Evening star., 1933-12-15
Family Christmas Dinner
instructions for Method in Service and Treatment
of Table-Decorations Suggested.
Confections.
ConfectiOns.

WlIIl uIle u1OldSS6S anu Illllk. AOu Ullc
cupful of Toured raisins, half cupful
cupful of cleaned dried currants. Steam
in a well buttered mold for 21a hours.
Both mold and cover should be well
buttered. Fill the mold only two
thirds full to allow for expansion. Have
boiling water to reach half way up
the mold, cover the kettle tightly and
renew with boiling water as 1t boils
away. Serve with mock ice cream
sauce, which is made by creaming two
cupfuls of confectioner's sugar with one
tablespoonful of butter and one egg
yolk. Beat thoroughly, then add one
cupful of stifay beaten cream. Flavor
with vanilla.
Mint Marshmallow Sauce.-This Is
excellent to serve with chocolate ice
cream. Boil half cupful of sugar with
one-fourth cupful of water for about
three minutes to form a thin sirup.
Add eight marshmallows, cut in pieces,
or a tablespoonful of marshmallow
cream. Pour the whole into a stifly
beaten white of egg. Beat and add one
drop OF oil of peppermint.
Christmas Breakfast.
Breakfast for Christmas day is q spe-
cial meal, for probably the children have
been up since daybreak, and it is a
hungry crowd that gathers around the
table
Menu-Grapefruit or stewed figs with
cream, omelet souffle, Christmas mIf-
fins, coffee.
To make the omelet, mix two and
one-half tablespoonfuls of flour with
one teaspoonfui of salt, and gradually
add one cupful of milk Without sep
aratlng them, beat three eggs until
thick, add to the first mixture and pour
into a heated frying pan, in which
three tablespoonfuls of butter have been
melted. Turn with a pancake turner
When Drowned, turn out onto a heated
platter, dust with paprika and serve
very hot.
Christmas mullins will be delicate
enough to serve with such an omelet
cream four tablespoonfuls of shorten
ing with four tablespoonfuls of sugar.
Add two beaten eggs. Sift three tea
spoonfuls OF baking powder with two
cupfulS OF flour and add alternately to
tne creamed shortening mixture, with
one cupful OF milk. Beat vigorously
ana put into creased muffin tins. Bake
1or 20 minutes in hot even.
Christmas Supper.
salad with Russian dressing. toasted
English mullins, orange marmalade
hot tea or coffee.
Creamed Finnan Haddie.-This is q
olt OF an appetizer after rich feastinp
earlier In the day. Place good-sized Ash
weighing two and one-half pounds in
paklng pan. Cover with cold water
ano let come slowly to q boil. Remove
plck the fish from the bones in large
Hakes and serve hot with a rich cream
gravy. Blend three tablespoonfuls Of
nour with two tablespoonfuls of but
yer ana add to two cupfuls of heated
mix. Season with one-half tea
spoontui OF salt and one-fourth tea
spoonful OF pepper. Cook until thick
spoonful of paprika.
EnoiVe Salad.-Select endive stalks
and chill in ice water to crisn Ono
pound should serve eight persons To
tiIee-Iourths OF cupful of mavon-
nalse add half cupful of chilli saIce
one teaspoonful Of table sauce one
tablespoonful of lemon Juice. half
teaspoonful OF salt and one-fourth tea
spoonful each of pepper and paprika,
English Mullins Toasted.-Soften
one yeast cake in half cupful of luke
warm water. Make a sponge of one
cup1ul OF scalded milk cooled, the soft
ened yeast, two tablespoonfuls of melted
Ia1 ana one and one-half cupfuls of
sl1ted white flour. Mix well. Cover
and put in a warm place to rise for
ABOUT an hour. When this sponge is
light. add two and one-half cupfuls of
the Hour which has been sifted with
one and one-half teasponfuls of salt.
Beat this soft dough until it Is elastic.
Again cover and leave in q warm place
to rise. When double in bulk, toss the
dough onto Toured board and lightly
work in little flour. Roll the dough
out into sheet about one inch thick
cut In large rounds, cover, and let rise
for about an hour. Bake slowly on
both sides on lightly creased griddle.
After the mullins are cold, split, butter.
and toast, and serve hot
Children's CONNECTIONS.
Children should be encouraged to
make simple confections for gifts and
as means of keeping them occupied
and happy during the busy holiday
season. A table properly covered and
equipped with confectioner's sugar and
the other simple ingredients and uten-
sils will offer splendid entertainment
for some time.
With quantity of uncooked fon-
dant, all sorts of forms and shapes are
possible. The fondant may be warmed
over hot water to soften it enough to
drop it for little patties. Usually, how
ever. the children will prefer molding
it into different shapes.
Foundation Fondant.-Put two table,
spoonfuls of heavy cream into a large
bowl and add the sifted sugar gradually
Stir the mixture smooth. Use enough
sugar to make stiff paste. Add any
desired favoring. Shape the fondant
in any of the following ways:
/. Shape the fondant into balls like
apples, pears or lemons. Roll in COCO