The Daily Alaska empire., 1932-12-18

Christmas is such gay time that a special enjoyment goes into the preparation of good things tol eat at this merry season. The viands should not only be delicious, but colorful as well, so that they reflect the general bright tone Of the holiday mood.
 Roast beef is a traditional meat dish for Christmas and served with Yorkshire pudding it rivals the tur- key in tasteful flavor. An econ omical but very delicious meat dish is roast shoulder of lamb with mint sauce.
 ROAST SHOULDER OF LAMB B WITH MINT OR WATERCRESS SHUTTING
 B. or 4-pound shoulder of lamb 3 cups fine dry bread crumbs F cup fresh meat leaves or l12 cups finely cut watercress leaves and stems
 tablespoons butter or other fat 3 tablesoons chopped celery
 IF tablespoons chopped onion 94 teaspoon salt
 Dash of pepper
 Have the butcher remove all the bones and the fell from the meat. Save the bones for making soup. Melt the butter in a skillet and add the onion and celery. Cook for a few minutes and add the mint leaves or the finely cut cress and the other seasonings, stir in the bread crumbs, and mix all the ingredients together. (When using watercress allow the liquid which cooks out to evaporate before the bread crumbs are added)
 Sprinkle the inside of the pocket in the shoulder with salt and pep per, pile the hot stuffing in light ly, and sew the edges together Rub salt, pepper, and flour over the outside Place the roast on a rack in an open pan without water. Scar for 30 minutes in hot oven (480 degrees F) Reduce the oven to moderate temperature (300 de- grees F.) and cook the meat at this temperature until tender-from 21s to 3 hours at these oven tenn pertures. Serve hot with brown gravy.
 The salad that may be served with this meat dish is as follows:
 GRAPEFRUIT SALAD
 Dissolve one package orange gel atine in one cup boiling water, add two tablespoons sugar and juice from one No. 2 can grapefruit and let cool. When beginning Ito thicken add the shredded grape fruit and pour into molds. Chill unmoId onto lettuce and top with one-half cup mayonnaise. Serves six.
 Crisp buttery rolls are an in evitable part of the well-plannee holiday menu. The following re cipe will supply g tasty rolls:
 BUTTERHORNS
 (32 tasty rolls)
 1 cake compressed yeast
 2 tablespoons lukewarm water
 l cup milk Qukewarm
 E cup fat
 F cup sugar
 teaspoon salt
 2 eggs
 Az cups flour.
 Crumble yeast and add water Let stand minutes. Add mili fat fmelted), sugar, salt, eggs an half the flour Beat 2 minutes Add rest of flour, mixing thor oughly.
 Place in greased bowl. Cove with cloth and let rise in mod erately warm place until dougl has doubled in bulk. It will re quire about hours for dough t rise. Divide dough in two part and roll out each part until cir cles 8 inches in diameter hay been formed.
 Use sharp knife and cut circle into halves. Then cut each hal into 8 pieces, making Is trian gular shaped pieces of dough iron each circle. The dough is rathe soft so that even pieces cannot b cut, but by pulling with finger tba do,oh can he made as desired Beginning at wide side of tn triangular shaped pieces roll III each piece. Place butterhorns sids by side on a greased pan and Tel rise until double in bulk. It vii