Topic-Christmas -Week; Dinners!

Most women have their own recipe for poulinry stuffing. but per- haps this Christmas you would like to try some new ideas. Here are some suggestions:

Walnut Stuffing

I I I t ; I cut. cgfolzaitger gglesggr cap: Here are some other "main "mon. 1 cup chopped wamm. 1lcou.;sle" suggestions for the busy i ' wee

5; quarts wasted or dry bread cubes; 1 tsp. of salt; is tsp. pep- per; 14 tsp. thyme: V. tsp. sage; 1 egg beaten; 1 cup milk.

Melt butter in skillet; add celery. onion and saute until tender and lightly browned. Pour over walnuts, toasted bread cubes. salt. .pepper.i sage. and thyme. Add beaten egg and milk and mix well. Yield 1":

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- Orange Stuffing (Goose)

1 gal. soft bread crumbs; 3 cups orange sections and Juice; 1 tsp. salt; Lg tsp. celery salt; it cup melted butter. Combine ingredients. Yield 5!-s cups.

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Cranberry stuffing

I cups fresh cranberries. ground: is cup sugar; 3 tblsp. butter; 14. cup chopped celery; 1 tblsp. chop-i ped celery; 2 qts. bread cubes; 1' tsp. salt: iv. tsp. sage: in cup mllki or bouillon. Grind cranberries and

add ngar. Melt butter in skillet; add celery and saute until tender. Combine cranberry and sugar mix- ture. celery. salt. sage and milk.

Yield 6 cups. I I

Oyster Drcsdng

20 oysters, 2 tblsp. butter, 4 cups bread crumbs, '5. tsp. salt. it tsp. pepper, 2 tblsps. chopped parsley.

Drain and rinse oysters wlt.h cold water. Put butter in sauce- pan with oysters and bring to boil- ing point. add bread crumbs. sea- soning and parsley: mix carefully so that oysters will not be bro- ken.

Oyster Cocktails

3 or 4 oysters, cayenne pepper. lemon juice, tomato sauce tcbziscol sauce. 1 Put oysters in a cocktail glass, mix in the cayenne, lemon juice, tomato sauce and put in a few

' in .

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drops of tobasco sauce. Let stand in glasses on ice about 3 hours. Set glasses on small plates and serve .wlth water cress around them.

Baked Ham In Milk.

Slice of ham (1 in. thick) 1 tablsp. flour. 1 tsp. mustard. 4 tblsp. bread crumbs, 2 tblsp. brown sugar, dash of mixed spice if de- sired. 1 cup milk, 1 cup water.

Mix flour and mustard and put into both side of ham after having removed most of fat. Place in un- covered pan. Cut fat in tmall pieces and mix with sugar, bread crumbs and spice. Place this mix- ture on top of ham. Mix milk with water and pour over ham. Bake in moderate oven about one hour.

Almond Honied Sweet Potatoes

6 servings hot boiled sweet pota- toes.

Bali.

1A. cup honey.

4 tablespoons butter or margar- ine.

1-: cup chopped or ground un- blanched almonds .

Arrange potatoes in a shallow baking dish and sprinkle with salt. Combine honey, butter and al- monds. and heat to boiling. Pour over potatoes. Place under broiler and brown slightly. Top each serv- ing with additional butter if desir- ed.

Serves I.

Pork Pie .

1 pound ground lean pork. 1 teaspoon salt. Ks teaspoon pep- per. Vs teaspoon nutmeg, small piece of garlic. Vs teaspoon mace. )5 tablespoon cornstarch, few grains of cayenne pepper, 1 cup of water, plain pastry.

Method: Mix seasoning and corn- starch, stir in water and add pork in a saucepan. Simmer covered for 30 minutes and uncovered 10 minutes more. Remove garlic. Make plain pastry for two crust pie. Line the pie plate with half the pastry. Pour in meat mixture. and cover with pastry. Seal edges and silt top to allow steam to escape.

Bake in hot oven 425 degrees for approximately 10 minutes, and then in 350 degrees for another half an hour. Serve hot.

Apricot Souffle Salad

195 cups cut. fresh apricots; '4 cup slivered toasted almonds; as cup quartered marmmallows; 1 package orange gelatin; 1 cup hot water; 5; cup cold water; 1 table- spoon lemon juice; is cup real mayonnaise; M teaspoon salt.

