Richmond Palladium (Daily), Volume 38, Number 23, 6 December 1912 — Page 24

PAGK EIGHT.

THE KICHMOlrrJtXXJDIUM AND SUN-TE LEG RA31. FRIDAY DECEMBER 6, 1912.

-upyright 1912, by I. J. Robinson

SSHEN the little bride, warm'

ly flushed as to race, a

bit disheveled as to hair, flings open the dining

room door on Christmas

day to a troop of his rel

atives or hers, nobody will ever suspect that she is suffering as keenly

from stage-fright as any star on her 'opening night. She is at ease about the table appointments. The shin(ing new silver Is properly placed, to 'the fraction of an inch; the decorations are simple yet cheerily Christxnasy; the monogrammed linen is tfaultleBsly glosBy. But the turkey, sly and mysterious bird will he fall away in succulent slices from the carving knife, or will he prove a tough old fowl to be whittled and hacked into submission? And did she forget .to put salt in the stuffing? And would he Jelly stay jelled? The chief reason for her concern may be largely overcome if the bride will take . note of a few characteristics of a dead turkey and be sure that she is getting a young, tender one, instead of leaving the matter to the butcher. BUYING THE TURKEY. The flexibility of the breast bone is the first test. If the bone is soft and pliable the fowl is young. If It is hard and unyielding you may be sure he will not prove tender. Unscrupulous butchers have a trick of breaking the breast bone to deceive the unwary. A great many pin feathers also indicate a comparatively young bird. ' Another good way to test the fowl is by an exam

ination of the crop. If any long, coarse hairs are found you can rest assured the bird is an old one. A fine skin, that breaks easily under the wings is another indication by which the younger turkey may be distinguished.

A mistaken idea which even many

experienced housewives have is that the cock turkey is of better flavor than the hen. Providing the hen is young and plump, the meat will be found much sweeter and more tender than that of the cock. The preparation of the turkey is usually a strange and uncertain ceremony for the inexperienced. Cook books are not illuminating on this point usually dismissing the matter with an airy "Prepare the same as chicken" or "Dress in the usual way." The following method has always been used by a woman whose grandchildren testify to its perfection. ROASTIXG THE TURKEY. After washing, wipe the turkey dry, inside and out, with a clean cloth; rub the inside with some salt; then stuff the breast and body. Sew up the turkey with a strong thread, tie the legs and wings to the body; rub it over with a little flour; place in dripping pan, pour in a cup of boiling water, set in oven. Baste the turkey often, turning it around occasionally so that every part will be uniformly baked. When pierced with a fork and the liquor runs out perfectly clear, the

bird is done. If any part is likely to scorch, pin over it a piece of buttered white paper.

A fifteen pound turkey requires between three and four hours to bake. "When you put the turkey in to roast, put the neck, heart, liver and gizzard into a stew pan with a pint of water; boil until tender; take them out of the water, chop the heart, gizzard and liver and throw away the neck. Return the chopped pieces to the liquor in which they were stewed. Set it to one side, and when the turkey Is done, add to the gravy, after first skimming off the fat from the surface of the dripping pan; set it all over the fire, boil three minutes and thicken with flour. SIMPLE STUFFING FOR THE FOWL. Cut the brown crusts from pieces of stale bread, put into a suitable dish and pour tepid water (not warm) over it; let it stand one minute. Now take up a handful at a time and squeeze it hard and dry with both hands. When all is pressed dry, toss it up lightly through your fingers; add about a teaspoonful of salt and pepper, also a teaspoonful of summer savory, and the same amount of sage. Add onehalf cupful of melted butter and a beaten egg. Work thoroughly all together, and it is ready for dressing fowls, fish or meat. THREE MENUS A BRIDE MIGHT PREPARE. Julienne Soup Bread Sticks Celery Pea Patties Olives Roast Turkey

Potato Croquette Cranberry Jelly

Shredded String Beans Grape and Nut Salad Cream Cheese Balls Wafers Fruit Pudding Sugar Sauce Salted Nuts Coffee

Oyster Soup Wafers Olives Celery Roast Chicken Cranberry Sauce Sweet and White Potatoes Creamed onions Tomato Jelly on Lettuce Leaves French Dressing Suet Pudding Hard Sauce Coffee Nuts Raisins

Grapefruit Tomato Soup Croutons Roast Goose Chestnut Stuffing Frozen Cider Punch Mashed Potatoes String Beans Celery and Apple Salad Christmas Pudding Cheese Croquettes Coffee Bons Bons DELICIOUS CHRISTMAS PUDDING. Steamed Pudding. One cup of sweet milk, one cup raisins, one cup molasses, one-half cup butter, 3 cups flour, one-half

teaspoonful salt, and one-half tea- !

