The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-12-02

for this forcemeat. Wash skin and
pound them. Put them in a porcelain
lined saucepan with plenty of sweet
fresh butter and cook slowly for is
minutes. Let them get cold, then chop
them very fine and mix with them an
equal proportion of bread crumbs, sea-
son with salt, pepper and nutmeg to
taste. Add beaten yolkS of eggs suffi-
hold together. Mould into little balls
or little pyramid shapes, fry in clari-
| fed butter or oil and use for a garnish
for the turkey.
LITTLE BAKED SQUASHES
Little Ohio squashes baked are an
appropriate vegetable to serve for
Christmas dinner. Cut out a round
piece of the rind with the stem.
Scrape out the seeds; spread the in
side with butter, dust with salt, pepper
and little nutmeg, replace the cut
out circle and bake same as a potato,
placing the squashes in a baking pan.
When done remove the contents with
fork. mix with a little cream and
more seasoning if desired, return to the
shells. dust the tops with fine bread
crumbs and dot with bits of butter
and let them brown in a good oven.
Garnish with parsley. If the squash
are too large to serve individually cut
them in three or four sections accord
ing to size.
STEWED TURNIPS.
| For this dish use the tiny little white
turnlps, having them of uniform size.
Pare them and brown a good color in
/ butter, then put them into a saucepan
sprinkle with little salt and powdered
sugar and cover with a white stock and
cook until they are tender. Turn into
a covered hot dish and serve
CHRISTMAS SALAD.
! christmas salad may be made of
any of the following ingredients. com
bining two or three according to fancy
and the number and nature of other
ulshes on the menu. Apples, celery,
oranges, olives, pimolas, English wal
nuts and Decans. Stuffed tomato salad
or tomato jelly salad filed with a
mayonnaise of celery and nuts or eel
| cry and apple makes a pretty and good
asla6.
THE PLUMB PUDDING.
/ Line a cylinder mould with a rich
| chocolate ice and fill the center with the
| following; Cover cup of candied cher
RES with sherry and let them soak while
whipping pint of sweetened cream.
rake pint of cooked chestnut pulp
which has been pressed through a ricer;
add to this half a cup of sugar syrup
and the wine from the fruit Whip un-
I'll very light and spongy. If necessary
to add little cream or milk to moisten
use that which has drained from the
whipped cream. but do not have it too
soft. Fold in the whipped cream and
| the soaked cherries. Pack the mould in
| ice and salt and let stand for four hours
Serve with garnish of whipped cream
vanilla
syrup or candied cherries cooked in a
syrup favored with wine
TABLE DECORATIONS.
Among the various decorative things
in burnt-wood we have large fiat bowls
and trenches which suggest beautiful
! centre-pieces for the Christmas table
Fill these with red and purple grapes,
| golden pears and red apples Place the
warm rich browns of the bowl on a mat
/ of beautifully tinted autumn leaves
carefully pressed, and you have charm
ing picture that does not seem to indi-
cate that the melancholy days have
come or suggest the naked woods and
meadows brown and sere''
Another gladdening bit of color is OBJ
tanned by taking large, round field
pumpkin and cutting it into the shape
of a basket and filing it with fruit and
nuts On the lace center piece under
this is placed a small branch holding
several chestnut burrs with the nuts
| lust falling out.