A 11 Old- gas/timed CHRISTMAS (3 [u (is? aim: Xi [Ii?i1 \fif ii AH Favorite Christmas recipes, games and decorations compiled by 6in fig/4m (W16 Sari/ice wags Tilix is Yf? IR Chris-Imus Built-tin. in: Cily iluiru's Hmm- on llu-ir regular "Sugar and Spice" i~ made up [rum uin-n in lumHI-L \Vu- wiJI In iil?llL a? mu ir'u-mis uim Limiiv wul liwir im'mitr "Kiln-x iur (unsillvrulion. and Iqu' liml llu- ~l . rinuui1iwsr rm int-5 ?in MM In Ilu- nl imlitlmy imspiluiily. in rospomr- I0 Inumitu?ls Tom uw-r (KY. immirmis oi (?llrislmm n-rilu-s wvrr- soul in In link-urn. In liiut pm?mm. Tim rmipt-n wit-Hui Iur lr-s?linu and publication in l 1i~ lmoLlc-l Iml liw mlly n-u-ixml . . . iml {in-y u'pn-n-nl uttr 1 imic l' .ununu a Lin-?I mum unmi nm-s. 'i'iu? 31liNi lwluw I Turkey . Page I Xmas Dinner Recipes 2 Puddings 5.: Sauce; 3 Fruit Cake Notes- .. .. Salads 5 Pics and Pastrics 6 Christmas Cakes . .7 a: 8 Icings . . .. 9 Cookies .. 10 5: I Candies . I2 5: Punches . . . Fun Games .14 to I6 Christmas Mumra Inside Bull: (30ch .m -4.- "Let's carve him as a dish Fit for the gods Not hew him as a carcass Fit for the hounds" . 3/16 turkey wm. ShakeSpeare i 1. Hold fork in the left hand, and put it into the bird, straddling the breast bone. With knife in right hand, make a clean cut through the skin around the thigh, then press the blade back, so that ligaments may be easily cut. Set aside. Repeat with the wings, set aside also. 2. Still with the fork in breast bone, slice white meat from the breast, thinly. 5. After slicing white meat, cut up legs and wings. Insert fork in leg, holding it parallel to the drumstick. Separate drumstick from thigh by cutting through the exposed Joint. The thigh, if large, may be used for 2 or 3 portions. Each serving should have both white and dark meat, placed over a spoonful of dressing. ROASTING The turkey is placed, breast side up, on a rack in an uncovered pan. Brush the turkey with melted fat, and cover with a light cloth dipped in melted, unsalted fat. Cover the breast, legs and wings well. If the turkey is small, strips of bacon or salt pork can be placed at intervals along the breast, legs and wings and then cover with a light, clean cloth. Roast at 525 degrees, until tender. Allow 25 minutes per pound for birds under 12 pounds, or 20 minutes per pound fer larger birds. Baste turkey several times, either with melted fat, fruit Juice, white wine, or drippings in pan. Season the bird when about half time. Remove the cloth for the last 45 minutes, so that the turkey will be sufficiently browned. Allow to 1 pound drawn weight per serving. T0 DRESS THE TURKEY WITH RED BUTTONS: Stick a toothpick HOLL INT through a red cranberry and place about 1 inch apart from breast bone to neck. A stick of celery, curled at both A ends makes a bow tie! GIILET GRAVY Turkey drippings Cold water Pepper Flour Salt Chopped, cooked giblets As soon as it is done, remove turkey to a hot platter, and keep it hot. Turn the fat out of the roasting pan; then measure out 2 tbsp. of it for every cupful of gravy you wish to make. Return this fat to the roasting pan, and place over low heat. Now add the same amount of flour as you have fat, stirring contantly. Cook gently until golden brown, add cold water; 1 cup for every 2 tbsp. fat used. Stir until gravy is smooth and thickened. Taste, add salt, pepper, and cooked giblets. 2 An Old-Fashioned CHRISTMAS GLAZED POTATOES Boil potatoes with skins.on. Peel. Use potatoes about the size of plums Just before carving the turkey, melt 5/8 cup shortening and add 1 cup white sugar. Allow it to brown. Add cold potatoes, turning constantly until hot and covered with a brown glaze. Serve immediately. SAVORY STUFFING FOR GOOSE 8 cups bread crumbs 1% tsp. poultry dressing 2 cups grated apples 1 onion, minced (small) 1 cup drippinga (fat) 1} tsp. salt 1 cup diced celery 3 tsp. pepper tsp. sage Add onion, celery and seasonings to melted fat in heavy frying pan. Brown Put in bread crumbs and toss until well combined. Will stuff a 10 pound bird. OATMEAL DRESSING 10 cups soft bread crumbs tsp. pepper 2% cups rolled oats 1 tbsp. sage or poultry dressing 2 onions, chopped cup melted butter 1 tsp. salt 2/3 cup water Combine soft crumbs and rolled oats. Then add the pepper, salt and sage. Stir in melted butter and the water. Add chOpped onions. Mix thorough- ly. Stuff into the cavity of the bird Will stuff a 12 - 14 1b. fowl. CARROT RELISH 2 cups grated carrots 1 lemon, juice and grated rind 2 cups sugar pinch of salt Pour boiling water over carrots and cook. Drain, and add sugar,?1emon and salt. Cook until a Jelly test works. 