Evening star., 1928-12-28
Dishes Adapted to Season
Decorative and Tasty Salads, Sandwiches and
Desserts Are Suggested for the New
Year Entertainer
Year Entertainer.

cranberries. Make three small Sits in
each berry with the point of penknife.
Make a thin sirup by boiling two cup
fuls of sugar with two cupfuls Of water
until clear Allow the sirup to cool,
add the berries and bring very slowly
to the boiling point. The saucepan
should be large enough to permit all
the berries to float at the top of the
sirup during the cooking. II the berries
are heated too quickly, the skins will
burst before the Sirup soaks into the
pulp. AS soon as the sirup boils take
the pan from the stove &xSa let it stand
overnight. Next day drain the sirup
from the berries and boil until it is
reduced to about half its original VOL
ume. Allow the sirup to cool, place
the berries in 1t and heat again slowly.
Boil very gently for about four minutes
and let stand for two hours or longer,
then boil gently q third time for five
minutes. Allow the berries to stand
in tho thick sirup overnight. Warm
once more so that the sirup will be
thin enough to pour easily and drain
the berries from the sirup. Spread them
on clean cloth or paper to dry. They
should then be bright, firm, plump and
semi-transparent. They may be rolled
in powdered sugar, stored in jars or
tins and used as sweetmeat or in place
of candied cherries for garnishes, pud-
dings, sauces and salads. The sirup left
over after the. cranberries are candied
has pleasant flavor and fine color and
is excellent as pudding sauce or may
be diluted for use on pancakes or
waffies.
Jelly for Decorating.
A stiff jelly sliced and cut into fancy
shapes by means of tiny vegetable cut
ters is decorative and economical ad-
dition to fruit salads and desserts, or
the jelly may be made into tiny balls
with small potato ball cutter. These
little red sparkles add a festive touch
to the fruit cocktail or salads and to
any dessert that Is topped with whipped
cream. They supply an appetizing note
to the centerS of halved grapefruit. Red
is not the only color that can be used,
of course, but it is one color found in
jelly that Is decorative to most foods.
Jelly may be served with crisp
crackers and cream cheese for dessert
A good way TO prepare the crackers for
minutes In ice water and then dry
them in a hot oven. Round, hard
crackers are especially appropriate for
this, but others will do nicely.
To make blackberry jam cake, cream
half cupful Of butter and gradually
stir in one cupful Of brown sugar
Add three beaten egg yolks and one
cupful Of blackberry jam. Alternately
add one and three-fourthS cupfulS OF
flour Sifted with one teaspoonful each
OF cloves, baking soda, cinnamon and
nutmeg, and three tablespoonfulS OF
milk. Stir in half a cupful of chopped
and Toured raisinS and three stiffly
beaten egg whites. Bake in two lay
ers and cover with any desired white
icing.
Many meat dishes have jelly for an
accompaniment. Here are some OF
the favorites: Goose with apple jelly
chicken with currant Jelly. turkey with
duck with plum jelly. and pork with
apple or cranberry jelly. Roasts OF
pork, beef and mutton may have a
jelly sauce served with them, prefer
ably grape or currant. To one glass
full of the jelly use one tablespoonful
Of butter and one tablespoonful OF
lemon juice. Melt the jelly and add
the butter slowly. Boil for one minute
then, just before serving, the lemon
juice should be stirred in. This sauce
is especially delicious with wild game,
lamb or mutton.
Fancy Cheese Sandwiches.
!. Mix equal quantities of Neufchatel
or cream cheese with chopped olives,
pinentos, and nuts, or any one or
two of these. Add salt and a little
onion Juice II liked. Spread on slices
Of white or graham bread.
2. Mix the cheese with finely chop
ped dill pickle, chow-chow, chilli sauce,
or any other desired pickle mixture,
Use as a sandwich filling or as spread
on crackers.
3. Into the soft cheese work some
finely chopped parsley, watercress,
lettuce, onions, celery, or any other
salad vegetables. Add salt and any
other seasoning desired, such as onion
or lemon juice.
4. Wash some prunes, dates, raisins,
or dried figs or apricots and put them
through a food chopper, using the fine
knife. Mix the ground fruit with
about twice as much cheese. Add q
little salt and chopped nuts II desired.
This filling may also be served on
crackers for Afternoon tea.
5. Finely chopped pineapple mixed
with the cheese makes an excellent
spread for sandwiches, or for toasted
bread or crackers, for afternoon parties.
s. Spread slices of bread rather
thickly with Neufchatel or cream
cheese. On one slice put layer of
jam or jelly. Press the slices of bread
together. These sandwiches are also