I I i

Why not start vour dinner with a plquant appetiz- er? It will stimulate appetites and let every one in trim for the feast to come.

BROILED OYSTBRS

Arrange oysters on half shell. f‘ Jer each sprinkle a little grated green pepper, lemon juice, salt, red pepper. Place a small strip of’ bac- on aczoss each oyster and broil under flame until bacon is crisp. Serve at once

GRAPEFRUIT I-IALVES Out around each section of grapefruit. holnw out center and place a marascino cherry in it.

i Christmas Sugar lightly and put in refzigera- tor to chill

FRUIT CUP 1 cup orange segments 3-4 cup orange juice 1 cup long slender red-skinned apple pieces. unpeeled 2 tbsp. lemon Juice 2 tbs-p. sugar Combine and serve very cold.

ORRANGE. CELERY AND PEPPER.

One orange sliced to each por- tion. On this sprinkle 1 table- spoon each minced celery and reen pepper. Or substitute onion or green pepper.

i

The Christmas Dinner

ROAST TURKEY

Clean the fowl. removing pin feathers. Wash insldi- and nut lri warm water in which one teaspoon of oaknig soda has bfcn dissolved. Stuff with your favo:ite dressing. For especially fine flavor roast the $111k?!’ in an Op"l1 pan. Cover with several layers of clean gauze that has been saturated in milk. Baste with auiixturc of butter atid wat- cr-though the gauze. Do not re- move Lhe gauze until the last half hour of ccckinz-ihis will be suf- flcisiit to insure even browning. Roast the bird 20 to 25 minutes to die pound, dcpciidinc on age and Pnderiess. The g:biets should be bull“! Sfparatelv. chopped and add- ed to the gravy made from drip- pings in the basting pan.

(‘ORNBRY-‘AD (‘IIES'I‘.\'I'T STUFFING

I-2 cup mzncrd onion

3-4 tup butter

8 cups rumbled cortiliread

2 cups cliopprd cocikrd chestnuts

2 tsp. poultry scasonings

1 tsp. salt

l-B tsp. pepper

3-4 cup hot butter.

Brown onion liehtlr in butter. Add cornbread. chc . seasoning. sa‘t and p.01 . thorowhlv. Add hot water. blend well. ‘This amount will stuff a i0 tn 12 pound tu.kcy.

TURKEY STPFFING

One loaf of whole wheat bread and one loaf French bread sliced thin and browned in oven. then put through coarse grinder. Grind the giblets and one oiiloii together and add finely chopped stalk and leaves of one pier-c of celery. Add enough water to cook slovci until gtblets

The Cookie Jar

are tender and when finished there will be 1 cup giblets and liquor Add to ground bread. Add 1 cup of ground black walnuts. 1 cup melted butter. 1 teaspoon ground mixed herbs. 2 teaspoons salt. oetiDcr to taste and 2 tablespoons finely n1in- ced parsley. Mix all ingredients very thoroughly. Stuff tukey iri the usual way.

ROAST GOOSE

If you have decided to have goose instead of iurkw as the main attraction Christmas or New Year's day you'll be delighted with this method of preparation.

Wash a goose that has been cleaned and dressed in cold water. Wipe dry. Stuff and tiUSS. To truss a goose insert skewers in legs. as goose legs are too short to tie back in the usual manner with another fowl. Rub butter into the skin Sprinkle with salt and pepper and lay in a roaster on dipping pan and cover breast oi’ fowl with strips of bacon. Place in hot oven. bast- ing every ten minutes with tat in the pan. Remove fat from breast about 2O minutes before serving. Garnish with watezcress and rcd currant jelly.

STUFl-‘ING FOR GOOSE

Cook 1 tablespoon finely chopped onion in 3 tablespoons butter for 5 minutes. Add 1-4 pound sausage meat and cook 2 minutes. then add 12 finely chopped mushrooms. 3-4 cup hot water. 1 1-2 tablespoons finel; chopped parsley. salt and pepper to taste and heat to the boiling point. Add last 1 l-3 cups stale bread crumbs and 36 Pent-h chestnuts cut in halves. Wit-en heat- ed through remove from fire and allow to cool before stuffing goose.

llow with children back in school there will be frequent. raids , ‘ whet they come

. \-_ ‘ keep " filled with those delicious morsels.

