Its Turkey mu Plum Pudding Again
As Time Nears for Christmas Feast
FOR HOLIDAY SPREADS
Crystal candelabra and glass sparkle at this dinner table set for holiday guests. The bonl of flowers,
placed on a rectagular mirror, is low enough so that these seated at the table may easily see each
other. The candles, when lighted, are high enough to prevent blinding. And the silver is so arranged
that the guests may first use the pieces at the outside and then, successively, those nearer the
service plate.
By MRS. ALEXANDER GEORGE
Old King Turkey done to a beau
tiful brown. . . sparkling eranberr
jelly . . . the blue blaze of burnt on
brandy atop a patrician plum pud
ding . . . savory dishes borne steam
ing from the kitchen.
In farm house, village cottage, cit
apartment or mansion Christina
dinner is the feast of feasts.
Here is an appetizing menu that
does not require loo much work
but is in keeping with I he day:
Christmas Dinner
Chilled Punch
Roast Turkey Chestnut Stuffin':
Giblet Gravy
Mashed Potatoes
Buttered Brussels Sprouts
Creamed Carrots
Cranberry Frappe
Rolls, Toasted Butter
Celery
Orange Pear Salad
Cheese Delight
Nesselrode Pudding • \
Coffee
Cracked Nuts Figs
Chestnut Stuffing
(For a 14-Pound Fowl)
2 cups cooked chestnuts. 4 table
spoons salt pork, chopped, Vi cup rf
minced onions, 1-3 cup diced celery,
% cup green peppers (optional), R
cups soft bread crumbs, 11 - tea
spoons salt, Vi teaspoon paprika, U
cup butter melted, Vi cup cream.
To cook the chestnuts, cover them
with water and let simmer for 15
minutes. Cool and remove shells.