0001. Use with roast turkey as a relish in place of usual cranberries. NOTES ON STEAMING PUDDINGS water should be boiling hard when puddings are first INT put in, and should be kept boiling all the time. Place the covered pudding bowls on a rack, allowing ample room for steam to circulate freely. If a steam- er is not available, invert an old pie plate, or use a cake rack to keep the puddings from the bottom of the saucepan. Puddings should be re- moved from bowls as soon as cooked. Allow to cool on a cake rack. When cold, store in a covered container, or wrap in several layers of wax paper, then brown paper. Store in a cool place. Before using puddings, return to the molds and steam for another hour. Avoid that soggy exterior by drying in a slow oven, (525) for about 20 minutes. Puddings may be popped into the oven when the turkey is removed, and allowed to dry until guests are ready for dessert. An Old-Fashioned CHRISTMAS 3 6hristmas Puddings and Sam?s XMAS PUDDING or CARROT PUDDING (2 puddings in one) 1 cup cold coffee 1 cup milk 1 cup fruit Juice 4 eggs 1 small loaf of white bread crumbs 1b. chopped suet 1 tsp. cloves lb. seedless raisins 1 tsp. each of nutmeg, cinnamon, 1b. currents soda lb. citron peel (optional) tsp. salt lb. brown sugar 1 cup grated carrot (optional) 1b. seeded raisins wash and dry fruit then dredge with 5 cup flour. Add spices, sugar and suet, salt and bread crumbs. Beat eggs thoroughly, add other liquids and then soda, dissolved in a little hot water, mix thoroughly. Put in small containers and steam l} - 2 hours. The final mixture may seem very moist, but do not add.any flour to it. If the carrots are added for carrot pudding, steam in a large bowl 3 to 5% hours. KING GEORGE CHRISTMAS PUDDING 2 cups flour 1% tsp. mixed spice 1% lbs. finely chopped suet tsp. nutmeg 1 dozen eggs tsp. cinnamon lb. prunes, stoned and halved tsp. cloves 1 1b. mixed peel tsp. ginger 1 lb. seeded raisins 2 tsp. salt 1 lb. sultanas . i pt. milk 1 lb. currants Juice and rind of 1 lemon lb. bread crumbs Juice and rind of 1 orange Large wineglass of brandy (if desired) I - Mix all dry ingredients, add beaten eggs, milk, fruit Juices, peel and ,l brandy. Stand for 12 hours (overnight) in cool place. Then turn into buttered pudding bowls. Steam 8 hours. Store until required. Follow directions given for steaming before serving. HARD SAUCE 1/3 cup butter i tsp. vanilla tsp. brandy flavoring 1 cup confectioner's sugar 1 tbsp. cream Cream butter, beat in sugar gradually and continue creaming until fluffy. SAUCE 1% cups brown sugar cup medium cream 5 tsp. vanilla cup corn syrup 4 tbsp. butter Mix sugar, syrup and butter. Boil until a drop in cold water fonms a very soft ball. Add cream and cool. Stir in vanilla. May be reheated before serving if desired. 4 An Old-Fashioned CHRISTMAS S?mit 64kt Watts 1. Make sure the fruit cakes are patted firmly into the pan, this makes for easier slicing. 2. Test the bottom of fruit cake pan with a damp finger. If it sizzles it's done. If not, leave it in a little longer. a 5. If you like a smooth top for icing a fruit cake, leave a little of 4 the fruitless batter to add to the top of the cake, after the rest is tucked into the pan. Spread well. 4. Steaming Christmas Cakes: (using graduated tins) Small cake steam 1} hours. Bake hour in oven at 375 degrees. Medium cake steam 2 hours. Bake in oven hour. Large cake -- steam 5 hours. Bake in oven hour. 5. If your fruit cake becomes dry, place it over hot water in a closed container. Heat some fruit juice, (preferably grape) taking care not to let it boil. When the cake is hot, add the hot juice, drop by drop, on to the cake; letting it absorb into the cake. Add until the cake will not absorb any more. NORWEGIAN CHRISTMAS BREAD 2 cups milk 8 cups sifted flour 1 cup sugar 1 teaspoon ground cardamon 2 teaspoons salt 1 cup raisins (washed and dried) 1 cup melted butter cup chopped candied cherries 2 cakes fresh yeast cup chopped citron cup lukewarm water cup chopped almonds Scald the milk, add sugar, salt and melted butter; cool to lukewarm. Dissolve the yeast in lukewanm water; add to first mixture. Add 4 cups flour and beat until smooth. Cover and let rise until double in bulk. 2 Combine fruit and nuts and mix with 1 cup of the remaining flour. Add remaining flour and floured fruit and nuts; the batter should be a stiff dough. Knead on floured board until smooth (about 5 minutes). Place dough in greased bowl, and grease top to