Evening star., 1931-12-11
A S a centerpiece for the christ

A S centerpiece for the Christ
n mas dinner table, YOU may
Il use red roses or any other
A y red flower. You could also use
a mound OF fruit, such as To-
kay grapes, red bananas, and red ap-
pies Such a centerpiece, with candle
sticks at the four corners of the table,
or one at either end. each of which
bears tall red candle, would be very
attractive. A poinsettia or a sprig of
holly, tied around each candlestics,
would add a further Christmas touch.
A very appropriate centerpiece for the
table, and an attractive one, may be
made by cutting handsome yellow
pumpkin into bowl shape and filling
1t with ripe fruit and bit Of trailing
greenery. If this is to be used, 1t
should be prepared a few days In ad-
vance and put aside in a cool place
until wanted.
Advance Preparations.
Much Of the preparation for the
dinner can be done on the preceding
day, such as the making of cranberry
sauce, tomato aspic, gelatin dish and
sauce for oyster cocktail. The fowl
may also be prepared, ready for roast
ing, so that the only actual cooking
which must be done on Christmas day
Is the roasting of the fowl, the cook
ing of vegetables. and the making of
the rolls or biscuits.
AS soon as the menu Is decided upon,
It should be tackled up on the kitchen
wall II there are helpers, it will save
their asking questions, and also serve
as q reminder TO the housewife her
self If different members of the fam
lily are to help, it will be a good plan
to provide each one with a slip of
paper on which Is written a definite
list Of their duties for the day. If
this is done accurately, the work will
go forward without the confusion of
unnecessary discussion. Another effect
will be the bringing of the entire fam
lily into happy cooperation. Once the
lists begin to be passed around, even
the smallest child will want one and
win enjoy thoroughly the sharing of
home responsibilities. They may polish
red apples for the tables centerpiece,
gather and arrange autumn leaves for
the bouquets, string the turkeys neck
lace Of red cranberries and help set
the table.
Mince Pie, Plum Pudding.
Out one pound of mixed candied or
ange and lemon peel and citron peel
into thin slices. Chop one pound Of
dried currants, one pound of raisins,
and half a pound Of almonds or pecans,
and shred one pound of suet. Add
six chopped apples, one and one-half
pounds Of sugar, one ounce of mixed
spice, one cupful of sweet cider or fruit
juices, the grated rind and juice of
one lemon. the grated rind of three
oranges, and the juice of one orange.
Store in crooks until wanted for max
ing mince pies.
cupful each of currants and sultana
raisins for at least 80 minutes in cold
water to cover. Soak two cupfuls of
stale bread crumbs in one cupful of
scalded milk. When cool, add one
cupfui OF sugar, the well-beaten yolks
Of four eggs and one-fourth cupful of
fruit juice. Grape juice, lemon juice,
liquor from maraschino cherries, or
the juice from canned frJIitr-all are
good for this purpose. Sift together
three times one cupful Of flour, one
teaspoonful of grated nutmeg. three
fourths teaspoonful Of cinnamon, one
and one-haH teaspoonfuls of salt and
one-third teaspoonful of mace. Put
through food chopper half a pound
OF suet, discarding all stringy parts,
and one-fourth pound of figs. Seed
half a pound of raisins and cut them
into halves Thinly slice one-fourth
pound of citron. add half a cupful of
chopped, blanched almonds or other
nut meats, then add the currants and
raisins that have been drained, put
into a cloth and squeeze until they are
dry. Dredge the fruits well with a lit
tie Of the flour mixture, then stir in
one teaspoonful of baking powder. Beat
The whites of the eggs stiff. Stir the
Liquid into the -four mixture to make
smooth batter, add the fruit, then
the egg whites. Turn into a we'll
creased mold, cover with creased
paper and steam steadily for six hours.
II the water must be replenished, do
not allow 1t TO get below the boiling
point. This pudding will keep per-
fectly II wrapped in waxed paper and
wanted, cut of the required amount
and steam until it is heated through.
Serve with hard sauce made as follows:
Hard Sauce-Cream half a pound
of butter, then work in slowly one
pound Of sifted powdered sugar and
cream again with the hands. Flavor
to taste with vanilla. This sauce may
be served from separate dish, but 1t
gives a very attractive touch to the
pudding If a little, put through pastry
bag, garnishes each portion.
Fruit Cake.
Prepare the fruit and nuts carefully,
combining one-fourth pound Of cttron,
cut fine, with one pound Of chopped
raisins, one pound of currants and two
cupfuls Of chopped nuts. Rub in two
cupfuls Of sifted -four, so that the fruit
will be separated into small pieces.
Cream half a pound Of butter, add one
cSInful Of sugar, five beaten egg yolks,