(‘IIOCOLNTE DROP COOKIES

l-2 cup melted int. lcup stigar >

2 eggs beaten thick

3 squares chocolate, incited

l~2 cup mi‘k

i ksu. vanilla

2 cups flctir

1 tsp. baking powder

1 tsp. soda

1-4 tsp. salt _

1-2 cup chopped raxsins

2 pg: whites beetrn siiil

Mix arid drcp from F1700" "n

oiled baking ‘test. Bake in moder- lte O\ en.

B egg yolks

1 lb. almonds. chopped fini-

1 lb. flour.

Reserve 1 tablespoon yolk for painting. Beat butter to a cream. Add sugar. egg volks. flour and almonds. Mix well. Cut in ‘hin slices in fiiigcr length. Paint ivzih egg yolk and sprinkle with sugar. Bake.

DATE BARS

pkg. chopped dates cup chopped English walnuts cup sugar cup flour eggs beaten separately small tsp. salt small tsp. vanilla tsp. baking pcwdci".

Mix. fold in egg whites. Bake in a square pan in moderate oicn about 20 minutes. Cut in finger

>-»-»-u>---H._

‘ALMOND STRTS ‘leltgths and ro.i in pulveimed 1 lb. butter 1 lb. sugar CHOCOLATE CAKES _ _ _ _H._____._: Two ozs. grated chccolate. 2 l"”""'" ”"’ ozs. flour, 6 ozs. sugar. 4 egg whites. Drop small amounts on

My Wish for You

greased sheet.

Put half almond

on each. Bake in moderate oven . slowly. 1 “The FOR cooxv TOPS S

H a p p y Mix 1 tablespoon vanilla with 1

Happy Day; cup coiifectioners sugar and cov-

a nd ho W I er with wax paper and store in a

warm dry place for a few days or

("Md 5a” ‘m? until powdery. Rub through a.

$111119 lime W?“ sieve. Store in a tightly covered

that would your jar. Roll warm cookies in this

llalifllllflss enhance sugar. n11 make voui‘ _ hiiirt5 all F1112 and PINEAPPLE COOKIES dance in gleeful. b2 cu bun" Rad accord Alas! No 1 cup granulated sugar magic I possess to Zeggs brim w,“ “Tam, m- 2-3 cup crushed pineapple arc-st success or honor 5:3? high to vou ! But each 1 b2 up baking powder one of 11S 101185 I01‘ J01. 15-3 cups 110m- Ind Happiness without 1-4 tsp. vanilla.

allov. and radiant Goodness. Cream butter and sugar tho-- mQUI-hat m“ m“ ha“. m! oughly. Add unbeaten egg and whole or "mow, ‘with Health oeat well. Add flavoring and pineapple. Mix and sift flour. salt

311d 1°“ 0f ca” “d Ease " and soda. Add to first mixture this ls MY WW1 TOT Y0" I beating Just enough to make mix-

And IIIeri-y Christmas!

ture smooth. Drop by spoonfuls on a greased cookie sheet (well aparti and bake in a moderate oven l0 minutes.

RIl-‘lfl min-UK!!! ‘KING'S I .7.»

Wt

l-Ie

TRY OUR

onoaa your: HOLIDAY IS UNEXCELLED.

‘I15

MOST REASONABLE.

com" Kent and Prince Bla-

mh§\\\\\

Give Chocolates This Christmas

tion In fancy packages.

Christmas boxes of CIGARS. CIG- AIIETTES and TOBACCOS.

srocnl. HOME-BAKED CAKES and rasrav war-ma

TER run snow. oaor m mu Awflfixlqlfltiiuiiillggg- QVIITTIF n01" CHOCOLATE. anso PUT UP T0 warts our.

The Mayfair Tea Room

‘I "III

have an especially fine selec-

will love one of our special

HERE. OUR COOKING

LUNCHES ALL OUR PRICES ARE

3313B!i313!33aXilliikkhkinhflh§i&fiyhilhi<hhhfl

Phone 349-1. fi

Meat. vegetables and fish are all improved by the addition of a well mode sauce. And when it is sauce made from orange or lemon-the Tel? tops in flavor is often brought ou .

