Evening journal., 1888-12-22
CHRISTMAS DINNER.


CHRISTMAS DINNER.
rs Cest onIy a DsIiar For -Four Persons.
How de Ysu Like IL.
Oyster Soup.
Roast Turkey; Oyster Dressing.
M.shod pota,ons Cranberry ssges, Ro;i.o Onion.
@'' ssisify isHSp' croquettes. Hassa o"'0"'
Sliced White Turnips, with White Sauce.
Celery.
Bread Butter.
Mince Pie
English Cheese.
Oranges.
Coffee.
COST.
Oysters, 10 cents; turkey, 40 cents
potatoes, 3 cents; sAlsify,7 cents; onions,
A cents, turnips, 3 cents; cranberries, 3
cents coffee, 3 cents; bread, cents; but
ter, 3 cents; currents, 2 cents; apples, 2
cents meat, 3 cents; cheese, 4 cents;
oranges, cents. Total $1.00.
PREPARARATIoNs.
CRANBERRY SAUCE. Look over the
berries. Stew in porcelain kettle, with
enough water to cover. Add sugar TO
taste A dash Of salt Stir often, and
when done and berries soft turn out in
fancy dish and serve cold.
MASHED POTATOES Peel and boil in
usual way. Mash until fine and season
with pepper, salt and little milk.
ROAST TURKEY. Y.-Buy a nice tender
turkey; dress; wash thoroughly in sew
eral waters, and dry salt and pepper the
inside. Have dressing ready Of half
pint Of oysters, half loaf of bread
BREAK the bread in fine pieces and soak
in enough water to moisten it; then put
in tablespoonful of butter, a pinch Of
salt and pepper, a pinch Of thyme, and
lastly, stir in the raw oysters. You then
stun and sew up the opening, tie the
neck, sift little pepper and salt over it.,
putting in the pan with cup OF hot water
TO keep frsm burning bsste often; let it
cook slowly until fork can pass through
easily and nice brown. Place it on 3
fat dish and gsrnish with celery leaves.
OYSTER SoUP-T make the soup bug
pint Of oysters, with plenty Of juice.
Strain the Juice, use the remainder OF
oysters left from the dressing. Boil the
| juice with half pint Of milk, little
butter, pepper and salt. Thicken with q
little flour and water. Put in the oysters
and boil up again, q moment or so. A
dash of mace is An improvement II pre-
| ferreQ. serve lmmedlAbely.
SAUCE FOR TURNIPs. TO make the
sauce take half cup of milk, tablespoon
| full Of butter and enough -four TO thicken,
about two tenspoonfuls; let it boil two OF
three minutes and pour over the hot tur-
nips, sprinkle little pepper on top and
serve
CELERY. Wash and arrange the
celery in celery glass and stand away In
cool place until served.
BRoILED ONIoNs.-Peel and wash the
onions, small kind the best, put them tC
boil in hot water and when tender draii
and season with pepper and salt and I
little milk.
Satisfy CROQUETTEs -Scrape anC
wash well, and when boiled very soft
mash and season with pepper and salt,
little milk and half cup of stale brea,
crumbs and a lump Of butter; fry in but
tor a nice brown, first make them int
small oval cakes half an inch thick serv
on fiat dish and galnish with celer,
leaves.
. SLICED WHITE TURNIPs Peel an,
slice or cut up in narrow pieces the tur
nip; mash and boil until tender; whe
done, drain and put them in dish il
which they are to be served season wit
salt, pepper and little butter.
MINcE PIE. One cup of meat, one Gu
Of raisins, one cup of currents, two Q
three apples, small piece Of citron sliced
I half a teaspoonful Of cinnamon allspic
and cloves; salt TO taste and dash Of pei
per juice and rind Of one lemon, smal
! one Peel and chop up the apple, was
and dry the currants, boil the mel
i tender in little water, retaining tn
/ juice for moistening the other ingredients
/ add the spice to mixture and seasonin
Z and then boil altogether with a half
cup suet few moments. when you set
to cool until the crust is made as follow
!. CRUST FOR PIR Take cup Of hou
a tablespoonful Of butter and q lit
d lard. Moisten enough to roll out thiI
grease the pie plate well. and then pr
o ceed TO finish the pie. Bake in modera'
: oven 10 a nice brown. When done si
" fine white sugar on top and set in co
o place until served.
a ENGLIsH CHEESE. Serve the cheese {
r a fancy dish.
} ORANGES. Place the oranges on his
J. fruit dish and garnish with leaves.
e COFFEE -Moisten dne tablespoonful
y coffee in little water and the white
& an egg and shell part Of the white
d enough; pour five medium sized cups
l. boiling water, stirring slowly. Let it b.
It hard three minutes. Set back a nome
e. to settle and then serve.