J
-
TOWN WEEKLY MAGAZINE SECTION
O00 RR
TRADITIONAL CHRISTMAS PUDDING
IS A HOLIDAY ‘MUST’
HOLIDAY BUFFET
You'll hear plenty of “ums” and “ohs” when the family and guests gaze at this holiday
“take your choice” buffet. Pumpkin pie with a ring of crushed pineapple and whipped
cream in the center; a fruit cake with candied pineapple, almonds and cherries for
decorations; and a steamed pudding with slices of pineapple for a garnish. After-dinner
coffee with toasted nuts and mints completes the buffet. :
AERATOR
MANY TASTY DISHES MADE WITH LEFTOVER TURKEY
ON CHRISTMAS day a good
share of us will be serving tur-
key, and because we’ll want to
be certain there is plenty for
all, no matter how enormous
their appetites, most of us will
have a good share of that tur-
key left after the glorious day
is over.
Leftover turkey need not be
a problem. Do as the Hawaiians
do—serve your leftover turkey
as a new dish combined with
rice cooked in pineapple juice
and made into ‘cutlets. (See il-
lustration and recipe at lower
right.)
Here are tips on how to use
the remains of the Christmas
turkey:
TURKEY IN CREAM
Ingredients: sliced cold tur-
key, 2 tablespoons butter, 32
smal] onion thinly sliced, 1 cup
rich cream, 1 teaspoon grated
horseradish, salt, pepper and
paprika to taste, toast.
Put turkey into th: saucepan
in which the onion and 1 tea-
spoon minced parsiey are sim-
mering in the butter. Simmer
until the turkey is well heated,
by
JUDITH WILSON
then add the cream and let bub- °
ble rapidly for several minutes.
Add the seasonings and serve
at once with points of crisp
buttered toast as a garnish.
TURKEY PATTIES
Ingredients: 2% cups mashed
potatoes, 2 cups chopped turkey
meat, 1 finely minced onion
sauted in 3 tablespoons butter,
1% cup milk, salt and pepper,
crumbs.
Mix the mashed potatoes
(leftovers may be used), the
turkey, onion and seasonings.
Mix in enough milk to moisten
and beat well. Mold into balls
or patties, roll in dry crumbs
and fry in butter. Serve hot.
JELLIED TURKEY LOAF
Ingredients: 2 cups diced tur-
key, 2 packages salad aspic, 3%
cups stock from turkey bones,
15 cup mayonnaise, 1 tablespoon
grated onion, 2 cups diced
celery, 3 hard-cooked eggs, 1
EE ARAL
TRY THESE SHORT CUTS
TO REMOVE sealing wax from
corks and glass tubes, use de-
natured alcohol,
SET DISH towels to soak in
hot water to which a little am-
monia has been added, and
there will be no unpleasant
odor.
USE KEROSENE to remove
rust from iron. Gasoline will re-
move rust from nickel.
TO MAKE dresser drawers
slide easier, rub the parts that
stick with laundry soap er
paraffin.
WHEN HANGING curtain tie-
hacks, pull the shade down and
let it serve as a marker,
CRUMBLED tissue paper plac-
ed in the bottom of the cookie
jar will keep cookies fresh and
crisp longer.
LEMONS may be put in a
mason jar, covered with cold
water and sealed. They will
keep for a long time. ©
TO WHITEN the drain board,
rub the inside of lemon rind
over the board and sprinkle
with a soap cleanser. Let it
stand a few minutes before
scrubbing in the usual way.
ADDING a little salt to water
will prevent eggs from crack-
ing in cooking. Also, if eggs
are firat wet with cold water,
they amb not so apt to crack,
teaspoon salt, 2 tablespoons
pimiento.
Melt the aspic in 2 cups hot
stock, add 1% cups cold stock
and the mayonnaise. Add the
seasoning, meat and vegetables;
place in the refrigerator to chill,
stirring occasionally unti’ it be-
gins to thicken. Arrange the
slices of egg in a wet loaf pan
to garnish, turn in the turkey
mixture and chill until firm. Un-
mold on a platter and garnish
with ripe olives in celery cups
and molds of leftover cranberry
jelly or currant jelly.
