.'"9Ve shells and skins from cheat-

oscsmoaa, 13. use

11 there's anymmorcemoookins dlgn

paring e let-ml! - ,'fL?f';”:i7.u'i know where it's to be found. On this one feast day of

mg year the kitchen la the most!

important and popular room in me mugs, and you have every ex- cuse to spend as much time there .5 you like. No one expects a Christlllll dinner to appear as if by magic, and this holiday menu is decreed by tradition.'

Not that you can't inject some priginlllty into the historic dishes. Your turkey stuffing can be blend- pd with novel flavors. Your vege- tables can have a differencel And when you bring them to the table

may can give you an aesthetic as ,

veil as a gastronomic thrill.

we'll start with soup. not I heavy soup but delicate Madrllene. 5 cup of hot clear soup will be a perfect preface to the hearty fare that will follow. Our beautiful iurkey will hold two kinds of stutt- ing. best P. E. I. oyster and him.

The basic recipe for the stuff- ing is the same for both, but Just before it is put into the bird, oy- tiers are added to about one third of it and slivers of uncooked ham to the rest - so we get two stuff- ings of decidedly contrasting fla- vors with a minimum of effort. Giblet gravy. and lots of it, comes next. and we mustn't forget cran- berries. I'll give you a recipe for raw-cranberry relish. as for a change from cranberry sauce or jelly. For any other meal one veg- etable would be enough, but for Christmas we must be opulent and provide a variety. we've chosen (our: cauliflower with butter sauce, peas, onions, cooked with bacon and a little vinegar, and fluffy mashed potatoes. They can be ser- ved on the same platter if you like, and I think that's a fine idea.

Instead of salad, which would he going too for even for the feast day. we'll have relishes, and the choice is up to you. Assorted pick- les, watermelon or cucumber, cel- .-ry, olives, radishes. green-tomato pickles - but whatever you choose, celery should be included. The crisp texture and delicate flavor

o

to stuffing with 8 tablespoons chopped parsley and 1 tablespoon mono sodium glutamate. Now we are ready for seasoning, and here it's a question of taste and tasting. salt and freshly ground black pep- per, of course. but not too much salt because the ham slivers will be in two thirds of the stuffing land they will add salt. Melt anoth-

af celery are a perfect accompani-I er 14 pound bum, or marmrine

merit to a turkey dinner.

The staff of life has to get here somewhere, and small bak- lng-powder biscuits would lovely if you want to bother with them. Rolls that you buy at the grocery or bakery would be good, too. but whatever it is, serve the breadstuff hot.

Now we're ready for dessert, and here I want to be slightly un- traditional and suggest a biscuit mix pudding instead of mince pic.

I won't specify the number of people these recipes will serve. 'A M: turkey will take care of a lot of healthy appetites, and so will the pudding. Count noses on the vegetables and cook more than you think you'll need.

MADRILWE

You can buy excellent canned Madrilene in grocery stores, and for this occasion it might be better to buy rather than make it. How- ever, here is a recipe in case you want to do the job yourself. Get a real knuckle or shank with some meat on it. Put it in a kettle with 4 quarts cold water and add 2 stalks celery, a handful of par- 519:v'. 1 bay leaf. 1 or 2 cloves, gar- lic. 1 small onion. chopped, 1 No. 2 1-2 can tomatoes, 1 tablespoon mono sodium glutamate, 2 tea- spoons salt and 1-4 teaspoon pap- Der. Bring slowly to a boil: skim and cook slowly, covered, 8 hours. Taste for seasonin . add more if needed and strain through fine sieve lined with wet cheesecloth. When thoroughly chilled, remove- fat from IUD: If you use a pressure cooker, cook the soup 2 hours at 15 pounds and use 3 instead of 4 tuaris of water. Make soup as far ahead as you like and reheat be- fore serving. '

ROAST TURKEY

when you buy your turkey. ask the butcher to remove the large tendons from the legs. Wash tur- key well and remove lungs and other objects that lurk inside it. Your cat will love them - as if you didn't know this, in case you have a cat. Dry bird inside and W and rub with salt.