LEMON WHTTE SAUCE FOR VEGETABLES

2 tbsp. melted butter

2 tbsp. flour

1-2 tsp. salt

1 cup liqui‘ from vegetables or milk

I to 2 tbsn. lemon juice.

Blend butter. flour. salt and liq- uid. Cook until smooth and creamy. Add lemon juice. Serve over 2 cups hot cooked vegetables.

LEMON BUTTER FOR VEGETABLES

Cream 2 tablespoons butter. 1-2 teaspoon salt. few grains of pap- rika and l-2 cup lemon juice to- gether. Serve with 3 cups hot di- ced vegetables.

LEMON BUTTFR FOR MEAT OR FISH

3 tbsp. butter creamed

l-4 tsp. salt

Few grains paprika

2 tbsp. lemon juice

ltbsp. finely chopped parsley.

Cream ingredients. Serve on hot fish or steak.

TAR FAR

1 cup mayonnaise

1-2 tsp. onion Juice

2 tbs choppcd sivcet pickles

1 tsp. clioppcd parsley

Lemon juice.

Combine ingredients and thin to

SAUCE

desired consistency Wllh lemon Juice. 0R.\.\'(1 EMINT SAUCE FOR LAMB

1-4 cup fiiiclv chopped mint 1-4 cut) oratige JlliCl‘ l-4 tsp lcmon pulce 1 tb-p. powdered stigar. Coinbrzic and stand in a

place l-‘J hcur 1 pi. cream

warm

To Introduce The Meal CitrusSaaces It Is Time To Prepare

Holiday F rait Cake

Dark and rich with spices and ITUlIS~IPl1It cake is the perfect holiday dessert but to be at its best it should be baked atid packed away some weeks ahead of holiday time to allow the full fine flavor to ripen.

DARK FRUIT CAKE

I lb. fat

1 1b. sugar

i2 e88 yolks

1 cup fruit Juice izzipr. etc.) 1-4 cup molasses

2 ozs. chocolate

4 cups flour

2 tsp. cloves

2 tsp. allspica

2 tsp. mace

2 tsp. cinnamon

1-2 tsp. salt

1 tsp. nutmeg _

1 lb. candied citron, sliced thin. 1-2 lb. candied lemon peel

1-2 lb. candied lemon pecl sliced

thln 1-4 lb. candied orange pcel. sliced thin

2 cups chopped nuts v

4 lbs. raisins cut I'll pieces

3 lbs. curranis v

12 stiffly beaten cgg whites

Sift the salt and spices, withhold the flour. Add the remaining Ilour to the fruit. Cream the fat and add the sugar and egg IVIIIlPS i0 it. Add the two portions or flour blending wit-ll. Pitt into bread pans lined with oiled paper and bake 3 hours in a very slow oven. Wlicn the cakes crack on top thitv are almost done. The cakes ma." be steamed for 4 hours itistcsiri of baked. After steaming they sit-ink! be dried for 20 ntinutcs in a slaw ovcn. When thc cakes are t.ol wrap in paraffin DEDH‘. nut-k

i1 II tight jar and keep in a (“it'll i"-1i"" Under these t‘flll(illl"llb tlicy uni)‘ be kept for months.

‘VHITE FR U T (‘Ali E

1 lb. butter creamed 1-2 lb. sutar

1 l9. suhana iwiisiiis 1 lb. muscatels

Vegetables FoLThe

Certain iegstables seem to with‘ turkcv and tlic otter tradi- tional lin itfai‘ firc. so don't ne- glcct tlit-iai in piannin; _\'U"l din ncr

ORANGE!) SWEET TOTATOES

Patrbnll 8 medium sizc srveei rio- laiccs. tliru p891 and slice leng'li-

w;.<r-. Airanéc the slices in a bak- ing d.sli. snrinklc gencrouslv with brown rugir and dot with bll-s of butter and 1 tablcspoon grated or- aiigc peel. Pain‘ (lV-Fl‘ 1-2 cup or- Iid scatter 2 table-

1 Slllill‘ and a lililP

paprika 0v tin. Cover and bake 30 minutes. ilicn rcnioie cover and brown.

