Evening Star Newspaper, December 16, 1932, Page 50

FOO For Christmas Celebration Adoption of Definite Plan for Preparations Means Making Various Thi Cooking and Reheating. AVE a definite plan for your | Christmas p-cparations this year. The following sugges- tions will save time: First, the making or buying of all salad that you will need; second. | g of pastry for all ples that | vou will want; thizd, the making of ice- | x roils 1f you plan to serve hot rolls: | fourth, the making of roux to be used | for your white sauces and thickenings. | and, fifth, the making of fruit cake and plum pudding if you plan to serve them. This work should all be done | pefore Christmas. : A great help is the cooking of the gurkey the day before it is to be eaten Doubts and questions arise among cooks who have never tried this method. | *Will such a process be successful? the turkey be heated through | nly, and will the dressing be hot?” | ask. Those who have tried the | in an emphatic affirm- | tive. ill the turkey be as| delicious as if served directly after its| but it will be better. | on the cooling and re- | heating seem to mellow and ripen the flavor and tenderness of the meat ! A 10-pound turkey, put into the oven | &t 1 oclock, should be well done around 5 oclock. 1f 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 cnly be | left in the roaster and set in a cool place, on the porch or in the basement. | ‘This done, the housewife may have a | fecling of assurance for the morrow. Celery and lettuce should be cleaned | and freshened, then wrapped securely in heavy waxed paper and stored away | in a cold place. Decorative fruits should be washed. dried and chilled. | Lemons and cranges for use in cran berry salad should be washed. pressed out. and the juices strained. The cran- | berries may be cooking so that you can | make the aspic salad and set it away until serving time the following day. Set_celery, olives, jelly and cheese in dishes on a tray in the refrigerator. i ative. Not Table Settings. An attractive form of centerpiece is basket made cf, or covered with, sil- ver paper topped with a handle which bears a great red gauze bow. This ma contain a pot of poinsettias, cr a m of artificial ones, which may easily be cut from crepe paper, and which do bear a striking resemblance to the real flowe! Nature supplies Christmas colors in the fruits, vegetables and otner articles <f food. There are the reds of cran- 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 ®nd cther 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. or 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, golds, greens and white may be used to help carry out the color | schemes. A green, Ted and gold effect may be obtained by using thin slices of pickled beet, head lettuce and hard-boiled egegs. Mash the egg yolks, add to the mayon- maise and pipe around the beets. Chop ‘up the whites of eggs and arrange around the vellow rope. The whites should be seasoned and dressed with a little French dressing. If egg whites are cut into rings, place a stuffed olive in the center of each. | Buffet Service. | 1 your dining table is small and your family is large, the buffet style is 2 ~very convenient way to serve the din- mer. For this service tables may be laid in the living room. Card 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 | Temoved. The dessert course is then | placed in front of the person who is doing the serving. The guests are in- Mited to come to the table and are| . served to the dessert course. It is cus- % fomary for the hostess to ask two inti- : fnate friends to preside at the dining | table. Choose food that can be easily served | Bnd that can be eaten with & Spoon of Jork. Piace the platter containing the sliced turkey and sliced ham and po- ato 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 a platter or chop dish and garnished with sprigs of holly, should b= placed at cne end of the table, also the plates on which it 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- iled crab and any number of oyster dishes suggestive of holidays and spe- cial isions. A frozen fruit salad | will dress up a ‘meal, while hearty des- | serts offer many possibilities. Try lus- | cious fruit gingerbread with plenty of shipped cream. Christmas Canapes. i Slice bread in thin slices and cut into | ounds Wwith a biscuit cutter, then place n the oven until crisp and a delicate brown. Spread with a little anchovy aste or parsley butter. Slice some rd-cooked eggs and remove the bolks. Place a white egg ring in the kenter of each canape. Chop up a een pepper and add a little minced arsley and place this in the center of Abundant Juice Refreshing Flavor Wholesome and Delicious These essentials combine to make ATWOQOD GRAPEFRUIN The Ideal Table Luxury LOOK FOR THE NAME Whelesale Distributor D PAGE. ngs Before Holiday the egg ring: surround with pickled beet, chopped fine. If preferred, the | center of the ring may be filled with seasened yolk of egg, then surrounded by a ring of lobster, and then a ring of minced olives and green peppers. ‘This is an appetizer with which to begin the dinner. Turkey Stuffings. Apple stuffing — Combine three cup- fuls of stale bread crumbs with two tablespoonfuls of melted butter, one