I

:'Cl'iristmas Dinner

I To start off the Chrhtraaa din- ner. how about an am supply or oysters, with a bow of aippy eocktdtl sauce in which todunk them.

Cacktall dance

2.3 c catehup 3 tbs. chili sauce lttbs. bottled horseradish 2 tbs. lemon juice Dash cayenne pepper Dash Tabasco

Combine all ingredients. mix and chill. Makes about one cup. May be varied by adding minced union or celery. grated cucumber nr pickled relish. Good for any type of seafood cocktail.

For the few who don't like oys- lers, here's a tangy. refreshing

pcllrvr that may he prepared fun or three rlri,v.s ahead.

('l'iIIlbET'l'y Mist

2.:-. ran cranberries 2 c water ht c. granulated sugar is c lemon juice

glbleta without allowing them to dry out. wrap in aluminum foil and roast in moderate oven. Stuffs crop and body cavity of turkey waldllag about 10 pounds. drawn weight.

Oysters with Cocktail Sauce

or

Cranberry Mist Roast Turkey Cranberry Salad Spiced oranges Herb Buttered Green Beans Crusty Potato Balls steamed Plum Pudding

or ice Cream Mince Pie Here's a refreshing salad that doubles as ii relish. or maybe its a relish doing double duty as a salad. Cranberry Salad 1 can I15 ozt whole cranberry sauce I pkg. t3 0:1 lemon jelly powder "4 c. granulated sugar 11 c. cold water

Pick over the cranberries. wash and put in saucepan. Add water and simmer until all berry skins; burst. Press lightly ihroutzh a fine sieve and stir in sugar while Jill?!

is still hot. Chill and add lemonland chill until mixture begins in

juice. To serve. put small ice cubesi or broken cubes glasses and pour in cranberry juice 1

ill you plan to serve roast tur-t khy allow about '7': Pound lufkelhl drawn weight. per person.

To prepare for roasting and stuff-, lng. first singe drawn bird, and remove oil sac at tail end of back. Cut off the neck close to body.? laaving skin intact so it can bcp dljawn to back to close neck open- ing after stuffing. Remove pin f thers. wash bird and rinse.i

riding upright to drain well.! Rub salt (la) teas. per pound) in- hody cavity. and refrigerate until

gila . - 5- ice

- 9-.

heeded.

ffhe bird is better not stuffed until just before It is to be placed in, the oven, but if this is not feas- lble. make sure both bird and stuff- liig are well chilled before stuff- ing. and refrigerate until roasting time.

Stuff ncck cavity loosely. pulll nOck skin back over stuffing and flatten with a skewer or poultry pin.

ke tip ends of wings and bend i m up and backward so they are (1 against back of bird. In stuff- i' body cavity, pack it loosely. an stuffing expands. Close body cavity by inserting skewers and luing with string. or by sewing with strong thread. With a long a of twine. tie legs together, i it bring twine down around tail drawing legs in close and tie. 7,Compute roasting time by the ttble given elsewhere in this issue.

planning so turkey will be done at c. and 2 tbs. brown sugar, firmly

fl TIME TABLE FOR ROAST TURKEY

I awn weight (minus Approx. Tirna . feet and organs) Oven Temperntnre per pound up to lo lbs. ail) degrees no min. 10 up to 15 lbs. son degrees 1) min. ll up to 18 lbs. X .100 degrees in min. it up to Ill lbs. I10 degrees 15 min. I; up to 23 lbs. 310 degrees l.'t min. I liule ahead of meal time to allow packed t”

this-. for making gravy. Place bird. breast side up. on wire rack in u-Ecnvered master. Brush skin all it er with melted fat. and cover up and sides with clean piece of ex eesecloth. wrung out of melted f . if cheesecloth dries out during roasting. spoon dripplngs over bird. After about one hour of roasting. cat string between drumsticks. Shortly before turkey is to be ne. grasp end of leg bone. ff thigh joint feels loose and moves elislly turkey is done. Also drum- ck meat will be very soft when sited between flngers- Do not test for donaaena by piercing meat with it fork. as this will allow Juices to escape.