SWEET I‘O'I‘.-\""""S I.\' ORANGE (‘UPS

Cfifk ard \\"t'~il 6 swect violators. mix with 1-1‘. (‘llli orange iuic-P sra- soii with salt. pcppcr and paprika.

‘go Pack mashed potato iii cmpfy- or-

ange half s*eli.~. Spread top \\llil marshiitnkow nris‘? or halt-rd nitir-liniallriivs. l’t'lll‘.'li in fi\'(‘!i Y0 lirat until inar-ltiivillous are toasted to a rich brown. MOIJLDED SPINACH

1-4 pk. spinach

l tbsp. bitl'f‘l'

2 tbs). flour

Sift and rvpiitir l" trio

l-4 cun ClTfilll m‘ ni"‘k.

Cook spinach 1H1"! tcpdrr. drain

and chop. Brcivn biiitcr tiiid flour in leric cuoiicli 0.121 ti. ct"- tain spiriicli, l)" t-.ii't“iil tin‘ to scorch it. i thcw-i": "

and S”8¢t'illllli1.< llioroucuv to a bot‘ . adding a lit“c .~ buttcr and f'nur lt-"nrv it. Serve the “llllflfll “llli hurt boiled cgg< on Iflll.

2 ozs. of candied fruit

1 lemon rind grated

l- was .

wine glass sherry wine

1 lb. currents

1-2 lb. citron

l--2 lb. candied cherries.

Mix fruits into creamed butter. Add 6 yolks of eggs beaten with cream. Last of all. fold vn beaten egg whites and wine. Bake 1 1-2 hours in bread pans in a moderate oven.

ECONOMY FRUIT CAKE

3 cups sugar

1 1-2 tsp. cinnamon -4 tsp. cloves cups water

-2 lbs. seeded raisins tb. l

1

.1-

p. shortening cups flotir tsp. baking powder tsp. baking soda 4 up citrou

3-8 cup candied orange peel

Combine sugar. spices. water and raisins and shortening in a sauce- pan Bring to a boll. boil 5 minutes. Cool. Sift together flotir, soda. bak- ing powder and salt and .add to the cooled mixture. Add chopped citron and candied orange peel. Mix well. Pour into a tuoe pan 9 inches in diameter by 3 inches

1 1. 1.

3 3 3 4 1 1 3

ozazeto

high. lined ivith waxed paper. Bake in a slow oven for about 2 hours

COOKIES-FOR SNACKS (‘RUNCHY COOKIES

Molt 1-2 pound sweet chocolate nirr liol water: pour over 4 or 5 clip; corn fiakes s0 that each ilikc is covered with a tliin film of plate. Mix and drop on ' paper Makes about 40

ctiusl. S.

Ice Cream

(‘ARAMEL I('E CREAM

l cup bllgdl‘ 1--1 Lilli boiling ivaier " citps evaporated milk

'ocn gc..i.in tscitenezl in l.’ teaspoons cold water) 1 cup lieaiy cream Cut-undo.- sllgolli stirring cori- stznitv until incitcti Slowly azid 1-1 cup boiiiui: water l.) melted flifllll‘ and s’. 1‘ until sllfldl‘ is dis- solictl. Atiql slowly the 1 1-2 cups o1 (‘hillfilflfll iiiilk \\hi.h has been ...td. Add irvaicii est; yolks and ' on low lion‘. until nuxttire llll.K(’ll5—1l(l(I soaked gelatin-cool. Add vanma and iiut , if uscd. Fold in crviiin \\'il.L'll has been whipped. iaild iii “Pll-Dfhdlfll egg whims. I‘.€(‘/.0 2 to ‘.1 1-2 hours.

