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Some Christmas recipes for holiday entertaining lonllmjtd from Pope 1 in id bird pound qtmter cup cooked in chopped chopped onion celery 1 teaspoon salt quarter teaspoon quarter teaspoon thyme crushed cup chopped bnadcmnibs slices bacon 2 bacon fat Sprinkle salt and pepper inside and alt turkey Cook si usage 111 well done fry pan Add onion and celery and cook until tender Add siasonings chestnuts breadcrumbs and mix well Stuff bird In Bask with melted bicon fat and use tooth picks to bacon strips to in pre heated oven at degrees IS per pound Inpprox Many oilier recipes in files are excellent for the parly and festive season Pastries as inn or from an old recipe And then there Is the old Polish tor tradi lional icnldjcupmilk stir In cup sugar leaspoonsjlt cup butter and cool to luktwarm Measure into bowl i cup 1 pickntL yeast until Ad this In first mixture with well cups our i rid it minutes limr rnd let nit l hour or unlll ilh spa In cup Floured ralslna Jlilwpoons Butter molt fir pen tit dust with dry crumbs Lay whole blanched almonds on bottom in or In folds of mold Pour mix into mold nnd let rise til has lopk out double Bake for only rn favonti minutes remove from pan recipes for my re I l alwosradj to har th His To decorate a piece of or pepper in the eye socket Also cover the fish before serving with sauce made from tomato ketchup with thyme Should sent about persons tor great relish to with anything game or fish try This recipe make about 3 quarts and thai won last often A different gravy for your bird tablespoons butter tablespoons lour half tea spoon silt eighth teaspoon pepper 1 cup milk and drip pint from bird after cook ing Melt butter and blend In Add milk stirring constant Add drippings and cook I BOB tor one you may tute a trout tablespoons butter softened plus tablespoons butter chilled 1 teaspoon finely chopped garlic cups chopped drained canned teaspoon crumbled dried thyme teaspoon sugar 3 teaspoons salt Freshly ground pepper A to pound fresh salmon cleaned and sealed but with head and tail left on tablespoons strained fresh lemon Juice large firm tomatoes peeled and cut crosswise inch thick slices 1 large onion peeled cut crosswise into Inch thick slices and separated into rings 1 large green bell pepper seeded denbbed cut lengthwise into inch wide strips tablespoons finely chopped fresh parsley thin bacon Preheat the oven to de grecs a pastry brush spread the tablespoons of softened butler evenly over the bottom of a hallow baking serving dish large enough to hold Hie salmon If you prefer to serve the fish from a platter line a shallow baking pan with a wide strip of heavyduty foil and let inches extend over the pan each end Brush the softened butter over the foil Melt the remaining table spoons of butter over moderate heal inn or stainless steel saucepan When the foam begins to subside add the garlic and stir for I minute Then add the chopped tomatoes thyme sugar 1 teaspoon of he salt and a few grindlngs of pepper Stirring from time to time cook briskly until the sauce is thick enough to coat the spoon heavily Taste for seasoning hen remove sauce from the heat and set aside Wash the salmon under cold running water and pat it completely dry Inside and out with paper towels Combine the lemon juice with teaspoon of sail and rub the mixture Into he cavity of the Let the rest at room tempera lure while you prepare the stuffing Combine the sliced to ma toes onion rings green pepper strips parsley the remaining teaspoon salt and a liberal grinding of black pepper In a deep bow Toss together gently but thoroughly then fill salmon with the stuffing Close the opening with small skewers and crisscross with kitchen string as you would lace a turkey or sew the opening securely shut with a trussing needle and while hrcad Place the salmon In the buttered dish With a sharp knife score top of the fish by making four Inchdeep slashes each about inches long and spaced about inches apart across the body Insert a thin slice of bacon Into each slash then spoon the reserved sauce evenly over salmon Bake uncovered In the mid die of the oven basting he fish from time to with the Juices that accumulate In the pan In 40 to minutes the salmon should be Just firm when pressed lightly with a finger Serve at once directly from the baking dish Or the long ends of I as handles carefully lift the sal mon out of the pan Gently slide It from foil onto a lartfi healed and moist en the top with a few spoonfuls of the sauce remaining In the pan long pound while cabbage cored and chapped dm cups corn kernels 4 cup finely chopped onions 1 cup finely chopped green Dipper l cup finely chopped red pepper I cup tablespoon salt teaspoons celery seed cups apple cider vinegar In a enamel role combine cabbage corn onions and peppers sugar silt and celery seed Then pour In and mi well with wooden spoon Bring boil over a high heat stir often then simmer for minutes If taste is right or he amount of seasoning you like then spoon in to hot sterilized jars To make sure they don t spoil and this goes for any pickle preserve place sealed jars In hot water to cover and boil about lu minutes Tor pickle- and minutes for relish Of course baking is another great tradition and many cooks make the same sweets every year as Mama did If want to add to your or start try CINNAMON WREATH Dough cup lukewarm water to 115 degrees 1 package