Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1886-12-17
TIE SEHOLD.
CHRLSTM4&DAY FIRE
APropO- of Christmas Dinners in Gene
raj and some Dishes in Particular.

CTRLS7'M1S-DIY F4RE.
Apropo- of ChriStmas Dinners in Gene
raj and some Dishes in Particular.
II is an undeniable fact that nearly every
body Is able to eat more food and "a greater
variety, without noticeable injury. at
Christmas feast than upon other banqueting
days Nor is this at all strange when il is
remembered that cheerful spirit not only
furnishes IA relish and increases the appetite.
but gives a start TO digestion and largely
aids it in the performance of its functions.
On this day nobody knowingly mentions an
unpleasant fact or discusses knotty or per
picking subjects At table no fault is found
with the cooking or the service, and every
BODY laughs easily and receives a responsive
smile. Animosities and grudges are all put
aside. and goodwill to men, is indeed OH
served. The thoughtful person and search
er after a reason for things cannot go far in
his reflections before he will find himself ap-
| plying the Christmas cause of good digestion
to his everyday meals Did the spirit of
| Christmas always hover about the table. in
| digestion and dyspepsia. those arch fiends.
would be nearly, if not quite exercised.
With this by way of preface. the Define
| tor gives a tempting bill of fare, something
| like the following. with directions for pre-
| pairing the various dishes. OF course the
menu may be more or less elaborate, accord
in TO the taste and means of the provider:
oysters on half-shen
Soup
Roast Beef orkshire Pudding
Rice Potatoes-N egetables.
Plum Pudding.
Grapes, Oranges. Apples.
Nuts, RasinS and Bun-bOns.
Coffee.
Yorkshire P,,ddiHg.-To make this deli
ciuus accompaniment of roast beef. stir into
pints of milk the beaten yolks of 3 eggs,
a pinch OF salt and tablespoonful Of flour
About half an hour before the meat is ready
to serve, remove it from the pan and pour
out most of the drippings; return the meat,
and pour around it the batter into which
has been stirred the last thing the beaten
whites of the eggs When done, cut in
blocks and serve. nicely piled, on small
platter.
Rice POtGtOeS.-Boil, mash and season the
potatoes as usual, and press through a colan-
der into a vegetable dish that may be set in
the oven. Five or seven minutes will brown
it nicely and this process will be found t.
improve its flavor as well as appearance
Plum Ptdding-This will be found more
digestible and quite as satisfying as the reg
ulation English plum pudding. To ~ table
spoonfuls of bread crumbs add II of raisins
3 of chopped suet (heaping) 6 Of sugar, ! Of
cinnamon and of -four, eggs, I teaspoon
full Of cloves and 6 of chopped apple mot
too sour Beat the yolks first then ado
sugar and beat again. add next suet anC
spices, then apple, then crumbs and flour In
which are the stoned raisins) mixed togeth
er with cup milk, and lastly the heater
whites. Boil three hours in a buttered tin
! or make into a round shape, wrap tightly il
a Toured cloth, and steam three hours
is also nice when baked for two hours in
+ moderately-hot oven. Whipped cream, fla
voTed with lemon, rose or vanilla and sweet
I ened, makes delicious sauce for this pud
ding, or one may use what is called
Fodmiag Sauce Beat TO "A cream ! cul
of sugar and } cup butter: add teaspoon
p full Of vanilla or ? of rose-water, and Ia
p blespoonfuls of fruit-iuice. 1t should b
. made in bowl standing in hot water an
d served in heated sauce-boat Just befor
+ sending 20 the table, stir into it I cup O
hot water and the white of an egg beate
e stiff
a Domino Cdkes.-Mix together quickly
$ cups of sugar, ! of butter, then the beate
. yolks and lastly the stifly-whipped white
of 3 eggs and a teaspOonfu of extract q
4 lemon Add just enough -four to roll gu
4 thin and cut in domino shape After the
are in the pans, brush with the white of a
egg using a feather and sprinkle with con
II fits or pounded and still luInpy loaf sugar
II These are dainty accompaniment 10 tn
" dessert or TO the light supper which come
later