PAGE TWO

W Preparing The Christmas Feast

To prepare a bird for routing. singe it. remove any remaining pin feathers, and scrub inside and out with warm water. Dry with a. cloth wrung out of salted water. stuff and sew up the opening with string or fasten together with skewers and string. Salt lightly in- side and out. Place a piece of the body fat on the breast. and cover with a clean cloth dipped in melt- ed unsalted fat. Roast uncovered. basting .occaslorially. Remove the cloth when the bird is nearly done to allow it” to brown.

Stuff a bird Lightly. as the dress- ing swells as it cooks. Be careful not to make the dressing too moist or it will turn into a soggy lump, but make sure it isn't crumbly. hi- low a generous cupful of dressing for each pound of bird.

Bread Dressing for Turkey

Saute the chopped glblets and two or more tablespoons of chop- ped onion for two minutes and combine with:

4 cups crustless diced bread; 2 or 3 eggs (optional): 4 tablespoons chopped parsley; '.l to 1 cup chop- ped celery; -")4 teaspoon salt: to teaspoon paprika; ht teaspoon nut- meg: iii cupsnut meats (optional) preferably black walnuts. Milk, stock, or melted butter to moisten dressing lightly. nut meats six pork sausages. or a cup of sliced mushroom sauteed with the onions may be added. Or for numieats and giblets substit- ute I,-',. -1 pint oysters. drained and heated in the hot butter. Makes about four cups.

Wild Rice Dressing For Game

Chop the giblets and simmer them for 15 mliiutes in 4 cups of water with 1 teaspoon salt. Re- move from the water and stir into it 1 cup of wild rice. Cook until nearly tender. Melt 83 cup of but- ter in a skillet and saute 2 table- spoons chopped onion, 1 tablespoon chopped green pepper and '4 cup chopped celery. Add hot drained rice and chopped glblets.

Raw Potato and Celery Dressing For Poultry

Peel. then grate or put through a food chopper 5 large raw pota- toes, 2 stalks of celery and 1 medi- um sizcd onion. Saute 1 large diced onion in 2 tablespoons but- ter or poultry drippings until brown, add ti cup chopped celery leaves or parsley and to cup short- ening and cook for 2 minutes. Add to the potato mixture and season with 1 teaspoon salt and Vi tea- spoon paprika. Enough for 3V; lb. chicken.

Apple and Bread Dressing for Duck

Saute 1 tablespoon chopped on- ion in 2 tablespoons fat until light brown. Combine with 1 cup soft bread crumbs, 2 cups finely chop- ped tart apples, and V. cup chop-

In place of the E

TURKEY THAT'S ' Bfriisum

There are ways and ways or cooking the turkey. Most common of course is the time honoured method of roasting it whole. An. other which you may prefer, pap- iicularly if there's no one in the household who's an expert at carving, is dgalantine of turkey” very popular with large restaur- ants and dining places. but oth- erwise little-known.

It's a bonleless carcass, rolled and baked with stuffing, econom-

ped celery. Moisten with a little rich milk and season with 1 tea- spoon salt and ti teaspoon pap- rika.

Oyster Rice Dressing for Goose

Saute lightly the chopped giblets and 1-3 cup chopped onion in 3': cup melted butter. Add H4 ouarts oysters. drained and cooked until their edges curl. Add 3 cups cook- ed rice. is Cl-ID or more chopped celery, 3 tablespoons chopped par- sley, 1 small clove of garlic, minc- ed, 1 teaspoon salt and 1,4; tea- spoon paprika. Shrimp may be substituted for the oysters. If they are salty. use less salt than the recipe calls for. Enough for a small goose.

ical. attractive in appearance and much easier to carve than whole roasted turkey.

Boning the bird is of course the first step, and it isn't very dim. cult if done with care. Cut off the wings, and then make a long cut down the back. cutting right to the bone.

cm the ""335 free. be-Iwonderful starter for

rm; GUARDIAN.

chicken. so on down to a nuniming bird stuffed with an olive.

That's almost too much of a good thing for the present day. but the same idea can be used, stuffing the turkey with one or two boned birds, one rolled inside the other, to provide a truly the main

ins Very careful not to break the-course on the Christmas dinner

skin. where the drumstlck is attached and cut the tendons there but leave the bone in place until the rest of the frame is removed. To get it out, out the skin and ten- dons clear of the joint. Grasp the leg firmly in the left hand. hold- ing the bone erect, and scrap the tlesh back until the bone is free. The stuffing is entirely a mat- ter of choice. Ordinary bread stuffing may be used, or some- thing more special for Christmas. such as a stuffing made of equal parts of white bread crumbs and minced white chicken meat. moist- ened with heavy cream and seas- oned according to taste. In "the good old days." when eating was not a thing to be taken lightly. the cook was considered to have reached one of the heights of the culinary art when she produced a turkey. roasted to perfection. and concealed within it a turkey. stuff- ed with a goose, and inside that a

irime and Temperature Chart for Roasting Poultry and Game

Birds and Game Canon .

