Timely suggestions regarding the preparation of snacks, luncheons and dinners, for the holiday season

HELEN G. CAMPBELL December 15 1932


Timely suggestions regarding the preparation of snacks, luncheons and dinners, for the holiday season

HELEN G. CAMPBELL December 15 1932




Timely suggestions regarding the preparation of snacks, luncheons and dinners, for the holiday season

ONE of the nicest things about Christmas is the way the spirit of good will and good cheer runs over into the following days and makes the whole week the best time of the year. Christmas dinner is, of course, the high light of the season —a home meal with all the family gathered around, with visiting aunts, uncles, cousins and what have you to make it all the merrier.

But the fun and the feasting are not all over on the 25th. Young folks are home and there are likely to be “doings” any time—a planned affair, or one of those impromptu occasions which are the jolliest of all. Mary wants her friends to tea or bridge, John wants to ask his pals for a snack after the hockey game; a snack which usually develops into a feast. Little Nancy wants a party of her own, and if the “in-laws” are visiting we want to entertain for them. Bless them, let’s give them all a party!

The house is gay in holiday dress, the cupboards are stocked with good things to eat, and every one is feeling friendly and hospitable. So what better time to gather our friends together under our own rooftree?

Any hour of the day seems to be the right time. Have you ever invited a crowd to breakfast in the sunniest spot you can find, be it dining room, sunroom, or corner of the kitchen? The jolliest, homiest kind of a meal, with gay covers, colorful china and cheery Christmas decorations to make it all the brighter? No “half-an-orange and a cup-ofcoffee” affair, this, but bowls of fruit or glasses of luscious juice, great stacks of bacon or a puffy omelet, with any one of a dozen things besides. Jams or jellies or marmalades in

little covered dishes, an electric toaster on the table to turn out an endless number of fresh, hot slices, a shiny new waffle iron to turn the sizzling batter to golden brown crispness, and coffee bubbling in a percolator and sending its fragrance to tempt the refilling of cups.

Perhaps you plan a luncheon to be followed by a game of bridge? All your guests will likely be ladies, for men haven’t much patience with these affairs and anyway they claim to be too busy at this time of the day. You never can tell, though; don’t ask them if you don’t want them.

Luncheon Suggestions

HOW ABOUT a tomato cocktail to start off with? Or a combination of fruit juices, colored red or green to give the Christmas touch? And little star-shaped canapes on the plate around the base of the glass? They are a bit fussy to make, of course, but who cares when we have the holiday spirit? You do them this way:

Cut bread about one-quarter of an inch thick and shape each piece like a five-pointed star. You may, if you wish, save the scraps for crumbs to use later when you are not living so high. Spread the stars with softened and wellseasoned cream cheese, sprinkle with chopped parsley, then put a little dab of red jelly in the centre. Or use any other highly fiavorful topping you like, so long as you work in the timely color note. Let the same cheery red and green show up in the other courses—chicken à la king served in patty cases or on hot split tea biscuits and garnished with

pimento and green ix'pjx'r, mounds of cranberry jelly, a variety of crispy relishes cress, celery, olives and the like.

Then something special but not too heavy for dessert. How would you like little cup cakes or snow balls—not the natural kind that melt—frosted all over and rolled in shredded cocoanut tinted green? You could serve a sauce with them, or if you like you could make them smaller and use them as an accompaniment to plain ice cream decorated with a few bright cherries. Then there might lx* such things as colorful mints and salted nuts, but perhaps you would like to save these to put on the bridge table for the “dummy" to nibble.

This menu would do for refreshments after the game if you prefer to serve high tea instead of a luncheon. In this case you might omit the cocktail to simplify service.

Tea and Dinner

THEN there is the afternoon tea. which may mean anything from an informal gathering of a few friends to an elaborate reception. “Eats” may lx: merely a cup of tea and a piece of cake for another happy month, or a real spread set out on your loveliest tablecloth and served on your smartest china. Food is dainty, light and attractively garnished, and, of course, the Christmas colors and motifs rule the decorative scheme.

The late snack, anywhere from ten o’clock to midnight, is sure to be on the holiday programme. This occasion is likely to be the most fun of all, particularly if we turn the young folks loose in the kitchen and let them see what they can do with a can opener, an egg beater, an electric toaster or a waffle iron and percolator. Don’t worry if they use twice as many pans as they need and muss all the aprons jin the house. They will be having a grand ; time, and vote your home the “homiest.” So much for informal affairs, but the New Year’s Eve dance may be something quite different. Everybody in their best clothes, everybody on their best behavior. Perhaps you will entertain at dinner first around a lovely candle-lit table decorated with the festive symbols of this gay season. It is smart to give an old-fashioned air of bounty, a Victorian atmosphere which goes well with puffed sleeves and the long, full skirts which are so truly modem. Better choose something like this:

Clear tomato soup, fowl and delicious I accompanying vegetables cooked just right,

I a crisp salad and a very light dessert, with coffee in little cups afterward, and punch with dainty sandwiches and tiny cakes during the evening.

