The Evening post. [volume] (Washington, D.C.) 1888-1889, 1888-12-24
CHRISTMAS DINNER.
Gastronomic suggestions Concerning tho
Observance OF This Annual Festival.
Now good digestion wait on appetite,

NtNhTNnOlnlc SukENNtIpnS NOuccIHluE eiD
Observance OF This Annual Festival.
Now good dgos tion wait on appetite,
And health on both!
No other festival Is so universally cele-
brated throughout Chrstendom as is
Christmas, and no festival carries with it
quite such a spirit of joyousness apart
from Its own inherent reasons for Joyous.
ness. Century after century poetry and
art have been adding to the associations
of tho Christ. Child's day new and beauti-
full conceptions and associations more
than making up for the gradual dropping
of OF the grosser traditions and delights
OF the Christmas of our early English an
cestors, when "the mightiest ale was
preached and the boar's head grimly
stared" as the "wassail cup" went round.
But if there Is less "wassaiP' the an
nual feast known MS the Christmas din
ner remains an interesting feature in the
programme of the days celebration.
There is less novelty in modern Christ
mas fare than in any other yearly feast
except Thanksgiving. The time.bonorcd
mince pie ranks first as STANDARD Christ
mas dessert, although real English
plum pudding may take its place, when
both are not provided. II is TO the Sax
ons that we are indebted as the orgina-
tors Of the fruty mince pie. The Saxon
kings and mobiles always had pie upon
their Christmas tables, sometimes so
large rs to ill up the width Of the board.
These were often used as o means of pre-
senting surprises in tho way of gifts
that were hidden underneath the crust.
To such excess was the mince pie car
ried that Cromwell and his followers
looked with horror upon it, and the
Scotch and English Presbyterians adopted
instead what they called plum porridge,
aud from this plum porridge was grad
ually evolved the English plum pudding,
which to-day stands as the great rival OF
the mince pie.
In place of the boar's head and stout
sirloin we long n2o adopted that national
bird, the turkey, which in the last few
years has given way in some households
to the goose.
For the housckoeper it 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, may early be selected for
peeling, and the fatted heifer killed for
suet and meat. This relieves the prepa-
rations that under 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 a 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 oil citron,
q quarter of pound each of lemon and
orange peel, the juice of four oranges and
| four lemons, four pounds of coffee sugar,
two grated nutmegs, q teaspoonful each
of ground cloves. allspice, cinnamon, mace,
pepper and two tablespoonfuls of salt,
cider enough to moisten.
The plum pudding may be made ready
also in advance and await the glorious
day. Here is receipt which cannot be
bettered: Stone pound of raisins and
pour on them q 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 one
orange and one lemon, four ounces of
blanched almonds, pound of currants,
pound of suet chopped, o pound OF
coffee sugar and the interior of baker S
loaf crumbled, mix we'll with grated nut
meg, little cayenne and teaspoonful
of salt. Pour over q 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 she
says: "Now let all the young ladies Of
the house descends and in turn vigor-
ously stir the fruity compound for good
luck" Butter the water tight pudding
mold, dust with -four, and pack the pud-
ding in. allowing couple of inches for
the pudding 10 swell. Boil or steam for
ten hours, and do not open the mold
until the pudding is ready to serve.