B1"I“1‘I-IRS!‘0TCH SAUCE

l.’ ("up gitinultitctl sugar

'..‘ cup light bl'tl\\ll sugar tzzlitwiiocns light corn syrup ‘.2 cup cold lhtlCl‘

l-Ll l11iJl“:]ll;0liS llllllCl‘

l l ‘.3 l l

Sister lnnks admirlngly at Santa iwhlle Brother tries his ton! Sec the sailor doll poking his herd over the toll M111 Rll HUN‘

I33!

new hubby horse.

0h. there's Wouldn't

a basket

parcels. you like

in: >4 as’ to knnw whats in them? Slstcr and Brother would too-but it won't be long now.

4

(la/m Y/au/z G/vubfiuwz I fizéal-rz NOW.

Make Your Christmas Dinner a Success!

NOW!

No matter what kind of a dInnQr you are planning, Ice (Jr-cam Wm make it a grand success! because everyone likes it go much and It's so GOOD to eat. Order it

CHRISTMAS BRICKS

Frosty Fruit Ice Cream Cakes

Serves eight generous porting,

That's

§t>mm>m3>~\--

l-4 cup hot water

l-2 teaspoon vanilla

Cook white and brown sugar. corn syrup and cold water to 26oF or until a little dropped into cold water becomes quite brittle. Rc- move rrom heat. beat in butter, hot water and vanilla. Serve hot

CHOCOLATE SAU(‘E

2 squares <2 oz.) unsweetened

chocolate or 1-2 cup cocoa

‘A tablespoons butter

1 cup water

‘J cups‘ sugar

Few grain, salt

2 teaspoons vanilla.

Cut chocolate into pieces; add t0 water and cook until smooth and tliick_ Add sugar a-nd salt and stir until dissolved. Boil 3 muitites (to 2221*‘), add butter and vanilla and Serve at once. If 0500a. is used and the bu.tei' omitted, this sauce may be put int. an airtight jar and kept "l U"! Yelflgeratoi‘ until ready to use Reheat, add butter, and s;rve.

Hot Breod

SPOON CORN BREAD

Ii cups boilirg ivater 1 1-2 tsp. salt

1-3 cup hcminy grlls 3 tbsp. butter

3-4 cup milk

fl eggs well bcatrn

1 1-2 cup corn meal

2 tsp. baking powtitr.

Boil honiiny in salted ivntcr 5 mliiutes then cook 30 minutrs in doub"; boiler. Mix with otlvr iii- Kzretiicnts. Turn into buttrrcd lurk- ing dish. suitable for S/ZTVIIIEJ. Bake

4 minutes in ovcii in mcdchte heat. Serve iivith a spoon. POPOVERS 7-8 cup flour 1-2 tsp. salt 2 eggs well beaten 1 cup milk

‘Sift floiir and salt together. Ccm- binc the milk and cgls. Add gradu- ally to dry ingredients. Beat WEII. Fill well-greased muffin or popover pans lialf full, Iron or earthenware is best. Bake in hot oven 30 to 40 minutes. Serve at oncc.

QUICK NUT BREAD

1-4 cup sugar

2 cups flour

1 cup milk

1-2 tsp. salt

4 tsp. baking wder

1 cup choppe walnuts.

Mix dry ingredients. then add milk. Let stand 2O minutes. Bake in well-greased pans in slow oven over 45 minutcs

ORANGE BREAD

5 tbsp. butter

1-2 cup sugar

1

Q88

3 tssp- orange rind 1-2 cup water

1-2 cup orange Juice 2 cups flour

4 tsp. baking powder 1-2 tsp. salt.

201 Weymouth Street

WHAT BETTER PRESENT THAN A FINE TURKEY ? DUCK, CHICKEN, OR

Throughout holiday time there will be many olwortunitlcs to serve “something special." These recipes will point the way to a successful incnu.

ROAST DUCK WITH CUMBER- LAND SAUCE

1 roast duck Dripplngs l-Zi cup flour

1 cup bouillon

1-3 clup orange juice

1-4 cup lemon juice

2 tbsp. grated lemon rind

2 tbsp. currant jelly

1 orange cut in sections.