Turkey stuffing. - It's difficult 90 sive exact rules for quantity. but allow approximately 1 cup of milling per pound weight of tur- key after it is dressed. A 1-pound loaf of bread will make about I "ID: of stuffing. If you have more llutflns than will go into the bird, cook it in a small casserole. For a 15-pound turkey (dressed, weight) Bet three 1-pound loaves of sliced bread a day or two old; spread Illces on a cocky sheet and let them stand at room temperature overnight, This will dry the bread ' "me. not too much. Remove crusts and pick bread epart with y”'"' Hnlera into small flakes. Enely chop celery, using some of

0 green leaves, to make I cups. Eli: Onions to make 2 1-! cups. 1 N 1-4 pound butter or margar- "9 in a skillet, add 2 or 3 cloves, tarlic. finely '1nlnc'ed. and cook 1 gilnuie. Add chopped celery and hnlons and cook until they begin p brownncooi to lukewarm, amp- Y contents of skillet over bread :35 mix thoroughly. coarsely

"P 3 pounds chestnuts that have

boiled until tender. (to re-

make a V-shaped cut in the out side of each nut. spread them no 0” I ban or cocky sheet and

"' E ""10, salad oil over them. ' in them over several times with mpmelko tin-nor so they are all W?! with oil. room in a-bot ' 4:31.: for lo, minutes. and

lin the skillet in which you cooked :the onions and celery, and add iwhatever herbs you're going to use. For my taste. 2 tablespoons idried sweet basil, 1 tablespoon marjoram and 1 teaspoon sage are Just about right. or you can use 'a prepared poultry seasoning according to directions on the package. Put butter and herbs over low heat for a minute to release some of their flavor and add slow- ly to the stuffing. tossing all the time. Now eat a few bites and cor- rect seasoning to your taste.

Put one third of stuffing in a separate bowl and add to it 12 large oysters or 26 small ones, out into pieces. mix well and add salt to taste. This is the stuffing for the neok of the turkey. It will be moist because of the oysters, but it will not be soggy. Into the larg- er bowl of stuffing put 1-2 pound uncooked smoked ham cut into slender slivers about 3-4 inch long. and mix well.

Fill the neck cavity with the oystersatuffing, packing it in well, and sew down the flap. Fill the body cavity with the ham stuff- ing - and you needn't be afraid to give it all it will hold. This stuffing will be fluffy and light no matter how firmly the bird is packed. Sew up cavity, or fasten it with poultry pins and lace with twine. Using strong twine, fasten legs to sides of bird - don't let them stick up in the air.

Now to the roasting. - If you can get aluminum foil -- and most of us can these -days -"com- pletely wrap the turkey in an air- rtlght covering of foil Maybe the covering won't be completely air- tight, but do as good a job as you can. The foil keeps the turkey from drying out or browning too quickly and eliminates the neces- sity of basting - a big nuisance too. If you can't get aluminum foil. cover turkey with a cloth that has been dipped in salad oil. Put the turkey, breast side down, in a .1-casting pan for the first hour of

for the rest of the time. Have a small quantity of water in the bottom of the roasting pan at all times.-

Bome birds of exactly the same weight will cook quicker than others. but here are some fairly safe rules to follow. If the turkey is wrapped in aluminum foil. which delays cooking action, allow 22 minutes a pound in a moderate, 3601. oven. and if it is covered with a cloth allow 19 minutes per pound in a moderate. 3501-'.. oven. Test by inserting a skewer into the fleshy part of the second joint. If the akewergoes in easily and the Juice that flows out is clear and not at all pink. cooking time is over. Don't cook the turkey until the wings practically fall off. About 1-2 hour before cooking time is up. remove covering from turkey, brush well with mftened butter or margarine and put it in a hot, soon. oven- until beautifully browned. During 'the, browning period brush several times with more butter or margarine. The skin should be crisp and brown but not hard and dried out.

- ornurr oaavx

.While your making the stuffing, cook the neck, guard and heart until tender in salted water to which has been added 1 table- spoon mono sodium glutamate. I always "use a pressure cooker for this Job because it saves time. strain broth. pod when "glare and heart are cool. chop them in-. to small pieces. Saute liver a .few minutes in a little butter or mar-

""l' enough to handle re- W9 and Add nuts-

.gu-ine. chop fine and add all the

st

cooking and turn it breast side up)

opular

giblels to the strained broth. Cool and store in refrigerator. when you're ready to make the gravy, pour drlpplngs from roasting pan into broth and giblets. add water, and thicken with flour and water beaten. into a smooth paste. sea- son to taste with salt and freshly ground black pepper. I'm not spec- ifying quantities here. and per- haps I'm more gravy-minded than a lot of people, but I think it's a. sin and a shame not to have plenty of gravy. It's so good, not only with the Christmas'dln- ner, but for making delicious con- coctions out of leftover turkey and stuffing. CRANBERRY IIELISII

Wash and pick over 4 cups cran- berries and put them through medium blade of food grinder with 1 unpeeled navel orange, center vein removed. Drain Juice from 1 small can crushed pine- apple and add pineapple and juice of 1-2 lemon to cranberries and orange with 1 cup granulated sug- air. I think 1 level teaspoon curry powder improves the relish. The taste of the orange and raw cran- berries is so dominant that the curry flavor is almost unrecognis- able, but it's there. Make relish a couple of days in advance and store in refrigerator.

