The broad ax., 1916-12-09
CHRISTMAS DINNER
Helps For the Hostess In Plan
ming the Menu.

TIDBITSl WITH NOVEL NAMES.
Tested Recipes to Reassure the Young
and the Old of DeIeetabIe Meal That
10 Also Not Too Heavy For All Din
ing at Home
Heap on more wood; the wind Is chill.
But, let 1t whistle as it will,
Wen keep our Christmas merry still
Scott.
Casaba Melon With French Cherries.
Clear Soup. Celery With Roquefort.
Roast Turkey, Bread and Potato Stuffing.
Sweet Potatoes With Sherry.
Cranberry Jelly.
Caulifower Hongroise>
Christmas Salad.
Plum Pudding With Hot and Brandy
Sauce.
Coupe Moquin.
Bonbons. Assorted Nuts. Coffee.
The Turkey and the Stuffins.
When the turkey has been drawn
and well washed and wiped prepare an
old fashioned stuffing as follows: Put
four good sized potatoes to boil and
place a pat of butter in the iron skill
let and into this while melting stir
heaping tablespoonful Of chopped on
ion; stir and brown thoroughly. Break
an egg into a pint of fresh bread
crumbs and season with thyme, sage,
pepper and salt. Stir all this into the
hot skillet and when the potatoes are
ready mash them with half cupful
Of sweet milk, cream together well and
mix with the other ingredients. Fill
the turkey, sew the openings, truss
neatly and bake in a double pan. The
oven should be very hot for the first
twenty minutes and then more mod
crate until nicely Drowned and quite
tender. The time will depend upon the
size and fatness Of your turkey.
CauIiflower Hongroise.
Prepare caulifower as for boiled
cauliflower and steam until soft. Sepa-
rate in pieces and pour over the fol-
lowing sauce: Mix teaspoonful and a
half of mustard, a teaspoonful and a
quarter of salt, teaspoonful OF pow
dered sugar and a teaspoonful and a
quarter Of paprika. Add the yolks Of
three eggs lightly beaten, a quarter
cupful of olive oil and half a cupful
Of vinegar. Cook over hot water until
mixture thickens. Remove from fire
and add two tablespoonfuls Of butter
cooked with a teaspoonful Of finely
chopped onion three minutes and a
teaspoonful of finely chopped parsley.
Christmas Salad.
Pare and chill as many hothouse to-
matoes as you will require. Cut in
eighths (not serving sections) and
open like petals Of a flower on a nest
Of lettuce leaves. Mash a cream cheese,
moisten with French dressing and
make into tiny balls the size Of pea.
Place eight little cheese balls in the
center Of each tomato. Serve with
French dressing.
Plum Pudding.
One-half pound stale breadcr1mbs,
one cupful scalded milk, one-quarter
pound sugar, four eggs, three-quarter
pound raisins, seeded, cut in pieces and
Toured; one-quarter pound currants,
two ounces finely cut citron, one-half
pound suet, one-quarter cupful wine,
one-half grated nutmeg, three-quarter
teaspoonful cinnamon, one-third tea
spoonful cloves, one-third teaspoonful
mace and one and one-half teaspoon
fuls salt.
Soak breadcrumbs in milk, let stand
until cool, add sugar, beaten yolks of
eggs, raisins, currants and citron; chop
suet and cream by using the hand.
Combine mixtures, then add wine. nut
meg, cinnamon, cloves, mace and whites
of eggs beaten stiff. Turn into but
tered mold, cover and steam six hours.
Serve with brandy or hot sauce.
Coupe Moquin.
Four cupfuls of water, two cupfuls
sugar, two cupfuls orange juice, one
quarter cupful of lemon juice, grated
rind of two oranges and two table
spoonfuls creme de menthe. Mix first
five ingredients and freeze to a mush;
then add creme de menthe and con-
tinue the freezing. When ready to
serve fill champagne or coape glasses
with the ice and garnish with bar-le-
due currants and candied orange peel.
If one is not fond Of creme de menthe
1t may be omitted.