in one.-Three or four sprigs of parsley, the same of thyme and one bay leaf are put together and the "bouquet" with the thyme on the outside is tied with thread.

This often is added to soups and stews but as the thyme and bay leaf both are strong flavored the "bouquet" should not be left in soup or stew too long.

THE CHRISTMAS PUDDING

Take some human-nature as you find it

The commonest variety will do.

Put a little graclousness behind it

Add a lump of charity or two. a

Squeeze in just a drop of modern.- t

on

Half as much frugality, or less.

Add some very fond consideration

Strain off all of poverty": distress

Pour some milk of human kind- ness in it

Put in all the happiness you can.

stir it up with laughter every minute

Season with good-will toward every

tlon Leave It till the jolly bubbles rise. Sprinkle it with kisses-for con- fection sweeten with It look from loving

eyes

Flavor it with' children's merry chatter.

Frost it with the snow of wintry dell:

Place it on s holly-garnished pine-

sgqr-. . . .. Add serve it with the song of

man, . . Set It on the fire of heart affec-

Sinal-I Mince Pies Make Tasty Snack I

Mince meat is also a traditional Christmas treat-and many people prefer it to plum pudding for des- sert.

Here are two 'mince meat re- cipes. The first is ideal for making dessert pics.

1 pound chuck beef; 2 pounds tart apples, pared and cored; 2 W3 cups seeded raisins; 2V, cups cur- rants; 1,. pound citmn; '4 pound ground suet: 2 cups granulated sugar; 1 cup older or strong cof- fee; 1 cup meat liquor; 2 tea- spoons salt; 1 tablespoon grated nutmeg; 1 tablespbon powdered cloves; 1 tablespoon cinnamon. To prepare mince meat cook meat until tender, cool in the liq- uor in .which it was cooked; then put through a. food chopper. Put

apples, raisins, Currants and citron through the food chopper. Add

ground meat, ground suet, and all

other ingredients in order named. Simmer slowly for about one hour Pack in clean hot sterilized jars. and seal. This makes about five

pints.

O O I English Mince Meat

This mince meat is made with- out meat, and it is quite rich for dessert pies, but ideal for miniat- ure mince pies.

Cut pastry in 11,5-2 inch rounds Moisteii the edges of half the rounds with cold water, and with a knife prick an aperture for the steam to escape in the remaining half. Place a spoonful of mince meat in the centre of a bottom piece, and place a top piece over "it, flattening it slightly and seal- ing the edges carefully. Bake in a hot oven.

These are especially good served either freshly made or warmed in the oven. You'll find that having a supply of these on hand to serve with quick snacks when friends drop in through the winter will make-you a popular hostess.

5 cups seedless raisins; 3 cups currants; iv, cups finely chopped candied peels and citron; -74 cup blanched almonds, coarsely chop- ped: ay, cups shredded raw tart apple; 2'2 cups finely chopped suet: 21,5 cups lightly packed brown sugar; 1!: teaspoons salt; 255 teaspoons ground cinnamon; iv, teaspoons grated nutmeg; 1': tea- spoons ground ginger; 1 teaspoon cloves: 1 teaspoon ground all- spice; 1 cup grape juice; ll cup lemon juice; ii. cup orange juice: it cup white vinegar.

Measure into mixing bowl rais- ins. currants. peels and citron. al- monds, apple and suet. Combine well. Combine brown sugar, salt. cinnamon, nutmeg, ginger, cloves and allspice, add to fruit mixture and mix thoroughly.

Add grape, lemon and orange juices and vinegar. Mix thorough- ly again and turn into sterilized jars and seal. or place in crock and cover, and store in cool place

TURKISH DELIGHT , ....

. pretty as B. picture. with

It's as its lovely color showing on the cut sides and contrasting with

the delicate sugar-sprinkled tops And it is exquisite to eat. Add your color carefully to get just the hue you like. Yield-32 one-incl: cubes.

4 tablespoons gelatine

in cup cold water 1 2x3 cups granulated sugar

in teaspoon salt V, cup boiling water 1I3 cup corn syrup. it cup strained orange juice

2 tablespoons strained lemon

juice -

V. teaspoon vanilla

Food coloring

Vi cup sifted icing sugar.

Combine gelatine and cold wet- er. a Measure into -a saucepan the sugar, salt, boiling water and corn syrup; heatito boiling point, stirring until the sugn dissolves Add softened gelatine. Boil slowly, uncovered, stirring occasionally, for 20 minutes.

Remove from heat and stir in orange juice, lemon juice and vanilla. Tint to your liking with food coloring. '

Cool; stirring occasionally, un-I til mixture begl to thicken.

Pour into a pan (4 inches by It inches. or the equivalent) that has been rinsed with cold water.

Chill until firm.

Loosen around the edges with a wet knife and turn out onto I board that is lightly dusted with icing sugar. Cut into small Christmas shapes with cutters or a sharp knife. or into cubes

Sprinkle tops with icing sugar.

BLANCHING ALMOND!

To remove skim from almonds. pour boiling water over them until wrinkle. than rub off with

I ers. Almonds will pop out of

Wilt lialii

Once Christmas comes. and you cut into that precious fruit cake, it doesn't last very long. Here are some "minor" fruit cakes to help make it go farther.