Roast duck as usual. allowing 30 mililltffi to the pound in a mod- crate oven; remove to hot platter. Skim excess fat from the drippliigs in the pan but leave several table- spoons. Stir flour- into drlppings. Stir to a smooth paste. then add bouillon: cook over low heat. Stir in orange and lemon juice. rind

Attractive Shape ond Decoration‘ Lends Variety

LACE WAFERS

2 tablespoons shortening

1 (‘up sugar

2 egg.

1-2 teaspoon salt

1-2 teaspoon nutmeg

2 l-2 cups rolled oats

2 1-2 teaspoons baking powder

1 teaspoon vanilla

1-4 teaspoon other" flavoring Cream shortening. sugar and eggs together. Mix salt, nutmeg. roi ed oats and baking powder. Add the first mixture and mix thoroughly Add flavoring. Drop by teaspons on greased pan, 2 inches apart. Bake in a moderat. oven at 350 F. for 12-15 minute. Makes 60 cooklci.

COCONUT MACAROONS

‘.1 squares chocolate tunsweetenecii

l can sweetened condensrd milk

l-2 pound shredded coconut

1 teaspoon vanilla

Melt chocolate arid mix well with the condensed milk. Add slightly more than 1-2 pound shredded coco. nut. mix thoroughly and add vanilla. Drop on greased pan 1 teaspoon at a time about 1 inch apart. Bake in a mcderau- oven until nicely browned. This makes thirty-six macarooris. Omit choco- late for plain macaroons.

CHEESE MOONS

2 cups flour

l teaspoons baking powder

1-3 cup lard

1-3 cup butter

3 tablespoons sugar

OR A GOOSE, FOWL ?

CHRIS TMAS it

We have a grand selection 0f

Turkeys, Geese, Ducks, Chicken,

ALL ESPECIALLY rar- TENED roa US AND

and jelly: cook

until Just before serving add orange,

CRANBERRY HAM SLICE .

Mix 2 cups raw cranberries with

1 cup honey and spread on a thick

thickened,

slice of tram-the kind that is ten. der. Top with a second slice edged with cloves. Basic occasion- ally while baking. Iii a iiioderats oven these slices should be dons in about one hour. Garnish with additional cranberries. MOCK DRUMSTIUIS

l-2 lb. chopped beef

1-2 lb. chopped veal

3-4 tsp. salt ’

1-8 tsp. pepper

1-2 tsp, saga

2 tsp. chopped onion

Fine cracker crumbs.

Mix seasonings. onion and meat. Shape like drumsticks. mu in cracker crumbs. Insert wooden skewers. Fry in hot shallow pan for about 10 minutes. Drain

1 tablespoon milk 1-2 cup grated cheese Pineapple marmalade - for filling. Mix above ingredients lcxcept marmalade) as for pastry. Roll mixture vhinly and cut in rings. Put a. teaspoon of mamiatade on centre and turn over-press tri- gether around edges s" as to form a moon. Bake in a moderrvc oven CHOCOLATE WALNFT DOLLARS 1-2 cups sifted flour tsp baking polwder 4

2 l- tsp. salt l-2 tsp. cinnamon

l-il cup softened butter or other

shortening,

1 cup sugar

1 egg

2 squares unsweetened

late melted

1-2 cup chopped walnut meats

1 tsp. inniila

2 tbsp. milk Sift flour once, measure, add bak- ing powder, salt. and cinnamon. and si.f‘t again. combine butter. sugar, GEE. and chocolate. beating thoroughly. add nuts and vanilla. Add flour. alternately with mill!- mixing well. Place on waxed pow" and shape in rolls. I inches in di- ameter; roLl each in waxed paper- Chili overnight. or until firm enough to slice. Cut in t-B-iri- slices; oake on ungreased initial sheet in hot oven 140m eiirill 111m‘ utes.

Thi-a cookies.

ChOCO

recipe makes four dozen

t .>‘€\-'§!€4€‘l%!€4€~!€4§!%’-%i€% _

FOR YOUR

DINNER

CHOICE TENDER

and Fowl

HAND PICKED

Prince Edward Island (lo-Operative

EGG AND POULTRY ASSOCIATION — “The Candling Station"

§‘&§%§$$i%$‘i§%§i§i§tn ~~ '

Telephone 575