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

The "hxin's" of a Christmas dinner
may constitute whatever your fancy die
tates and be as costly as your purse will
buy. You may begin with grapefruit,
oysters, oyster or clam or any other
cocktail or an appetizer in form of a
canape. If you begin your dinner with
the grapefruit it should be prepared an
hour before serving either in their own
shell or in a cocktail glass.
The seeds and the White pith or core
must be removed, the pulp scoOped out
without breaking and heaped in the
shell or glass, a sprinkling of sugar ad-
ded and over all a dash-not a deluge-
of rum They are then placed on ice
until needed.
Some prefer to reserve the refreshing
acid of the fruit for a bracer to the
appetite little later on, Offering it in
a sorbet. Or it may make its appear
ance still later in delightful fruit sal
ad, which frozen will appear in the des-
sert course.
Chestnuts and mushrooms are among
the newer and more expensive commodi-
ties found on the modern Christmas ia
BILE, and, being seasonable as well as
most toothsOme and good, they are well
placed on the menu for this day. The
chestnuts may be employed in stufiing
the turkey or for a sance, PURGE or 80
a dessert that will most fittingly crown
the feast The Mushrooms will serve
as dainty entree and if your guests
are not too numerous and you are will
ing to be a little extravaganza in dishes
have them baked under individual
glasses.
Even the indispensable pumpkin pie
may depart from its original shape and
be transformed into pumpkin fasho-
nettes, although it would be difficult to
make an "old-timer'' believe that they
are just as good as the generous .'gOt-
den squares" served by mothers hand.
OYSTER COCKTAIL.
Have Sfenr1ed glasses that will hold
as much as a claret glass. Place in each
half a dozen very small and thoroughly
chilled oysters. For each cocktail allow
two drops of Tobasco sauce, one tea
spoon of chilli or Worcestershire sauce, a
scant tablespoonful of catsup and half
a teaspoonful of lemon juice or tea
spoonful of vinegar. Serve very cold
with horseradish on the side.
CANAPES OF ARTICHOKE BOT
TOMS AND CAVIAR.
This is rather a new idea and may be
adopted for change when novelty is de-
Cook as many artichoke bottoms as
are needed; drain and spread with an
Cnovy butter, decorate with capers, tiny
gherlkins. the hard boiled yolks and
whites of eggs and anchovies. Dress
with oil and lemon juice and garnish
with cress.
GREEN TURTLE CREM. A LIN
DIENE.
Terrapin and turtle now being in sea
son, those who think their Christmas
dinner incomplete without one OF
the other in a soup or entree may
crafty their taste and desire if the cost
of living does not demand their consid-
Grafton.
Purchase a small turtle, weighing
about twenty-five pounds. If your
dealer will not prepare It for you, hang
it up by legs or fins, head down. Cut
off the head and let it hang all day tC
bleed Then with a sharp knife sepa-
rate the two shells and carefully remove
4ntestines, meat bones and fins. Cut
each shell in four parts, drop shells and
fins into a pot of boiling water for just
a moment to remove the hard skin. Put
the shells and fins in a deep saucepan
and cover well with lean beef broth anC
cook slowly for an hour. Put the tur-
tie meat into another saucepan and
cover well with more of the beef broth
not too STRONGHOLD for twenty min
utes When done strain broth from
shells and meat and put together. Cut
a pound of the meat into cubes. Pui
two ounces of good butter into a sauce
pan, add an onion chopped very fine anC
fry brown; then add four tomatoes
skinned and chopped; cook five minutes
then add half a level teaspoonful d
curry powder and three quarts of the
strained turtle broth; cook gently fol
three-quarters of an hour then strain
return to the soup pot and season t
taste with salt and pepper, add the
yolks of five eggs beaten and mixed
with a pint of cream. Add the turtle
meat and a cup of good cherry wine
Let it heat thoroughly and serve very
hot. Any remaining broth or meat may
be used for other preparations on fol
lowing days.
MUSHROOM FORCEMEAT
Use the button variety Of mushroom