Evening star., 1931-12-22
BY GRETCHEN SMITH.

BY GRETCHEN SMITH.
Recipes contributed by Embassy
| chefs in Washington disclose an in
| teresting variety Of culinary favorites
prepared especially for the Christmas
feast by people Of other nations.
1t would be impossible to hear the
chef at the Bulgarian Legation explain
the method OF roasting a young pig
as 1t is prepared for the Christmas
dinner in his country, without wishing
to try the recipe at home.
| Roast young pig, Bulgaria's favorite
Christmas dish, is prepared as follows
A quantity OF sauerkraut, previously
| boiled a half hour, is placed in the
bottom Of an earthern baking dish,
/ On grill above the sauerkraut, but in
the same dish, is placed the pig, we'll
seasoned with salt and red pepper and
thoroughly rubbed with salt lard. Be-
| fore placing on the grill, the pig is
stuffed with dressing composed of
rice, mixed with raisins, chopped kid
| neys, liver, onions and parsley
Throughout the roasting, the pig is
frequently turned on the grill, per-
mitting the steam from the sauerkraut
to permeate and flavor the meat. In
| Bulgaria, it was explained, the red
wine which Is served with the roast
! greatly enhances the delicacy of the
/ dish.
! In Spain, as in the United States,
the turkey is one of the principal
! dishes served at the Christmas feast,
| Spanish turkeys would fare badly In
| prohibition America, however, as a
! generous use Of good old Spanish sherry
Is necessary in their preparation.
| The following recipe was contributed
by the chef at the Spa nish embassy
"A few hours before killing, the
turkey is forced to swallow a good
quantity Of old Spanish sherry (Jerez)
until the animal is practically groggy
The reason for this is to render the
meat more pa!atable and tender.
The turkey is then decapitated
feathered and hung in the open air.
preferably at the exposure of a clear
/ moon light
| Next step Is to clean the turkey.
| The turkey is then put in the oven
adding to it occasionally. a broth pre-
pared beforehand for this purpose.
The dressing inside Of the turkey
is based on chestnuts and walnuts.
The Spanish feast, 1t was explained
is served at about 2 o'clock Christina
morning, after the people have returned
from the midnight mass. This feast
consists Of several dishes, starting fire.
quently with an almond soup and con-
Guiding with numerous sweets.
Poland.
| In Poland great repast OF several
! courses is served Christmas eve. shortly
! after the appearance of the first star
a member of the embassy explained.
| Like Spain, Poland also starts the
feast frequently with an almond SOUP
A variety of fish dishes is served on
this occasion, but no meat, as Christ
mas eve is day of abstinence for the
Catholic Poles
A popular dish served between the
fish courses is dumplings, with honey
| sauce.
Several recipes were contributed by
the Polish chef Of the embassy, includ-
ing the famous almond soup, the Polish
carp and the dumplings.
Almond Soup.
Scald and skin a pound Of almonds
Add few bitter almonds. Pound then
into one mass in mortar. adding q
| little water, so as to prevent from
getting oily. Dilute this mass with
! fresh, boiled milk. put through q
strainer, sWeeten and add bit of Gin.
namon. Next boil a cup of rice In
water to the point of having it hall
soft. Pour sweet cream over it. add
some sugar, boil thoroughly under cov-
er. pour into the soup, adding some
currantS and some whole scalded al
monds. Add salt or sugar to taste.
Polish Carp Dish.
| After cleaning the carp, cut in bits
/ and slat. Boil a vegetable extract and
| pour it over the fish, adding the con-
tents Of bottle Of red wine. Cook for
IS minutes on a low fire. Take out OF
! the water carefully so as not to break
the slices. Put into another vessel. add
carp gravy and boil for a while. Pour
gravy over fish after arranging on a
platter. For the gravy, use the fish
broth in preparing a brown gravy, to
this add two teaspoonfuls OF honey
spices and a spoonful of sugar, which
have been previously boiled; also add a
little salt and lemon or vinegar. so as
to make the gravy just little sour
! Add skinned almonds, currants and
| boiled, diced vegetables.
Dumplings.
Take a pound of -four and 10 ounces
! in equal parts of honey, butter and
whole poppy seeds, little salt and the
yolks of four eggs Mix on board into
thick dough Roll out the dough and
cut into medium-sized rings. Spread
the rings on buttered pan, prick each
and place in a moderate oven. Serve
with sauce of poppy seeds, scalded
and pounded in a mortar, and mix with
honey.
Great Britain.
Americans have inherited from Brit
ish ancestors their love for plum pud-
ding at the Christmas feast. AS was
remarked at the British embassy, where
the chef donated his recipe for Christ
mas pudding" to the collection of inter-
national Christmas dishes, no English
man would think it was Christmas
without his Christmas pudding" The
same may be said to be true in the
United States. But as American tur-
keys must die sober. and American fish
must be cooked without wine, so also
must American plum puddings be mixed
without "kick" Therefore. the recipe
of English Christmas pudding must of
necessity be carried out minus some of
its ingredients. if used by American
| housewives.
English Christmas Pudding.
One-half pound raisins, three -fourths
of pound of currents. one-half pound
of sultanas, one and fourth pounds
brown sugar, one pound bread crumbs,
| one-half pound -four, one-half tea
spoonful salt, two ounces of almonds,
six ounces of suet, three tablespoonfuls
of treacle, three tablespoonfuls brandy,
one tablespoonful rum, one-haf table
spoonful of spice, one lemon and milk