Dissolve gelatin in hot water. Add cold water, lemon juice. may- onnaise and salt. Blend well with rotary beater. Pour into refrigera-

tor f-reezlng tray. Quick chill in freezing until about 16 minutes or until firm about one inch from edge but soft in the center. 'n.irn into bowl and whip until fluffy.

Fold in apricots. marshmallows and almonds and pour into mold. Chill until firm. about 1 to 2 hours. Unmold and garnish with salad greens. Serve with additional may- onnaisc. if desired. Makes 6 serv- ings.

Cranberry Relish

1 orange; 86 lemon; 1 pound can whole or jellied cranberry sauce; 1 cup crushed pineapple. (drained); 1 teaspoon curry powder.

Put orange and lemon through food chopper. Combine with cran- berry sauce and crushed pineapple. Stir in curry powder. Store in re- frlgerator overnight so flavors will blend.

Suggestions For Party Snacks

BOEBEK

Tu:-Nah boes-ck isamost versatile delicacy. How you serve it depends upon its size. shape. and filling. It can be made into very small rolls. triangles or other shapes and served as canapes. when slightly larger. it is perfect as an ap- pctliaer, while s. very large sire makes the main dish of the meal.

Turkish boerck should be made

of you own puff pub rolled Qsin an Issue paper. out dough into desired also and brush with melted bums-. Place a teaspocnful (or more) of filling on each piece of dough or puff paste. Roll up or fold over the dough. handling quickly and as little as possible.

moderate oven (3"l6”). and bake until golden crisp. about 25 min- utes.

CHEESE FILLING FOR BOEREK

1.5 lb. cheese (cream Turkish or cottage cheese)

1 688

54 cup milk (about),

14 cup parsley

2 tblsp. butter or margarine

Blend cheese. add egg. butter. and parsley Mix well. serves 6.

Other fillings: chopped spinach and onion. a little milk and butter.

Chopped. cooked. leftover meat or chicken. egg. 3 little chopped onion and parsley.

As a dessert - chopped nuts, cinnamon and sugar.

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FRINGE ONION Cllllll LOAF

Take a long French bread. cut 96 inch gushes along side of loaf. Spread each gash with butter. In- sert into each gash thin slices of cheese with onion, or alternate

Place in greased baking pan and brush with melted butter. set in

slices. Place in hot ovan.

To Decorate the Festive Board

This amusing teblo decoration can be made cheaply and quite easily from "bits and pieces" to be found in most households at christ- nu time.

For the clown. the only materials you need are some strong wire, cotton-wool. a hollow eggshell. crepe-paper. a rubber and some

runs.

The "circus ring” in which the clown stands and which may be filled with nests or nub. is mere- ly a circular. cardboard lid cover- ed with either silver or crepe-paper. while the decoration round the base is "hosted" cotton-wool and holly

loans.

15 form the framework figure. whhh is about six inches high. twm the wire as shown at the left of III mutation. Then, wrap cot- in-nut

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5.2? i - 4 my .3 ""7 . ilerxzx .

- I front sections separately, place over the padded figure. and gum along the top and bottom sleeve "seams" and also down the Jack edgu. In the same way. gum the inner and outer edges of thrclownts -trousers

dry Black cotton-wool porn-poms complete the outfit.

On a hollow eggshell. paint a clown's face with wsiar colour. Place the head in position and gum it to the cotton-wool foundation. Either paint. the hair or fix tufts of cotton-wool to the back and sides of the shell with gum. The hat is a third of a circle (about 256 inches radius) of the blue crepe or silver paper gummed along the straight edge. The paper frlli. gathered with needle and thread. is fastened round the lower edge of the shell to conceal the broken edge.

To make the small figure stand up firmly. lust pulh the tips of the win Ill! into two flat pieces of an ordinary rubber eraser.

and allow the whole costume to

KABOBS

Make 4-deckor sandwiches with buttered bread and one of the fil- lings below. Trim crusts. Cut into 4 squares. String 2 squares on each skewer. Bake or toast in broiler, turning.

FILLINGS - (1) Dcvlllcd ham with mustard; (2) Coconut with brown sugar; (3) Spice. nutmeg or cinnamon-sugar; (4) Cheese spread with mustard. .