TURKEY CUTLETS
THE ™REPARATION of tra-
ditional foods at holiday time
is always an important con-
sideration for homemakers. Just
as roast turkey and mince pie
are always associated with
Thanksgiving, cider and dough-
nuts with Hallowe’en, cherry
pie with George Washington’s
birthday, so is Christmas associ-
ated with delicious plum pud-
ding or fruit cake.
These two foods play almost
as important a part in the tra-
ditional celebration of Christmas
as the Yule log, the holly
wreath, the mistletoe and St.
Nicholas himself.
The original plum pudding or
plum pottage, as it was first
termed, was served as an ac-
companiment to the first course
of the Christmas dinner back in
the days of the Normans. The
method of preparation was to
boil beef or mutton in its own
broth which was thickened with
brown bread. Half-boiled raisins,
currants, prunes, cloves, mace
and ginger were then added.
The mixture, when done, was
sent to the table with the best
meats.
Today, the method of prepar-
ing plum and other steamed
puddings is much different, but
its appearance on the Christmas
table is considered a Christmas
“must” with Americans just as
it was with the Normans.
Steaming equipment and
molds for your Christmas pud-
dings need not worry you. The
roaster you use for your
Thanksgiving turkey will serve
very well as a steamer: when
water is placed in the bottom.
Simply place the puddings on
the roasting rack, cover tight-
ly and, with a low fire to keep
the water in the pan boiling,
the puddings will steam very
nicely.
A variety of molds is avail-
able for Christmas puddings.
Some of these are the melon,
ring and individual molds. They
are attractive when decorated
with nut meats and holly. The
¥
ring mold offers an attractive
place for the butter sauce to be
served from the center of the
ring.
A neat bit of competition the
bronzed bird will get when eyes
light on the great steamed pud-
ding, fragrant with spices and
bursting with fruit. Just as
you're ready to dish up, add a
nip of brandy or rum or, if
you’d rather, a good squeeze of
lemon.
Or maybe you’ll carry to the
table the pudding all aflame
with burning brandy. Serve it,
if you wish, with pineapple hard
sauce. It’s your own favorite
hard sauce with drained, erush-
ed pineapple folded in—ever so
carefully, lest it curdle the
mixture, though that’s not con-
sidered objectionable at all.
The following recipe for
Christmas pudding that will
keep for as long as three
months is very economical, since
it calls for a minimun of in-
gredients. Sherry wine is recom-
mended in the recipe as it im-
parts a particularly fine flavor.
It also increases the storing
qualities of the puddings. Wine
butter sauces are delicious to
serve with these puddings, and
some people Mke to wrap the
puddings in wine-dampened
cloths for aging.
CHRISTMAS PLUM PUDDING
Ingredients: 1 pound flour; 1
pound suet, chopped fine; 1
pound apples, chopped fine; 1
pound potatoes, grated; 1 pound
carrots, grated; 1 pound sugar;
1 pound seeded raisins; 1 pound
currants; 1 pound citron, chop-
ped fine; 1 teaspoon nutmeg;
Y¥% cup sherry wine.
Mix and stir ingredients
thoroughly, put in buttered
molds, tie cloth over the top,
steam 4 hours. The pudding will
keep for three months and will
be richer and better after the
second heating. Serve with hard
sauce or buttered brandy sauce.
This recipe will make nine
pounds of plum pudding.
Your Christmas turkey will furnish another good dinner if you use this recipe for turkey
cutlets: Wash 1 cup rice. Heat 3% cups unsweetened pineapple juice, 4 tablespoons
butter and 1 small grated onion to the boiling point; stir in rice and cook until rice is
tender and liquid absorbed. Stir in V5 cup grated cheese, 2 cups chopped turkey, salt and
pepper to taste. Form into cutlets, roll in crumbs, dip in egg, then again in crumbs. Fry
in deep fat until golden brown. Serve with cream sauce into which minced parsley,
chopped green pepper or chives and a hard-cookéd egg have been stirred.