The Washington times., 1905-12-23

as needed, also a few drops of caromeI.
unless well colored by the cooked onion
Add the white OF an egg beaten 10
froth, an1 the crushed shell, place over
the fire and stir until the soup begins to
boil Boil for five minutes without stir
ring; take off and let stand for ten
minutes. then carefully strain, without
pressure, through cloth wet in cold
water. All this may be done a day or
more IN advance. and the soup is then
ready to be re-heated as needed.
Nodded Cranberries.
The cranberries must also be prepared
on the day before the dinner. Pick over
and wash well, then put In d saucepan.
adding for each pint one cupfuf OF
sugar and half eupful Of water. Cover
begin to boil, cook for ten minutes
without stirring. Have ready small
molds or cups rinsed IN cold water. Fill
with the cooked fruit and set away. II
the berries are of good quality they will
jelly firmly.
Bavarian Cream.
For the Bavarian Cream soak one
quarter of a package of granulated gela-
tine in one-quarter OF a cupful of cold
water and cut three dozen candied cher
ries in quarters. Chill one pint Of very
rich cream and whip to a solid froth.
Stand the gelatine over hot water until
IT melts- Lightly stir into the cream
one-third of cupful OF sifted powdered
q.
Sprinkle over gradually the gelatine.
turning the mass through very lightly
until IL begins TO thicken. Add the cut
cherries and I'll small scarlet paper
cases. All this may be done on the day
before. but in such case II is best 10
line the little forms with paraffine paper
cut to flt. AS filed. decorate with whole
| cherries and keep in cold place,
Sweet Potato Pies.
, 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
/ loaves, give each two slanting cuts on
/ top with a knife and place an inch
apart on fat pans. They only need
heating and slightly browning IN a hot
! Instead of one large pie use small
saucers, filing and finishing the minia-
ture pies In orthodox style. These may
be made a number OF days in advance
and only need reheating just before
| serving.
/ A delightful flavor will be given to
the prunes II they are soaked over night
in cooking sherry. Drain and with a
sharp knife remove the stones then dry
( thoroughly in a cloth. Fill with a mix
ture OF cut marshmallows and pecan
meats and roll In fine sugar.
Final Directions.
With all OF these dishes made and set
| aside ahead of time the actual cooking
! on Christmas Day is greatly simplifled.
/ Rene .1ber that a very hot oven IS
| needed for the turkey, and that IL should
/ be roasted breast downward for the
! greater part OF the time A ten pound
I turkey should have about three hours
/ cooking; exposed portions can be pro-
/ tected by covering with thick paper
/ Boil the giblets in a little water until
| tender. then chop fine and add them TO
! the gravy five minutes before serving.
| Select medium sized onions. peel them
| and remove about a teaspoonful from
| each center: fill in the space with butter
| add seasoning, pack close together in a
| deep dish. add half n eupful of water
! cover and bake until tender. aIlowing <
| the water to gradually eVaporate Care
! fully transfer to a hot dish and pour
| around them cream sauce. The celery
fo- the salad is cut fine mixed with a
| few chopped walnuts and nayonnaise
and served in cups made by following g
! out red apples. With Ii serve only
saltines or plain waters. After the
sweet dessert Is finished pass slices OF
| sour apple which have been spread with
| roquefort cheese mashed 10 a paste
with little brandy. then serve the
black coffee