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 in the markets Holly
alone, with its bright glossy leaves and
scarlet berries makes an effective coll
oring When other greens are used
they are often bound together In long
ropes which are hung from central
chandelier 10 each cover. Small sprays
suitable for boutounicres, 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 will be height
ened if they are arranged i'm a low crys-
tai dish and placed on a reflector or
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 10 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 CTanbcrries.
Kicked Potatoes. Sweet Potato Loaves.
Baked Oions. Cream Sauce.
Pim-Olls Sailed Nuts.
Celery Salad in Red Apple CUPS.
Individual Miuce Pies
Bavariau Cream in Scarlet 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 q 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 all the organs
Grasp the largest--the giZZdrd-and
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 a
trussing needle. All this may be done
the day before Christmas.
For a chestnut stufting, 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 a quart
or more of finely crumbled stale bread.
Melt a cupful Of butter and slowly pour
over the stuffing. turning and mixing
Well. Season To taste with Salt' pepper
and little celery salt Do not use
either water or beaten egg. rs the put
ter viii give a moist yet liGnt StuihhS'
One pint of finely chopped celery OF a
half pound of sausage meat may Dc
used in place of the chestnUts-
For the clear soup. cut in inch pieces
two pounds of lean beef and me meat
from a knuckle Of veal 100 not use the
bone). Cover with three quarts OF colq
water heat slowly and simmer Tor
three hours IH d spoonful OF tripping
slowly cook Il chopped onion untll very
dark coIored. but not burned Add inns
10 the SOUP with half cuptdi 90
chopped carrot. q quarter OF q cuptui
each Of chopped celery and onion. Two
cloves a dozen peppercorns. = tiny pil
OF BAY leaf, two sprigs of parsley ana
one teaspoouful of salt Simmer Tor
another hour, strain through D cictH
and set aside until cold, Remove iha
hardened fat from the TOP, taste ana