The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1924-12-22
X NJ 4 5
DINNER MENU
PERFECT
Traditional Roast Turkey"
Preserves Holiday Spirit.
Table Decorations

by STELLA ELIZABETH DEEAANgD. l
The table dgcorat Hons for the
christmas dinner ara as general
rule in red and green. The center
decoration may be q miniature
Christmas tree decorated and the
base be covered in moss Ok holly
"A circle of holly may be made
several inches from the base Of /
the tree and within this circle may
be placed the favors which, each
person must draw himself. THE
nut and mint baskets may be made !
Of red or green crepe paper and |
decorated with holly or rnistletoe |
or both. Ribbons have no part on |
the dining table and IL steamers |
are used they should be OF crepe
paper, The menu for this dinner
includes:
Oysters on the HALF Shell with
Lemon
Cream Of CauIifIOwer Soup i,
Roast Stuffed Turkey with Chest
nuts and Mushrooms
Cranberry Jelly
Potatoes : Peas
III salad
Mince Pie and Cheese
Coffee
Be sure to chill your oysters be.
fore serving. They may be served
in q soup plate which Is lined
with shaved ice. Crackers. horse
radish and other peppery sauces
should be passed with this course.
CauliflOwer Soup.
Remove the leaves and heart
from the cauliflower and soak in
cold water head down for half AM
hour. Then cook In boiling ealted1
water on a heater unit Of your cleo.
trio range over medium heat
for twenty-five minutes. Take out
the cauliflower, reserve one.haIfl
Of the flowerets and press the rest
Through q sieve. In q separate
saucepan melt two tablespoOnfuls
Of butter and cook In this hair an
onion and stalk OF celery. Then.
stir into It three tabIespoonfuIs OF
flour and four c0pfuls Of chicken
stock. Bring this to a boil sover
heater unit Of the electric range
and add the cauliflower and two
and half cups Of milk. Cook for
ten minutes, season, strain, ana
serve with the f1owerets. Cheese:
straws or cheese cracker sandwiches
should be served with this. q
~, Roast Stuffed Turkey.
Assuming your turkey comes
from your butcher all dressed; SINCE
and wash It thoroughly inside with
a little boiling water. Then dry and
stuff.
Stuffing. 81
Peel and boil a pound and han
OF mushrooms over medium heat
on the electric range for eighteen
minutes. During this time dice two
thirds Of q loaf Of stale bread and
Try over low" heat until brown In
half a cup Of butter. Add to THE
2 chopped onion, quarter teaspoon.
ful Of thyme, a teaspoonful Of chop
ped parsley, and mix with the Inush4
rooms. Season with salt and pepper.
moisten with a little of the mushroom
water and stuff into the turkey. Then
sew 1t up. put on a dripping pan
which has been dredged with flour,
spread the turkey with butter mixed
with q little flour, sprinkle with
salt and pepper and put into the
electric range oven to cook, allowing
The temperature of the oven should
be about 45O degrees Fahrenheit.
Do not permit the turkey to brown
too quickly. Reduce the heat after
the first half hour and again after
the turkey has been in about an hour
and three-Quarters. TO avoid having
q dry turkey haste every fifteen min
utes with water in which two table,;
spoonfuls Of butter have been melted.
to each cup.
Boil one pound OF chestnutgs and
half a pound of pes'led mushrDOnlS
and use to garnish turkey.
Potatoes Peas Salad.
Bake your potatoes in the electric
range oven at the same time you
roast the turkey. When they are
done cut each in half, remove the In.
side, keeping the skin intact. Mash
the potatoes, adding three tablespoon
fuls of butter, a cup and a half Of
milk and season with salt and pepper.
Refill the potato skin shells, sprinkle
with paprika and return to the oven
to brown. Serve with a spray Of
parsley.
saucA or creamed. ~
This salad may be anything you.
desirs, but taking into considers
ton the body Of the meal it should
have French dressing and be pre-
ferably Of lettuce, roman, chicory
or evolve.
Tbs day when housewives toiled
over preparing mince meat several
weeks In advance Of use seems to Z
have passed. In our present hur.
ried days there is scarcely time fol:
anything like this, and, besides,
many OF the canned brands OF Il
mince meat are far better than we
can make at home. Personally I
prefer to buy 1t thus and save my.
self all unnecessary work. How
ever, always taste this nnince
meat and add more raisins and
other ingredients as It may seem
to require to suit my taste. /
make the pastry from a cup of
shortening and q cup and half
OF flour, q teaspoonful of baking
powder and half a teaspoonful OF
salt. use q knife to chop the
shortening and flour together and
roll 1t out to the thickness OF one
eighth inch. When the pie Is,
served I always serve itAwtth small
squares Of American cheese. y And
the, coffee / make directly at the
table in my electric percolator. %