stalling ltu c. hotter. fat or salad oil 't c. minced onion 2V4 teas. salt

Hi qts. lightly packed crumbs or bea from day old bread. c. diced celery

1 teas. poultry seasoning

c. minced parllq taptioaal) haa..PGDP!P

butter in deep kettle. Add

in fruit llllft Turn into 6 to 8 individual moulds

9: c. diced raw apple 1-2 c. diced celery

Heat cranberry sauce. then add jelly powder and sugar and stir until dissolved. Stir in cold water.

thicken. Fold in apple and celery

which have been rinsed with cold water. and chill until firm. Turn out on salad greens for serving, and top each jelly with salad dress-

ing.

Good with any meal. but some thing different and a little bit spec- ial for Christmas. are these spiced oranges.

Spiced Oranges

6 thin skinned oranges l teas. whole cloves 2 It-inch sticks cinnamon 3 c. granulated sugar M c. white vinegar 194 c. water

Wash oranges and place in sauce- pan: cover with water and bring to the boil. Boil. covered, for M minutes. then drain and cool.

Combine cloves. cinnamon. sug- i ar, vinegar and water in saucepan, 1 stir until sugar dissolves and bring syrup in the boil. Carefully cut. cooked oranges in eighths, remov- ing seeds, and add to syrup, Sim- mer. stirrlng UL aslonally. until fruit is tender. about 20 minutes- Tiirn into hot sterilized Jars and seat at once.

Herb Buttered Green Beans

Toss 2 tbs. melted butter. V: teas. lemon juice and V. teas. dried ba- sil with hut cooked green beans. Powder basil between fingers be fore adding to butter to release the flavour. This is sufficient herb mixture for 1 pint jar or tin of canned beans. or one package of frozen hearts.

Crusty Potato Balls

4 medium potatoes. pared 2 tbs. butter 3 tbs. hot milk or cream 1 teas. salt Dash pepper 2V: tbs. melted butter 1 c. crushed corn flakes

Cover and cook potatoes in holl- ing salted water until tender. Drain and mash. Add butter and milk beat until light. Season well with salt and pepper. Cool. Form into 255 inch balls. roll in melted but- ter. then in cornflakes. Place in greased pan and bake in slow oven t.'i25 degreesi until heated through, about zominutes. Makes 5 serv- ings- May be prepared ahead of time.

Plum Pudding

An old tradition says that every- one in the family should close his eyes and make a wish while attr- ring the plum pudding. Va c. sifted all-purpose flour 1 lens. baking soda 1 teas. salt V: teas. nutmeg llt teas. mace

V4 lb. tl cup) ground suet

V: c. milk

2 eggs well beaten

1 c. seedless raisins

1'6 c. dried currants

U: c. sliced. preserved orange peel ml c. sliced preserved lemon peel U3 c. sliced cltroil

'6 c. chopped. blanched almonds in c.flour

l c. soft bread crumbs

Sift together first ti ingredients- Mlx suet, sugar and milk; add well beaten eggs. Mix raisins and next it ingredients with V. c. nour, Add with crumbs and Hour mixture to iiuet mixture. Mix well. turn Into greased. floured 2 qt. pudding mould and steam 2V: hours. or until cake tester. inserted in middle. comes out clean.

To steam pudding. use steamer. or deep covered kettle with wire rack in bottom. and place mould on rack. lf mould has no cover. its 2 thicknesses of waxed paper over top. Pour in enough boiling water to come half way up side of mould cover kettle and bring water to boil. Turn down heat lust enough to keep water boillu. and start counting steaming time. Add bd-

ingwateraaaeededtokeepltat orlallallnvd

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on heated platter.