active dry yeast 1 teaspoon plus one third cup sugar cup lukewarm milk to degrees fi tablespoons urn ilted butter softened I teiipoon silt 1 egg lightly beaten to cups lour Pour th water Into a small bowl sprinkle the yiast and teaspoon of the over it Let stand for or 3 minutes then stir well Set in a warm draft free place such as an unllghkd for about 1 minutes or until the yeast bubbles up the mixture almost doubles in volume Meanwhile combine the milk and 4 tablespoons of the butter and stirring cook over modi rate heat until the has melt ed and bubbles begin to form the edges of the pan Then pour the mixture deep bowl and set aside to cool to lukewarm Add the yeast mixture the salt the remaining one bird cup of sugar and ht wooden spoon stir until all the are blended Then add 3 cups of flour 1 cup it the lime and continue to stir until the dough can be gathered into a medium soft ball Place the bill on a lightly floured surface and knead the dough down with the heels of your hands press it forward and folding it back on itself As you knead incorporate as much of the remaining cup flour us is required to make a smooth fairly dry dough When the dough is shiny and elastic reshape It into a ball a pastry brush coat the inside of another large bowl with 1 teaspoon of the softened but Drop in the dough and turn it about to coat entire ball with butter Then drape the bow I with a towel and put it into the draft free place for about minutes or until the dough doubles in volume Punch the dough down with a single blow of your fist phec it on a floured surface salted butter I spoons out cup plus table teaspoons linnamon ground cardamom lightly beaten with water a sheet with 1 tablespoon of tin butter Prepare the doughond roll it into a recfintlc inches long and 10 inches wide sprinkling a little flour over under it you roll to present the dough from slick lo the board In a small bowl mix one third cup of the sugar the and h teaspoon of the card mom With a pabtrj brush spread he re maining of but the dough then sprinkle with the sugar and spice mixture Starting at the longer edge of the rectangle roll the dough Jelly roll fashion into a com cylinder place it seam side down on the greas Shape ho dough into a ring and pinch he together With a sharp or pair of scissors cut through the dough at matlej inch Intervals start from the outside edge and cutting two thirds of the way through Separate the sections of dough turning each one half turn to the right exposing the center and overlapping them slightly over the wreath and set it aside to rise again for about 1 hour or until it doubles in volume the oven lo de fees With a pastry brush the Willi the combined egg yolk and water then quickly mix together the remaining tablespoons of sugar teaspoon of irdamum sprinkle mixture over Ihc lop Bake In the center of the oven for about minutes until it is golden brown Traditionally this cinnamon wreath is served for accompanied by butter Should you have any of the wreath left over it makes excellent toast 130GUELPHST GEORGETOWN 8770954 OUR CHRISTMAS SPECIAL CONTINUES BIRD CAGES LARGE PARAKEET CAGE SAVE 7001 BIRD CAGE Medium regular SAVE 4001 BIRD CAGE Size R SAVESOOI BIRD CAGE Small REGULAR 1599 SAVE 3S9I GALLON KIT FISH TANKS 10 GALLON STARTER KIT Includes tank not Mn Ion rood pump wool charcoal regular 3810 3V GALLON KIT REGULAR 4699 SAVE 7001 99 REGULAR 3162 SAVE 4621 00 30 GALLON KIT tank canopy and pump under filer plastic plants REGULAR 184 00 NOW SAVE 10001 00 raffle prize Hose Thompson of South In Georgetown recently won a hand crocheted bedspread in a Christmas raffle span by the Catholic Women League The sold to rnhe money for Santa visits Pinegrove Yule dinner The Community Club met at Public School Dec IS at pm for their annual Christmas dinner The school took on a festive look with strands of popcorn and garlands of crepe paper decorating the Christmas tree an old coal oil lamp helping to lend that old fashio ned atmosphere The tables loo looked pretty with Christ mas centrepieces and tall red Club members and their families enjoyed the turkey dinner with all the trimmings Later Santa Clous tin the person of Fred paid a visit much to the delight of everyone especially the child Wilson acted as of event i led in carol singing was being pre Into Kay Wilson Irene Hunt convened the dinner and fcnrly Claude Mc Jeanie and Ryan Robinson Mary Irene and Gord and Pee and their girls all helped to Bel up tables and 1Jtrr everyone enjoyed a game of euchre with punch and Christmas cake to finish a very enjoy evening JOHNS RESTAURA 53 MAIN ST S 8770151 DOWNTOWN GEORGETOWN BREAKFAST SPECIAL 900 am to am Bacon or Ham and Egg Western Omelette Cheese Omelette i Tofflito Horn Film Totttand LUNCHEON SPECIALS EVERY DAY From 1 1 am to 2 i FREE HOME DELIVERY 6 minimum order in Georgetown 10 DISCOUNT on Pick up Orders of or more WHILE CHRISTMAS SHOPPING STOP IN EXPERIENCE OUR SUPERB CHINESE CANADIAN CUISINE OPEN CHRISTMAS DAY AND tea the olde Hide House the best of two worlds The soft supple world of Leather Specials Smartly tailored full length suede coats with raccoon collars the perfect present for the stylish young lady at Warm and durable suede car coats with lining a practical attractive present for men at 109 the solid stately world of oak and pine COME AHD SEE FOR YOURSELF EASTERN AVE ACTON 5198531031 CHRISTMAS STORE Monday to Friday 900pm Saturday 10 a m 6 m Sunday