The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1924-12-21

There is n great difference In "cele-
brating Christmas" and really keep
ing Christmas in the true spirit.
A few suggestions for Keeping
Christmas: ~. SF
Offer your auto, as well as your
self, to deliver baskets and toys for
charitable organizations.
Con you lend your photograph for
Christmas; can you plan some auto
rides for those who, perhaps never go
sightseeing, or maybe you can fill up
your car for the Christmas service on
Christmas morning.
Perhaps you know of shut-in or
some one far away from home, cannot
you arrange for postal card shower.
While you are making Christmas
cakes and candy, are you making a
few extra for some lonely man or wo-
man?
Do you wrap your gifts for the serv-
ants as carefully as you wrap your
own?
Are you so busy planning and buy
ing for your own little ones, that you
cannot consider other little ones not
so fortunate?
Can you really keep Christmas to
the extent that you have your Christ
mas tree on Christmas eve and let
some one else enjoy it on Christmas
Day?
Don't Forget The Birds
If the weather is cold and rainy or
the ground frozen, birds have a hard
time getting something to eat.
Why not let the children give the
birds Christmas tree-select any small
tree or shrub in the yard, and tie
with pieces of red string or cord, things
that the birds like, apple, cake, bread,
grain, some of the celery tops you throw
away and don't forget to get the butcher
to give you a bit of suet, birds do enjoy
it. Let your children keep" Christmas
by feeding the birds, even the smallest
child can have a part.
Christmas In America
We, who are native born Americans,
think of our Christmas day, as the only
one of it's kind, forgetting that in our
land are people of many nations, all
keeping the Christmas feast with their
own favorite dishes.
II is rather interesting to note these
customs.
The Swiss will have for their Christ
mas dinner-roasted goose and Geneva
fritters; the Russians will serve roasted
pigs head, stuffed with boiled buck
wheat. The Swedish people will serve
pigs head, if not this, other cuts OF
fresh pork, sausage and corn beef.
The Norwegian feast will serve fish
roast, rice pudding and Dreaded spare
ribs.
The Hungarians will be loyal to their
goulasch. as well as fried cabbage and
poppy seed cakes.
The Hollanders will serve oysters.
goose, and plum pudding. The people
from Alsace- Lorraine will get hare
and serve it stewed with sauerkraut
and bacon. Austrians will have roasted
turkey, noodles and fried fish. The
Chinese, Japanese, Hindoos and Turks,
have no special dishes for Christmas,
as they do not celebrate.
And Speaking Or Turkey
Is there any food that is more suit
able for the Christmas dinner than a
turkey? What a delightful thing a
roast turkey can be. Drowned and
basted so that most delicious ooze
trickles down its hot sides, it diffuses
that peculiarly individual roast tur-
key aroma that starts the juices in your
cheek, while you anatomy just below
YOUR breastbone acts as though it could
COLLAPSE and would collapse if replen-
ishment was much longer delayed. Even
YOUR teeth itch to sink through that
sweet dark meat that clings but slightly
to the second joint.
But turkey without gravy! Never. In
the bottom of the pan are rivers and
cakes of ooze-brown creamy liquid
that makes islands of the giblets and
baked potatoes. From this the tur-
key is taken, gently, considerably.
steamingly and little flour is drenched
into the bottom of the pan to burn
and brown slightly. When the flour
browns, the ooze is stirred slightly and
that which clings longingly to the bot
tom of the pan, let's 60 with few digs
from the point of the stirring spoon.
The pan is put over the fire. Nice
rich milk with a suggestion of few
traces of cream is poured in, little at
time. The colors change and form
and form and change again with the
movement of the spoon that seems as
if one of magic.
You sift in a small summer cloud
or two of flour into the bubbling mass
and stir and stir and stir. There must
be no Jumps, you know. And when it
gets to thickening, make two passes
across and slight one up with the pep
per box. Then give it about six Sec
ond hand pinches of salt. Then stir
and stir and when it looks up at you