Breakfast Party

Chilled tomato juice Hot cereal with chopped dates and figs Parsley omelet Bacon strips

Toast Cherry jam


Bridge Luncheon

Creamed lobster with green pepper in cream puff shells

Pickled walnuts Stuffed celery

Parsley butter sandwiches Cranberry whip Almond cakes

Coffee Mints

Afternoon Tea

Chicken salad sandwiches Pimento cheese sandwiches (open) Green and ripe olives Fruited angel cake Shortbread

Candied orange peel Salted almonds Tea Coffee

Late Supper

Cranberry cocktail Creamed oysters on waffles Gherkins

Ginger snaps with cream cheese Grapes Coffee

New Year’s Eve Dinner

Grapefruit juice cocktail with mint leaf Assorted canapés Fried chicken Currant jelly rings

Candied sweet potatoes Fscalloped cauliflower Green salad, vinaigrette dressing Strawberry cream Fruit cake

Nuts Bonbons


Cranberry Whip

1 Cuplul of cooked sieved


2 Egg whites

2 Cupfuls of fruit sugar

Prepare the cranberries and beat the egg whites slightly. Add the sugar and cranberries alternately to the egg whites, beating vigorously after each addition. The sugar and fruit should be added gradually, and the mixture beaten until it is light and fluffy. Chill thoroughly and pile lightly into serving glasses. Top with whipped ! cream and serve.

Almond Cakes

Cupfuls of sifted flour } 2 Teaspoon ful of soda

1 Egg

14 Cupful of brown sugar 14 Cupful of granulated sugar V\ Cupful of melted shortening Vi Cupful of blanched almonds,

I toasted and chopped

Sift the flour, measure and sift again with the soda. Beat the egg, add the brown and white sugar, the melted shortening and the nuts. Add the flour and combine thoroughly. Pack closely into a square cake pan lined with waxed paper and chill overnight. Remove from the pan, cut in half and slice crosswise in thin slices. Bake on a greased baking sheet in a hot oven—425 degrees Fahr.—for about five minutes.

Fruited Angel Cake

1 Cupful of egg whites (eight to ten eggs)

)4 Teaspoonful of salt 1 Teaspoon ful of cream of tartar

1 \4 Cupfuls of fine granulated sugar, sifted

y¿ Teaspoonful of almond extract

1 Cupful of sifted flour

l/i Cupful of chopped maraschino cherries

Add the salt to the egg whites and beat until foamy. Add the cream of tartar and continue beating until the egg white will hold its shape but is not dry. Fold in the sugar, a little at a time until it is all used. Fold in the flavoring and the flour, which has been sifted several times, and added a little at a time. Carefully fold the chopped cherries into the mixture and turn into an ungreased angel cake tin. Bake in a slow oven—275 degrees Fahr.—for half an hour, increase the heat to 325 degrees and bake for thirty minutes more.

Cranberry Cocktail

4 Cupfuls of cranberries 4 Cupfuls of water

2 Cupfuls of sugar

1 Cupful of orange juice y2 Cupful of lemon juice

2 Cupfuls of water

Cook the cranberries until soft in the water and strain through cheesecloth. Add the sugar to the juice and cook for five minutes. Strain and chill. Add the orange and lemon juices and the water. Pour into glasses containing crushed ice, and serve.

Vinaigrette Dressing

1 Teaspoonful of salt Teaspoonful of paprika White pepper

3 Tablespoon fuis of cider


1 y¿ Tablespoon fuis of malt vinegar

Cupful of salad oil 1 Tablespoon ful of finely chopped sour pickles 1 Tablespoonful of finely chopped green pepper 1 Tablespoon ful of finely chopped parsley

1 Tablespoon ful of finely

chopped onion

Mix the seasonings, vinegar, and oil— olive oil with another salad oil is delicious— and shake or beat until thoroughly blended. Add the remaining ingredients and serve with a green salad.

Strawberry Cream

Yï Cupful of canned strawberry purée

2 Cupfuls of coffee cream

(sixteen per cent)

To prepare the purée, heat canned strawberries, force through a coarse sieve and chill. Add the cream gradually to the purée, and beat with a Dover egg beater until thoroughly blended. Chill and freeze. If using a mechanical refrigerator, freeze until firm, remove to a chilled bowl and beat with a Dover egg beater until light. Return to the tray and finish freezing. If using a freezer, pack with eight parts of cracked ice to one part of rock salt.