Compromise Fruit Cake

(If beaten by hand, increase the beating time.I

Cream for 2 minutes 1 cup soft best quality shortening (it is not necessary to use butter, but the finest quality of shortening is es- sentiall; gradually beat into the beaten shortening 1 cup white sugar and take 10 minutes to add, while beating. Add 1 tablespoon lemon juice and '1. to in teaspoon grated lemon rind. beating about 55 minute. Beat in 4 large eggs, one at a time, beating until in- corporated in batter before adding next egg. Sift cake flour and measure 2 cups and silt it with 1.1 teaspoon baking powder over the batter. Do not stir before you add the fruits. (At this stage this is pound cake and ready to be baked if desiredl.

Now add 8 ounces sliced glaced cherries-green and red if desired to give Christmasy appearance. Or add very fine slivers of citron peel -4 ounces, and 4 ounces finely shredded blanched almonds-or a variation of all of these. The fruits and nuts tend to sink a little, so if desired, half of them may be held back, and laid on surface of cake just before it is baked. Now stir fruits and flour mixture into batter until well mixed.

Turrf into loaf pan which has been greased, and line with double buttered wax paper. Pan should be about 9x5x3 inches. Bake at 300 deg. Fahr. for from 80 to 90 minutes on rack at center position in oven.

0 I 0 Dundee Cake

1 cup blond raisins: 1 cup can- died citron; 1 cup candied orange peel; l2 cup candied pineapple; V, cup candied cherries: 2 cups flour; it tsp. salt; 1 tsp. baking powder; in cup butter; 1 cup sugar; 3 eggs: ll cup orange Juice; grated rind of V, orange.

Prepare and place fruit in mix-

lng bowl. Sift flour, salt and bak- ing powder over fruit. Mix with fingertips. Cream butter: add sugar gradually: add beaten eggs and orange rind. Stir in flour and

fruit mixture alternately with juice. Fill pans three-quarters full. Bake in oven 1325” to

350” F.) for llto ly, hours accord- ing to size. Store for one or two weeks at least before serving. Makes one large or two small loaves.

3

THE GIJARDIAN. CHARLOTTETOWN

I

A

i i . While Fttllt. Cake

one pound each flour. butter and sugar, 10 medium-sized eggs, V, lb. blanched almonds shredded, 1!: lbs. white sultanas steamed and dried, 1 cup well-drained crushed canned pineapple, 1 cup each green and red glace cherries, 1 teaspoon baking powder, 1 or ly, teaspoons almond flavoring.

Sift the flour after weighing. Cream the butter and sugar to- gether until they are as light and fluffy as possible. Beat in the eggs for 10 minutes. Mix all of the fruits and nuts together ex- cept the pineapple and dredge them with 1 cup of sifted and measured flour. Stir the pineapple and almond flavouring into the creamed mixture and sift the fiour' over it and stir it in. Stir in the I floured fruits.

Bake in loaf pans which have been lined with heavy wrapping paper which has been well butter- ed, filling pans not more than 9; full. Bake at 215 degrees F., for about 212 or 3 hours with water pan in bottom of Vven throughout baking time. ,Cool on cake racks. and store in airtight container.

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Recommended by Santa ..

Yes, milk is a delicious, nutritious-filled drink approv-

Bolled Raisin Cake

One pound seedless raisins, 2 cups water, 2x3 cup butter (oi shortening), 184; cups white sugar, 3 cups sifted cake flour, 1 tea- spoon salt, ly, teaspoons soda, Vi teaspoon nutmeg, -ii teaspoor cloves, 1 teaspoon cinnamon. 1 cup each sour or buttermilk and chop- ped nuts, 1 teaspoon vanilla.

Raisins should be chopped or ground and then are boiled with the 2 cups water until water near- ly disappears, Add butter and stir until butter melts, then stir in sugar until it melts. Sift flour with spices, soda and salt. Poui hot mixture into large bowl and add sifted dry ingredients alter- nately with the milk, beating well Add nuts which should be lightly dredged with flour. .

Bake in paper-lined buttered loaf pan about 9x5x4 inches. Bake at 325 degrees F., for '15 minutes. Keeps very well. '

NUT-BOVVL FILLED FROM MANY LANDS

Nuts from all over the world go into your nut-bowl at Christmas. Like Christmas traditions. the nuts so popular at this time of year are a mixture of many varieties and different histories.

The English walnut, for instance. is not English at all. It originated in Asia centuries ago and was called "the food of the gods.”

The round little filbert and the almond came from the Old World. Other nut.s, so familiar at Christ- nias, the hickory nut, the black walnut and the chestnut, to say

ed of and loved by all-even friend Santa! Use it in your holiday cooking-for extra fine results . . . keep 8. bottle handy for a perfect ending to an important meal . . . or as a between-meals snack. Order our Garden City milk, ice cream or Garden City Chocolate drink.

PURE MILK CO.. LTD.

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assassins

oaccmaaa 20. 1952

nothing of the pecan, are strictly American: The pecan is native to America and is found nowhere else. Two other American nuts worthy of mention are the chest- nut and the butternut.

Although many nuts originated in other parts of the world, al- most every variety known is now grown on American soil and ex- perts are constantly searching for more kinds of nuts to transplant to this country.

No holiday dinner table. however laden with good food, would be quite complete without a seasonal centrepiece.

A novel idea consists in using two or more large glass goblets. (obtainable in glassware depart- ments). filled with tinsel, colcui'ed bails, dried foliage, or whatever your fancy suggests. Ropes of hemlock twigs or other foliage may be used to spill grace- fully over the sides of the goblets. and to'tie them together. Sprinkle the greens with artificial snow, and add stately candles for elegance, but make sure the names don't come hear any inflammable materials.