teaspoonful of salt, one small onion minced fine, two large Snow apples cut in thick slices and one-fourth teaspoon- ful of pepper. Place in a turkey, duck or goose. This dressing is especially good with duck and goose. Raisin stuffing—Soak and squeeze dry one quart of bread crumbs. Add two | well-beaten cggs, one teaspoonful of salt, two tablespoonfuls of melted but- | ter, one-fourth teaspoonful of pepper, | one teaspconful of parsley. one cupful | of chopped seedless raisins and half a | cupful of chopped celery. This is ex- cellent for wild game birds Potato-walnut stuffing—Two cupfuls | of hot mashed potatoes, one teaspoonful of onion juice or grated onion. half a cupful of sliced walnut meats, one- fourth teaspoonful of paprika, one teaspoonful of salt, four tablespoonfals of thick cream, one tablespoonful of butter and the yolks of two eggs. Use one teaspoonful of sweet herbs if de- sired. Roast Goose Dinner. | Select an 8 or 11 pound goose, clean thorcughly and put into a kettle of boil- | ing water. Reduce the heat and let | simmer one hour. Two hcurs may b2 required if the goose is old. Take from | the kettle, drain and wipe dry. Fill with potato stuffing. Truss and bake in a moderate oven covered. allowing | 30 minutes to the pound. Pour over | | be done in the oven. Reheat the squash. | cook the apple rings and fry the cro- | attire make welcome gi THE EVENING the goose the following mixture: Two teaspoonfuls of pepper mixed with half 2 cupful of vinegar, four tablespoonfuls of prepared mustard and two teaspoon- fuls of salt. Baste frequently with this mixture. The result will be a tender and delicious goose. Potato stuing—Mix two cupfuls of hot mashed potatoes with one and one- fourth cupfuls of dry bread crumbs, one egg, one and one-half teaspoonfuls of salt and one tell;fwn!ul \of sage. Add one-fourth cupful of finely ehop- ped salt pork, one chopped onion and one cupful of mushrooms sauted in ore-third cupful of butter. Another method —Two days before Christmas mayonnaise may be made, sirup for apple rings, stock for the soup, pineapple base for salad, filling for cake | and cranberry puree. Next day prepare | squash for baking, finish the cake and prepare croquettes for frying. Make punch and order the ice cream. Mash and season the squash so that it will be ready for reheating; cook caulifiower and prepare the sauce; parboll and slice sweet potatoes; make the stuffing and rre'nlre the goose for it; prepare celery, ettuce and radishes and leave them in the refrigerator to crisp. On Christ- mas morning stuff the goose and get it ready early to romst. Finish cooking the sweet potatoes, most of which may Finish the soup and leave it on top of the oven to keep hot. Reheat in a double boiler the sauce for the cauli- flower, put in the vegetable and leave it on the hot oven until serving time. Put the salad together, set the table, quettes, Plum Pudding. Rich steamed puddings, such as plum pudding, are often made several weeks before they are used. When the pud- ding is to be used as a dessert at a holiday dinner, it is well to have this much of the meal preparation finished so that there is more time for other things on the feast day. Any of the steamed puddings wrapped in holiday | Queen Plum Puddings—Cream half a pound of butter and add half a pound of sugar. Add the well-beaten volks of six eggs, then half a pint of | milk Next add one and one-fourth | pounds of white flour alternately with the beaten egg whites. Add half a| cupful of cider or fruit juice, one grated nutmeg and one-fourth ounce each of ODES OF THE MOMENT —— e 1 v Sc/me/a’ers FRUIT Christmas wouldn’t be STAR, WASHINGTON, D. C, cloves and mace, and lastly one pound of chopped seedless raisins, one pound of chopped dates and one-eighth pound of shredded citron, all dredged lightly with flour, and half & pound of inely chopped suet. Place in a well-greased pudding mold, cover well, and steam for six hours. Serve with sauce. The kind of sauce to serve varies with pref- erence. Hard sauce flavored with a blend of vanilla and almond is good. Everyday Psychology BY DR. JESSE W. SPROWLR. Intelligence and Emotion. ‘What's the difference between intel- ligence and emotion? Psychologists used to assume that these are two dif- ferent mental endowments, that therc must be a big gap between them. Re- cently they have come to see that the 8D i not s0 big after all. They find that every act of intelligence has its emotional setting. The emotions fur- nish the driving power, the intelligence does the driving. mental machine has two co-operating pleces of maghinery. ‘There is, however, still a distinction to be made between intelligence and emotion. only when you find out which part of the mental equipment is doing most of the work. ‘When your intelligence is on the job your mental life is organized. It pro- Ceeds step by step, making the most of facts and experience. When your emo-. tlons are overactive your mental life is disorganized. You progress with leaps and bounds, and the leaps are often un- related to the bounds. All of which means that when you are emotionally stirred up your muscles run away with your brains. ‘Walnut Wafers. ‘Two tablespocnfuls butter, one and a half cupfuls brown sugar, one egg, one- quarter cupful