How Long To loutf

Duck and goose are roasted un- covered in I 825 degree F. oven. Do not prick Ikiniof duck. or

ices will run out during roasting.

the other hand. to prick the lat layers over back. around tail. wings and legs of I goosa before roasting helps draw out the ex- cess fat. Roast three to four and I half lb. duck 46 minutes per lb. up- wards of four and I half lbs. roast for 40 minutes per lb. A Tell lb. goose should be roasted 30 min- utes per 1b.. 9-ll lb. goose 25 minutes per pound. Following is a temperature ch I r t for routing turkey. with oven temperature of 800 degrees F.

Brown Weight Time per lb.

7-10, lbs. 30 min 10-15 lbs. 20 min 15-18 lbs. 18 min. 16-10 lbs. 15 min. 30.43 lbs. 18 min.

Before placing turkey in oven. brush all over with melted fat, and place a piece of cheesecloth sat- urated with fat over breast and sides. If you start roasting the bird early enough to take it out of the oven a quarter of an hour before the rest of the dinner is done. it gives you extra time to make the gravy, and avoid I last minute rush.

Celery Stuffing (Turkey)

Four cups finely diced celery, 2 cups boiling water. to cup minced onion. Vs cup butter or fat. 2 teas. poultry seasoning. 1 tablespoon salt. 1 teas. pepper. 4 quarts light- ly packed day old bread crumbs.

Simmer celery in boiling water until tender. and drain. reserving one cup liquid. Cook onion in fat over low heat until tender. Com- bine seasonings and crumbs. add celery. one cup celery liquid and onion; mix thoroughly with I fork.

For a dressing which adds that erfect touch to a roast duck.

alve or quarter the above recipe, according to the size of the bird. and add one cup peeled. diced oranges and one tablespoon grated orange rind if halving the recipe. or '6 cup orange and M tablespoon rind if quartering it.

The following French recipe for an accompanying sauce gives an- other y of adding I subtle flav- Iur of orange. to the duck. In- stead of making gravy with the drippings. skim off the fat. add lh cup of stock or I chicken bouil- ion cube dissolved in a 11; cup of water. and bring to the boil. Add the juice and grated rind of half an orange.

One cup minced onion. I cups pared. cored. diced apples. 1 CUP seeded raisins, 11.5 teas. salt, 7 cups lightly packed day old bread crumbs. la; teas. pepper, Vi cup sugar, Ia cup melted butter or fat. pr salad oil. Combine all ingre-

Cookls (By Cynthia Robb) Ask anyone overseas what Brit-

ons have for Christmas dinner and back comes the answer: "Roast

turkey, plum p u d d in g, mince pies.” That's right. Christmas dinner

is I British institution which sur- vives wars and changes of govern- ment - and anything you can think of.

But it's only half the answer. half the menu.

At Christmas and the New Year.

I Briton may be I Scot eating black bun in Edinburgh; I Cornish- maii savoring Cornids splits in Truro; or I Welshman eating Barf-

fro cakes in Anglesey.

If you want to add variety to

your festive fare. come on I cook's tour around Britain.

Berkshire - Coffee Cream

One cup milk. 1 cup cream or evaporated milk. sugar to taste. V4 cup strong black coffee. Vs tbsp. gelatine. vanilla. '

Whip the cream or evaporated milk until very thick. Add milk and gelatine dissolved in coffee. sweeten to taste. and add vanilla. When thlckeninl. turn into mould, and when set. decorate wit cher- riaa and angelica.

Cornwall - Corahli lplib

Two cups flour. 8 tbsp buttu. 1 tbsp. yeast. 1 tbsp sugar. 1 cup tepid milk. l tsp. salt.

Cream yeast Ind auger until if- then add milk.

butter to the flour. and mix into smooth dough. bet the dough rieelaaeoolplaeefordlminutes. dupe into balls and bake in dour-ed baking tin in I not own 18 to N minutes. Split the

dients and mix well.

Here is a delicious and different way of French frying the versatile potato. using canned potatoes for extra speed. Turn one No. 2 can of small whole potatoes and their liquid into I bowl. sprinkle with a teaspoon of salt. and if desired, '4: teaspoon monosodium gluta- mate. and let stand for ten min- utes. Drain well, and cook. a few at I time. in deep hot fat, (375 de- grees FA about three minutes. or until golden and crusty. Sprinkle with salt and pepper and serve hot. Makes about five servings.