MASKED POTATOES

I don't have to go into complete details about mashing potatoes, but here are a few points I think are important. Don't cut potatoes into small pieces'or they are apt to be soggy. Cover with boiling salted Iwater to start cooking. When you're ready to drain them, don't hold lid of kettle and try to pour off water, but dump the whole business into a colander to be sure the potatoes are thorough- 'v drained. Return potatoes to ket- tle and set over low heat to expel moisture. Heat milk and butter or margarine before adding to pota- toes. Put kettle in a pan of boll- ing water during mashing - nev- er let the potatoes get cool. Don't spare the horses on the whipping, and use an electric beater if you have one. '

ONIONS AND BACON

Peel nnall onions. leave them whole and put them in a kettle with a little water. enough vine- gar ta give the water a delicately acid taste, and a small quantity of bacon cut into slender strips 1-4 pound bacon will be enough to season 24 small onions. Cook. un- covered, until flavor of bacon has been released, and add salt and freshly ground black pepper to taste. By the time the onions are tender, most if not all the liquid should have evaporated.

caummwna

-cook a small head of cauli- flower in salted boiling water un- tl barely tender. It's so easy to overcook cauliflower, and Just I little of that mistreatment will ruin both the taste and the tex- ture. Test with I fork, and the minute the prongs go in' without too much effort on your part. cook- ing time is up: If the fork sinks in with no effort, the mischief has been done. , '

TV) make butter sauce, melt 3 tablespoons butter or mbrgarlne in a saucepan, stir in 1 teaspoon flour and add 1-4 cup boiling wat- u'. Cook until sauce thickens and add salt to taste.

mas i (look iboaen peas in a very little boiling water until tender. Add

salt after first I minutes of cock- ing. Drain off any remaining moisture -. there shouldn't be much - and add a little butter or margarine.

If you're going to um all the vegetables on.one platter - wh ie a very attractive way - put i cauliflower in the center and pour the butter sauce ovfer it. -Around

tea! on Your Christmas Menu

border of mashed potatoes. Ar- range three or four groups of onions extending from cauli- flower to potato border like the spokes of a wheel, and fill the re- muining spaces with peas. Sprink- le cauliflower and potatoes with paprika.

BISCUIT MIX CHRISTMAS PUDDING

Combine thoroughly: 1 cup Biscuit Mix 1-4 teaspoon salt 1-ii teaspoon cinnamon 1-4 teaspoon each of nutmeg and clove or allspice 2 tablespoons brown sugar out in finely: 3 tablespoons butter or shorten- ing Mix into Biscuit Mix: i-2 cup sultana. raisins 1 cup currents 1-2 cup seeded raisins 1-2 cup finely shaved citron 1-2 cup halved blanched almonds Beat" well: 2 eggs And combine with 1 tablespoon molasses And 1 tablespoon milk Pour wet ingredients into dry, and combine to a smooth batter. Turn into greased pudding dish, filling only two-thirds full. Cover mould or tie down with waxed paper or wet cooking parchment. Steam over rapidly boiling water for 1 1-2 to 1 3-4 hours. serve with suitable sauce.

candied

Iceland's Christmas Cake

2 lb. dried prunes. cooked 1-2 cup prune liquid

1 cup sugar

1-2 teaspoon cardamon seeds 1 teaspoon vanilla extract l-4 teaspoon salt

1 cup butter

1 cup sugar

2 eggs

'1 teaspoon vanilla extract

4 cups sifted all-purpose flour 2 teaspoons baking powder 1-2 teaspoon salt

1-4 cup milk

Best to make up prune filling first. Wash prunes (if you use bulk or untenderized ones. soak fruit for 2 hours. With packaged tenderized prunes, soaking is not necessary). Cover fruit with wat- er and cook slowly for about 45 minutes) or until tender when test- ed with a fork. Drain prunes, sev- ing the liquid. Cool. remove pits put prunes through a food grind- er or cut them into fine pieces with scissors.

Now add prune llquld,' sugar and cardemon seeds, split in half, to prungs and cook until filling is Ibout o8'.thlck as jam. Cool. add vanilla extract (many Icelander use! wine, or whiskey) and salt. Set aside until all cake lay- ers are baked.

Now comes the cake-making time. Work or cream butter until soft. Add sugar gradually and con- tinue mixing until very creamy. Beat eggs slightly, then stir eggs and vanilla extract into creamed sugar. Sift flour. baking powder. salt together. Add alternately with milk to butter mixture. The dough

dough in the refrigerator so it will handle more easily.

start your oven at ssor. or mod- erate.

