CHRISTMAS RECIPES

Evening Star, Issue 20056, 22 December 1928, Page 21

CHRISTMAS RECIPES

The following are taken from the Christmas number of tho ‘ Mirror ’

Roast Turkey.—fill tho crop of tho bird with about lib of sausage meat, and the body with forcemeat. Skewer two or three slices of bacon over tho breast, baste well with plenty of hot fat, and place in a moderate oven. Cook from two to two and a-haif hours, basting frequently. About twenty minutes before serving remove tho bacon to brown tho breast. Servo with rich brown gravy and bread sauce. This should be enough for ten people. The stuffing is made as fellows:—Uno largo cup breadcrumbs (white or brown), one egg, one dessertspoon butter or dripping, half dessertspoon chopped herbs (thyme, _ parsley, chives, mint), one .small onion, seasoning. Chop the onion, and boil it at least two minutes. Drain off the liquid. Beat up the egg, mix it with the crumbs, herbs, onion, seasoning, and melted butter. If too dry put a little of tho

onion water till of the right consistency. A little minced ham or bacon is a good addition, but is not necessary as long as- butter or dripping is used. Finally comes broad sauce. Stale white bread, butter, one pint milk, mixed spice ? seasoning. Crumble the bread, put in basin, and pour over the cold milk. Stand for at least half an hour. Now beat, up till bread is well mixed. Heat slowly, and put a lump of butter the size of an egg._ Add u pinch of spices, Salt, and a little pepper. Bring to the boil and servo hot. The sauce should bo thick, but not too solid, or it will taste too much of the bread.. An excellent soup may bo made the next day by _ boiling the bones, straining oil' tho liquid, and adding to it any gravy and bread sauce left over, and a little of tho stuffing. Cold Chicken.—Wrap the chicken in a cloth to keep it white, and steam it for about If- hours, or till done, which will bo when the meat on the legs is tender. Put a few shallots and a bunch of herbs inside the chicken, and remove when tho chicken is cooked. When tho meat is coo! pour over a rich, thick white sauce; and over this grate two hard-boiled eggs. Garnish with chopped parsley or chives. Serve with slices 01 ham and lemon. Boiled, Ham.—Ham, water, brown breadcrumbs, golden syrup, one tablespoon white vinegar. Soak the ham overnight in cold water and one cup of golden syrup. Next day wash it well and wipe it. Put it into fresh cold water, with one cup of golden svrnp and one' tablespoonful of white vinegar. Simmer gently, about half an hour per lb. When_ the meat is cooked a skewer will pierce easily through. Allow it to get cola in the water, then take it out and skin it Cover with brown bveadcrumos, and, if liked, decorate the bone end with a frill of paper. Mixed Salads.—Peeled apples, coleiy stalks, nuts (any kind), salt, dressing, lettuce. The proportions of each do not matter. Wash the celery, split tbs stalks, and cut into small pieces. Cut up the nuts and peel and cut up the apples last, as they discolour. Sprinkle with salt, and pour over a Mayonnaise dressing or cream salad dressing, on a crisp lettuce leaf. Carrots and Peas.—Young carrots, (••pah peas, butter, salted water, mint. —Wash and scrape tho carrots and cut in smallish pieces. Put in boiling watci with tho peas, salt, and a sprig of mint. Boil till tender Drain the water, and when serving add a good lump ot •buttor, and stir together. Keep tho water for nravy or stock. Do not use soda, as tltis destroys much of the foodwalue of peas. Jellied Vegetables.—Any cooked vegetables may be used, as well as certain raw ones, such as shredded carrots, halves of small firm tomatoes. Make tho jelly as follows; —Soak one tablespoon of granulated gelatine in quar-ter-cup of cold water, and stand in ten minutes. Now add one cup of boiling water, stir well till all is dissolved. Add one dessertspoon sugar, one tablespoon vinegar, two tablespoons lemon juice, and seasoning. ' Mix well and strain. When it begins to stiffen add the vegetables cut in small pieces -or shredded. Servo on fresh, crisp lettuce leaves.

Ginger Beer-—2o z whole ginger, three lemons, 21b sugar, three gallons boiling water, loz cream of tartar, one dessertspoon brewer’s yeast. Bruiso the ginger and boil for half an hour in the water. Then add tho sugar, juice of tho lemons, and cream of tartar. Stand till nearly cold, then add the yeast. Stir well and stand for twenty-four hours. : Skim well, then strain. Bottle, corkwell, and the beer will be ready for use in two days. Apple Drink.—Cut a quantity of impeded apples. Put into cask or jar and cover well with boiling water. Cover tho Jar,., and stand for three days, stirring the contents now and then.- After three days strain tho liquid. To four cups of juice add one cup of sugar. Stir and stand it for lour days. It the weather is warm tho cider will then be ready for use. In cold weather leave .another day or two.