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The Christmas Dinner

HADES OF Santa Olausl ‘Bare it is Christmas again, And, be- sides the gifts and good fellowship invariably associated with this festive season, what do your minds tun to? Why, good things to eat, of course.

Well, the following menu for unristmas dinner may provide you with some ideas when the time comes to think of preparing for those hungry mouths. It is taken from the Boston Cooking-School Cook Book

MENU FOB OHBISTMAI DINNI

I.

Fruit Cocktail oonscrnme Bread Stocks 011m Celery Salted Almonds Roast Goose Potato Stuffing Potato Sauce

Duchess Pctatcm Cream of Lima Beans‘ amcken Croqugtes with Green

as lettuce Cheese Straws Russian Dressing

Frozen Pudding Assorted Cake Bonbons Cafe Noir

You won't need assistance with many of these recipes, but we'll give you a few tested ones for Russian Dressing, Iingiish Plum Pudding, Christmas Cake, Rot Tea Punch and Christmas Divinity Candy, the last three proving so popular last year that we repeat them in case you missed these

exits-lb cup Mayonnaise dressing; 1A cup Chili sauce, drained from its liquor; 5t cup India relish; ‘A teaspoon powdered sugar. Mix in- gredients and chill.

Or, as an alternative-ii cup Mayonnaise dressing; $4 cup Chili sauce; 1 tablespoon celery, cut in small pieces; 1 tablespoon pim- iento, cut in small pieces; 1 table- spoon green pepper, cut in small pieces. Mix ingredients and chill.

And now for the English Plum Pudding. Ingredients: 8 om. flour; 6 one. stale bread crumbs; 9i lb. raisins, seeded and cut in pieces; 9t lb. currahts; 9i lb. suet, finely chopped; i0 ors. sugar; 1 cup

molasses; 3 one. candied orange peel, finely cut; 1 teaspoon grated nutmeg; 1 teaspoon mace; 6 eggs, well beaten; 2 teaspoons salt.

Mix ingredients in order given, turn into a thiokl floured square of unbleached cot n cloth Tie securely, leaving some space to al- low the pudding to swell, and plunge into a ettle of boiling water. Cook five hours, allowing pudding to be immersed in water during the entire cooking. Serve with aauco.

Irom the tried and test recipes of Mrs. Anna Dolan, oi Montreal, we repeat for you this interesting and popular fruit cake. Prom the

ti. you will agree that it is inexpensive. Poa- two or three medium sired cakes the following ingredients should be used: 56' lb. mined peel; i6 lb. almonds; 3 lbs. seedless raisins; 2 lbs. seeded rais- ins; 1 lb. dates; 2 cups brown sugar; '4 cups flour; 1 cup butter; 1 cup fruit Juice; 1 teaspoon each of cloves, cinamon, ginger, nutmeg and soda: it teaspoon salt.

Method: Prepare fruit. chop al- monds aud peel, cut seeded raisins in half, stone and chop dates. Add seedlem raisins and dredge with 1 cup of flour. Cream butter and sugar and add fruit Juice. Sift flour with spices and soda and salt and add alternately with fruit to mixture above. Bake in oiled and lined tin in slow oven, 225 de- grees, for 8 hours. or steam for 1% hours, and then bake 1% hours.

If you care for some candy around the house, we suggest the following Christmas Divinity Candy. Ingredients: 2 cups granu- lated sugar; 1-3 cup‘ honey; 1-3 cup of water; 2 egg whites; pinch of salt; $5 cup of chopped red and green cherries.

Method: Combine the sugar. honey and water and boll until the syrup will spin a thread when dropped from a spoon (250 deg. Ill.‘ In the meantime beat the egg whites until stiff and add salt. Pour the hot syrup gradually into egg whites, beating continuously until the mixture will hold its shape. Fold in the chopped cher- ries and drop by small spoonfuls on to a sheet of waxed paper.

Talk About Appetitesi

CHRISTMAS in England, of course, is an old feast day, though the Santa Claus and Christmas tree traditions come to us from another source. William E Mom's "The English Medieval mast" (Bough- ton, Idiffiin) quotes from Stowe “Survey of London," an account of the great feast which King Rich- ard gave in Westminster Hail in the year i899. just after rebuilding the hall of William Rufus:

"A mos-t royal Christmas, ,with daily joustinsfi and running: at tilt, whereunto resorted such a number cf people that there was every day spent twenty-eight or twenty-six oxen; and 300 sheep, besides fowl without number; he caused a gown for himself to be made of gold, garnished with pearls and precious stones, to the value of 3000 marks; he was guarded by Cheshire men and had about him eommcnl, thirteen " k , besides barons, knights, squircs, and others more than needed; inscmuch that the household came every day to meet 10.000 people, as sppeareth by the messes told out from the kitchen to 800 servitors.“

Choosing The Turkey

WATfl-IB of the Christmas turkey should be bright red. the skin and flesh white, the breast broad and plump, the end of the bone tender, the legs smooth and black. It should be hung for two or three days.