spoonful of soda. Steam two hours. Foam Sauce. One cup of pulverized sugar, two eggs. Beat the sugar and yolks together in a bowl that has been set in boiling water. Stir until hot. Then add the whites beaten stiffly. Put small piece of

butter and a tablespoonful of bran

dy in a dish and pour over them

dMlFfe tlhisilL 66IHI399 wall a.pjprsoasi'i Gifts selected here will be sure to please any man! We sell the things men like things men use A StwilI 0)v3ir(nav(t Dir IRsuLira (Dnai,1fc Would make any man an ideal Christmas gift. Then in smaller wares we show sweaters, pajamas, night robes, shirts, beautiful exclusive neckwear, gloves, tie rings, collar bags and hosiery of every description in price and colors and many other things that belong to a man's wardrobe that would speak well of the good taste and judgment of the giver. Our stock is complete in every line. Come to see! Come to a man's store for a man's Christmas. You can't go wrong and we'll make any exchange you want after Christmas. 10 Reduction on all Suits and Overcoats Made to Order for the Next THirty Days

rpirmffiilk 820 MAIN STREET

Ed Brinker, Harry Smith, Salesmen.

the sugar and eggs Just before serving. - Suet Pudding. One cup of sweet milk, one cup of chopped suet, or one-half cup of butter, cne cup raisins, one cup molasses, three cups of flour, spices to taste, two teaspoonfuls soda, and a litUe s&'t. Use more fruit if desired. Steam. Sauce. Whites of two eggs beaten stiff, two-thirds of a cup of sugar. Boil a little flour and water together until as thick as, cream, add a little salt and strain while hot, onto the eggs and flour. Flavor if desired. Christmas Pudding. Soak two cups of bread crumbs and sufficient warm milk to moisten thoroughly. Add one-half cup dark molasses, one cup raisins, one cup nut meats (walnuts), one-half teaspoonful each of salt, soda (dissolved), cloves, cinnamon, nutmeg, and a piece of butter and half a cup of flour. Put in a bread tin. cover with candied cherries. Steam for two hours. Serve hot, with this cold sauce: two tablespoonfuls butter creamed with one cup of powdered sugar. Add one egg well beaten. When smooth add pinch of salt, and one teaspoonful vanilla. Just before serving add one cup of whipped cream, blending thoroughly. SOME NUT GOODIES. Nut Mince Pie. For this pie is required one cup walnut meats, two cups apples, cut fine, one-half cup vinegar, one-half cup of water or fruit juice, one-half cup sugar, one cup raisins, one-half teaspoonful each of cinnamon, allspice, cloves, and salt. The spices and sugar are mixed then add all the other ingredients. Divide into two pie-plates lined' with pastry, cover with a top crust and bake in a hot oven. Almond Cookies. One pound ground almonds, one pound sugar, one tablespoonful of powdered cinnamon, one tablespoonful of powdered cloves, and one of allspice, five cents worth of anise ceed, four eggs, two teaspoonfuls of baking powder, and flour. Mix the sugar with the almonds, add the eplces, yolks of eggs, baking powder, the whites of eggs, beaten stiffly, and flour to make a stiff dough. Roll out, cut into diamonds and bake in a moderate oven. FTickory Nut Macaroons. To the white of an egg, beaten very lightly, add one cup of sugar (pulverized), and then one cup of hickory nut meats. Drop on brown paper well greased with lard. Bake in a slow oven. Leave on paper until cool. Hickory Nut Wafers. For this recipe is required two cups of flour, one cup of sugar, three quarters of a cup of butter, one egg, one-half teaspoonful of soda, onehalf cup of sour milk and one cup of nut meats. Cream the butter and sugar well, and stir into it the well beaten egg. Add the soda, in the milk, then the nut meats, and then the flour. Drdp on a greased tin. Bake In a moderate oven,

Ctorefimas

MflDNEY

The Holiday Shopping Days Are Here and if you are looking forward to a Merry Christmas in your home or elsewhere, now is the time to commence preparing for it. It may be that you are not financially able to meet the extra expense at this time. If such is the case, let us advance you any amount of-money you may need. We make loans in any amount from $10.00 up on household goods, pianos, etc., without removal. Our transactions are Confidential. Call at our offices and we will gladly explain our modern methods of Loaning, or write or 'ihone and our agent will call at your home. Open Evenings Until Xmas In order to accommodate those who are unable to call during the day we will be open every evening until Christmas ready to serve you. J

The State Investment and Loan Company Room 10, Colonial Bid?. Take Elevator to 3rd Floor. Phone 2560

fie mil mm stori

The Real Christmas Store

Air USsiiraJimis j?

The holidays are almost here and Christmas gifts will readily suggest themselves if you visit this great Christmas store. We have stocked our store with a big selection of holiday gifts for men, women and children. The splendid readiness of our immense stock makes selections easy and a pleasure. It not only makes it a pleasure to buy because of the selection, but our prices are so low that you can't afford to buy elsewhere. Remember the BIG PURCHASE SALE still continues for 14 days more.

The Standard Merchandise Company Eighth and North E Streets