When dough has chilled enough to be nianageable, divide into '1 equal portions. Roll out each por- lion very thin on a lightly floured board to fit a... 8 inch pan. Turn c:..a pan upside dowri..place dough on unlftased top of pan and trim the etilh tldily. Bake 20 minutes or until brown. ltemove from oven and slide cake on bottom of pan with the help of. a spatula and cool on a wire rack until all if layers are baked. of course, bake as many layers at a time as you have I in.

the outside rim of platter out a

pans and oven space. The baked

should be mm but not aim. onm

-rm: c:uA1zoI.aN,' cnantorrcrowzv " Wreaths, Toy ilelndeer'

As Table centerpiece

It is easy to make a unique fea- tive setting in your home these days with such variety of choice in wreaths. flowers, bells, balk. Santa Claus. reindeer. sleighs, Christmas trees, church and snow scenes. It is wise to select one theme and one center of attrac- tion for a special decoration. It may be that your buffet is the cen- ter. It so, the outline of a. land- scape may be sketched on the mirror with soft soap. then on the counter place a .model of a church, or a skating scene may be designed. using your table mirror, cotton batten, imitation snow and driftwood branches. further de- corated with mlnlat is gadgets. For a children's Christmas par- ty setting. use a Santa Claus pap- er tablecloth and over it place a clear plastic cover. In the center, mold together a big Santa Claus head. using buttons for eyes, nose and mouth and don't forget to rouge his cheeks. of course, you will need apiece of cone-shaped cellophane for his toque. To dis- tribute the candles evenly at the table, we suggest Dixie cups with 9. tiny Santa Claus standing ova each and you can ration out 3 or -1 small candies per Dixie cup. For the coffee served at mid- night, the scene takes on is Christ- masy air with a glowing Christ- mas candle placed in an ash tray, surrounded with bits of cones tip- ped with color. in the center of your serving tray.

There was a time when we used our best tablecloth for family gatherings but today we seem to use such things as pale blue foil. fastened together with Scotch tape to make tablecloth, or red cello- phane, seals with silver tape, or any of the patterned tablecloths that come in extra large sizes. Paper serviettes also are attrac- tive and can be made personal by the addition of each name in red crayon or gold pencil.

sprigs of holly added to the servings of plum pudding may not be edible but are an added touch to your festive table.

inch in thickness and will be very hard.

when all 7 layerspf dough have been rolled and baked and cooled, s::cad a generous amount of prune. filling between the layers and pat' the Vinarterta. with the palm of your hand to make the many thin layers of cake blend wi the fruity filling.

slices.

Continued from page 2

Juice to make a. stiff paste. Color with the food coloring that suits your own fancy. . .

U

CHOCOLATE IWEETMIIATS

or. sweet cooking chocolate 98!

1-3 cup sugar

1-2 cup blanched almonds, fine-

ly slivered.

Melt chocolate over hot water. Beat the egg slightly, than grad- ually beat the sugar into the egg.- When thoroughly mixed, stir on mixture into the melted chocolate and cook over boiling water 3 minutes. This makes a very thick. smooth mixture when beaten hard.

When smooth, stir in the silver- ed almonds.

shape into a roll, wrap in wax- ed paper and chill in the refri- gerator a full hour. Makes 20

Partly for fun and partly to use these cunning camel molds in our pantry, we turned this marvelous mixture into camels. Any small animal mold or cookie cutter can;

do the same thing. Whatever you container).

do, do try "ll! recipe. 0 0 O VERY HAPPY APPLES

1 cup sugar

1 cup light corn syrup

1-2 cup water

1-2 teaspoon red vegetable

oring

1 teaspoon cinnamon

6 red apples

6 wooden skewers

Combine everything (except ap- ples and skewers. obviously). and stir over low heat until sugar has dissolved. Bring to a boil. then continue cooking, wthout stirring, until mixture forms a hard ball when a little is dropped in very, cold water or candy thermometer, reaches 26011 In the meantime; wash apples very well and polish! with a cloth or paper towel to re-1 move any wax. stick the wooden skewers in stem end of each ap-

col-

Then wrap this handjome holi- day cake rather tightly in a dry cloth so moisture from the filling

mellows the cake, then let it.

7” :rS' 7; '77 fr" '1? '1-I 'r 'r” 'f. 7" ry" ,

edge: turn a delicate

layers should not be more than 1-4

ldl Gf. George St.

pie.

when syrup is right. place over a pan of hot water to keep it from thickening, then dip each apple

stand at least overnight before cut- in the bright red syrup, twirling whites; 1-2 teaspoon salt; 1 ting or let it age several days.