flour, one and a half cupfuls chopped nuts and two table- spoonfuls water. Mix in order and drop by teaspoonfuls two inches apart onto a greased baking sheet. Bake in a moderate oven, 325 degrees Fahren- heit, 7 to 10 minutes. FRIDAY, DECEMBER 16, 1932.. Saving Without Scrimping JHOW is it that in all our discussions about inexpensive cuts of meat we have passed over that very good selec- tion which—had it pot been over- popularized by the quick-lunch stand— might have enjoyed an excellent reputa. .!’Ilon’ lt! home ta- les! speak of hamburg. A very good Sum- mer meat, s ham. burg. Being chop- ped, it is easily di- gested, and there are many ways in which it can be quickly prepared. See that the butch- | er gives you a good B cut, of chuck or I d of beef and G let him grind it specially for you; | then you will be sure of tender, juicy meat that is inexpensive yet fine in | flavor, and contains its full share of | nourishment. | There are several things that will add | to the goodness of hamburg. When making it into cakes for the Summer grill combination you can increase the | a beaten egg. Add a little minced pars- | ley. onion juice or finely minced onion, {1f"you like the flavor; mold into cakes and roll lightly in flour mixed with a ‘You recognize this difference | little sugar—about one teaspoonful of | sugar to three tablespoonfuls of flour. | As the meat fries or broils the sugar { will carmelize quickly, make a crisper crust and hold the juices in. | Some like to spread a thin coating of | mustard over the cakes before broiling, 4 and some like hamburg broiled on toast, | so that the juices of the meat go into | the bread. For that recipe, mix a pound | of chopped steak or chuck with one BY EDITH M. SHAPCOTT, Nutritionist, Home-Making Center, New York. bacon separately and serve one slice on top of each cake. ‘These fillets make a good meat course for the Xunll{ dinner. Surround them with slices of fried tomato or grilled tomatoes and gernish with fresh pars- ley. Pleasing the Man BY CHLOE JAMISON. COMES a cry from a long-suffering | husband and father who each year plods patiently through the service | of Christmas dinner—with help from none. “They all sit around and talk and | carve the turkey and | that goes with it,” he says. “My wite thinks it isn't proper to pass things along any more, 30 she's stopped help- gravy. By the time I get through with everybody else I feel as if I've done a day's work.” mon sense view of this thing. | im. look at me and make remarks while I| conditions. serve everything handicap whicih these obligaiions for | Without even turning s page in the |jife’ rather.than to owe for ai In other words, the | juiciness of the meat by mixing with it | Book of Etiquette, let us take & com- | And yet it isn't sensible to act that way. If | No one needs to have horror for things FOOD PAGE. Straight Talks to Women About Money. BY MARY ELIZABETH ALLEN. Panalyzed by Debts. Did you ever see a person who wos literally paralyzed by his debts? Sometimes a person gets into such a situation through his own bad man- agement, sometimes by sickness, acci- dent, or unemployment, often by combination of several of these. .u regardless how it happened, debt- paralysis is a most pitlable tragedy. 1t is a financial disease from which few people ever completely recover. Many actually die of it; many more lose their self-control and self-respect and become soclal derelicts of one sort or another. The persons paralyzed with debt is suffering from two sorts of trouble, one is within—mental; the other—exterior to him. Worry and fear are the mental Actual debts and the payment fasten on him, are the ex- terior troubles, a complicated system of tape, which ties him down more ing me out by serving vegetables and |and more helplessly as time goes on It is little wonder that some families have an absolute horror of debt: that they would go without everything in ything. father consents to carve the turkey at|which can be understood. | the table, and give each one a piece of | | custodian of the two vegetables . | then place each plate where it belongs. | stuffing, why couldn’t one of the chil- | gebta, There is nothing mysterious about And if & person will “keep dren stand at attention to receive the his head,” and think tuati { plate ‘and take It on down to mother, |in bread’ devieht Theoe arn?, Situation "|of remedies, and a cure for almost every case. The gravy boat could cruise aroundthe we have heard it said very often of table to each one in turn without of-|the European nations since the World | fending any sensible person. If the| war that their first need was to “bal- | truth be known, every one has a special | ance the budget”: that is. to plan a j 006 heze:he | preters’ G put s own | gravy, and he likes just so much—no | more . . system of living in which the expenses will be kept within the income. The . or else he does want more | individual who is seriously in debt needs teaspoonful of salt and one of sugar: | than some one else ladles out for him. .xactly the same thing. That may mean | add one-fourth teaspoonful of pepper and a little onion juice, if desired. Pat lightly into flat cakes. Trim crust from bread and toast Spread the meat on the other side and broil quickly. Add a piece