Reserve the gibiets for soup or gibiet pie.

Wash the turkey and dry with a cloth. Stuff the crop with chest- nut, veal, or sausage stuffing, or put veal stuffing in the crop and chestnut stuffing in the body of the bird." Some prefer to fill the body of the turkey with parboiled‘ skinned chestnut

Cover the breast with

greased

paper and roast in s good oven. Baste often. A short time before the cooking is finished remove the paper, flour the breast. and baste yell tc-froth and brown it.

ipoiats, sausages

PL?" "l";

Riddles For The Christmas Party

What letter is it that turkeys most dislike?

The letter “A" because it makes roost into roast.

Why is a rumor like a kiss un- der the mistletoe.

Because it goes from mouth to mouth.

Why is New Year's Day like a baby chicken?

Because it's ‘next week (neck's weak).

How much earth is there in a hols 4 by 6 by 2 feet?

None. which tree is most disliked by school boys? The birch.

W-hy is an empty purse always the same? ' Because you never find any

change in it. Why is "U" the gayest letter in the alphabet?

Because it's always in Fun.

Why is a little man like a pic- ture book? Because he is often looked over.

Mia-t nation will always win in the end? Determi-naticn.

Making Sugar Toys

Sugar toys may be made accord- ing to the following directions: 4 pounds of sugar, 2 ounces of corn syrup. I pint of water. Boil to 240 242 degrees, then stir until cloudy and pour in plaster oi paris moulds that have been drained after soak- ing in cold water for two or three hours.

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or bacon rolls, and serve boiled ham or tongue with it, bread, cranberry or celery sauce and brown gravy.

Braised celery and roast potatoes form a good accompaniment, but some prefer a green salad and chip otatoes.

Ilse Sleigh Bells For Jolly Christmas Game

HIRE IS A new and exciting game to play at a Ohrlstmll party. First borrow a act of slelsh bellsflmeyarenotasel-fllwflfld as in the old days. Find a strins with tuneful. varying notes if you wnn u» game to 1111810 to the full measure of holiday fun. The idea is simply this: It is possible to -‘, then control

lthe action of a person who does

not know what is in your mind. but must find out through the w: o: the bells. Hero is the will

Bsadoneoftbesuestsfromt-he room. The remainder decide what I wurntssispisrupstoolthh ittoauother bio audplaoait

near the lamp. Here are four sep- arate acts in succession. ’I'lie person outside is back. Somebody has been chosen to be the manipulator of the bells. Be must use a nice judgment in using them, ringing eoftig when the act approaches what in the minds of all; ringing loudly as the lexed player moves away. ‘rry t. Use subtle gradations of sound to guidetyour experiment. Without a wor being agcken he will at iastbeguidedtndowhathaabeen secret-imagined upon. Loud ring- fag w he s far- frcm his goal or going from it, loft, soft, barely audible when ha is near the doing of what inequirom-afartha Ban- ning Thomas. .

- run cusanowcroww- GUARDIAN

HOLLY FOR CHRISTMAS

LIKE S0 many of our other pic- turesque customs it was from the Romans we received the idea of using Holly as a decoration at Christmas. They used i-t in con- nection with their feast of Saturn- alia-the festival held in honour of Saturn, the Roman god. During this festival which lasted seven days, the pagan Roman. sent sprigs of holly to his friends with wishes for their health and well-being. When Christianity swept away the pagan gods of Home the early Christians continued the use of holly to dlecorate their churches and dwell ngs-and they did this at Cluristmas. *

PHE CHILD

AND THE MAID‘

0N‘ CI-mISTMAB Day the Child was born,

On Christmas Day in the morning;

To tread the long way, lone and lorn,

'I‘o wear the bitter crown of thorn,

To break the hear-t by man's sins

torn, To die at last the Death of Scorn. For this The Child of The Maid was born On Christmas Day in the morning.

0N CHRISTMAS Day the Child was born,

On Christmas Day in the morning.

He trod the ‘ong way, lone and lorn,

He wore the bitter crown of thorn,

His hands and feet and heart were torn,

He died at last the Death of Scorn.

But through His coming -Death was slain,

That you, and I might live again.

this The Child of The Maid was born‘ On Christmas Day in the morning.