To make pudding ahead of time. steam pudding as above. remove from mould. cool. wrap in waxed MPG. and store in refrigerator. 59'0" IGFWIII return to same mould as originally used and steam about one hour.

lance 3 on yolks V8 we sranulatad sugar it: c. melted butter 2 tbs. lemon Juice 1 tbs. grated lemon rind 13 tr heavy cream. Whipped.

Beat egg yolks until thick and lemon coloured. Gradually add sugar. While bea - Add next three insredientsz beat. Fold in cream and chill until ready to serve. Makes D-lo servings.

Plum puddins and mince pie are traditional dessert: for Christmas. but very rich for children. Here's an ice cream mince pie that's light enough for everybody to top off a hearty dinner. and so easy it only takes the cook a few minutes to make

ice Cream Mince Pie 18 graham wafers, crushed (lla-

cups! Vi c. sugar lftl c. melted butter

1 qt. vanilla ice cream 1 cup well drained mince meat Va teas. rum flavouring

Mix graham cracker crumbs. sugar and butter. Preaa firmly into greased 9-inch pie plate. Chill until set. about 45 minutes. Stir ice cream to soften slightly; stir in mince meat and flavourlng. Spoon lnto pic shell and freeze llnn.

Christmas Baking

Toasted Almond Fruit Cake V. lb. shelled almonds 1 teas. melted fat as c. sifted cake flour is teas. salt

1 teas. allsplce

l teas. cinnamon

Vi teas. nutmeg

V4 teas. mace

Va teas. baking soda

V: c. shortening

is c. brown sugar. firmly packed 3 egg yolks. well beaten

"4 c. molasses

3 egg whites

2 c. seeded raisins

2 c. sultana raisins

Vi c. currants

1 tbs. each preserved orange and

lemon peel, finely cut

its lb. candied cherries, finely cut Vi lb. preserved pineapple. finely

cut is lb. thinly sliced preserved cit-

ron V4 c. sifted cake flour Vi c. strawberry preserves Vi c. grape juice

Heat oven to 375 degrees F. Line a 10 by 5 by 3 loaf pan with three layers of brown paper. grease the top layer. Cover al- monds with boiling water, let stand five minutes. drain and slip off skins. Place almonds in a large shallow pan with melted fat and bake to a golden brown- about 1) minutes; then chop coarsely. Turn oven heat back to 275 F. Meanwhile sift flour and next 6 ingredients. Then with back of spoon. work shortening against side of bowl until creamy and smooth. Then add brown sugar gradually while continuing to work until light and creamy. Add beaten egg yolks and molasses; beat well with spoon. Fold in stlffly beaten egg whites. Add flour mixture to egg mixture. Add seeded raisins and next seven in- gredients, which have been dredg- ed with V4 cup flour. and straw- berry preserves. almonds. and grape juice. stir until mixed. Turn into loaf pan. then bake in slow oven of H5 F. for 4 hours or. until done. .

To keep cake from drying out. place a pan of water is the oval for first three hours. and lay a piece of aluminum fail over cake. removing it in time for cake to brown. or bake cake for three hours in covered roasttnl pan with Vi inch of water In the bottom. Allow cake to cool in pan. When cool. wrap tightly In waxed paper and store in tight container in cool. dry place.

0 oz. granulated sugar

6 on. sifted icing sugar

1 teas. almond flavnurlng Mixgrnunilalniondsaadsugc. boatosmaditflavouringaadnnx intodrylngredIents.Wnrkupia- toastifflmte with fork and handalftoo dry adila Iltle beatenIIl:lftoomdst.alittle nitn'elelngnur.bntvaryean- tienstyasitlaecytoasahh tendryaadcrnlnbly. lrndtopefaahawlttiiasnaad placenlttbeahendpaate whiehbasbenninnaldedtoflt. Froateakswithbattaroreraa- nieatalnnstlagifaaaired. !'rend0aesBeAhanlPlh. lscblaacbadal-nah ipkg.tIes.)ead-eweateher lataenlpa

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as they are. or they may be filled with whipped cream. If to be filled. remove the tops with p small knife. while still warm Cool." and put together again with sweetened. flavoured whipped cream. Chill several hours or overnight. or freeze for perfect finger-food ices.

