The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-12-17
The Christmas Dinner
BY coRNELIA c. BEDFORD.

add seasoning as needed, also few
drops of caromel, unless well CoiOred 10y
the cooked onion. Add the white of an
egg beaten TO q soft frOth and The
crushed shell, place over the fire and
stir until the SOUP begins to boil. Boil
for five minutes without stirring; take
off and let stand for ten minutes. then
carefully strain, without pressure.
through d cloth wet I'm cold water. All
this may be done day or more ia ad-
vance and the soup is then ready 10 be
Teheated as needed.
The CTauberrics must also be pre-
. pared on the day before the dinner.
Pick over and wash well, then put IN
| saucepan, adding for each pint one
Cupfui OF sugar and a half cupful or
water. Cover and heat gradually.
When the berries begin 10 boil, cook
/ for ten minutes without stirring. Have
ready small molds or cups riused in
I cold water. Fill with the cooked fruit
and set away. If the berries are Of
good quality they viii jelly firmly.
For the Bayariau cream soak one
quarter of a package of GRADUATED
gelatine in one-Quarter OF a cupful Of
cold water and cut three dozen can
died cherries I'm quarters. Chill Ous
pint Of very rich cream and whip 10
solid froth. Stand the gelatine over
into the cream ORe-third OF a cupfui
OF sifted powdered sugar and one tea
spoonful OF vanilla Sprinkle over
gradually the Eelatine, turning the
mass through very lightly until IT be
gins 10 thicken. Add the cut cherries
and fiji small scarlet paper cases. All
this may be done on the day before
but in such case it IS best TO line the
little forms with ~araftine paper cut 10
IT. AS filled, decorate with whole cher
ries and keep in q cold place.
Scrub and boil the sweet potatoes
Skin and mash them. adding a high
seasoning Of salt and pepper and one
large tablespoonful OF butter and the
beaten yolks of two eggs for each pint
Of potatoes. Shape in small pointed
lOaVes, give each two slanting cuts on
ton with a knife and place an incu
apart on fiat pans. They only need
heating and slightly browning III a hot
oven.
Instead OF one large pie. use small
deep saucers, SLING and finishing the
miniature pies Ia orthodox style. These
may be made q number Of days in ad-
vance ana only need relocating Just be-
fore serving.
A delightful favor will be given TO
the prunCS IL they are soaked Over
with sharp knife remove the stones
then dry thoroughly IN a cloth. Till
with a mixture Of cut transformations
and pecan meats and ron in fine sugar
With all these dishes made aud ser
aside ahead Of time the actual COOKING
on Christmas day is greatly s.mplided-
Remember that a very hot oven -
needed for the turkey and that H.
should be roasted breast downward for
the greater part OF the time. A ten
pound turkey should have about three
hours cooking; exposed portions can
De protected by covering with thick
paper. Boil the giblets IL little Wa
ter until tender, then chop me ana
add them 10 the gravy i've minutes
before serving. Select medium SIZE
onions, peel them and remove about q
/ tablespoonful from each center III j"
the space with butter add seasonins.
pack close together IL a deep disA,
add = half cupful OF water cover an
bake until tender allowing the Wats
to gradually evapOTate. carer uiE
transfer 10 a not dish ard pour aiou N.
them q cream sauce. The celery I"'
the salad is cut fine mixed vita . -
chopped walnuts and mayonnaiss an
served in Guns made by Following GU
red apples. With II serve ol l.,..s-+ -
or plain waters. After lh" -,
sert is finished. pass slices =, SCI Sci
pies which have been spteso 80, 20,
ouefort cheese mashed 10 p@Ss9 -,
a little brandy; thea sens '"N
coffee.