The Daily Alaska empire. [volume] (Juneau, Alaska) 1926-1964, 1943-12-24
Turkey
And
Fiixin' 5
By MRS. ALEXANDER GEohpf
AP Food Editor

That Christmas dinner can pe
tailored to fit shortages OF money
ration points and time and stu be
additionally festive.
A few dishes that stand out as
appetite enticing can add up TO
better meal than hodge-p odge OF
mediocre foods Two courses are
really enough though you may
want to slip in simple appetizer
Your finest china and table
linens along with bright cranberry
sauce or jelly will give the Yule-
tide turn to the dinner. If mince
meat is difficult to get, most any
good American pie, or ice cream
or steamed pudding can be your
choice
Advance Christmas dinner prep
aration paws. Stuff the fowl the
day or evening before. Store, COW
cred in refrigerator. Cook and
chop giblets and make up creamy
flour and water blend for the
gravy. Sort out vegetables and
select cooking utensils. Prepare
salad markings. Cranberry sauce or
Jelly can be made two days ahead.
If commercial is used put 1t III
refrigerator for a two-day chllllng
to make unmolding easy. Set the
table the night before so that the
Christmas morning festivities can
be enjoyed by the whole family.
GOOSE requires about 30 min
utes roasting time per pound,
DUCK from 80 to 80. CHICKEN
about 80. and TURKEY about IS
minutes per pound for roasting. A
larger turkey requires shorter per
pound roasting period. ALLOW about
IS minutes for the to 10 FOUNDER
Turn goose over every 80 min
utes and haste every 20 minutes
with boiling water. Never use any
fat for basting as there is plenty
in the goose When the goose is
half done prick it several times
under the legs and wings to let out
some of the surplus fat. Remove
IdL as IL COtltCtS III pan
Because of the great amount of
fat in duck. it is frequently served
unstuffed. To give extra flavor
place a sliced onion and apple in
the cavity. Bake stuffing separate
" in a casserole. Basic duck every
20 minutes with hot orange juice.
Garnish with slices of orange with
cubes of cranberry, currant or
apple jelly on the top A duck will
serve 3 or 4. but if wild duck is
your selection allow half duck per
person.
SWEET POTATO PUFF with a
topper or crunchy ready to-serve
cereal flakes or shredded sailed
peanuts or pecans is a grand side
partner for holiday fowl. Baked
acorn squash filled with creamed
onions or escalloped corn is time
ly vegetable suggestion.
A ring of jellied tomato salad
centered with relish cabbage or
grapefruit or diced beet and olive
combination, presents a refreshing
salad with traditional holiday flaw
ors and colors. Jellied orange. cell
cry and nuts with some shredded
pimentos added is another holiday
salad tip. All are made with I'M
favored gelatin.
The fruity, spicy, homemade
steamed or baked buildings i'm
prove by standing, so make them
up in advance and reheat by steam
ing for 80 minutes in a tightly COW
cred double boiler or creased mold
Commercial canned buildings should
be heated for 40 minutes in boiling
water to cover
Here is suggestion for a Christ
mas Day menu:
Appetizer
Roast Fowl
Mashed Potatoes or Boiled Rice
Brown Gravy
Cubed Carrots and Celery
Cranberry Sherbet or Jelly, or
Fresh Spieed Apple Sauce
Biscuits
Jellied Red Cherry Ring with
Mayonnaise
Criss-Cross Mince Pie or
Steamed Fruit Pudding
Vanilla-Almond Favored Hard
Sauce or Ambrosia
Coffee Candied Fruit Slices
- --2z----
Joyous Christmas