prevent crust from forming. Cover and let rise overnight. (6-8 hours) In the morning, knead again and mould into 3 leaves. Place in greased pans; cover. Set in a warm place and let rise until almost double in bulk. Bake in moderately hot even (400 degrees) for 20 minutes, then reduce heat to 350 and bake until well browned and sides come away from the pan. Remove from pans. When cold frost with frosting made of powdered sugar and hot water. RIIM SAUCE HON-7 HINT i cup butter cup cream cup brown sugar 2 eggs Mix butter, sugar, cream and egg yolks. Cook 5 minutes in double boiler. Add flavoring. When cool, fold in beaten egg whites. An Old-Fashioned CHRISTMAS 5 Salads for 9mm Scam/1 PINEAPPLE SALAD Serve in lettuce cup with buttered fruit bread. 1} cups cubed pineapple cup sugar 3 bananas, sliced cup lemon Juice 12 marshmallows 4 cup pineapple Juice 2 egg, well beaten 1 cup cream, whipped Hix sugar and lemon and pineapple Juices together. Add well beaten eggs. Cook until it thickens. When cool, mix in pineapple, bananas, marshmallows, to egg mixture fold in whipped cream. Place in individual dishes for dessert or in lettuce cups as salads. TANGY VEGETABLE MOLD for dinner accompaniment 1 pkg. lemon Jelly 1 can vegetable soup pint water cup chopped olives Dissolve Jelly in hot water, add vegetable soup and olives. Set into molda. Serve on lettuce leaf, with or without salad dressing. CHRISTMAS SALAD 2 tbsp. gelatin 3 cup chapped raw cranberries 2 cups boiling water tsp. salt cup sugar cup chopped walnuts 4 lemons (Juice only) cup cold water Soak gelatin in i cup cold water. Add sugar, salt, lemon Juice and chopped cranberries to the boiling water. Cook for 5 minutes. Add soaked gelatin to the hot mixture. When beginning to set, add the chopped nuts. (1 cup chopped apples may be added if desired) Chill until fimm in individual molds. Unmold and serve on shredded salad greens. Top with whipped cream. APPLE LIME FLUFF 1 package lime Jello whipped cream 1 pint boiling water cherry 1 cup thick applesauce (strained) Chill Jelly until syrupy. Place in bowl of cracked ice and whip until fluffy. Fold in applesauce. Pile into sherbert glasses and garnish with whipped cream and a cherry. Delicious after a'heavy meal I I Serves ten. HOLLY TAIL "0Lt)? HIPFT Chill apple Juice thoroughly, then tint a pale shade of green. Drop a maraschino cherry'in bottom of the glass. Delightful for first course of turkey dinner. 9 6 An Old-Fashioned CHRISTMAS Pics and Pastry SYRUP TARTS 1 cup brown sugar 2 eggs 1 cup corn syrup 1 tsp. vanilla cup broken walnuts pinch salt Beat eggs until light. Add sugar, syrup, walnuts and vanilla. Line tart tins with pastry, put in filling and bake at 375 degrees about 15 minutes. Makes about 24 medium sized tarts. LEMON CHEESE (For about 10 medium tarts, or a pie) 2 eggs 2 lemons. rind and Juice 3; cup butter cup sugar Melt butter in a small pan. Add sugar and grated rind of lemons and strained Juice. Stir over fire until mixture is warm. Beat up eggs, strain them into pan and stir mixture over a slow until it thickens. (II) NOT BOIL). This will keep several weeks in a cold place. MINCEMEAT PIE (Xmas tree pie) Line a 9" pie plate with pastry rolled to 3; inch thickness. Trim and moisten edges with cold water. Apply a 1" wide strip of pastry?over filling around rim and flute with bottom crust. Cut 4 Christmas trees out of pastry with cookie cutter and place over filling around centre of pie. Bake in a 450 degrees oven for 15 minutes. Lower heat to 575, and continue baking until pastry is nicely browned. MINCEMEAT RECIPE 2 lbs. beef, minced 1 lb. citron peel i 1b. almonds 2 lbs. raisins 1% lbs. mixed peel 2 grated nutmegs 2 lbs. suet 2 lbs. sultana raisins oz. cinnamon 4 lbs. apples oz. cloves 1 tsp. salt 2 lbs. brown sugar oz. mace 2 qts. apple ci'der or Juice 2 lbs. currents 1b. glace cherries 2 lemons, Juice and rind 2 oranges, Juice and rind Boil all ingredients except apple cider for 15 minutes. Let cool, then add apple cider. Put in stone crock and store until reach to use. (Beef may be omitted.) ECONOMICAL MINCEMEAT 5 cups apples, chopp? cup sugar 2 cups raisins, chopped tsp. each, ground 3 tbsp. lenon Juice cloves, and nutmeg 3 cup water 1 tsp. cinnamon cup chopped mixed peel cup chopped suet Combine ingredients and heat together slowly. Simmer about 10 minutes. Bottle and store in a cool place. An Old-Fashioned CHRISTMAS 7 l??lzristmas C?akcs LIGHT CHRISTMAS CAKE cup butter 1-1/3 cups finely chopped citron peel 1 cup white sugar 1 cups light sultana raisins 2 