Having A Salad?

Here is a salad which couldn't be more appropriate for Christ- mas. and perhaps if you plan to turn a steamed pudding out of the

pan between courses. you might like to serve it then. Select medium sized. firm to-

matoes. one to a serving. Remove a slice from the top of each. scoop out the pulp, sprinkle the inside with salt. and rum upside down to drain for ten minutes. Stuff the tomatoes with cottage cheese and chopped celery. bound together with mayonnaise and seasoned with grated onion. salt and pepper. or any other combination you like - there are many ays of stuffing raw tomatoes. The tomato is Santa's body - now make a head of softened cream cheese. place on the tomato, and use pimento. and olives, or nuts and raisins to provide him with features and trimmings. Serve on a leaf of let- tuce. .

Christmas Show Pudding

Two envelopes plain gelatine, 2'54 cups (one No. 2 can! unsweetened pineapple juice. 1 teas. grated lemon rind. 2 tbs. lemon juice. '.'4 teas. salt. in cup white sugar, 1 cup heavy cream. whipped. la cup shredded coconut. one package of frozen strawberries. thawed.

Sprinkle gelatine on 12 cup of pineapple juice, let soften five min- utes. and set over boi"1g water until dissolved. Add to rest of pineapple juice with lemon rind and juice. salt and sugar. and stir until sugar is dissolved. Cool un- til mixture is slightly jelled. Then beat with egg beater until fluffy. and whip cream without washing beater. Fold coconut and two mixtures together. and chill until set in 1 quart mould or bowl. Un- mould on plate. sprinkle with a little coconut. and spoon some of the thawed berries around the bottom for I wreath effect. Pass the rest. Makes six to eight serv- ings.

Little mince pies

make a de-

licious accompaniment to this des- sert. Cut pastry in rounds about two inches in diameter. more or less as desired. prick the centres of half and moisten the edges of

Tour Round

'l

dish with pastry. place I good layer of jam at the bottom. spread mixture lightly on top. Bake in I quick oven for half an hour.

The Family Festive Board

the other half with finger dipped in cold water. Place I teespoonful of mince meat in the centre of moistened rounds. put pricked round on top. flatten slightly to spread out mince meat and seal edges. Bake in I hot oven until golden brown.

Christmas Mince Meat

This mince meat. which has no meat in it. is quite rich and not desirable for use in large pies. One pound seeded raisins. 1 pound currnnts. 1 dozen apples, 1 small package cut peel, 1 pound sugar. 1 lb. suet (have the butch- er grind this as for hamburger). grated rind and juice of two le- mons. 1 grated nutmeg or 1 tea- spoon ground nutmeg. ld teaspoon of cloves. 1 teaspoon cinnamon. Put apples. seeded raisins and peel through food chopper. using coarse blade. Add remaining in- gredients, varying spices as de- sired.

Steamed Plum Pudding

Three quarters cup sifted flour. 1 teaspoon baking soda. 1 teaspoon salt, 11: teaspoon nutmeg. 1 tea- spoon cinnamon, Va teaspoon mace. '4 pound (1 cup) ground suet. 1 cup and 2 tablespoons brown su- gar, firmly packed. Vi cup milk. 2 eggs, well beaten. 1 cup of seed- less raisins. 19: cups currants. '11 cup sliced preserved orange peel. as cup sliced preserved lemon peel. ',-i cup sliced citron. 15; cup chopped blanched almonds. lvi cup flour. 1 cup soft. day-old bread crumbs.

Y-Cm-'1:

Sift together first six ingredients. Mix suet. sugar and milk: add eggs. Mix raisins and next five ingredients with it cup flour. Add with crumbs and flour mixture to suet mixture. Mix well, turn into greased floured two quart pudding mould or tin. Steam 2l.i' hours. and test with cake tester or straw. To steam. place mould or tin in kettle. and add water to come half way up mould. Bring to boil. and keep just at boiling point. adding more water if necessary to keep up to half way level. The pud- ding may be made before hand. and placed in the mould again and steamed for an hour when it is to be served. If you do not have a tin with a lid. tie two layers of wax paper over top.

571.:

Hard Sauce

One third cup butter. 1 cup sift- ed confectionersi sugar. pinch salt. 2 teaspoons orange juice. Va tea- spoon orange flavouring, 1 tables- spoon grated orange rind.