Chrhtlnas Meringue Cookies

1-! c. blanched chopped almonds 1-8 c. coarsely chopped pecans 3 slices preserved pineapple, 1 red. 1 green, 1 yellow, cut up

Va c. red glace cherries. chopped 2 pieces preserved ginger finely chopped in 2 teas. ginger syrup I6 C. dates fipely chopped

3 egg whites

til c. fruit sugar

1-! teas. salt

Separate eggs about 1 hour be- fore making meringues and ieave at room temperature so they heat up to good volume. Cover un- greased cookie sheets with heavy paper. Heat oven to 250 F. Add salt to BEE whites and beat with hand or electric heater until stiff enough to stand in moist peaks. Slowly beat in sugar, about a tablespoon at a time. until mixture is stiff and glossy. Fold in mixed chipped n tits and fruit. and shape into small mounds. about 2 inches apart. on cookie sheets. Bake in slow oven of 250 F. about 30-35 minutes. Cool and remove from paper with spatula. Any desired combination of fruit and nuts may be used.

Oatmeal Lace Cookies Just as pretty and delicate as a Christmas tree ornament are these lacy cookies, and quick and easy to make.

Sift together into a bowl '6 c. flour, it teas. baking powder and V: c. sugar. Add Va c. quick cooking oats . 2 tbs. heavy cream. 2 tbs. light corn syrup. l-3 cup melted butter and 1 tbs. vanilla. Mix together until well blended.

Drop onto an ungreiised baking sheet. 4 inches apart, using a Vs teaspoon measuring spoon as a measure. Bake in a moderately hot oven of 375 F. 6 to 5 minutes. until lightly browned. Let stand a few s e c o n d I before removing from pan. Makes about 6 dozen 2 inch cookies.

Christmas Chews

5'4 c. sifted flour

1 c. I nr

1 teas. aklng powder

it teas. salt

I c. chopped pitted dates

1 c. chopped walnuts

3 well beaten eggs

Sift together dry ingredients. stir in remaining ingredients. Pour into greased 8 by 8 by 2 pan. Bake in slow oven t325 F.) about to minutes. Cut in 1 by V; inch bars while still warm and roll in granulated sugar to form into logs and coat with sugar. Makes about 5 dozen.

For Children

Gingerbread Men

45 c. shortening

Va c. sugar

2l3 c. molasses

1 es:

3 1-8 c. flour

8 teas. baking powder

Va teas- salt

IV; teas. allsplce

Melt shortening and cool. Add sugar, molasses. egg and blend well. Sift in flour. baking powder. salt and spice. Mix well. Wrap in

.

'PII02.'l1seGnatt&a

Mondly. Dec. 17. 1N6

baardtowlaebtalm.

is teas. salt

Cream butter- Add sugar gnu. unllyand beat until light and 11""J!- Md Gal. one at a time. beallng after each addition. Stir in "'"u'- Sm dry llllfedieuls and Ed!) Kfidiillly to creamed mixture. Ch”-I Umfollihly for 3 or 4 hours. Roll on wall floured surface to about 544 inch thick, thinner for very crlne cookies. Cut in tree, ""3 5911- Sluts Claus shapes with cutters or make patterns. use doughnu cutter for wreath, To decorate before baking use cana- ies. nuts. fruits. decorettes or coloured sugar. Bake in 375 oven

before baking. or ice with green frosting. and use plala sugar for a sprinkle of snow. Make ropes of frosting tinted red. use tiny caud- les for ornaments.