cups general purpose flour 1 cups shredded almonds (blanched) 1} tsp. baking powder 4 rings pineapple 6 egg whites cup shredded coconut tsp. salt 1 cup quartered glazed cherries Cream the butter and sugar together, then add well beaten egg whites. Fold in flour, and baking pow- der. Then add all the fruit that has been dusted and well mixed with a little of the flour. Have pans lined with greased paper. Oven temper- ature, 325 degrees F. Baking time is 2 to 5 hours. This makes enough for the large pan in the fruit cake sets. LIGHT CHRISTMAS CAKE tbsp. orange Juice 2 cups sifted cake flour tbsp. grated orange rind 1 tsp. salt cup citron peel, chopped 1; tsp. baking powder cup orange peel, chopped 1 tsp. cinnamon cup lemon peel, chopped tsp. nutmeg cup quartered glazed cherries tsp. allspice cup sultana raisins 1 cup shortening or butter cup currents 1 cup white sugar cup blanched almonds 5 eggs, well beaten WHWH Chop peel, and cherries. Plump, and dry raisins and currents, blanch and chop the almonds. Combine fruit and nuts and dredge with i of the flour. Sift the remainder of the flour with the salt, baking powder and spices. Cream together the shortening, sugar and orange rind. Add the well beaten eggs and beat until fluffy. Add the sifted dry ingredients alternately with the orange Juice. Fbld'in the floured fruit and nuts% Pour the batter into a lined and greased fruit cake tin, 8" Bake in a 525 degree oven until done.' This yields a 3 1b. fruit cake. RICH DARK FRUIT CAKE 3 1% eggs lb. cherries glazed 1 lb. butter Juice and rind of 1 1 cups white sugar 1 tsp. mace 1 cups brown sugar 1 tsp. vanilla 1 lb. seeded raisins 5 cups flour lb. almonds 1 tsp. soda 1b. mixed peel 2 tsp. cream of tartar 1 1b. dates 2 tsp. cinnamon - 2 lbs. sultana raisins i tsp. nutmeg 1 lb. currents 1 cup flour to dredge fruit 02.5 8 An Old-Fashioned CHRISTMAS METHOD FOR RICH DARK FRUIT CAKE Cream the butter and sugar. Add beaten eggs, lemon juice and rind. Sift balance of flour with spices, soda, cream of tartar. Add half of this mixture to the creamed mixture. Add the prepared fruit, then add the remainder of dry mixture. Bake in tins, lined with heavy oiled brown paper, for about 4 hours in a 300 degree oven. ?akes about 10 lbs. fruit cake. DARK CHRISTMAS CAKE (add 2 lbs. currants if desired) 1 lb. butter 1b. mixed peel 5 lbs. brown sugar 2 cup cream 8 eggs 1 tsp. soda 2 lbs. dates 1 tsp. salt 2 lbs. raisins 2 lbs. flour 1b. red glazed cherries 1 tsp. vanilla flavoring 1b. almonds . 1 tsp. rum flavoring 1b. walnuts 1 tsp. almond flavoring Cream the butter, add brown sugar gradually, beating until smooth after each addition. Add eggs, one at a time beating well after each egg is added. Sift flour, salt, soda, add alternately to the flour mixture with the cream (flavored with vanilla, rum and almond). Beat this mix- ture thoroughly, then add cut fruit and nuts which have been floured with some?of the flour mixture. Mix thoroughly! Place in cake pans (graduated size) lined with heavy greased brown paper. Bake 5 to 5% hours in a 325 degree oven. ECONOMICAL DARK FRUIT CAKE 1% cups strong coffee 2 cups brown sugar lb. butter eggs tsp. baking powder tsp. soda cup chopped mixed peel cup glazed cherries cup blanched almonds cups flour tap. allspice tsp. cloves 1 tsp. cinnamon 2 lbs. raisins seeded 1 lb. sultanas OIHWNOD Mix the coffee with the brown sugar, butter, spices, raisins and sultanas. Boil 5 minutes. Let stand overnight. In the morning add the beaten eggs, and sifted flour, baking powder and soda. Add nuts and peel. Bake in loaf pans which have been lined with greased paper, for 2% hours at 275 degrees. Makes a 5 - 6 1b. cake. An Old-Fashioned CHRISTMAS 9 kings ALMOND ICING large recipe) 1 pound 1 tbsp. corn syrup 5 to 4 cups icing sugar 1 tsp. rose extract 1/9 tsp. salt 1 tsp. almond flavoring 2 beaten egg yolks Put almond through food chopper, grinding them to a paste; add corn syrup and egg yolks. Add enough icing sugar to make a stiff mixture. Add flavoring and blend well. Turn out on a baking sheet, sprinkled with icing sugar. Knead well, then roll to size and shape of cake to be cover- ed. Brush cake surface with beaten egg white and place icing on cake. Roll until smooth on the cake and trim edges with a sharp knife. Allow to stand overnight before adding ornamental frosting. MOCK ALMOND ICING 1 medium sweet potato tsp. almond flavoring - 2 cups icing sugar 4 tsp. rosewater extract Bake the potato, scrape out the pulp only; and put through a coarse sieve or ricer. Add the icing sugar, 