Evening star., 1932-12-16

Christmas preparations this
year. The following sugges-
i i tions will save time: First. the
making or buying Of all salad
dressings that you Will need; second.
the making of pastry for all pies that
YOU will want: third, the making OF ice
box rolls If you plan to serve hot rolls !:
fourth. the making of roux to be used
for your white sauces and chickering's.
and, fifth, the making of fruit cake and
plum pudding if you plan to serve
them. This work should all be done
before Christmas.
A great help is the cooking OF the
turkey the day before 1t is to be eaten.
Doubts and questions arise among cooks
sWill such process be successful?
Will the turkey be heated through
evenly and will the dressing be hot?"
they ask. Those who have tried the
plan will answer in an emphatic affirm
ative Not only will the turkey be as
delicious as if served directly after its
first cooking, but it will be better.
For some reason the cooling and re-
heating seem to mellow and ripen the
flavor and tenderness of the meat.
A lO-pound turkey, put into the oven
at / O'Clock, should be well done around
5 o'clock. II it is done before, even
with the slow cooking. SO much the
better. Sufficient liquid should be
drained off and the gravy made and
put away. The turkey need only be
left in the roaster and set IN cool
place, on the porch or in the basement,
This done. the housewife may have a
feeling of assurance for the morrow.
Celery and lettuce should be cleaned
and freshened, then wrapped securely
in heavy waxed paper and stored away
{t1
should be washed dried and chilled.
Lemons and oranges for use in cram
berry salad should be washed. pressed
out, and the juices strained. The cram
berries may be cooking SO that you can
make the aSpic salad and set 1t away
until serving time the following day.
Set celery, olives, jelly and cheese in
Table Settings.
An attractive form Of centerpiece is
a basket made CT or covered with. sill
Yer paper topped with a handle which
bears a great red gauze bow. This may
contain pot of poinsettias, or mass
OF artificial ones. which may easily be
cut from crepe paper. and which do
bear striking resemblance to the real
flower.
Nature supplies Christmas colors in
the fruits, vegetables and other articles
CT food. There are the reds OF cram
berries and cherries, and the dull red
in grapes: the gold in oranges, grape
fruit, bananas and pears. and the green
of grapes and plums In vegetables We
get the red note in tomatoes, peppers
and beets; the gold in carrots and sweet
potatoes: the green in lettuce, peppers
and ether green vegetables.
The Christmas colorS can be used in
salads. The roast may be garnished
with stuffed red and green peppers or
golden carrots. Golden fruit cake, or
other golden cakes, may be served. OF
if you do not wish to serve cake. there
are golden plum puddings or pumpkin
and lemon pies. Delightful desserts can
be made with gelatin. using the red,
green and gold color scheme, or white
may be used instead of the geld. In
relisheS one can also carry out the
scheme. Bonbons and fruits in the
CrimsOns Colds, greens and white may
be used to help carry out the color
schemes.
A green, red and gold effect may be
obtained by using thin sllces OF picked
beet, head lettuce and hard-boiled eggs.
Mash the egg yolks. add to the mayon-
naise and pipe around the beets. Chop
I'D the whites OF eggs and arrange
around the yellow rope. The whites
should be seasoned and dressed with
little French dressing. If egg whites
are cut into rings, place stuf1ed oilVe
In the center of each.
Buffet Service.
II your dining table is small and your
family is large, the buffet style IS
very convenient way to serve the din
ner For this service tables may be
laid in the living room. Gard tables, or
any small tables. may be used, and
these are set with the linen and silver
before the guests arrive. The guests
pass around the table and help them
selves to the food to be eaten. At the
end OF the first course the plates are
removed. The dessert course is then
placed in front of the person who is
doing the serving. The guests are in
kited to come to the table and are
served to the dessert course. 1t is Gus
stomary for the hostess to ask two inti-
mate friends to preside at the dining
table
Choose food that can be easily served
and that can be eaten with a spoon or
fork. Place the platter containing the
sliced turkey and sliced ham and po-
tato croquettes at one end of the table
and the platter containing creamed as
paragus at the opposite end. The salad
may be arranged on two platters and
placed on opposite sides of the table.
The plum pudding, placed on platter
Or chop dish and garnished with sprigs
of holly, should be placed at one end OF
the table also the plates on which 1t Is
to be served and the serving silver. The
coffee service should be placed at the
opposite end of the table.
There are many dishes which can
be festive enough for the meal. Chicken
pie, chicken mousse, Scalloped chicken,
tuna Newburg or shrimp Newburg, dev-
lied crab and any number of oyster
dishes suggestive Of holidays and spe-
cial occasions. A frozen fruit salad
will dress up meal. while hearty des-
Serts offer many possibilities. Try lus-
cious fruit gingerbread with plenty of
whipped cream.
Christmas Canapes.
Slice bread in thin slices and cut into
rounds with a biscuit cutter. then place
In the oven until crisp and delicate
brown. Spread with little anchovy
paste or parsley butter. Slice some
hard-cooked eggs and remove the
Solks. Place white egg ring in the
center of each canape. Chop up
green pepper and add little minced
parsley and place this in the center of
Abundant Tuico