Stars: Sprinkle with yellow sugar before baklns. or ice with white frosting. sprinkle on yellow sugar or use silver dragee on white frosting '

Wreaths: Use doughnut cutter- use green sugar and red glaceed cherries before baking. or ice after baking and press decorettes into frosting. .

Cookie Place Carda

for 8 to 8 minutes. Cool slightly on COOIKIG Ihoet. then finish cooling on .' rack.

'To decorate after baking. l c e . with butter frosting or u-niimental -, frosting.

Caiamental Frosting V V4 c. butter ' 4 c. sifted confectioner'a sugar 1 2 egg whites I 1 teas. vanilla 1 in Less. cream of tartar 1 to 2 teas. light cream . with pastry blender. cut butter, into sugar until like cornmealn Then add unbeaten egg whitest vanilla and cream of tartar. Beat thoroughly Add cream gradually and beat until spreading consist- ency is reached. Divide into small portions and colour as desired with vegetable food colouring.

nutter Frosting

About 3 tbs. cream or milk 1 teas. vanilla

Place butter in medium mixing bowl and .let soften. Add salt and beat with wooden spoon or electric mixer until very light and fluffy. Gradually add about 1-8 of the sugar. Then add remaining sugar alternately with enough of the cream to make a smooth, spreading consistency. Add vanilla and colour as desired.

To decorate with frosting with- out decorating tube. use strong

For Christmas party or dinner, make edible place cards of rec-

Jtangular sugar cookies. Ice with

white frosting. edge with coloured sugar or decorettea. and write

.name with decorating tube. For a

very pretty effect. stick a tiny red candle to each with a little icing. light Just before guests are seated.

Coloured Sugar

To colour giauulated sugar with food colouring. use a little jar. and shake sugar and colouring until I. ' t 'y blended. One drop of colour gives a pastel shade to 1 tablespoon of sugar. This may also be done with a fork in a dish. but it is easier with a jar and left overs can be put away for another time.

is c. light molasses

Ix. c, butter IV: teas. vinegar speck an 1”: tbs. butter 2 c. confeciloncrs' sugar I5 I955 '3"

IV: quarts popped corn (1 cup un. popped corn yields about 5 cups of popped corn)

Combine first three ingredients in saucepan and cook. stirring oc- casionally, to 240 F. on candy thermometer. Continue cooking. stirring constantly. to 270 F. or g little of the mixture. dropped in cold water. is slightly brittle. when done. add butter and stir only enough to mix. Sprinkle salt over corn in a large bowl. Slowly pour syrup over it, mixing well. With buttered hands. quickly shape into balls. using as little pressure as possible If halls are to be hung on tree. have some pieces of string about six Inches long ready, and place in centre of handful of popcorn before forming into ball.

Pulled Candy

2 c. light molasses

2 teas. vinegar

Wt tbs. butler

llll teas. salt

'A teal. baking soda

V.

219..

Popcorn Ball! 1 i

in c. dark corn syrup 4

I.

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Cliristmaacanaerva Defrost enough froaeii straw-

equal amount of slice three oranges, remove seeds. and "put through a coarse grinder. Sho d ld about 2'6 cups.) Add 1 cup w to aeedlala raisins. one 1 pound 4 ounce can crushed pine- apple aud V4 cup lemon juice. Add -e cup sugar for each cup of or- use mixture. oil orange. raisin. lemon Juice. eapple and sugar

At BURKlE'S -

5? - a ii iii: :5? E3

on aclotiitodraln for afewhours. Combine two teaspoons each dared orris root and cinnamon.

in Place teaspoon of mlncamm 1.;

centre of bottom round, Illlhlly. and seal sdge:."l:'sgdg0w;: 375 degree oven until 301.,”

mixture generously over clove stud

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slowly cook molasses and vine-

brown paper or wetted cooking parchment. Roll square of paper into funnel shape. put in spoonful of frosting. twist larger end to close. and cut tiny hole with scis- sors across other end. Squeeze gently from top to force frosting out.