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HOLIDRU FEHST
plenty of
at Reuben's thirty years
RADIO stars certainly are the most forehanded people in the world. Here it is only the last of October and Dick Himber has already ordered his Christmas dinner.
There's a good reason, though, for Dick's early planning. He's giving a "family" dinner party — the family consisting of the members of his band with their wives and sweethearts, some fifty people in all — and a party of such size and importance requires thought.
The celebration is to be Restaurant, for more than the favorite eating place of stage stars, and adopted by screen and radio personalities ever since there have been any. At the top of the page you'll see Dick and Arnold Reuben in consultation about the menu, decorations, favors and all the other details of successful entertaining. That's no prop turkey on the table either — but a duplicate of that which will be served on Christmas day.
I thought you would be interested in the menu to use as a guide for your own Christmas dinner, so here it is, together with recipes for some of the more unusual dishes.
Christmas Dinner Celery Olives
Choice of:
Fruit Cocktail Shrimp Cocktail Crab Meat Cocktail Herring Canape Chicken Liver Canape
THE POPULAR ORCHESTRA LEADER HAS
A CHRISTMAS MENU FOR YOU THAT CAN
GIVE EVEN THE TURKEY A NEW FLAVOR
For the Studebaker Champions show, see page 52.
BY MRS. MARGARET SIMPSON
Choice of:
Turtle Soup
Chicken Giblet Soup
Choice of:
Roast Young Maryland Turkey with chestnut dressing, cranberry jelly, candied sweet potatoes, Waldorf salad.
Roast Watertown Gosling with raisin dressing, apple sauce, Rissolee potatoes, lettuce with Chiffonade dressing.
Choice of:
Mashed turnips, buttered onions, carrots and peas, red cabbage, Brussels sprouts, string beans, broccoli, asparagus, creamed spinach.
Choice of:
Plum pudding mince, pumpkin and lemon meringue pie, cheese cake, ice cream, fresh fruit compote.
Coffee
Tea
Salted Nuts
Milk
Your own menu, of course, will be less elaborate, but having made your selections from among the items listed here, you will be surprised how easily the chosen dishes may be prepared. First, it will be simpler to decide which items, such as crabmeat, shrimp, herring, turtle soup, mince meat and plum pudding can be found in cans at your local grocery store, requiring only a minimum of preparation before serving. Next, plan to prepare certain dishes a day ahead of time, and this list would include Chiffonade dressing, chicken livers for canapes, giblet soup, pies (and the pie crust should be made a day ahead of the pies themselves) cranberry jelly and apple sauce, and fruit compote. Also the onions may be boiled the day before (select small white ones, peel them and boil in salted water) then place in a casserole, cover with butter and bake in the oven during the last hour the Christmas bird is roasting.
As to the recipes themselves, you probably have your favorite combination of fruits for fruit cocktail, and your favorite sauce for crabmeat or shrimp cocktail, but this year try adding a few green grapes and some pomegranate to the fruit mixture; their green and scarlet will dress up any fruit combination you select.
Now for the chicken liver canapes and the giblet soup. (Continued on page 83)
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