Evening star., 1923-12-14

A CHARMING decoration Tor the
~ Christmas table Is a centerpiece
~ composed OF five roses arranged
in glass holders in a large glass
bowl mounted upon an ebony stand.
few sprays of leaves should float
in the water and the stems OF the
roses should be split up for a quarter
Of an inch. then peeled irregularly
for about two inches to enable the
flowers to absorb enough water. Ar
ranged in this way hve roses make
handsome centerpiece. for the dinner
roses for several hours before the
dinner. place them in pitcher so
that the water comes within an inch
or two of the flowers and this Will
prevent whitening.
To make popcorn nut cups or bon
bon dishes. first make a sirup of
sugar and water. then boil 1t until 1t
spins a thread. Use just enough sirup
to hold the popcorn together and stir
1t in well. When cool enough to
handle, shape II over a buttered form.
using any shape desired. Handles
through the popped kernels and
fastening them to each side Of the
cups Coloring the sirup will make
the baskets especially attractive.
Clear Soup With Garnish-
Procure about three pounds OF veal
and beef bones raw. Break into
small pieces after removing the mar
row. Place in an open pan, cover
with cold water and bring to a boil,
Skim and occasionally add a spoonful
of cold water. Skim until all the
scum Is removed. Add six pepper
corns, two small leeks, half a turnip,
two small carrots, two large onions, a
- 1nlf ~Nalk Nf
celery or one-half an ounce Of celery
seed tied in a muslin bag. All the
vegetables must be sliced. as this
makes 1t easier to extract all the
juices.
and leave until the next day, then
clear the soup with raw lean beef
minced, strain. flavor and garnish
and serve very hot. For this soup
you may use any OF the following gar
nishes: Savory custard cut into small
shapes. cooked vegetables cut into
pea shapes. tangerine orange peel cut
into shreds, macaroni boiled and cut
into lengths, vermicelli or italian
paste in stars and letters boiled.
green peas and carrot cut into shreds.
q poached egg slipped into each plate
Of soup just before serving. or a dice
Of fried bread sprinkled with cheese.
Roast Pig Instead Of Turkey.
First scrape and wash the pig, then
rub dry with a clean cloth and dust
the inside with salt and pepper. Stuff
and sew up the incision. Fasten the
feet together. Before putting the pig
in the roasting pan, place a wedge
ceive an apple, orange or lemon as a
garnish when served. Use q rack OF
wood or metal in the roasting pan to
lift the meat out OF the dripping g
Juices during the cooking process.
Put the pig in feet upward. Basic
often unless you use a covered roast
er. Slash the skin around the neck
before putting the pig on platter. SO
that the moisture may evaporate and
the skin keep It's crtepness. To carve
a roast pig. hold 1t firmly by sticking
the carving fork into the meat near
the center of the backbone. Remove
the head first. Next take of the hams
by q circular cut around the joint
Cut of slices of meat parallel to the
backbone. Cut down to the bone and
then turn the knife TO free the lower
edge Of the slices. Next remove the
lamb would be treated. Repeat for
the shoulders.
Parsley stufing for Roast Pis.-Mix
together thoroughly two quarts OF
very dry bread crumbs, three onions
chopped fine. one bunch Of parsley
and pepper and salt. Moisten only q
little with clear soup stock. Add one
tablespoonful of canned tomato soup
Do not moisten the stuff1ng enough to
make it in the least soggy.
Braised Chicken.
Take three ounces of well washed
and dried rice. and one large onion
peeled and finely chopped. Fry the
onion until II colors. then add the
rice and fry with the onion In just
enough fat to prevent the ingredients
from burning. The onion should be
nicely colored. Place in a stewpan
and add about one and one-half pints
: of cold stock. Any small pieces OF
I onion which may have become black
while frying should be SKINNED OF
Add salt and pepper. cover, bring to
q boil and simmer gently for abous
one and one-half hours. adding more
stock IL necessary. The rice should
be soft and absorb the stock, abu,
! should not be mushy. The rice forms
the center of the dish Take a good
tender chicken, skin 1t. and cut 1t into
joints. Place In the frying pan two
ounces OF finely chopped onion, two
slices of tomatoes. one-third tea.