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Brighten Your Festive ‘Season; New Ideas _ Christmas Decoration

THE TO decorate for Christmas yet all you can think of is the same old wreath, you say to your- self. Sure its the same old wreath but you can give it a lot of new twists and give yourself a lot of fun if you'll take the trouble to figure out a few new viewpoints. There are a few suggestions that may help you in decorating the house, the family Christmas tree and in Wrapping your peeks-see-

As a matter of feet you wouldn't feel right about it, and things wouldn't look right if you didn't usetbesamecidwreathlnsome form or other, for that same old wreath is the very symbol ofall the sentiment and "tradition that Christmas had come to stand for. Your particular wreath, however, can be different if you want it to be. For instance, I once saw a beautiful wreath of pine with gilded nuts. colored brown egg- shells and small sea shells all en- twined in a new kind of beauty yet very Christmas looking. There is nothing in a wreath like that that costs tco much money or spells too much trouble to make if you are really serious about giv- lng your holidays a new dress.

Styles In Tree Attire

There are many distinctive and

unusual little touches to'he given your home for the holidays. If you have any wide window sills, ar- range a few symmetrical rows of real miniature pine trees in red pots and note the gay different effect. To contrast, contrive a frosty looking tree of , cellophane with glassy white shimmering icicles purchasable in most any store- Scatter a few colored glass bails over the tree and you'll be amazed at hou Ohristmassy and still how unusual your room ap- pears.

If your room or home is too heavy for such arr icy shimmering effect, decorate your tree with more colorful ‘ropes of tinsel, glass balls and candles and string it with heavy real cords and tassels. Add to the effect still further by 13111111851118 fl- few inexpensive white wool hose with red tops and let them hang from the mantel or other projections. A few bowls of colorful stick and cane candy will add still further. ' -

COOKER Y OF OLD ENGLAND

Instead of the conventional green and red, did you ever try a few absolutely white wreaths stud- ded with colorful glazed fruit or colorful candy? And don't forget that you are not absoiutel, oblig- ed to stick in the conventional pine Christmas tree. That idea came along after Christmas itself. Some people achieve distinctive decorations with spruce and branches. Might try several bunches of these in the middle of your ceiling and let the branches trailcuttothecdgeaArowof pure white candles interlocked with small strings of lightweight blue and red cellophane balls is

quite startling. Crystal holly can A

now be purchased, too, for a change. -I..aurel leaves interspersed with white camcllias and white candles gives oddity, also.

White-With Touches of led

In short, the 01a fashioned ‘red and green Christmas can be ae-

ceptabiy superseded with a white .

and icy Christmas. Red poinsettas will serve well, too, if you still wont color, but want it different. Probably one of the nicest ways to add novelty to Oluistmcs de- corations without changlng funda- mentals is to choose those differ- ent odds and ends, such as un- usual place cards at the table, Christmas candles in place of regu- lar candles, and so on.

In wrapping packages you'll find the conventional green and red paper, plain or with holly de- sign, and likewise in wrapping tape, still the most festive and the most welcome. However, if you should want a. change for some particular swanky gift, try the glazed cellophane in unusual col- or's or a blue glazed tarlatan, for instance, wrapped and tied with plain silver ribbon or cord.

There are myriads of apparent- ly trivial but effective and inex- pensive ways to develop a differ- ently decorated home for Christ- mas, but there are few set rules to lay down. It acquires but a~few moments on your part to sit down with chin cupped in hand, study the effects and possibilities of your room or rooms and then de- termine how differently to string your Christmas ropes from window to window or wall to wall ‘or from mantel to other natural points.

(Junie in The Farmer's Advocate)

R SOME years there has been

a. movement on foot in Eng- land, having for its object the re- viving of the cookery of Merrie England. In this effort Miss Flor- ence White has played a leading nart and now she has published a book Good Things in Eng'and which contains 853 recipes of tra- ditional English dishes with some fascinating stories about famous dishes of long ago. Miss White is founder of the English Folk Cook- ery Antcciation, which has held various exhibitions and has been actively at work dis~overing old recipes, testing them and modern- izing them by giving definite measurements, and instructions for

' making.

Just to read over the names cf some of the good things is an in- cltcment. to appetite and a pleas- ure to the ear. It n like reading a ballad oi old England in the days when a merry heart was esteemed

above riches. Menchets. Gypsy Bread, Singin’ Binnie, Minnow Tansiss, Welsh Venison, Hasty

Haggis, Woof Pie, Chadoons, Sal- magundy, Whip Sillabubs, Fat Fascals, Revel Buns, Frumenty- how many of these have any of us met in real life and what wouldn't we give to meet them nowl

Frumenty is one of the ancient dishes that gives us an insight in- to the eating habits of our British forefathers. Miss White tells of a manuscript in the British Museum which shows that it was eaten at an accompaniment to meat. It was served with porpoise at the wed- ding feast of Henry IV on his marriage with Joan of Navarre; also at the coronation feast of Henry VII. when it accompanied the venison. Nowadays it is served as n. sweet course, esrr~ialiv at mid-Lent. Eavter and Christmas. In the north of England it ap- pears only at Christmas. It has grown richer through generations of experiment and now is made with milk and sugar, raisins. spices and eggs. But what is frumenty? It is just about the same thing as- cracked wheat porridge. Special- ists today are advoca‘ing the use of cracked wheat as one of the best remedies for intestinal stasis and also as rich in Vitamins A and B. Though they did not know the vitamins by name, they evid- ently knew the right accompani- ments for rich meat dishes in the olden days.

