A , lino**, Uutilijor, VvgHable or nua, served rold or moat «tulflntt aro fruit take with t-nae to ’J jf.*»" served bot. Stuffed thin«» Menus. Mora than Juat • “ fowl’* Idea tin* arop« of aluffliiK I* brood «nil varied, Not only turkey«, otid durka may lw> auff«*l, but breaat of veal and double pori< | chops. both with handy put-kefs iimdr lit thorn by your nival do i- Ivr; green peppers, tomato ty’i orange and grapefruit «holla all I niora. many, morn muy br stuf- fod. Stuffings take In n t ty e:ite- gurlea; tiny may ho dry, mol« In-botwooti, of broad, celery mil» oyster«, aau»Mg« anythin«. Stuffings for t tmatoes, peppers ■vitro» fruit aholla, may bo sul- c omtng <‘ut out center«, chop and aaulo | mixture; «tir milk v|go»>u»lv V 4*-up In butter. Add crumb«, , while adding Juice «o It w ill not pepper, paraley and deviled bum, . curdle. Add grapefruit section» mixing well with a fork. Htii’f j and grapes and turn Into tray, union« with mixture and plan In a «hallow dleh. Top each wit*. o f automatic refrigerator. Free*- I tbtp iblll aauce Sprinkle wltn stirring occasionally. Serve pile* buttered crumb« and pour 1 cup In grapefruit half »bell«. Serve« 4 reserved water around them. Hake In hot oven («X T F.) 2d “ It u n fe r - H t iif f e d " U U r u lt « to 30 tnllMitea. Yield, 6 portion« 234 cup« flour 4 tea»ps. baking powder t p p l e lir a u .S tu ffin g J tea«poon/ul «tait I cup« ao/t bread crumb«- 5 tbapa shortening 1 cup all-bran 34 oup melted rat 1 teaspoonful »alt % toaapoonful pepper 34 teaap poultry «ea«onlng 2 teaap«. powdered »age 1 cup r hopped aour apple« Combine bread crumb* and a ll­ bran with fhe melted fat; add »eaMonlng and other Ingredient« mixing well. | happy at purtlo» happy at fam­ ily dluiiora. Food« with ’’»tu ff’ so furthor, I'oat lo«a, taato hot­ ter -ao »tart out with Idea* like Ihoao for "atuffy" menu* Halted Stuffed t hill O nlo«» (I large onion» 2 tbapa. butter 1 m p aoft broad crumb* 2 ton»pa. minced paraloy 2 tb»p» deviled homo 1/3 cup chill aj'ic.i ty cup buttered bread crumb« iNuati of tiepper. l*oo I the onion« and partMill them |n a largo amount of »al tod. ladling water until almoat tender. Drain, reaervlng watfr. Salad-Si ti find Tmnaloe« 3 ripe hananaa 3 «weet apple« I medium ilzod mild onion. 1 tea«p<>onfnl« «alt Mayonalae. t o rn «) halve« and C/, eati ! % cup milk S if t dour, (ah »M) baking l ia u in c r a e r powder and »alt. Cut the shortening In with two knive» or a pantry blender. Arid enough milk to make soft dough; roll out to % -In. thick- n e»» Spread with Hamberger Kil ler (see below ). Roll like Jelly roll; cut Into 134-iadi piece« Place cut-alde-down In greased pan. Rake In moderate oven (350* F ) 45 minutes Serves 6, > iii . u g 1 medium sized onion 3 tbspa shortening 134 lbs. beef chuck, ground 4 tbap« dour 1 teaspoonful salt 34 tea»poonful pepper 1 cup stock or milk Slice onion; brown In «horteo- Ing. Add ground b e e f ; b r o w n . A d d flour and seasonings; mix w Add «tock or milk, stirring con­ stantly; rook until thickened. Cool. Terpsichore— In the Thundering Herd Manner by S quier «iilad green*. r . e ripe banana« (yellow peel decked with brown). Feel am allre banana« and apple« very thin Mix with chopped onion »tlj and mayonnaise. Pile Into «cooped-out 'Ula’O t ilver, H*'d gurnlah with additional mayon­ naise and «erve on »alad green« Serve» rlx. iNCdf atkj A b u bat me V i moM infancv to r Sedan! e t t i * A» » ' » v e o * » B l » T1* CINtuRv roiaui « n o c iw tn t alunno aw ve v ' j n o i *.* ON* PAU» O* V C X x J N O « ANO r w C han « * » S MONTH ONI rod* BAO* • O O N TW A N O n iR *f •00** »Mi » I d s ' tS S * ATTIV »0 M IN O « A l i G B O O S * O * / Delivered Here in I IEAVERTON A TttoaO UGe SOAP ANO HOT; ! • Kris Kringle’s Choice m t By BBTTY BARCLAY D o n 't U t sn yn n » fo o l you ! K rts X r ln g l* o r SnntA Claus enjoys C h ris t­ m as d in n er a fte r hie etrenuoue night. M ere are eome recipes fo r dtshee th at ynur particu lar Hants w ill relish this ye a r: H aw aiia n Y u letld e Cocktail cups rranberrtea cu p « w a te r elovea H cup sugar cup i-anned unsweetened H aw aiia n pineapple Juice 1 tablespoon lemon Juice Crushed Ice M araschino cherries Cook the cran b erries In the w a te r w ith the rlovea until berries burst, or ab out five minutes. Htraln through a s ie v e lined w ith w e t cheesecloth. Add th e sugar and stir o v e r lo w h eat until th e sugar Is dissolved. Cool, and add th e pineapple Juice end lemon Juice. P o u r o v e r crushed Ice tn glasses O ern lah w ith rherrtoa cut tn circles. Y ie ld : I servings. I S t 1 t Lim a Balad M anhattan 1 cup cooked, dried L im a « 1 cup sliced c a h b a g« M oup g ra te d A m erican cheese Boiled o r m ayonnaise dre- 1 cup pickles, chopped M ia L im a s, cabbage, and pickle \>llh d ressin g S erve on crisp lettu ce leaves Bad sprin k le w ith cheese. until m ixtu re thickens. CooL D rop small spoonfuls o f chocolate m ixtu re Into chopped nuts o r shredded coco ­ nut and w ork Into surface. Form Into balls. Chill M ay he dropped b y large spoonfuls Into nuts o r coconut and form ed Into roll». C h ill r o ll» In re- frlge ru to r s ev era l hours, or longer. Cut In slices. H o lid a y Chsar Punch H e re's a Christm as punch th at e ve ryb o d y can en joy. I f » m ade w ith d ecaffein ated coffee, so you and your guests can lin ge r In the h olid a y spirit o ve r second and third glaaaea w ith ou t w o rry in g o v e r sleepin g problem s. 4 cups fres h ly made, chilled d e c a ffe ­ in ated coffee 1H pints Ice cream O rated nutm eg P ou r the d ecaffein ated c offee o ve r the Ice cream In a punch bow l o r n b ig m ix in g bowl, and blend lig h tly w ith an e g g b ea ter until the Ice cream ta p artly m elted S prinkle w ith gra ted nutmeg. V an illa, coffee, o r chocolate Ice cream com bines w e ll w ith the coffee flavor. T o m ake d ecaffein ated co ffee b y the p ercolator m ethod, use 1 h eapin g table- spoon d ecaffein ated coffee, regu la r grind, fo r each