The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-12-17

= HE proper decorations for the
Christmas dinner table are holly
and such evergrecns as We can
gather or find i'm the markets. Holly
alone, with its bright glossy leaves and
scarlet berries makes an effective col
oring. When other greens are used
they are often bound together in long
ropes which are hung from a central
chandelier 10 each cover. Small sprays,
suitable for boutonnieres, may be at
each place and a mound of the holly I'm
the center. When flowers are preferred
they should be either white or scarlet,
and their general effect viii be height
ened if they are arranged i'm a low crys-
tai dish and placed on a reflector OF
mirror bordered with holly or greens.
The Christmas dinner is. TO a certain
extent. traditional calling for turkey
cranberries. celery and mince pie. but
by thought and planning these may be
presented with such accessories or in
such guise as TO call for hearty COM
mendation and that without entailins
a large amount of extra work The
following menu will be suggestive:
Fruit or Oyster Cocktails.
Clear Soup.
Roast Turkey. Giblet Gravy.
Nodded CTanbcrgies.
Kicked Potatoes. Sweet Potato LoaVes.
Baked Oions. Cream Sauce.
Pim-Olls. Sailed Nuts
Celery Salad in Red Apple Cups.
Individual AIiuce Pies
BaVaIian Cream in ScaTlc, Cases.
Stuffed Prunes. Cakes. Bonbons
Cheese a Ia Creole.
Coffee.
Full directions for cleaning and truss
ing the turkey were given in these col
umns a month ago, hence we give them
more tersely now Remove all pin
feathers. then SINCE. using a few spoon
fulS of alcohol in a saucer Cut out
the oil sac, having first pulled the ten
dons from the legs (have q butcher do
this, If pOssible). cut off the feet two
inches below the joint. Cut Off the head
close TO the bill, slit the skin over the
backbone from the two shoulders; draw
il backward and remove crop aud wind
pipe. Make a slit just above the vent;
insert fingers. loosen al the organs.
Grasp the largest-Jhe giZZdTd-dnd
draw them out: cut round the vent and
remove entTailS intact Assure your
self that all bits of lungs and kidneys
are out; wipe cavity with q damp cloth.
STUFF and truss, preferably using Il
trussing needle. All this may be done
the day before Christmas.
For a chestnut stufiing. shell one
pound of French chestnuts. scald them,
remove the inner skin then boil in
sailed water until tender Cut or chop
them fine and mix them with quart
or more of finely crumbled stale bread.
Melt q cupful Of butter and slowly pour
over the stufflng, turning and mixing
Well. Season 20 taste with salt pepper
and a little celery salt. Do not use
either water or beaten esq. as the but
ter viii give moist yet light stuffing
One pint OF finely chopped celery or n
half pound of sausage meat may be
used in place of the chestnuls
For the clear soup, cut IN inch pieces
two pounds of lean beef and Tie meat
from a knuckle OF veal (do not use the
bone). Cover with three quarts of cold
water. heat slowly and simmer for
three hours. Iis q spoonful Of dripping
slowly cook a chopped onion until VeTT
dark colored, but not burned. sod this
TO the SOUP with half cuptul of
chopped carrot a quarter Of q cupful
each of chopped celery and onion, two
cloves. dozen peppeTcorns, ? tiny BIZ
OF bay leaf, two sprigs OF parsley and
one teasDoonfui OF salt. Simmer for
another hour. strain through q cloth
and set aside until cold. Remove She
hardened fat from the top, taste and