North of England Fnrmenty

Take one quart of hulled or pearied wheat ,that is wheat with the first husk removed). cover with cold water and let stand 12 hours or more, preferably in a warm oven. A fireless cooker or nay box is excellent for this pur- pose. Then take out. put on the stove and boil till it is swollen and soft, stirring often to prevent, burning. Pour into a deep dish to cool and it will turn cu a stiff, glutinous mass. ‘This is cree'd or stewed wheat and from this fru-

menty is made- Tc make the frumenty Wilbu- take some of the credd wheat and

boil with double the quantity of milk until thick and creamy. If it does not thicken sufficiently mix a little flower with cold milk and stir in. In Suffolk County fru- menty was baked or boiled with honey and cinnamon and served during the twelve days of the Christmas feast, December 25 to January 6. A plate "was placed outside at night for the Pharisees (fairies) which would indicate that the dish was a very ancient mldwlnter custom.

Frumenty is believed to be the most ancient of all British dishes, probably the daily diet of the men of the Stone Age. In the Bible of i551, there is a reference of fru- menty of new come (wheat).

Flummery, often confused with frumenty, is a jelly made of oat- meal, to be eaten with honey or milk. The term flummery is now applied to any starch Jelly made from cereals. '

Simnel one

Mid-Lent or Mothering Sunday is, a very ancient custom in many rural parts of England. In Lan- caster children visiting their moth- er always took a present oflthe time-honoured Simnel Cake. The following is a very old recipe, handed down in one family ‘for generations.

2% lbs. flour

1 ounce salts of ammonia ‘it lb- almonds 4 lbs. currents" ii ounce cinnamon ii ounce nutmeg ‘A lb. candied lemon peel 5 Milk if needed Rub the butter and lard into the ' flour. Pound the salts of ammonia and mix in well. Mix in all other dry ingredients. Blend with the eggs to a stiff dough and shape into a round cake, i8 inches or more across and about 8 inches thick. Bake in a slow oven 1% to 2 hours.

George-Would you be alarmed if I kissed you while you are under that mistletoe?

Grace-Ya, but it would he l. alarm.

Lancaster Eccles Cakes

Eccies Cakes, Banbury Cakes, Coventry Godcakes, Hawkshggd Cakes and Charley Cakes all be- long to the same family. They 00118151; 0! Short or puff pastry with I 11111118 similar to mince maat. All have characteristic shapes and sizes, the Eccles cakes being round. They have been made for the Eccies Wakes from time irnrnem- orial.

‘A lb. currents

1 ounce finely chopped peel

I ounce butter

l6 tsp. ailspice and nutmeg.

2 ounces sugar.

Heat all these ingredients for a few minutes then set aside to cool. Roll out some short pastry, cut in #0111168. Place a spoonful of the mixture on each. Gather up edges of pastry. turn over and press into a flat cake. Make a hole in the centre of the top crust. Bake i0 to 15 minutes in a hot oven. Sprinkle with sugar when cooked.

Shropshire Fidget Pie

This is especially interesting to W. I. members as it was contribut- °d b? the Shlvilbhile Women's m- stltutes in a cookery book com- plied by them.

1 lb. potatoes

I lb. apples

‘A lb. home-cured ham or bacon

‘A pint stock

Pepper and salt

Sugar if apples are sour.

Put a layer of rather thickly sliced potatoes in a pie dish. Then a layer of bacon or ham cut in dice or small slices, then a layer of apples, dipped in sugar if sour. Repeat till the dish is well filled. Pour in the stock and cover with rich crust. Bake for about one hour, first at the top and then at the bottom of a fairly hot oven.

Christmas Apple Pie

This is a. 1170 recipe from Bed- fordshire. The pie is called an Apple Florentine, these flcrentines being huge pies baked in a deep pie dish of pewter or plate. Tc make the apple pie fill the dish with good baking apples, sugar and lemon. cover with the rich pastry. Before serving the pastry is removed and a full quart of well- spiced ale poured in. The pastry is out in triangles and served with the fruit.