1 cup at first, then flavorings and work until perfectly smooth. Add more icing sugar if needed until it makes a smooth paste. Sprinkle board with sugar and roll out to inch thick- ness, and spread as you would almond icing. ORNAMENTAL FROSTING 1 egg white 1 tsp. lemon juice 2 cups sifted icing sugar tsp. glycerine Beat egg whites until frothy, gradually add icing sugar, beating constantly. Blend in strained lemon juice, then glycerine. Beat until it stands up sharply. Spread over almond icing by using a spat- ula dipped in warm water (first shake off excess water). Decorate with tinted icing or use peel and cherries for Christmasy effect. HUNGARIAN (For cup cakes, banana cake etc. A special occasion icing) 4 squares chocolate 2 tbsp. hot water 2 eggs, well beaten 1 cup icing sugar cup butter, washed to remove excess salt Cut chocolate in small pieces and melt over hot watJ? (not boiling). Blend in the hot water. Add icing sugar. blend, then adi beaten eggs. Renove from heat, but still allowing it to stand over hot water, stir constantly until it thickens. Cool Add 2 tbsp. butter to chocolate mixture and beat well. Repeat this until butter is all used. The longer you beat after each addition of butter, the fluffier the icing will be. 10 An Old-Fashioned CHRISTMAS ?ank/'65 OATMEAL OVERNIGHT COOKIES 1} cups butter 5 cups oatmeal 1 lb. dates, chopped 1 cup white sugar 2 cups flour 1 tsp. soda, dissolved 1 cup brown sugar 2 eggs, well beaten in 1 cup nut meats (chopped) tsp. salt 1 tbsp. hot water Cream butter, add sugar, then eggs, well beaten. Add soda, dissolved in warm water, then the dry ingredients, fruit and nuts. Blend 'well. Fem into 3 rolls, roll in wax paper and let stand in cool place over- night. Slice fairly thin the next day and bake in a 575 degree oven 12 to 15 minutes. This makes 150, or more cookies. CHOCOLATE COOKIES cup butter 1 tsp. soda dissolved in 4 bars semi-sweet cup shortening 1 tsp. hot water chocolate size) cup brown sugar 2} cups sifted flour (Neilsons or Rowntrees) cup white sugar 1 tsp. salt 1 tsp. vanilla 2 eggs 1 cup chopped nuts Cut chocolate into size of peas. Cream butter and sugar. Add eggs, vanilla and soda dissolved in hot water. Then add flour and salt, sifted together. Add nuts and chocolate-last. Drop with teaspoon on to greased coolde sheet. Bake 10 to 12 minutes in a 375 degree oven. Ilakes about 100 cookies. CRISPIES for the Children's sweet tooth 1 cup sugar 1 cup thin cream 1 cup rice crispies 1 cup nuts 1 cup syrup cup corn flakes 1 cup coconut (peanuts or walnut Cook sugar, syrup and cream to thafim ball stage. Ilix cereals, coco- nut and nuts together. Pour hot mixture over dry mixture. llix well. Press into buttered pan. When cool, cut into squares. XMAS SHORTIREAD 2 cups butter 1 cup brown sugar 4 cups flour Cream butter and sugar well, add flour and ad): well, kneading until the flour, sugar and butter are perfectly blended. D) not overwork it._ The dough will begin to crack when it is mixed enough. Roll out to desired thickness, and cut in cookie shapes. Bake at 350, for 10 min. CANDY CAKE i cup butter 1% cups brown sugar -- Boil on stove for a few minutes. Pemove and add: 1 cup raisins - 1 cup walnuts - 1 tsp. vanilla - 2 cups oatmeal - 1 tsp. soda. This will be like Press flat in buttered pan, and bake 10 minutes, in 425 degree oven. CUT IN SQUARES WHILE HOT. An Old-Fashioned CHRISTMAS 11 YULETIDE FRUIT COOKIES (makes 8 to 9 dozen) 2 cups sifted flour 4} cup shortening 2 tbsp. candied orange peel 2 tsp. baking powder 3 eggs 2 tbsp. candied lemon peel tsp. cinnamon 1 tsp. vanilla 2/5 cup honey tsp. salt cup golden raisins cup pecans or walnuts cup brown sugar cup candied cherries cup almonds Sift together flour, baking powder, cinnamon, salt, add sugar; add shortening and honey. Mix in with fork until all ingredients are blended. Add candied fruits that have been chapped, and chopped nuts. Drop by spoonfuls on greased baking sheet. Garnish with candied fruit if desired. Bake in moderately hot oven 575 degrees for 10 to 12 mins. PERISHKI 3 egg yolks 2 tsp. lanon Juice 1 cup butter 2 tbsp. sour cream 2 tsp. vanilla 2 cups flour Mix butter, flour. Beat egg yolks add cream, vanilla, and lemon juice. Beat into butter and flour mixture. Turn on to floured board and shape into balls, size of big marbles. Chill overnight. Next day roll each marble into a square about thickness of pie crust. In center of each square put a tsp. of thick jam and a walnut. Moisten edges of pastry and fold into a little turnover. Bake in 575 