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 d few
drops of cJrOmel unless well colored by
tho cooked onion. Add the white of AN
egg beaten 10 n 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
of and let stand for ten minutes then
carefully strain. without pressure.
through d cloth wet I'm cold water. All
this may be done 4 day or more ia ad-
vance and the soup is then ready 10 be
Tehedted as needed
The cranberries must also be pre-
pared on the day before the dinner.
Pick over and wash well. then put iu
"a saucepan, adding for each pint one
cupful Of sugar and a half cupfui OF
water. Cover and heat gradually.
When the berries 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 If the berries are OF
good quality they viii jelly firmly
For the Bavariau cream soak one
quarter Of package of graduated
gelatine in one-quarter Of Il cupful OF
cold water and cut three dozen can
died cherries i'm quarters Chill ous
pint Of very rich cream and whip TO 2
solid froth. Stand the gelatine over
hot water until it melts. Lightly stir
into the cream One-third Of a cupfut
of sifted powdered sugar and one tea
spoonful of vanilla. Sprinkle over
gradually the gelatine. turning the
mass through very lightly until ii be
gins to thicken. Add the cut cherries
and fiji small scarlet paper cases All
This may be done on the day before
but in such case IL IS best 20 line the
little forms with -araffine paper cut 10
A- HflAG decorate vr-ffh grrnsgIa cher
ries ard keep in q cold place,
Scrub and boil the sweet potatoes.
Skin and mash them, adding a high
J 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 poiatei
/ loaYes. give each two slanting cuts or
ton with a knife and place an incu
apart on fat pans. They only need
] heating and slightly browning in hot
oven.
! Instead OF one large pie. use small
( deep sauCers, 1lling and finishing the
I miniature pies ia orthodox style. These
may be made q number OF days in ad-
vance and only need relocating Just be-
( fore serving.
A delightful flavor viii be given 10
! the prunCs il they are soaked over
night in cooking sherry. Drain and
| with q sharp knife remove the stones.
J then dry thoroughly in a cloth. Fill
with a mixture OF cut mdrshmal!OWs
and pecan meats and roll in fine sugar
With all these dishes made and set
aside ahead Of time the actual cOOkinS
on Christmas day is greatly simplihed,
Remember that a very hot oven -
needed for the turkey and that IT,
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
be protected by covering with thick
paper. Boil the giblets IL a little va
ter until tender then chop ine ana
add them 10 the gravy five minutes
before serving Select medium sized
onions, peel them and remove about a
tablespoonful from each center; fill in
the space with butter. add seasoning,
pack close together IL q deep dish,
add a half cupful OF water. cover and
bake until tender. allowing the water
10 gradually evapOrate. Carefully
transfer TO not dish ard pour around
them q cream sauce. The celery' for
the salad is cut fine, mixeo with q few
chopped walnUts and mayonnaigs and
served in cups made by following on
red apples. With il serve Only saltlues
or plain waters After the sweet Dies
seTt is finished pass slices OF sour az
pies which have been spread with ro-
nuef0rt cheese mashed 10 "a paste with
q little brandy, then serYe the black
coffee.