of butter to each cake and serve garnished with parsley or sliced tomato. This is es- pecially sfying as & supper dish. You may give prestige to hamburg ) by making it into mock fillet mignon. To a pound and a half of ground meat add seasonings of one teaspoontul salt, one of sugar and one-fourth teaspoon- | ful pepper. Mix well, make into cakes | about an inch thick, lay a slice of bacon ! Al together now . . . every one who has a large family or a house full guests, Let's be sensible this Christ- enjoy all these good things he has vided, Mrs. ro- on one side only. Mas and give the host a full chance to ! Grundy notwithstanding. | hudget, when he is ahl cutting and slashing—a major operation on some pet extravagances—but it is the only thing that will save the patient ‘When a person gets on a balanced e w0 pay all as /Tt will be & much merrler feast fOr he goes once more, his credit begins every one. Christmas Canape. to improve, in spite of all his past debts. But something must. of course, be done immediately about these debts ' Bread, butter, watercress or parsley, If one's credit is improved, one may lemon juice and pimento. into rounds or finger lengths and spread with butter softened and flavored with Remove from the | over each cake and broil quickly: or if | minced watercress or parsley and lemon Cut bread | hope to “fund” many of the bothersome obligations into one larger loan. This would simply mean borrowing from the most lenient creditor enough to settle with the others, with the understand- oven and cool one minute before taking | you do not wish to heat the oven, pan | juice. Decorate with strips and dots of | ing that from now on he will receive from the pan. a F:acficafl ‘bfiu, and will o an agist in CAKE Christmas without this rich, old-fashioned southern delicacy which Dan Dee Bakers make of the finest imported fruits and spices. SCHNEIDER’S Golden | broil the cakes in hot butter; fry the | pimento. Tegular payments. Studies reveal @l these The Chef Suggests BY JOSEPH BOGGIA. JEVER do I contemplate the serving > % of Christmas dinner without see- | ing plum pudding as we used to send it to the table in the old days * * * flam- ing, filling the air with its fragrance. That was indeed a ceremony which cannct he dupli- cated here today. Ah. well, but we do have the same old-fashioned plum pudding itself— and a mighty good one it s, too, with its simple hard sauce. Try this recipe if you would heve something es- pecially | delicious. You can reduce the proportions if you wish to make A smeller amount * * # but plum pudding keeps indefi- nitely, you know | Put into a basin one pound chopped suct, one pound bread crumbs, one-half pound flour, one-half pound peeled and chopped apples, one-half pound each of | Malaga raisins, currants and sultanas; tvo ounces each of candied orange, | lemon and citron rind cut in small dice; two ounces of chopped candied ginger, four ounces of chopped almonds, eight ounces of powdcred sugar, the juice and chopped rind of one-half crange and one-half lemon, three oujices mixed spices containing a large pe-centage of cinnamon, three cggs, well eaten, and cooking extracts. The fruit, if possible, should have been macerated for a long tume. Thoroughly mix the whoie, pour into white earihe: pul £ basins, cool and when ready to steam wrap in a buttered and flour dusted cloth, tie and cook in a double boiler Before serving it is nice to decorate the pudding with sliced blanched al- monds. Hard Sauce—Work three ounces of best butter in a bowl until it acquires the consistency of cream. Mix three ounces of powdered sugar with this, then a spooniul of extract, added a little at a time a few drops of lemon juice. For hearty a meal as Christmas dinner, fruit makes the finest begin- ning. So I reccmmend a very special grapefruit which is prepared as for piain grapefruit. th decorated wi.th thin wedges se in pinwheel fashion. In the center goes a plump pieserved d ters of cheeries or red g are used to give points of bright ¢ around the rim of the fruit Place this grapefruit on a bed of shaved ice decorzted with two green eaves. dietetic essentials 1n Pinearpre-(C Educational Committes PINEAPPLE PRODUCERS COOPERATIVE ASSOCIATION, LTD. 100 BUSH STREET, SAN FRANCISCO, CALIPORNIA Copr. 110 by Piosapple Producors Conperaiive Associarion, Lid ANNED SUPPLIES 1poN —copper— 5 rpper manganese — needeq Pprevene Nutritiona] anemia INEAPPLE—the same luscious Canned Pineapple that never tires your taste. Recently it has been found to possess such a great number of dietetic values, that food authorities now say: No other fruit has ever been known to meet so many possible deficiencies in the di or end one meal soday with two slices. Or a Pineapple Cup of crushed or tidbits, Enjoy its golden goodness in fruit or gelatin “Serve it every day” salads. In cakes, tarts, and pudding desserts. And broiled with meats . . . there are endless ways to serve Canned Pineapple. ‘And keep it up! If you miss your pineapple at breakfast, enjoy it with lunch or with dinner. Seart It is the regular once-a-day serving, dietitians point out, that assures the best results Remember, though, to order Canned Pine- apple. Temperatures applied in canning cause a beneficial change of dietetic importance.