Work butter with spoon or egg beater until light and creamy. add sugar gradually while beating. Add orange flavourings gradually, and

salt. Form into roll. chill and cut in slices. Pass with the plum pud- ding.

Britain right down to the bottom of the cake. Prick all over with I fork,

brush with beaten egg. and bake in I moderate oven for about four

A hours.

Shortbread is another traditional Scottish cake. There are many re- cipes. but this is I typical one.

Two cups flour. 1 cup butter. Vi

cup sugar.

Knead butter and sugar or beat

(One quarter cup of fine bread- them to I cream; work in flour

Or

, flour and mixing in quickly suf-

crumbs may be substituted for ground almonds and a little more almond essence added.)

Staffordehire -- Syllabisb

Syllabub is the Staffordshire name for I traditional sweet al- ways served during the Christmas festivities. It can be served separ- ately. or as I sauce for Christmas pudding.

Mix together 4t cup of sugar and the juice and grated rind of two lemons. add 2 cups of cream whip all together. Put in glasses and let stand all night.

Wales - Berffro Cekea

Two tbsp. sugar. V4 cup butter. 96 cup flour.

Mix well by hand. roll out fairly thin and cut into rounds. In An- glesey. where Berffro cakes origin- lted, they mark each round with I scallop shell. Bake I mod- erate oven and Iprinkl with au-

gar. Scotland - Black In

Here is Scotland's own futive cake at Hogmanay (December 81st).

Wash and dry four cups of cur- rants. stone 4 cups of big blue raisins. Blanch and chop 1 cup almonds. Chap 1 cup candied peel. sift 2 cups of flour and mix with it 15 cup sugar, 1 tbsp. of ground cloves or cinnamon. 1 tbsp. of ground ginger. I tsp. of Jamaica pepper. half I tcespoonful of black small tcaspoonnil of ball- ing Ioda. Add to these the pre- ' pared fruits. Add just enough but- ter. milk or beaten ass. with I tablespoonful of brandy. to moisten the mixture.

Hake I pasta -by lightly ribbing 1 cup of butter into 1 cups of

flcient water to make I stiff dough. rease I large

tbs top. inixtu.-e la. and make the sur- face not and smooth. lloiatcn the

gradually. adding I squeeze of le- mon juice. When all the flour is smoothly worked in. p r e s I the dough out into I round about lpi inch thick, or press out and cut into rounds or oblongs. Prick all over with a fork and bake in I slow oven till pale golden brown. Shortbread may be cut while hot or broken later.

Since dark fruit cIke.iI better if snowed to age for I few weeks. here is I delicious white fruit cake recipe in case yours isn't made yet.

Two cups (eleven quifc es) al- monds. shellcd, IV: cups (nine and three-fourths ounces) thinly sliced citron. l cup (seven ounces) thin- ly sliced orange and lemon peel. llri cups (ten and one-half ounces) candied cherries, halved. lid cups (eight ounces) white raisins, 4 cups sifted flour. 1:5 teaspoon salt. 175 teaspoon nutmeg or mace, 1 pound (two cups) butter. (at room temperature), 1 pound (two cups) sugar (may be half brown sugar). 9 large or ten medium eggs. lb, teaspoons vanilla or one-half tea- spoon each vanilla anb lemon ex- tract.

Cover almonds with boiling wa- ter and let stand till skins slip off easily - about five minutes. Drain. rinse under cold water and remove the skins. Cut in slivers length-wise and bake in a moder- ate oven (350 degrees F.) till light brown. Cool.

Prepare pans. Grease a nine- inch tube pan and two medium loaf pans or four loaf pans. Line each with two thicknesses of wax- ed paper. covering bottom only of tube pan. Grease paper.

Sift together the flour, salt and nutmeg or mace. Mix one-half cup with prepared nuts and fruits. coating each piece with flour.

Cream butter. add sugar gradu- ally and cream well. Add eggs. one at a time. and beat till mix- ture is fluffy and light. Add flav- oring extract.

Add flour. about one-half cup at a time. stirring after each ad- dition.

distributed in batter.

Turn into prepared pans. filling not more than three-fourths full. Bake about three hours in a slow oven (300 degrees F.), with a shal- low pan of water on the ov.en floor. Let cake stand in pans ten fninutes. Then turn out. remove papers. cool on racks.

Yield: seven pounds.

Decorating Cakes

Butter icing is most satisfactory for fruit cakes because it keeps well, and gives the most profes- sional appearance when decorations are to be added.

