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than the teaching staff of the Domestic Science Department of the celebrated MacDonald Institute. The Company was quick to assure the would-be cook that "we are not burdening you with a quantity of useless and impractical matter but have selected a number of economical and reliable recipes to cover all practical purposes." Well, I think maybe we should be the judge of that. In any event, I've selected a few of those "economical and reliable recipes" which will provide you and your family with an unparalleled Christmas dinner created, not from "the expensive and highly technical recipes vouched for by famous chefs" but from the nation's "practical housewives". So, on with your aprons and up with your sleeves, ladies. Throw another shovel of coal into the beast that is your "Canada Pride" kitchen stove, and away we go. THE MENU Oyster Iceberg Oyster Iceberg Cold, boned Turkey with Aspic Brussel Sprouts Baked Onions Rainbo\^ Jelly Ginger Cordial Oysters look very pretty served in this way, and add to the festive appearance of the Christmas table. A clear crystal block of ice must be chosen and wreathed about the base with dark-green leaves and red berries of the holly, concealing the platter that holds it. The oysters rest in the hollow scooped out of the centre of the ice with a hot iron. Of course this dish is more effective under candle or gas light. Season the oysters with salt, pepper, Worcester sauce, or tabasco, catsup or lemon juice. Boned Turkey It requires some patience and skill to prepare a turkey and keep the bird entire after removing all the bones, but it is by no means an impossible task for an inexperienced person, and boned turkey is a very convenient dish to serve at evening parties or at any time when a cold collation is in order. Freezing makes the skin tear easily, so the first essential is a turkey which has not been frozen. Singe and prepare the bird for roasting, but do not draw it. Turn on its back and cut down the breastbone with a small, sharp-pointed boning knife, if you have it. Begin at the neck and run the knife between the flesh and bones, being careful not to pierce the skin, press off the flesh with thumb and finger. Do not remove the small bone at the rump or the bone at the end of the wing. Work first on one side and finally turn the bird inside out by removing the leg bones, leaving the skeleton denuded. Lay the bird with the breast right side down, fill it with the veal or ham forcemeat of chicken, skewer it in shape and steam for 3 hours and roast for 1. When cold, garnish with aspic jelly. Brussel Sprouts and Baked Onions Cut the sprouts from 2 medium-sized stalks. Pick off any tarnished leaves. Lay them for 15 minutes in salted water. Drain them well and cook in plenty of boiling water, uncovered, till tender, from 10 minutes to 30 minutes, according to their age. Drain in colander and serve with butter, pepper salt, or with white sauce. For the onions, use large onions, parboil in boiling water for 5 minutes, dry carefully, wrap each one in buttered paper, lay in a baking pan and cook in a hot oven until they can be pierced with a straw. â- 6-