Evening star., 1934-12-14
Menu for Christmas Dinner

/ ions In their skins for IS minutes:
peel, chop fine. and add the cooked
| liver of the bird well chopped, three
cupfuls of bread crumbs. and two
apples pared, cored, and simmered in
1 small quantity of butter. Season
with salt and pepper and Just enough
sage or thyme to add piquancy.
! Fruit stuff1ng is delicious with wild
ducks or geese, and equally good with
domestic fowl. 1t is made almost en-
tirely of fruit Pare core and chop
very fine IL tart apples. add cupful
Of washed currants or raisins also
chopped, three tablespoonfuls of flour
rubbed to paste with three table
spoonfuls of butter and one teaspoon
full of salt, and paprika to taste A
little Summer savory or thyme may
| also be used.
Fruit Sauces.
Cold currant sauce is served with
guinea hen. wild duck. or any game or
fowl. Turn a tumblerful of currant
jelly into a bowl and add the juice
and grated rind of one orange, the
juice Of half lemon, one-fourth cup
full of finely shredded celery. with salt
and paprika to taste, also few grains
Of cayenne pepper. Beat well to-
gether and set away in cold place
until serving time.
Cherry sauce is tempting accom-
psniment to duckling. Drain all but
one tablespoonful Of the fat from
roasting pan, and add a cupful of
boiling water, a sprig Of parsley, one
Glove, a small piece of bay leaf, and a
to the boiling point, stirring well. then
thicken slightly with tablespoonful
of -four blended with one tablespoon
full of water, strain and add one cup
full of canned red cherries, pitted and
lightly chopped with three tablespoon
fuls of their juice. Cherries may also
! be added to the stufhng.
Orange sauce with capon, guinea or
roast duck adds much to its deli
ciousness. Simmer one-fourth cupful
of butter to delicate brown, add one
fourth cupful of flour, and cook to a
paste while stirring, then add one and
one-half cupfuls Of water, the grated
rind and juice of two oranges, and
season with salt and paprika.
Cocktails.
Lobster and crab cocktail-Chill
one-third cupful Of chilli sauce, three
tablespoonfuls of mayonnaise, half a
cupful of finely sliced celery, half OF
q six-ounce can of lobster and half
of o six-and-one- e-haf ounce can OF
crabmeat. Beat together the chilli
sauce and mayonnaise: add the celery.
Remove the tendons from the lobster
and crab, shred, and toss with the
dressing. Serve in glass cups lined
with lettuce leaves. This serves eight.
Combination cocktail-Mix an equal
quantity of clear tomato juice and
canned clam juice. Chill thoroughly.
Just before serving top the glass
with whipped cream and add q
sprinkling Of either paprika or onion
or celery salt.
Grapefruit coacktail.-Cut a grape
fruit in halves, remove the membrane
and serve garnished in the center
with a spoonful Of grape juice or
grape jelly. a mint cherry. few mint
leaves or a cube Of mint jelly or a
dice of avocado pear sprinkled with
a few grains Of paprika. or sprinkle
with finely chopped glace fruit in
red, white and green.
Food Decorations.
Nothing is more fun for q table
centerpiece that a sugar plum tree.
Plant small branch Of pine in
mixing bowl and conceal the base in
cotton snow. The tree decorations
may be nuts and hard candies wrap
ped In colored tin foil, tinted gum
drops and lollypops in gay papers.
stuffed dates, clusters Of raisins and
frosted animal crackers hung by Al-
yer cords, During the last dinner