The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1931-12-23
YnLe Dinner
Made Easier
EXPLAINING
BY SISTER MASY
NEA Service Writer

4hEO may nave Changed III
Il many ways, but Christmas
customs and festivities remain the
same year after year In many
homes the Christmas dinner would
be considered lacking If the old
time dishes so we'll beloved for this
festival we're not forthcoming.
But with the orthodox dishes
every hostess likes something lit
tie different when 1t comes her turn
to entertain the kinsmen. Some
things light and digestible must be
provided for the children.
For while roast goose and plum
pudding and sweetmeats in vari-
ETY. are not such undesirable foods
in themselves, when they are all
assembled in the same meal free in
diligence in them overburdens the
average digestion.
The mother who would preserve
both the Christmas traditions and
the family health will put forth
much effort to make the whole
some, easily digested dishes extra
ordinarily attractive, serving them
dressed in holiday attire.
Planning Saves Rush
She will keep the meals simple
during the Christmas vacation,
using nuts and bonbons as special
thigh places" with the meals, keep
ing them out of sight between times
If temptation proves too great.
Careful planning on the part
of the home-maker will simplify
the final preparation Of the Christ
mas dinner so that she may enjoy
her own gifts before Christmas.
All the foods that can be pre-
pared one or more days ahead of
time should be taken care of. Plum
pudding is better if made several
days before wanted. On Christmas
day it can be returned to its mold
and steamed one hour before serv-
ing
The pudding sauce can be made
at least in part the day before and
combined with whipped cream for
serving. If fowl is chosen it
should be cleaned, stuffed and
trussed ready for the oven on
Thursday.
Let Every One Help
If a roast is chosen it also can
be trimmed and made ready for the
oven. The salad dressing can be
made one or two days in advance
and kept on ice until wanted. The
celery can be crisped and stored,
carefully wrapped in a damp towel,
in a cold place.
The lettuce should be washed and
crisped and kept in an air-tight
container. Consomme or bouillon,
if homemade, should be cooked and
clarified, all ready for relocating one
or two days before. A cream soup
can be made ready for combining
the day before.
More than this, remember that
IT'S the privilege of every member
of the family to share in all the
holiday festivities and the Christ
mas dinner is one of the most i'm
portant occasions. Encourage them
all to lend a hand with the dinner
and dishWashing afterWard, for
truly, many hands make light
work"
Some Dinner Hints
These SUGGESTIONS can be used in
any Christmas menu.
To make vivid red tomato juice
cocktail, combine beet juice with
tomato juice, using two parts tomato
juice to one part beet juice. Pare
beets, cut in cubes and cook until
tender in water to cover.
Bright red apples make attractive
containers for salad. Scoop out the
inside of the apple, leaving a shell
to hold any wanted mixture. Serve
on a bed of shredded leaf lettuce.
Beet pickles cut in the shape of
tiny stars and Christmas trees make
attractive garnishes for salads and
vegetables.
Maraschino, candied, canned or
preserved cherries or cubes of bright
red jelly make colorful garnisheS
for desserts.
Minced parsley and rings of
pimento make Christmasy garniShes
for soups.
Two Menus Suggested
Following are two menus that can
be elaborated or Simplified to meet
individual needs.
MENU NO. l
Christmas Soup
Celery RadisheS Olives
Roast Beef Yorkshire Pudding
Martinique Potatoes
Brussels Sprouts
Christmas Candle Salad
Plum Pudding Golden Sauce
Nuts Fruit
Milk, Coffee
MENU NO. 2
Tomato and Beet Juice Cocktail
Crisp Crackers Olives
Roast Goose or Duck with Fruit
Stuffing
Giblet Gravy Cranberry Sauce
Mashed Potatoes Dreamed onions
Lime Jelly and Celery Salad in
Apple Cups
Mince Pie with Edam Cheese
Milk Coffee
DELTA CHI PLANS
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