New-York tribune., 1879-12-21
HOME INTERESTS.
: rcoNoMICAL CHRIsTMAs DINNER.

/
AN ECONOMICAL CHRISTMAS DINNER
TIE NECESSITY OF WATCHING THE BUTCHER AND
! GRoCKR-A BILL OF FARE WHICH WILL PRO-
VIDE AN EXCELLENT AND YET CHEAP DINNER
six COMPLETE COURSES FOR SIX PERSONS FOR
FIVE DoLLARs-THE LATEST PRICES IN THE
MARKETS.
1t seems almost inhospitable to consider the cost
of the Christmas dinner and yet, to the majority OF
the world the ways and means to accomplish the
multitude Of generous projects foot in the family
at Christmas time form vast field for calculation.
Any little economy where 1t may not be felt, may
make such difference in the possibilities elsewhere
The first important requisite to a good dinner is to
know what to buy and where to buy 1t. and 1t
would be we'll for the digestion and peace OF many
families il such humble accomplishments were a
little more in vogue. 1t is an edlfying spectacle to
witness the purchase Of dinner by the average
city wife, II she is not pretty, she is at least styl
ish her costume is the perfection OF taste, well
made, rich in effect, and becoming. Az the same
The economy that some women exercise in their
wardrobes is amazing. But the quality OF beef
shopping is not done on that principle. No one
knows better than madame where and how to get
the best silk. "A roast" ab. yes and the butcher
knows what she wants. To be sure he does, and to
be sure he will send her what is left after clever
people have taken all tho best cuts. "SOme birds
too her husband insists upon game Some birds
accordin 1ly sent-all game is alike to her-and
as to the price, it seldom occurs to her. perhaps
that there is any difference. Butter and
tine same care in selection; and who has
not seen, and worse, been compelled TO swallow, the
limp Shiny. green stuff that is served in lien OF the
delicious, crisp, white lettuce which should come
as such happy relief between heavy dinner and
possible heavy dessert.
The soup for q Christmas dinner should be clear;
get 10 cents worth of beef shank and boil il tho
day before . cents worth of Italian paste or
yermice addition will be more than enough.
After soup. one five pound whitefish. at ~ cents
per pound, and cents worth of potatoes make a
nice second course Then plump white turkey of
seven pounds at 10 cents per pound, stuffed with
two pounds of imported chestnus, if desired; or
plain stufing DO used If it is Deces-
sary to be very, economical: The chestnuts are
cents, and one-half pound of sugar at Sig cents,
make the best sauce for turkey; can of snccotash
at IL cents or II one wishes something cheaper.
yellow turnIps mashed. are delicious with turkey.
A dish of mashed potatoes cannot be more than
cents. THIS. with nice brown gravy for the tur-
kew, finishes the third course.
Nice lettuce should follow two heads at 10 cents
per head would be enough and enough oil for plain
dressing for one salad cannot average moro than
cents; Neufchatel cheese Mt cents, or nice bit
of domestic cheese is an addition to the salad
Now of the American plum puddings weigh |
ing two pounds, at 20 cents per pound with a
brandy sauce-10 cents worth of brandy and |
cents worth OF butter and sugar 1t makes an in |
terestng addition to the general Christmas effect to
pour brandy on the pudding and set it on fire |
Just as 1t IS served. Ten cents worth of brandy
could not be more innOcently disposed Of. -Four |
bananas M \ cents apiece ana four oranges at 4 |
cents apiece, one-haf pound of nuts at 20 cents |
per pound One-half pound of raisns at 20 cents |
per pound, one-half pound of French bonbons at so
cents per pound complete the last course. and |
black coffee costing about 10 cents finishes am
pie dinner for persons With care IN ITS prepara
ton better dinner could not he desired and with
the prices here given the dinner would cost only 50
a trllle less HOusekeepers who wish valuable |
advice and recipes snOuld read and preserve the |
household articles in The TRIBUNE. They are, un-
like most of the recipes in coOk-books the results Of
practical experience.
The poultry dealers are looking cheerfuy forward
to the coming week; it Is always rich
harvest for them. and prices have ad-
vanced little IN anticipation. Choice turkeys
in the markers are 15 cents per pound chickens.
Ii cents per pound ducks, - cents per pound
geese, ID cents prairie chickens sci at T1 90 per
pair; partridees, 81 per par; gnails, ~ 80 per
teal, rs cents; common broadbl 80 cents; rabbits,
30 cents per pair hares, 30 cents per pair; tame
sd 20 per % dcsen per prime aSn ven.o% 90
pound srd In ht. the fish market kent house.
bass mnscalonge. all fresh from the lakes, and sell
ing mt 10 cents per pound. ialibut has come down
to II cents per pound aaddock is 4, cents; black
fish. q cents founders cents; scaops are 81 per
gallon; terrapin S8 to $50 per dozen fish, ont of
season, ranges from 20. to so cents per pound.
large macksfcl, % to 80 cents; shore
%acserei is to 20 cents per oh pound
II cents Dutch herring, 81 20 to 81 80 per keg
sardncs. hall-pound boxes. 50 30 per dozen quar-
ter-pound boxes, 50 per dozen the Scotch fnna
haddes 10 to IL cents per pound smoked Var
mouth boaters, ~ 90 to S3 per 100 At the fruit
stands oranges range from 40 cents TO 81 per dozen;
Malaga grapes 25 to 80 cents per pound Cataw ba,
20 to 30 cents per three pound box bananas. 40 to
go cents per hand-tlere should be from twelve TO
fifteen bananas n hand pears 80 cents to 81 per
dozen; pecan nuts, 20 cents per quart Brazil 20
cents per quart; paper shell almonds. 90 cents per
pound wanuts. 20 cents per quart filberts. 20
cents per quart. Sugars have gone up; cut sugar
is 103s cents; brown, Sl2 cents.