One quarter cup butter. 2 cups sifted confectioners'- sugar. about 3 tablespoons milk or cream. 1 tea- spoon vanilla.

Put butter in mixing bowl; cream with spoon or heater until light and fluffy. Gradually add about is of the sugar. Then add remaining sugar arsi the milk or cream alternately. while stirring or beating until very smooth. Add only enough cream to make the frosting of spreading consistency.

If frosting fruit cake. brush the cake with egg white first and al- low to dry. to prevent discolor- ation. A knife dipped in boiling water will make it possible to ice the cake more smoothly.

If you do not have a pastry tube. it is possible to decorate cakes successfully without one; indeed. this is the way it is done by many professionals. Using heavy waxed paper. waterproof brown paper. or. best of all. cooking parchment. make I cone. having a perfect point at the end. If using parch- ment. dampen it slightly to make it more pliable. Place a generous spoonful of decorating frosting in

the top together and twist until the frosting is all pushed firmly into the bottom of the cone. Using scissors. srsip I tiny piece off the end. and force the icing out by continuing to twist the paper. Practise I little first. and enlarge the hole in the end if necessary to obtain the desired effect.

your cone of icing or pastry tube

FOR

Merlin! Wlaildlng ,

HOLIDAY SEASON

CHOICE runxsvs

GIISE DUCKS OAPON OHIOKINS

suv ouaiirv - Is sansnso

J. ;M"I MEATS

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Cakes And . Decorations

Add floured nuts. fruits. stir nu "

firmly with both hands. close to the surface to be decorated. By experimenting ,with scissors am! the point of the cone. you will find it ssible to.get many interesting effects.

Decorator Frosting

Cream one half tablespoon but- ter with lzt cup ccnfectioners' su- gar and 2 teaspoons cream. Tint as desired with vegetable colouring.

To make a gay Christmas tree on the cake, draw a tree outline with a toothpick and follow the outline with paper cone or pastry tube fil- led with frosting tinted green. Fill in the outline. and make a trunk with a little frosting coloured brown with melted chocolate. or melted chocolate alone. Sprinkle a little

finely shredded coconut on tips of branches for snow. make ropes of red with tiny red candies or fine- ly cut candied cherries. and stud for

with little silver balls orna-

ments.

Poinsettias are made by cutting a few candied cherries in rings.

then cutting the rings in half. For leaves. use thin slices of green cit-

ron, angelica. or gum drops.

A very delicate design may be

made by tinting the ic i n g with which the cake is frosted, then

placing a paper dolly over the sur- face. and sifting icing sugar over

'. Remove the doily very care- fully so the design will be perfect.

Lettering on the cake may be

made with chocolate shot or silver

balls instead of icing. To make a

star. draw a star shape on the

cake. follow the outline with icing.

or with silver balls, and place a

small candle in the center. Or

make a star outline with tiny

birthday candles.

Icing does not travel very well.

so it is better just to use fruit for

decoration if you are sending cakes

away as presents. Heat some corn

syrup to boiling. brush a little over

the cake. and dip nuts and candied

fruit in the rest. Press into the

top of cake.

A wreath of holly around the

cake may be made with real holly.

or with candied cherries for her-

ries and angelica for the leaves.

You may wish to have a layer of

almond paste along with or in-. stead of frosting. Almond icingl may be bought, but homemade al-i mond paste or marzipan. as it is: sometimes c allc d, will have ai much better flavour and more in-

teresting texture.

One en. VA pound ground Il- monds. 6 ounces white sugar. 6 ounces sifted icing sugar. 1 tea- spoon almond flavouring.

Skin the almonds as given in re- cipe above for white'fruit cake.

and grind fine. Mix ground al- monds and sugar. Beat egg. add flavouring and mix with dry in- gredients. Work into a stiff paste with fork and the hands. If too

To. hands into shape of is. top of the cake. When putting the al- moiid paste in position. brush the

fruit cake.

paper.

moist add a little icing sugar: if too dry. I little egg. Mould with .

X!

a.-

cone. squeeze the loose ends all

Uncooked Irisit Cake

KENT STREET

top of the cake with jam or corn Iyruprto make it adhere. Here is another late-in-the-day

Lina bottom and sides of five Juice. cup lost or tube pan with waxed the following.

Place in small bowl 15 cup evap- ers, rolled into fine crumbs. orated milk. 18 quartered marsh-t

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