Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1884-12-25


dish, and sent TO Its destination, with the
message that it is not to be cut until brought
on the table at the Christmas dinner.
| A pretty arrangement is to line the pie
with tin-foil, and place above that layer
OF damp cotton, on which are arranged
choice cut flowers.
THE ART OF DINING.
Tho Menu-Full Directions TO tho House.
wife About the Christmas Moal.
From TAs Hous 'AoiL.
Below will be found the menu and direc-
tons for preparing the same for good,
yet by no means expensive, Christmas
dinner:
The Menu.
Oysters, served on blocks OF ice
Giblet soup.
Salmon, Sauce HoandaiSe.
SWeetbreads and Peas.
Lamb Chops, Tomato Sauce.
Roast Turkey. Oyster Dressing.
Cranberry Jelly, Saratoga Potatoes
Salad. Lettuce, Mayonuaiss Dressing.
Cheese, Celery, Water
Fruit. Nuts.
Coffee
GIBLEr SoUP.-The giblets from two or
three chickens or two turkeys; one medium
sized onion, one small carrot, half large
turnip, two stalks of celery, two quarts OF
water, one of strong stock of any kind, two
large tablespooniuls Of butter, two OF Hour,
little salt and pepper to taste; one or two
leaves Of parsley and leaf OF sage. Put
chopped giblets on in two quarts OF water,
boil to one quart; now add the stock. Cat
vegetables small, fry in the butter until ten
der (about fifteen minutes), then stir IN the
-four until it browns. Turn into the soup
and season; cook another half hour, serve
with dioe of fried bread.
ToNATo SoUP-0ne quart canned toma-
toes, one small onion (chopped), sPrig OF
parsley, butter size of walnut, two heaplng
tsblespoonfals of four one of sugar tea
spoonful Of salt, one pint Of soup stock or
boiling water, whichever is most convent
ent; boil well Rub butter and flour to
paste with o little water; stir into soup;
boil fifteen minutes; rub through sieve
with dice Of toasted or fried bread.
SALMON, BonED.-Boil carefully in hot
water to preserve color. If whole, shape in
the form of rs" by tying; wrap in cloth.
SAUCE HoLIANDAIsE, OR DuTcH SAUCE
Pour four tablespoonfuls of good vinegar
into a small stew-pan, add little pepper
and salt; let it boil to half quantity and
cool; add wellb beaten yolks of four eggs,
butter the size of an egg and little nut
meg. Set over q slow fire, stir until as
thick as cream and remove it Immediately
set into another pan containing hot
water at the side of the range. Beat briskly
with spoon or whisk 10 make 1t trothy
adding little bits of butter all together about
thesize of haitian egg. When light ani
smooth it is ready to serve.
SwEErpREADs.-Yeal are the best Soak
in cold water an hour, lard them by draw
ing thin pieces of salt pork through them
put them into sailed boiling water and boil
twenty minutes. remove and throw into cold
water to blauch them. Remove carefully
any skin or gristle, and they are ready to be
cooked again with cream sauce or with
peas, French peas or canned peas, seasoned
with butter, pepper and salt and poured
around the sweetbreads.
ToMAro SAUCE.-Stew six or q halfcan
of tomatoes with two cloves, sprig OF pars,
lev, pepper and salt. Press through sieve,
put a little butter into saucepan over the
fire; when it bubbles add heaping tea
spoonful OF -four; mix and cook it well; now
| adding to tomato strained, stirring until
smooth; pour around chops aud garnlsh
with parsley or delicate celery leaves. a
little chopped onion improves
OYSTER DREsslSG.-Drain carefully a
quart of oysters; cut in small pieces; mix
with dry bread crumbs-about quart il
turkey is large; butter the size OF an egg
season with pepper and season to taste,
MAYoyYAIsE DREsSING.-A tablespoon
ful of dry mustard, one of sugar, pinch o.
CAYENNE, one teaspoonful of salt, the yOlk$
of three uncOoked eggs, juice of halt
lemon, a quarter of a cup Of vinegar,
pint Of salad oil and a cupfull Of whipped
cream. Beat yolks Of eggs, mustard, su2ar
and copper until light and quick with
wooden or silver spoon or Dover heater
SET into ice water while beating; add teW
drors OF oil at time until very thick, theE
add in larger quantities. Now add LITTLE
vinegar and oil alternately until used up
Add lemon juice and cream last th'
cream may be omitted. Also half glver
quantity may be made; as the follow
ing: Yolk of one raw egg, tablespoonful
! mustard mixed, salt, six Tablespoonful, o
oil. NIX all but oil at first adding ina
slowly at last.
! Plum Observation-Disclosures
Of o pound OF chopped suet, same weight o
stoned raisins and currants, quarter pounc
of citron, half pound of sugar, pound o
bread crumbs, little grated lemon peel tea
spoonful each of ground cloves, cinnamon
mace and allspice; six eggs, milk enough
to make stiff batter. Butter a puddin!
mold or bag well Toured; leave room II
swell when filling; steam or boil at leas
four hours; serve with cream sauce.