San Marcos free press. [volume] (San Marcos, Tex.) 1877-1892, 1888-12-20
CHRISTMAS DINNER.
Gastronomic Suggestions Concerning the
Observance of This Annual Festival
Now GOOD dlf,estion whit on appetite,

Observance OF This Annual Festival.
Now good digestion walt on appetite,
Ard health On both
No other festival Ii so universally ceie-
brated throughout Christendom as Is
Christmas, and no festival carries with II
quito such spirit OF joyousness apart
from its own inherent reasons Tor Joyous
ness. Century after century poetry ana
art have been adding 10 the associationsoi
tho Christ child's day new and beautfuI
conceptions and associations more than
making up for the gradual dropping OH
OF the grosser traditions and delights OF
the Christmas of our early English an
cestors, when "the mighticst ale was
broached and tho boar's head grimiy
stared" as the "wassail cup" went round.
But II there IL less "wassaiT tho an
nual feast known rs the Christmas DIN
ner remains an interesting feature in the
programme of the days celebration:
There is less novelty In modern Christ
mas faro than In any other yearly teast
except Thanksgiving. Tho time hon.
ored mince pie ranks first as standard
Christmas dessert, although real Eng
lish plum pudding may take its place,
when both arc not provided. 1t Is to the
Saxons that we are indebted rs the orig
inators Of tho fruity mince pie. The
Saxon kings and mobiles always had pie
upon their Christmas tables, sometimes
SO large as to ill up the width OF tho
board. These wcro often used rs
means Of presenting surprises in the way
of gifts that were hidden underneath the
crust. To such excess was the mlnce
pio carried that Cromwell and his fol-
lowers looked with horror upon it, and
tho Scotch and English Presbyterians
adopted instead what they called plum
porridge, and from this plum porridse
was gradually evolved the English plum
pudding, which today stands as the
great rival of the mince pie.
In place of the boar's head and stout
sirloin, we long ago adopted that national
bird, the turkey, which in the past few
years has given way in some Households
to the goose.
For tho housekeeper 1t Is an agreeable
fact that the preparation for the Christ
mas dinner can be made so long in adj
vance. The apples for the mince pies,
for instance, many early be selected Tor
peeling, and the fatted heifer killed for
suet and meat. This relieves tho prepa,,
rations that undor any circumstances Will
pile up as the day approaches.
A standard receipt for mince pies: sc.
lect from the round three pounds of beef
it is best not to have it fat-and boil 1t
In water enough to cover it. Smoked
tongue is valuable ingredient to add
with less of the beef. Chop fine and mix
with it three pounds of suet, four pounds
of apples, four pounds stoned raisins,
two pounds of currants, one pound OF
citron, quarter of a pound each OF
lemon and orange peel, the juice OF four
oranges and four lemons, four pounds OF
coffee sugar, two grated nutmegs.. tea
spoonful each Of ground cloves. allspice,
cinnamon, mace, pepper and two table
spoonfuls of salt, cider enough to molsten.
Tho plum pudding may be made ready
also in advance and await tho glorious
day. Hero is receipt which cannot be
bettered: Stone pound OF ralsins ana
pour on them half gill Of brandy. Lay
on them two ounces of citron, and one
each of candied orange and lemon peel
sliced, the grated juice and rind OF ono
orange and one lemon, four ounces OF
blanched almonds, pound OF currants,
a pound of suet chopped, pound OF
coffee sugar, and the interior of bakers
loaf crumbed, mix well with grated nut
meg, a little cayenne and tc;ispoonful
of salt. Pour over a gill of sherry and
set away in cool place. Just before
boiling the pudding add eight eggs and
enough sweet cream to moisten it.
This Is Miss Corson's receipt, and sho
says. Now let all the young ladies OF
tho house descend and In turn vigor-
ously stir the fruity compound for good
luck" Butter the water tight pudding
mold. dust with flour, and pack tho
pudding In, allowing Il couple Of inches
FOR the pudding TO swell. Boil or steam
for ten hours. and do not open the mold
until tho pudding Is ready to serve. Just
before using boil again for two hours.
Just before serving pour over it o glass
of brandy or rum, set it on fire and send
in blazing. The sauce Is made OF equal
quantities Of butter and sugar favored
with rum or brandy.
There is ono thing we have not all
learned, and that is, that heaven has not
granted us stomachs according to our
wealth. The rich man cannot eat more
than the poor man because he is rich. For
that reason there is no Use Of providing o
menu so extensive that oven Christmas
day appetite cannot compass it. AS we
love on this day old times and old
friends turkey, cranberries and chicken
salad are not to be elbowed out of the
way by any now dishes or four md
twenty courses. Here is an old fashioned
Christmas day dinner.
Oyster Soup.
Roast Turkey. Oyster Sauce.
Mashed Potatoes and TurnipS.