degree oven for 10 to 15 minutes. When cooked and cooled, put a tsp. of meringue on top of each turnover and decorate with another walnut. Bake until mer- ingue browns in a slow oven. CHRISTMAS WREATHS OR CUT-OUTS 5 eggs 2 cups sugar 3 to 3% cups flour 1 cup butter 1 lemon, Juice and rind citron and cherries, or colored frosting Cream butter, add sugar gradually. Then the Juice of lemon and grated rind. Beat yolks and whites of eggs separately. Add eggs to mixture. Gradually work in enough flour to make a mixture firm enough to knead. out dough into fairly thin sheet and for Christmas wreaths, cut with a donut cutter. For other shapes use cookie cutters such as bells, Xmas trees, holly leaves, gingerbread men, etc. Place in a greased baking sheet and bake in a 350 degree oven, 15 to 20 mins. Decorate when cool. ON YOUR XMAS MENU CRANBERRY RELISH 4 cups cranberries 2} cups white sugar ftsp. salt 2 large oranges 2 cups water Wash and pick over cranberries. Wash and squeeze oranges. Cook cranberries, orange juice and sugar, grated rind and 2 cups water. Cook to Jelly stage. Strain if desired. 12 An Old-Fashioned CHRISTMAS grind/'55 CHOCOLATE FUDGE 2 cups brown sugar 2 tbsp. butter cup cream or milk i tsp. vanilla 2 squares unsweetened chocolate nuts Put all together in pan except for nuts and vanilla, cover and bring slowly to a boil. DO NOT STIR. Boil until reaching the soft ball stage. Cool. Add vanilla, beat until it starts to harden and loses its gloss. Pour into buttered pan, sprinkled with nuts. Cut into squares. MAPLE CREAM FUDGE 2 cups brown sugar i cup top milk or cream 1 tbsp. flour 2 tbsp. butter 1 tsp. baking powder salt Mix all together, bring slowly to a boil while covered. Stir until mix- ture forms a soft ball in cold water. Add 1 tsp. vanilla and beat until it loses its gloss. Pour into buttered pans that are sprinkled with nuts. DIVINITY FUDGE 2 cups white sugar 1 egg white 1/3 cup syrup cup chopped walnuts 1 cup cold water 1 tsp. vanilla Boil sugar, syrup, water together until a little dropped in cold water forms a firm soft ball. Pour the mixture slowly on to a stiffly beaten egg white beating all the time. Add vanilla; pour nuts in and keep beat- ing until stiff. Pour into buttered pan. TAFFY APPLES 2 cups granulated sugar cup cold water i cup corn syrup red fruit coloring Cook sugar, syrup, and water slowly until sugar is dissolved. Then cook until a few drops in cold water leave a brittle thread - that is to the hard ball stage. Add sufficient red coloring to tint a bright shade. Insert a wooden skewer into the stem end of an apple. Dip each apple into the hot syrup which has been set over boiling water to keep it liotid. Turn apples until well coated, then set on wax paper to harden. BROCCOLI A ON VOUR XMAS MENU Choose bright green criSp heads. Soak 1% hours in cold salted wi?er. Refrigerate if not used at once. To cook, use a deep kettle, ju large enough for the head and bring water rapidly to a boil. stem end down; do not submerge heads. When water boils again, they will cook more slowly?than stems; both will be tender in 15-25 mins. An Old-Fashioned CHRISTMAS 13 RUSSIAN TAPFY cup white sugar cup cream cup brown sugar (packed) cup golden syrup cup butter vanilla to flavor Put butter in saucepan and when melted, add the other ingred- . ients. Boil all together until the toffee is crisp when tested in cold water. Pour into well greased baking tin and when it begins to set, mark into squares, afterward cutting into pieces when cold. The toffee must be stirred often, as it burns quickly if left to itself. PEPPERMINT CANDY CANES (makes 10) 2 cups sugar cup corn syrup 4} cup water tsp. cream of tartar Stir together until sugar dissolves. Cook without stirring, to light crack stage 265 degrees. Remove from heat, add 3 tsp. peppermint ex- tract and divide into 2 portions. Add tsp. red coloring to 1 part. Cool. Pull each part separately and twist the red around the white. Cut in 8 inch and form canes. Paw/165 CRANIERRY PUNCH 1 qt. cranberries 6 cups water 1 cup sugar 1 cup orange Juice 3 tbsp. lemon Juice 1 qt. ginger ale Cook cranberries in the water. Rub through seive, add sugar and chill. Just before serving, add the orange, lemon Juice and ginger ale. Pour over ice cubes. NEW YEAR PUNCH 2 cups diced pineapple lfcup sugar 2 cups strained orange Juice 1 pt. strong tea 1 cup strained lemon Juice 2 pts. soda water 2 pts. sweet wine or ginger ale ice Dissolve sugar in tea. Add fruit Juice and fruit, and chill for several hours. Add remaining chilled