Oven Temperature

Time per Found

.425 degrees F. 22-30 minutes

Work as far as the Joint-

Clilcken, roasting . " " 30-45 minutes Duck " " 20-30 minutes Duckling " " 15-20 minutes Goose " " 20-25 minutes Goose. wild . " " 15-20 minutes Partridge (total weight) 350 " " 30-35 minutes Pheasant ............ .. 350 ” , 15-2U minutes Turkey ( ii-ll) lb.) 325 " " 20-25 minutes

(ll)-lti lb.) 325 " " 13-20 minutes

(l8-25 lb.) 300 " " i3-l5 minutes Wild duck, rare 325 " " 10-12 minutes Wild duck, well done. 325 1 " " l5-20 minutes

To calculate the time for roasting fowl or game. weigh the fowl before it is drawn or alter it is stuffed. Multiply the weight of the fowl by the minutes per pound given in the chart. Use the lower figure for large birds, the higher figure for small birds. The meat should be at room temperature. If it is chilled add 15 to 30 minutes to the total cooking time.

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When rolling up the bird it may be shaped like the real thing. but the main thing to remember is

Caramel Cream Divinity

stir over quick heat until the sugar is dissolved:

3 cups sugar; 1 pint cream; 1 cup light corn syrup.

Cook and stir these ingredients slowly to the soft ball stage (238 degrees). Remove the syrup from the fire. Cook it slightly. Beat it until very stiff. Beat in:

1 cup pecan meats.

Pour the candy into a buttered pan and cut it when col

0 O 0

Divinity Roll Put through a grinder: 1 cup raisins: 2 cups pitted

Cl-IARLOTTETOWN

that you want it to slice well, with slices of more or less uniform size. Therefore mould it together quite firmly. some cooks prefer to sew it together before roasting.

The skin should be well rubbed with fat before putting it in the oven,,and it should be bested ev- ery twenty minutes during roast- ing time, which is 30 minutes per pound up to ten pounds. 20 min- utes per pound for 10-15 pounds; and is minutes per pound for 15- 20 pounds.

dates; 1 cup figs; lcup nut meats. Molsten these ingredients with orange juice to make a thick

paste.

Ball to the thread stage (238 degrees):

2 cups sugar; 2 tablespoons light corn syrup; '4 cup hot water.

Whip until stiff: 2 egg whites; 1,9 teaspoon sa':.

Pour the syrup an the egg whites in a steady stream. whipping con- stantly. When thick pour the div- inity onto a sheet of waxed paper. Cover it with the first mixture and roll while hot. chili and cut into slices.

Canadian Cocoanut lqu

it lb. butter; is cup sugar: 1 cup flour; iv, cup: brown sugar: 1 cup chopped walnuts or al- monds; l cup shredded cocoanut: pinch salt; V, teaspoon baking powder; 2 tablespoons flour: 2 eggs; powdered sugar.

Cream butter and sugar. Sift flour. measure and resift twice and add to butter mixture. Press into ii greased 8"x8" tin and bake un- til brown in a 400 degree oven. Combine brown sugar. shredded cocoanut. chopped walnuts or al- monds (with skins left on), salt. baking powder. 2 tablespoons of flour and beaten eggs. spread evenly on the baked crust and re- turn to the overt. Bake until top is well browned. cut into squares while hot and sprinkle with pow- dered sugar.

0 e

Almond Macaroonl

1,4, lb. almonds: 96 lb. powdered sugar; 4 egg whites) few drops lemon juice.

Grind the almonds with skins on. Combine with powdered sugar. Beat egg whites until stiff. Add to sugar and almonds. folding in gently. Add a few drops of lemon juice and continue to blend the mixture by stirring gently for I few minutes. Place paper sheets on cookie tins and space the bet- ter on the sheets in even mounds. Bake until ligl'it.gold in a 250 de- gree oven. Cook I little before removing carefully from the paper sheets "With ' a.sp.atula.

. O

lcoich Shortbread

1 cup sugar: 2&4 cups flour: 55 lb butter; I4 teaspoon salt.

Mix sugar with flour. Beat V, lb butter until soft. Cut into dry mixture with two knives or pastry blende .Wu,ntilult resembles fine meal. Handle lightly. roll out 1,4." thick and cut into rounds or tri- angles and score the top of each with the tines of Lfork and bake to a light gold in 350 degree oven (approximately. ll: minutes.)

