Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1881-12-23
Good Th,rr. for Chrl.,ma..

n
But when he comes he brings good cheer"
On this great annual festival, the rich and
the poor strive to make feast, not only for
themselves, but for their neighbors and rela-
tives; 30 it may not be amiss if l give them
bill of fare which they may find not only
toothsome for their own tables, but also Just
the thing to send to those who do not possess
so bountiful a share of delcacies.
OYSTER SoUP.-Take three quarts Of oys-
tiers (half the quantity will do for ten per-
sons, and put them into a colander, placing
it over the porcelain kettle used for making
the soup. Turn over them one quart Of
boiling water; let il drain through slowly,
not stirring them and when it ceases to drip,
put the kettle over hot fire. Set the colan.
der on bowl or plate to catch any liquid
that may run out Boil up the liquor until
all the scum rises, and take it of. Then add
three Boston crackers pounded or rolled fine;
salt and pepper to taste, and one quart Of
new milk. Let it boil we'll for ten minutes.
Turn the oysters in add large slice of
butter; boil until the butter melts and the
oysters are plumped-not over two minutes
and serve at once.
RoAsT TURKEY. Select a fresh, plump
bird-a hen bird is often the incest favored
SINCE and draw it, and stuff with slices Of
seasoned with pepper and salt and q small
pinch of allspice. Chop it very fine and add
one well beaten egg. Stuff the breast first
and then the body. Sew up the openings
| and place the liver under one wing and the
| gizzard under the other Tie a string care
fully over the wings and tie the legs to the
tail part, pushing them closely up to the
body to make it look round. Place pieces Of
butter all over the breast put it into the
| A., III ola in, he aud
let it brown ten or fifteen minutes without
any water in the pan. Then pour one pint
| of boiling hot water over the turkey.
turkey should be cooked fifteen minutes for
each pound it weighs. CA ten-pound turkey
should roast two hours and half Basic it
every fifteen minutes with the drippings,
aud when half done pour another pint Of
boiling water over it, Half an hour before
it is taken out -four it well with a dredging
box. Serve with sprigs of parsley scattered
over the platter and with bits Of currant
Jelly over the breast Make the gravy in the
pan, after the turkey is taken out by adding
a tablespoonful and a half of flour stirred
thin with cold water.
BOILED HAM.-This sliced thin, is an ex-
cellent addition to turkey. Select one that
weighs twelve or fifteen lbs wash it well,
and soak it over night and put it in boiling
water, and let il boil slowly on a simmer for
five hours Skin it while hot scatter bread
crumbs over it put cloves around 1t TO spice
the fat, and bake it in the dripping pan to a
bright brown. Thus cooked, ham is the
most appetizing of cold dishes if it is cut in
very thin slices.
CHICKEN SALAD.-Tske two large roasted
chickens; skin them, and cut all the meal
into small dice wash two very large head
of celery in cold water and cut very fine
with knife. Many cooks chop it, but II
does not make the salad as nice to my taste
When ready to use, mix the two in deeI
glass dish, and turn over it the following
dressing; Take the yolks of two hard boiled
! eggs and of two raw eggs, and beat then
smoothly together add teaspoonful of dry
mustard, stirring it in one direction. Squeeze
into it the juice of one lemon and stir in
very slowly, half pint of olive oil. Add I
teaspoonful of salt little white pepper, anC
a little vinegar. Beat the whites of the egg
10 a froth and add Just before the dressing il
poured over the salad. little salt SHOULD
, be scattered over the celery and CHECKER
when they are mixed which should not b,
done until just as it is TO be served, but tn
dressing can be made, and bottled to keel
for months.
GESoEsE PAsrRY-Plum pudding is tn
orthodox dish for Christmas, and of cours
every one knows how to make it her owl
) way. As little variety, l suggest Genoes
pastry for Christmas dessert. Stir to
: cream one.quarter of pound of nice butte
, with four heaping spoonfuls Of powdered 81
gar, and add spoonful by spoonful, fOu
; we'll beaten eggs Then stir in one-quarte
of a pound of -four that has been sifted tire
! times. Beat it for ten minutes, and bake il
a shallow tin well buttered. When bake
! turn out upon a sieve, and when nearly col
spread over II a very thin layer of orang
. marmalade, or any kind of jelly or jam, an
then lay over it chocolate icing, prepared a
| for chocolate cake. Put into a hot owe
while you count q minute. Take 1t out, lie
= it cool, and cut it into diamonds or squares.
SNOWFLAKE CAKE.-As a contrast with tn
= above receipt this will make a handsom
r dish Take three cupfuls of flour, sifted tire
times to make it light as for angel cake; on
cupful of sweet milk, half cupful of butter
= two cupfuls of sugar, two teaspoonfuls c
q cream tartar sifted with the -four, one teG
y spoonful of soda dissolved in a tablespoon
. full of boiling water, the whites Of six egg
and a teaspoonful of vanilla. Bake in thre
Jelly cake tins. When it is cool spread
! thin frosting over each sheet and seattle
grated cocoanut over it. Cover the top an
e sides of the cake with frosting and heap owe
o it the snow-white grated cocoanut The nu
o must be washed in water and the skin peele
I off before grating it, and it will take two nui
Y to make handsome cake.
CRANBERRY IoE CREAM-Stew q pint {
=, cranberries in a very little water, add tel
cupful of graduated sugar, and strai
, through sieve. Take one pint of swet
: cream, one quart OF milk, and boil with on
small cupful of sugar. Add TO the cranberT
Juice the beaten whites of three eggs, an
the beaten yolks to the boiling cream an
IS milk Let the cream cool, and just before
r is to be frozen, stir in the cranberry jui'
e and the juice of one lemon, adding enoue
I; sugar to make it too sweet to the taste. III
superhuous sweetness is extracted by Il
" process of feeling.
y CHOCOLATE BLANC MANGK.-DissolVe
half box of Coxs gelatine in two tablespoon
: fuls of cold water and let it stand ten minute
Boil one quart of fresh milk with one squa
of Bakers chocolate scraped into it. Stir
ID the gelatine, sweeten with graduated sug
n 10 taste. Boil for ten minutes and turn I'M
y moulds which have been dipped into GO
p water. Always make it the day before it
10 ha aaten Il OunIyU GenIkeWdn Cor,