ingredients. Serve icy cold. HOT SPICED PUNCH (Makes 2 quarts) 2 qts. grape Juice or cider stick cinnamon few whole cloves 2 tbsp. sugar 1 tsp. whole allspice orange slices lemon flavoring Simmer grape Juice with sugar, allspice, cinnamon, and whole cloves for 15 minutes; strain into bowl. Add lemon flavoring, garnish with orange slices studded with cloves. Serve piping hot. 14 ?mcceuuwsuu?euu An Old-Fashioned CHRISTMAS 31m ?14 61111165 DECORATIONS 1. Santa Claus finds himself hung on the Christmas tree, in a new glamour coat. You can make him at home too. Paint an old light bulb with white enamel. Ihyu Cut red cardboard so that it sits on the light bulb to make a cone shaped hat. Before attaching the hat, tie the cord around the screw part of the bulb securely, fasten the cap on, and bring the string through the top so it will tie to the Knee tree. Paint in eyes, nose, and mouth with red. Spread glue on cap and at the base of the bulb. Over the glue on the cap sprinkle sparkley snow. To the glue on the bulb shape a cotton batten beard. 2; A tiny Xmas village is fun for all to take part in making. lake 8 number of tiny cardboard houses, different styles; also a church, stores, and a hotel. Place them on a large piece of cardboard, covered with art- ificial snow. Cut tiny figures from Xmas cards and put then along the streets. Lamp posts and fir trees are also part of the picture. At night a blue light shining over the town, gives the effect of moonlight. 3. Use red or green satin ribbon, 1 inch wide. Using the whole window outline a,xmas tree with the ribbon, and attach a large silver star to each point. Use a larger ribbonthe base of the ribbon tree. Color- ed lights may be used in place of the stars. 4. Mantels take on a Christmasy air when fixed up like this. Flatten a birch log, 2 feet long on one side. Cut holes for 4 candles at even distances along the logs, and place tall red candles in it. Arrange pine branches around each candle and tie tiny Xmas tree balls in groups between the candles. Just watch them shine when the candles are lit! 5. Pine cones are placed in an old pan in a warm oven and left there until the resin comes out, leaving a lovely glaze on them; 2: - paint them different bright colours, and hang them in clusters. 6. lire hangers are bent to form a circle, then evergreen twigs, cedar, holly and ribbon are attached to the wire hoop with heavy thread to form a wreath. It can then be hung from the hook, at the top, while a large red bow of satin, covers the hook. 7. Another pine cone treatment is to paint the ones on the tree gold, so they will shine beautifully, when the lights are turned on. 8. Soup tin tops are cut in the shape of stars, bells and flowers, painted with nail polish, then with small holes punched in the corners with a tack, they can be hung on the trees. If they are hung in a clus- ter where there is an air current, they will tinkle like tiny bells. . - An Old-Fashioned CHRISTMAS 15 FUN FOR OPEN FIRES For beautiful, vari-colored flames in your open fireplace PINE cones: Mix in an earthen Jar - lb. strontium nitrate, and lb. copper chloride, and pour over mixture, 4 qts. warm water. Stir until dissolved. Then add cones or small strips of soft dry wood. DO NOT USE METAL CONTAINERS OR SPOONS T0 STIR. Let soak at least two days, then dry for 2 days. Repeat again, soaking two days and drying 2 days. Repeat the procedure for 14 days. IDLE 1006: 2 1b. coarse salt, 2 lb. bluestons, 1 ounce stronchian nit- rate 2 gallons boiling water. It's necessary to use a wooden pail for this, as the mixture eats into tin very rapidly. Take old magazines and roll up like logs, rolling as tight as you can. Allow them to soak in this mixture for about 2 weeks, or until well saturated. Then remove from liquid and allow to dry. The longer they dry, the better. The best way is to dry them across the'beams in the furnace roam or very dry base- ment. If they don't dry thoroughly, they will not be effective. I A small piece of copper screen will produce a "driftwood blaze" in your fireplace. The same piece may be used many times. TABLE DECORATIONS HOLLY RED TABLECOTH: Dye a sheet red in wash- ing machine. Dissolve dye. Cover sheet with boiling water; set machine in motion for 15 minutes. Dry outside. It may be used year after year. Use white accessories, such as serviettes, candles, and white cornucopiae on a mirror with fruit spilling out. DANCING SNOWBALLS: 1 tbsp. citric acid, 2 tbsp. soda, handful mothballs in a bowl partly filled with green colored water. Put