German Tortelottee

onus rind of half a lemon: l cup sugar: 96 cup of butter; 2 egg yolks: its eupe bread flour; 1 egg

white; 1 tablespoon water; 1 cup

blanched shredded almonds or other nutmeats; V, cup sugar: 1 tablespoon cinnamon; IA teaspoon nutmeg; '56 teaspoon salt.

Grate lemon rind onto sugar and cream with butter. Add egg yolks one at a time. Add bread flour to make a stiff dough. Pinch off about a teaspoonful at a' time. Roll into balls and flatten until very thin. Brush with egg white and water beaten slightly. Com- bine rest of ingredients and sprinkle cakes with mixture. Bake in a moderate oven (375 degrees) until light brown.

0 O 0

Christmas Stollen

12 cups sifted bread flour. Make a. hollow in the centre and pour in the following:

6 cups milk: 1 lb. melted butter; 2 cup! sugar; 35 teaspoon grated lemon rind; 3 tablespoons lemon Juice; 1 lb. raisins; 1 lb. cui-rants. washed and dried; 56 lb. blanc ed shredded almonds; I,5 lb. deed cltron; 1&5 teaspoons salt: 2 yeast cakes dissolved in '5 cup luke- warm water; I,5 teaspoon mace (optional).

Work these ingredients into the flour until they form a stiff dough. Cover and raise for 12 hours in a warm place. Shape the dough into two loaves, place in greased pans and raise until double in bulk. Bake in,n'ioderate even (350 de- grees) for about an hour. spread while hot ylth melted butter and cover with a heavy coating of con- fectioner'- sug.n-.. .

Dole Cakes

8 eggs; 1 lb. dates; 1 cup wel- nuts; 1 cup flour; 1 teaspoon bak- ing powder: 1 cup sugar; 1 tea- spoon vanilla; pinch salt.

chop the walnuts and dates to- gether and add to flour with bak- ing powder sifted in. Heat yolks and whites of eggs separately. add to sugar. and mix all together. Bake in I by lo inch pen in hot. oven. when cool cut) in small squares and ice with eoffee-butter

roineettiu which have come to be a "must" for Christmas decora- tions on their name and lty to an earl! American dip at. botanist and scholar-Joel ltoberts Poinsett.

g l Steamed Plum Pudding

1 cup bread flour; 1 lb. ohPDbed suet; 1 lb. seeded raisins; l lb. currents. washed and dried; at lb. cltron. chopped; 1 nutmeg. grated; 1 tablespoon cinnamon; iii tablespoon mace; 1 teaspoon salt; 6 tablespoons sugar or it cu)! brown sugar; 7 eggs; 4 tablespoons cream; to cup orange, Juice and 2 tablespoons grated orange rind; 3 cups grated bread crumbs.

Dredge the fruit with part of the flour. and silt the rest with the sugar, salt and spices. Com- bine the dredged and sifted in- gredlents and add the egg yolks, cream. orange juice and bread crumbs. Whip the egg whites with 1,6 teaspoon salt until stiff and fold lightly into raisin mix- ture. Pour the batter into a greas- ed pudding mould, cover it closely and steam for six hours. This re- cipe makes 24 servings. so the re- cipe may be halved. Plum pud- ding keeps well. and it may be made beforehand and steamed again long enough to heat it through on Christmas Day. or it may be steamed in several small moulds and brought out at inter- vals after Christmas is over. Keep the water boiling and continue to add boiling water so at least half the mould is covered all the time. One-half cup of brandy or sherry may be substituted for the orange juice and graated rind.

Custom decrees that every mem- ber of the family must stir the pudding while it is being made to bring good luck for the coming year, and also that it should be brought to the table with a sprig of holly stuck in it. surrounded by flaming brandy.

Because plum pudding is very rich. here is a simple foaming sauce to complement its

1 egg; it cup powdered sugar; '5 teaspoon vanilla; V; cup whip- ping cream.

Beat the egg yolk and stir in powdered sugar. Beat egg white until stiff and stir into the sugar mixture until smooth. whip the cream until thick, stir into sauce with vanilla.

Cream Cheese Fudge

1 3-02. package cream cheese; 2 cups sifted confectioner's sugar: 10 drops maple flavourlng; dash

tNm-i '

fat.-1A . .0.

of salt: 85 cup chopped pecans.

Place the cheese in a bowl and cream it until soft and smooth. Slowly blend the sugar into it. Add the flavourlng. salt and chop- ped nuts and mix until well blended. Press into a well greased shallow pan. Place in the refrig- erator until firm and cut into squares.

