The Washington herald., 1912-12-16

At this time the problems Of the Christ
mas dinner looms big upon the house
wifes horizon.
OF course, there are a number Of diner
ent ideas that may be carried out most
brilliantly by the clever woman. but fol-
lowing are a few recipes for the old
fashioned Christmas dishes, without
which. a dinner table is not complete at
Christmas Day:
Roast Turkey with Filling.
Get a plump young 12-pound turkey.
SINCE II over a burning newspaper on
hot stove. Draw, being careful not TO
break any of the internal organs. Rinse
out in several waters, using teaspoon
full of soda in next to the last. wipe dry
inside and out. Rub the inside with
little salt and fill.
Filling-Roast about thirty chestnuts;
peel, removing the inner husk also. TAKE
ten Of these with the liver and pound
well. Add a little minced parsley a
silver of onion, salt and pepper, the yolks
of two eggs. Put this into the crop ana
sew up. Cut into inch lengths hVe or
six links Of small sausage that have pre-
viousIy been fried in butter until half
done: add a cupful OF bread crumbs, pep
per and salt; add the remaining chest
NUS whole and fill the body. Sew up
with strong thread. Tie the legs and
wings in the body and fasten securely
with skewers: rub over a little sort put
ter. salt and pepper, and dredge with
flour. Wrap in slices Of bacon and place
in dripping pan. Basic often, allowing
twenty minutes to a pound in a moderate
oven. 1t should be Drowned evenly all
over. Boil the giblet until done, mince
dne and add IN the gravy.
Another recipe says: You make a
stuffing Of fine bread crumbs with salt
pork. thyme, summer savory and one
onion, all chopped fine, with pepper and
salt in equal portions. Chop the liver
and heart and mix with the stufting.
Stuff the body, close the opening and
truss it Place In the pan with a large |
cup OF hot water: roast slowly at first
and haste every five minutes. Cover the |
breast with white paper to prevent !
Roast for two and a half to |
three hours. Serve with a rich, brown /
gravy.
Plum Padding.
The Christmas plum pudding is de-
scended from the plum porridge and is
4 time-honored dish at every Christmas !
least To be properly made, each person
IN all the household must stir it before
/ is boiled and the mistress OF the house
must add the spices with her own fair
land," and so favors fortune for a year.
II she is an American and mixes her
budding in an ancient china bowl. stir
ing 1t with as ancient a spoon, whose
handle is adorned with an old English
rest so much the better for in the new
and she is helping to keep alive the Gus
Oms that made old England merry.
The pudding SHOULD be boiled in a we'll
IpYYrnH cloth aaaiN hours tha daV nf I
mixing, six hours upon the day Of eat
ng, and the steam should not cease to
rise from the pot while the pudding is
within it."
good recipe says: One pound cur
ants. eight ounces raisins, four ounces
eel, four ounces -four, one-haif pound
read crumbs, one lemon, half a nutmeg.
ne ounce citron. four eggs, half a gill
ort, one gill milk, two ounces almonds,
ne-half pound suet one-half pound
ugar, pinch salt Stalk and clean the
urrants. stone and chop raisins; chop.
eel and shred the blanched almonds,
hop the suet finely. Mix all the dry in
Rodents together, including the grated
mon rind. Strain in the Juice, beat and
id the eggs, the milk and lastly the
oTt. Put the mixture into weIl-buttered
holds and boil from six to eight hours |
Another authority advises: Take
ound of suet, a pound OF -four, a quar- .
n of pound of citron. a quarter OF
ound of lemon peel and two eggs; add A
Igar and spices to taste. and put in n
ish; tie up clOsly and boil for fvo
ours. Amy pudding sauce may he
srved with IL
Cranberry Recipes.
Cranberry Sauce-No two cooks will
gree as to how to make this sauce.
ome put in their sugar first and some
ould put it in last always. II put In
st the cranberries must be cooked in a
,uble kettle or must be watched very
refuIly. for if not they burn quickly.
Jelly No. lone quart OF
one pint of sugar, one Pint
water. Wash and drain berries and
d the water Let come to boil quickly,
ash and add the sugar. Boil again
ID steadily for 10 minutes. stirring often.
ash through a colander or PURGE strain
and set away to cool. This makes
rec or four glasses.
Cranberry Jelly No. stew one pint
cranberrics in water to cover, put
rough PURGE sieve. boil up with a cup
d q half Of sugar. and pour in mold.
Puf-Cook one pint of cram
rries in one cup OF cold water until II
ey burst. Strain. add an equal amount
sugar, and cook until thick, as mar
Ilade. Cool. fold in the stifiiy beaten
lites Of two eggs and bake until set
IN five to ten minutes. Serve cold
tn a little whipped cream.
cranberry Flun-As like cranberry