bittersweet under water on needlepoint frog, and snowballs will move about the branches. RED CENTERPIECE: Polish 6 apples, remove centre with apple corers. Put 6 tall red candles into the apples and place on a 10 inch square of cellophane. Draw the cellophane up around base of candle. Tie with rib- bons. Surround these with holly sprays that have been brushed with best? en egg whites, then sprinkled with artificial snow. Cut out a small cardboard house. Ice with a fluf- fy white frosting. Then trim doors, windows, and chimney with green icing. Now take your favorite simple cookie recipe and make wreaths, gingerbread men, bells, stars, etc., and decorate with colored icing, mostly red and green. When the icing on the cookies has hardened, lay the cookies on the roof . and sides of the house, so that they stick to the frosting and cookie house. looks Just like the one in the fairy story. lake a tiny fence of evergreen twigs to complete the Christmas centerpiece. And won't they love it! 16 An Old-Fashioned CHRISTMAS PLACE CARDS IINATURE MENUS: Cut green, or red paper into 4 inch by 4 inch squares. Fold in half. Print menu in white ink and name at the bottom. Tie a small red or green bow in the top corner of menu. Separate the covers so it will stand upright. HOLLY CARDS: Choose unifonm pieces of holly, with red berries. With white ink put the name of each guest on the holly leaf. Allow to dry, then stick carefully, each little piece of holly into a gumdrop or marsh- mallow. Place in front of each plate. GAMES OPERA GLASS RACE: Hark out an irregular line -- or use a piece of string 8 feet long. Give contestant a pair of opera glasses and have him look through them at his feet. Then looking through the glasses - he must walk on the line, or string. A race may be arranged by hav- ing 2 lines and 2 pairs of opera glasses. Then the racer must walk back over the line looking through the wrong end of the glasses. BIG GAME HUNT: Hide animal crackers about the room. The players are told to hunt for these and when an animal is found, the finder must imi- tate its call. Set a score before the game, such as, Lion - 100, Tiger - 50 etc. There will then be a winner to receive a small prize. This is one the youngsters will like! ANIMAL BLIND DUFF: The players stand in a circle around one who is IT, and who is provided with a long stick. He reaches out with it, and touches a player. The player grasps the stick and makes a noise like an animal. The blindfolded trainer must try to guess who it is. If he guesses right he changes with the player. IUTILATED STORIES: Exciting magazine stories are cut in paragraphs which are mixed thoroughly. Each player receives a paragraph and reads it as the game leader calls upon him. The results are very amusing, if the paragraphs have been chosen properly. MONKEY RACE: Have two tables - one at each end of the room. Place on both tables a plate for each player (4 or 5). Into the plates on the table put 6 small nuts, (hazelnuts), and give each competitor 2 strips of cardboard (a postcard cut in half is good). The player must pick up one nut at a time and carry it off to the other plate - then repeat until all the nuts are in the 2nd plate. No nut may be touched with anything but the 2 pieces of cardboard. The cardboard must at all times be 'kept flat. The 2nd card can be used only for shoveling a nut on the card, at the table or if it drops to the floor. all ?rc [Ia/176d to (1131'! [/16 Elli KIHIHHI This mmiel liiklieii. in (?ity Showrooms on Portage Avenue at Kennetly Street, is tlH? ol City Hyriros Home Seryire Department. l?iully quoliliml Horne lironomists are in nttemlunte to ?(Rise you on your (Ule?tlt? umi prolilems. will you witli tested recipes lielp you with ideas ior entertaining at liome?luirlge tens. (?liililren's parties. sliowers. etr. .l-llt? Kitrllen is just one oi muny leutures oi City Hy(lro's Showrooms. wlwn- elmtric ol opproyml quality is to tlu- public at stumlami wires. For ('ler'tric appliances that will give you long. sotislm'tory service. shop at City Showrooms. f? 2s a CR 67511155 For your reierence Bread crumbs (stale) 1 lb. 4 cups (packed) Currants llb. 3 cups (heaping) Candied Peel 1 lb. 4 cups (packed) Flour (white) 1 lb. 4 cups Almonds (shelled) 1 lb. 3 cups Nuts 1 lb. unsholled 1 cup shelled Lemons med. ?l juice Meat (ground for mincemeat) 1 lb. 2'2 cups uncooked Raisins 1 lb 3 cups Sugar (white) 1 lb. 2 cups Sugar (brown) 1 lb. cups packed Sugar (icing) 1 lb. 3 cups packed Suet 1 lb. 4 cups (1 Tbsp. Tablespoon) 1 tsp. 1 teaspoon)