This fudge requires no cooking and so can be made in a jiffy. It's smooth and creamy-never sugary. other flavourings may be substit-

uted for the maple. 0 O O

Divinity Fudge

stir over slow heat until sugar is dissolved:

2 cups sugar; 2X3 cup water; W3 cup light corn syrup.

Cook these ingredients quickly to the soft ball stage (238 degrees). whip until stiff: -

2 egg whites; '4 teaspoon salt.

Pour the syrup over the eggs in a thin stream. Beat them can- stantly. when all the syrup has been added, place the bowl con- taining the candy over hot water. Beat the candy until it sticks to the bottom and the sides of the bowl and stands up in peaks. Re- move it from the fire. Add:

lit teaspoons vanilla; 1 cup broken nut meats; 1,6 cup diced candied pineapple and cherries (optional).

spread the candy upon an oiled platter and cut it into squares.

O I O

the

Chocolate Divinity Follow the above rule. when the candy stands in peaks. beat in 8- oz. chocolate, melted and cooled. O O 0

Popcorn Balls

Popcorn balls are versatile-you can formithem into snowmen for place decorations at a children's table, or roll a piece of string into them when forming the balls and use them for Christmas tree trim- mlngs.

Melt 11.6 teaspoons butter, and add '.1.- cup molasses and it cup sugar. Stir these ingredients until the sugar is dissolved. and boil without stirring to the hard bell stage. Pour the syrup slowly into the popcorn (about six cups. that is. V; cup of unpopped corn.) shape lightly into balls as soon as it is cool enough to handle.

DECEMBER 15, 1951

T-

Old English Christmos Recipes

Mince pies. which date beck to Elizabethan times, are still . popular-.Chrietmas treat, uthoulh the little filled tarts of may "Q a,far cry from the-enormous con. coctioiu grey” were then.

'In ear ye mince in W the object of much corrtrovei-1?; theological discussion. They Wm

in a rectangular shaped crust. which as called the "cog. fin", and re esented the cum; Child's manger. and the jpicu whichfiavoured the contents gym. bolized the offerings of the Wise Men. Puritans and Quake" R, nounced them as ."an hodge.pod” of superstition" and tried to pro. hiblt the clergy from eating them. '.l'his aura of devllment surround. ed them for many years, but the most strenuous efforts of the disapproving could not lesson their ipopularity. which has lasted until the present day.

Here is a recipe for mince meat. which, unlike that generally eaten in America, has no meat in it. 1;, is of course too rich to be used in anything but small mince pies, eaten as cakes rather than dessert,

Mince Meat

1 pound seeded raisins; 1 pound currants; 2 pieces orange peel; 2 pieces lemon peel; to piece cltron peel; 1 dozen apples; 1 poumi sugar; 1 pound suet: grated rind and Juice of two demons; i grated nutmesi it teaspoon cloves; 1.. teaspoon cinnamon.

Peel, core and quarter the ap. pies. Put apples. raisins and peel through the food chopper, using 5 course blade. Stir in the other in- gredients. You may prefer to use more spice. and several tablespoom of rum greatly improves the flav- our. A 'A-pound package of cut mixed peel may be used instead of the large pieces of peel. Store the mince meat in jars or a crock.

To make up the mince pies, use 21.4-3 inch rounds of pastry. Moist- en the edges of the bottom rounds with a little water: prick the top rounds with a knife to make an aperture for the steam to escape, Use a generous spoonful of mince meat and press the edges together with the fingers.

Two people working as a team. one to roll and out the pastry and another to make the pies. can turn them out in no time. and they are wonderful served as part of the feast it a Christmas party. or served hot with a'glass of wine or with coffee and cheese to car- olers-their traditional reward in many English counties. They keep well, and may be brought out and warmed for a few minutes in the oven when guests drop in unex-

dl. peck y o e

Crumpets-widely known but little used fare here-are really I kind of pancake. although a little thicker. and are an extra special addition to Christmas tea when served with homemade preserves. They're also sometimes known as "plkelets".

2 cups sifted all-purpose flour:

(Continued on Page ii)

for gifts, for

cakes in your Christmas plans!

more delicacies.

Kutst." -

holiday dinner . . o several for gift givlngi chock-full of the most wonderful goodies - - - cherries, pineapple. citrus peel. raisins, nutmeats and oh-so many

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Don't forget to include these perfectly yummy fruit

Yoml went one for your i "A They're

STEWART BAK RIES

Our flavor-filled plum Pl!d' dings will add a rich touch to an your holiday mull-

LTD.

Plou 211

4.4