Perth Amboy evening news., 1921-11-25
Kitchen. Hints
Tempting Menus

Don't plan your Christmas dinner
without remembering that another
feast day comes in Just a week. Let
there be no left-overs from the
dinner.
If you have no maid to help you.
serve a simple dinner with few
courses and decorate the table
with tiny Christmas trees and
Santas. There is always so much
candy at hand during the holidays
that the zest of the dinner may well
be In the table decorations rather
than an over-abundance of food.
A simple Christmas dinner that
will require little last minute fuss
ing might be the following:
Grapefruit Cocktail
Baked Ham Twice Baked Potatoes
Glace Sweet Potatoes
Nodded Spinach Waldorf Salad
Frozen Fig Pudding Sponge Cake
Coffee
When the time for preparing din
ner arrives, not more than an hour
and a half at the most is necessary
for this dinner menu. The ham may
be boiled the day before, the cock
tail prepared and put on ice in a
tightly covered glass jar. the nuts
cracked and picked out for the
salad and the dressing made. In
the morning the pudding should be
made and packed and the cake
baked.
Grapefruit Cocktail
Three grape fruit, Ia cup sugar,
X teaspoon salt, maraschino cher
ries.
Cut grape fruit in half. Remove
center fiber with scissors. With a
stiff spoon scoop put the fruit be-
tween the skin. Care must be taken
not to scrape off any of the white
rind, as this is very bitter. Mix salt
and sugar and sprinkle over fruit.
Put in jar. cover closely and let
stand on ice over night.
When ready to serve put in glass
es and add a cherry and 1 teaspoon
of maraschino juice. This will serve
s persons.
Baked Ham
Scrub ham well. Put to soak in
cold water to cover for four hours.
Remove from water and wipe. Put
in kettle with cold water to cover.
Bring to the boiling point and
simmer till tender. allowing about
lldlI Ill IlOQl " NoIAl POdAids AdhO
from fire and let ham cool in the
liquor. Remove and cut off skin.
Sprinkle with brown sugar and fine
cracker crumbs, Stick with cloves.
Put in rooster and oas an hour
in a moderate Oven, basting with
sweet cider or the vinegar from
sweet pickles.
Twice Baked Potatoes
Six large potatoes, 3 tablespoons
butter, 1 teaspoon salt. Il teaspoon
pepper Ia cup hot milk, 2 eggs,
%(whites). 2 tablespoons grated
cheese.
Scrub potatoes we'll with vegeta-
BILE brush. Bake in a hot oven 1
hour. Remove from ven and cut
in halves lengthwise. Scoop out
inside. Mash in a hot crock. Beat
in butter salt, pepper and hot milk.
Beat whites of eggs till stiff and dry
and fold in potato. Fill skins,
Sprinkle with grated cheese and
put in a hot oven to brown.
Glace Sweet Potatoes
Four medium sized sweet pota-
toes, u cup granulated sugar, 2 ia
blespoons brown sugar, u cup wa
ter, Il teaspoon cinnamon, 1 table
spoon butter.
Pare potatoes and cut in inch
slices. Parboil ten minutes. Make a
strip of the sugar and water and
butter. Put potatoes in a buttered
baking dish and pour over half Of
the strip. Sprinkle with cinnamon
and bake in a hot oven until brown.
Basic with remaining strip.
Frozen Fig Pudding
One cup figs, l cup sugar, 1 table,
spoon Lemon juice, q teaspoon salt,
2 cups whipping cream, 2 eggs. 1
cup milk.
Wash figs and soak over night in
water tic cover. Stew in same water
till tender. Beat eggs with sugar
and salt. Scald milk and pour over
egg mixture. mixing thoroughly.
When figs are tender, rub through
fine sieve. Add to milk and egg mix
ture. Whip ream till firm and COM
bine mixture. Turn into a mold,
pack in ice and salt and let stand
for four to five hours.
Save Them
Save the little bags in which your
salt, sugar and pastry flour come.
Rip them opey, wash them and use
them as dust cloths. They are very