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STRIP TOAST

(For snacks with tea or milk. salad or soup) Butter bread slices. Top slices with one of the following spreadai Cut into strips. Toast 4'l6"F. Spreads. (l) Grated orange rind with sugar or honey; (2) Brown sugar and coconut: (8) Cheese spread mixed with horse radish; (4) Any seasoning salt, 'caraway. poppy or celery seeds (or grated Swiss cheese. . .

ORANGE ROLL!

(Exactly same dough and me- thod are followed for cinnamon rolls--but a different filling is

used.)

soak I packages dry gr ular yeut in it cup lukewarm star with V. teaspoon sugar for ll min- utes. Do not stir until you add it. In large mixing bowl put HA cups lukewarm milk, V; cup sugar and 2 teaspoo salt. Add the soaked yeast, after stirring it, then stir the mixture to blend. Stir

ing. With a wooden spoon mix in 7 cups sifted bread or all- purpose flour-you may need as much as 736 cups sifted flour to make the dough handle easily. As soon as you have stirred this in knead the dough in the bowl with the hand. tumlng it over. punching it down. turning it a quarter turn and foldl it over and punching down for about 2 min- utes. Turn dough out onto lightly floured board and knead it the some way until it is satin smooth and squeaka-about 24 turns and punches. Clem out your bowl and grease it and return dough to it and cover well and set it to rise

in warm place out of mm-nor near a radiator-about 78 to 80 deg. Fahr. is ideal. bet rise until double -- about PA to 2 hours. Your finger tip will leave inden- tation in dough when it is doubled. Punch down dough in bowl, pul- ling edges into center and turn it. over in bowl. Let rise again until almost doubled. To make the Orange Rolls divide dough in half Roll on to oblong O x ll inches. Orange Filling

Ix. cook 2 minutes. and cool

THE GUARDIAN.

CHARLOTTETOWN

down with parchment or has waxed paper. Steam for 8 hours.

vily lsteaspotgvonllla

be quite ficient moisture, use

in 2 eggs and V. cup soft shorten-.

Desserts

INGLIGB PLUM FUDDING

1 lb. chopped suet

1 lb. brown sugar

1 lb. sifted flour

)6 lb. chopped citron

Vs lb. fine bread crumbs it cup molasses

2 lbs. Currants

2 lbs. stoned, chopped

(large puffed)

1 tabespoon salt

1 teaspoon cinnamon

as teaspoon cloves

3 grated nutmegs

2 tables baking powder 8 esss

Juice of 3 lemons

is large bottle vanilla

Wash and dry the raisins and curl-ants. Mix the spices and molasses, then add the well-beaten eggs. juice or lemons, Mix well. Add the baking powder and vanilla. The mixture should stiff. If there is not sul-.allgar. Add well-beaten egg. Add a little rich carrot and half of the potato. Add sweet milk to thin. Put in a well- fruit and flour mixture. Dissolve greased rmld. tightly covered, steam for 10 water, as it evaporates.

Cakes And. Cookies

the suet and then the fruit

hours.

Cherry and Nut Bread

1 c. brown sugar Shortening size of egg 1 egg (beaten) 2 tsp. baking powder 1 small bottle cherries (cherries cut in 4) Pour juice of cherries in cup -fill with milk (add) 2 o. flour it c. walnuts (optional) Let stand 20 min bake 46 min. (regular size loaf pen) I I I

Chocolate Peppermint Kisses

2 whitu

i"t'-- -n 9:: 915.22"

)6 tsp. cream of tartari P00 "

:6 .3, mg” it lb. candied cherries 1 pkg. (1 cup) chocolate chips 1 ml mime

V.tsp. peppermint extract 3 '39- b- Wwd"

Beat eggs until foamy through- 3 3' nm”

out; then add salt and cream of 2 W" Vanuh .

tartar add continue beating until eggs are stiftf enough to hold up in peaks, but not dry.

1 tablespoon grated orange rind, it cup orange Juice and pulp, M cup buttter. Spread dough with about 4 tablespoons of this. Spread remainder of filling in pan about 13 x 9 inches.

