Evening star., 1929-12-13

sugar and stir until it is dissolved. Pour
into cups, and when the jelly begins to
set drop into each mold three green
cherries. Serve cold, unmolded, with
sliced green cherries on each portion.
Cranberry Ice.-This is made by cook
ing one quart of cranberries with one
pint of water until the berries are soft.
Strain and add one pound of sugar and
the juice Of one orange and one lemon.
Freeze In freezer as you would any
kind OF ice, or let stand in the tray of
an iceless refrigerator until nearly
frozen, then remove to a bowl, beat
thoroughly with a whirling beater and
replace in the tray until frozen the right
consistency, which will require about
fifteen minutes. This may be served in
tall sherbet glasses as an accompani-
nent to the turkey or meat course, or
as dessert. This amount serves eight
persons.
Stuffings and FOrcemeat.
Sage Stufang-For an average sized
turkey a pint Of stale bread crumbs will
be sufficient. MoiSten them with a
little hot water, add two tablespoonfuls
teaSpoonful of salt, half a teaspoonful
of black pepper and some sage and
mixed sweet herbs. Mix thoroughly.
Oyster Dressing.-To one pint OF bread
crumbs add a quarter of a pound OF
butter, rubbing it in thoroughly. Sea-
son to taste with salt. black pepper
and celery salt, and add IL or Is freshly
opened oysters. If there is enough
oyster liquor to moisten the bread, do
not add any water. If necessary, how
ever, a little hot water may be added,
but just as little as possible.
Chestnut Stufing.-If you would like
to stuff the turkey with cheStnutS, Sc
lect about two-tkirds as many sound
chestnuts as you think 1t will take to
fill the turkey. CASH each one Of the
cheStnutS to keep them from bursting,
and cook them in rapidly boiling sailed
water until they are soft. Drain item,
and then when they are dry peel off
the inner as we'll as the outer skin.
Look them over with great care and
discard any defective ones. Put the
good ones in a chopping bowl with
about half their quantity of stale bread
that has previously been soaked IN hot
water, one small onion or half large
one that has already been chopped and
Drowned in butter, and If desired about
half an ounce of cooked lean ham. In
any case, add the turkey liver and chop
the mixture fine, seasoning to taste with
mixed sweet herbs. parsley, pepper and
salt. Mix thoroughly, bind with a raw
egg and stuff the turkey.
Turkey Forcement.-Chop one-fourth
pound of suet with one-fourth pound
Of ham. Add five or six ounces of
bread crumbs, two teaspoonfuls Of
chopped parsley and a seasoning of salt,
pepper and nutmeg. Bind with two
beaten eggs and stuff the loose breast
with the forcemeat.
Christmas Desserts.
Holiday Pie.-This is similar to mince
pie, but not as rich. For the filling mix
one pound of chopped apples with one
pound Of chopped seedless raiSins, one
pound Of chopped currants and one
pound OF brown sugar. To every pound
Of this mixture add the juice and grated
rind Of one lemon, half teaspoonful
of mixed spice and very little finely
omitted IT, a lighter filling Is desired.
Mix all together and prepare a faky
pastry for covering.
Cranberry Pie.-To secure q flaky,
attractive cranberry pie, bake the shell
first and make thick cranberry sauce
ahead Of time so that It will be cool
when it is poured into the shell. Cook
one pint of cranberries without adding
water, stirring them at first until the
skins burst. Then add one cupful of
sugar and cook until the berries are
oCAO' ACoACOS dAQ O14G VI
chopped seedless raisins for variety.
Pour the cool, thick sauce into the pie
shell and place strips Of pastry in lat
ttce fashion across the top. Bake until
delicate brown.
Cocoa Delight.-Mix two tablespoon
fuls Of cocoa with three tablespoonfuls
Of sugar and pinch of salt. Moisten
with little milk to make a paste. Add
to two cupfuls of warm milk and heat
to the boiling point. Remove the mix
ture from the fire and add one table,
spoonful Of granulated gelatin which
has previously been soaked in half q
cupful of cold water. Add one teaspoon
ful Of vanilla and mix well. Pour into
molds and place in the refrigerator until
CONCEALED. Serve with whipped cream.
Delicious Dessert.-Bake sponge cake
batter in round pan. When cold, cut
out the center. Frost with a green
froSting, and while the frosting is still
soft arrange marshmalIows around the
edge. Fill the center OF the cake with
stif cranberry or other red fruit Jelly.
Press candied cherry or cranberry in
the center Of each marshmallow. Serve
with Whioned cream