Roll dough up tightly. beginning at wide side. Seal well by pinch- ing edges of roll together. Cut roll into .1-inch slices. Place a out side down in pan lined with fli- llng about 55-inch apart. Cover and let rise until doubled-about 35 to 40 minutes this time. Bake until golden at 375 deg. Fahr. for about 25 to 30 minutes. To test for doneness separate a roll slight- ly with fork to see if it well baked. At once turn out on tray. Filling runs down over rolls.

If desired. make cinnamon .rolls withvlast half by rolling out and spreading in mixture of 1,5 cup sugar and 2 teaspoons cinnamon, after spreading dough wlth2table- spoons soft butter. Finish same as Orange Rolls. but there will be no filling in pan.

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Mushroom Csnapo

Pick over one peck mushrooms. slice and put on heat with a little water, enough to keep from burning. Cover and let cook, stir- ing often. until mushrooms are soft Pres through a fine sieve. To the pulp add the following: 1 pt. vinegar. 2 tbq). salt. is tap. cayenne pepper. 1 tsp. cinnamon, 15 tsp. mace, is tsp. ground cloves. Cook IA hour longer until thick. Bottle and seal. serve on crack-

ral sins

flour, sugar,

and.soda in Add morelpotato and add it last.

Many people find a 'Plurn Pud- ding too rich and for them we give I recipe for

CARROT PUDDING

1 cup raisins

1 cup currants

is cup mixed peel

54 cup almonds, blanched 1 cup grated raw carrots

1 cup grated raw potato

1 cup flour

mon and nutmeg

1 cup brown sugar

5!. cup shortening

1 egg

1 teaspoon coda

Wash raisins and currents, dry between towels. Add peel and al- monds.

Sift. then measure flour, re-aift . with spices. Grate carrot and potato.

Cream shortening and blend in

remaining half of the

Pour into buttered mold. Tie

Add sugar. 2 this at s time

3!. teaspoon each-cloves, cinna-

aorrnscomn ronomo sauce . .

it cup butter

1 cup brown sugar

2 tablespoons flour I cups boiling water it teaspoon salt

teaspoon nuunag

Orcam butter in saucepan Mix flour with brown sugar. Add to the butter. Slowly add 2 cups boll- ing water. Cook until thickened, stirring constantly. Add salt and flavoring.

BAKED ALASKA. '

Loaf of sponge cake. is tes- apoon salt, 3 egg whites. 0 table- spoons sugar, 1 quart ice cream brick. .

Out cake to make a layer 1 inch thick. and it inch wider and longer than brick of ice

cream Put on a sheet of brown paper on cookie sheet. Add salt to egg whites and beat with rotary beater until foamy. Add sugar and beat until stiff but not dry. Put very firm brick of ice cream an oak: and spread top and sides of both with merincue. being careful to cover completely. Bake in very hot oven ( 450 deg. F.) for five minutes. or until delicately brown. Transfer from cookie sheet to cold serving plate. Cut in slices and serve at once.

beating thoroughly after each addition. Fold in chocolate chips and peppermint. Drop from tec- spoon on ungreasod heavy paper. Bake in slow oven (300 degrees F.) 25 minutes or until done. Remove from paper while slight- I ly warm. Makes about ll dozen kisses.

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Pineapple Fruit Cake

3 9880

1 V, cups sugar

id lb. butter

)4. lb. raisins

56 lb. orange peel

V, c. pineapple Juice Method Cream butter and sugar to-

gether, add yolks of beaten eggs. add flour and fruit Juice alter- nately, then coconut and whites of eggs beaten stifif. Add fruit. Cook slowly for 2 hours.

(From "The Grand Manon Cook Book of Tested Island Recipes.)

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Chriatmu Cookies (Icebox) 1 cup soft butter. is top. van-

iua, 255 cups sifted flour. at cup brown sugar. lit tsp. salt. 1 cup almonds, sliced lengthwise; 15 cup

each red and green cherries cut 1131.

Method--Cream butter, add su- gar and then add vanilla, salt and flour. Finally add nuts and cher- ries and form into rolls. Leave

in ice box overnight. slice thinly with a sharp knife and bake on greased baking sheet in moderate oven (376 degrees F.) for 10 minu-

ers or touted rolb, breed.

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GEES! DUCKS

' Market Iuiidlog

until thickened: 35 cup sugar.

HOLIDAY

CHOICE TURKIYS

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STEWART BAKERIES LTD. '

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ccMy Favorite

Recommended by Santa...

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