St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1888-01-08
SEAS0NABLE DINNERS.
Menus Suitable for Everybody's Purse
Hints for Hosts and Hostesses.
CHEAP AND COSTLY SPREADS
Onions Locked Upon as a Fashionable
Dish---Home- Made Edibles With
Big Names.

Dish---Home- Made Edibles With
Big Names.
Having time to talk about dinners,
it might not be amiss to commence with
two menus suitable for the season. An
elaborate menu first, as follows:
Little Neck clans.
Bisque of oysters.
Dreaded fllet of fish, sauce tartare
Roast goose
Roast turkey, stuffed with boiled chestnuts.
Potato croquettes Sweet potatoes.
Cranberry sauce. Currant jelly.
Punch au Kirsch.
Sweetbreads with mushrooms.
Asparagus, with white sauce.
Lettuce, with French dressing.
Plum pudding brandy sauce.
Tutti-Frutti.
-v Fruit.
Coffee. Cheese.
- An hour later cup Of tea with
folded bit Of thin bread and butter,
served in the rrawing room, will make
pleasant diversion and interruption to
the after dinner talk. Sailed almonds
or hazel nuts, olives, pickles, branded
fruits, bread, celery and small reserve
dishes OF this character may stand in
convenient places on the table, or may
be served from a side table, but they
should all be in constant circulation.
Where they are placed depends largely
upon the pOcketbook of the host. If
the hostess have beautiful linen, plenty
OF sparkling glass, can afford a great
variety OF wines, so that a cluster of
glasses at each cover makes a bouquet
OF color, china and silver in as
great abundance as flowers, then
she should have everything
served from the side, for she need
resort to no expedieDts to make her
table elegant and attractive. If she is
making a great event with limited
purse and only the resources of mod
crate household, then the little spots of
color made by the greens of olives, eel
cry and pickles, the reds and puppies of
Jellies, the browns of nuts and. branded
peaches, the soft cream of an evenly
piled plate of bread, and the deep glow
OF a claret jug, scattered about with de-
Iiberately planned system, all lend
helping hand to the Disgusting of
the more costly elegancies lacking. do
not recommend large dinners, a la
Russo, (Which means, literally trans
lated, served in courses, one at time.)
If the majority of Americans read their
Thackeray with as much appreciation as
their Dickens the quick-witted ones of
small worldly wealth would be warned
from all attempts beyond their means by
his realistic if dreadful pictures of per-
sons with small incomes trying to rival
their richer friends in dinner-giving.
Such clever sarcasm. often but little
yelled, should not have been written
for naught. 1t points moral too
clearly.
The appointments of the modern din
ner table all indicate strikingly the
growth of luxury, and as l am ever
preaching harmony [ am naturally
firm believer in having everything ac-
cord. Therefore, unless money I'M
limited is at your command, give your
dinner with such a plain, simple yet
festive menu as this:
Broiled lobste 9ys sarn S0by with lemon
Pickles.
Roast goose. Creamed onions.
Mashed potatoes.
Jellies. Apple sauce. Olives.
Chicken salad.
Plum pudding with brandy sauce.
Orange ice.
Coffee. Cheese.
That is certainly not an everyday
dinner; yet if you invited the greatest
gourmand of your acquaintance he will
not ScOrn it. Nor is it beyond the power
of good plain cook to send it up in
tempting righteousness.
1t may seem that stewed oysters is a
very common sort of soup. So it is,
but oyster soup is quite different
thing. 1t means that stewed oysters
are to be strained out of the LIQUOR.
which is to be set on the back of the
range; then chopped fine, and with
rolled cracker put through
colander into the liquor again,
when sprig or two of mace is
added, a few grains of allspice, plenty
OF salt and pepper and pint of cream,
all the better if some one has had time
and patience to whip it. When brought
again to boil as delicious bisque of
oysters may be sent to the table as any
famed chef ever produced. But if you
called 1t biSque of oysters your good
plain cook would be frightened to death
over such an attempt at French cook
ing. BrOiled lobster is the delight of
frequently. 1t is an expensive luxury,
and has somehow come to be considered
a mans downtown restaurant dish. A
cook who can broil beefsteak or
mutton chop can split lobster in half
and lay it on grill over bed
OF hot glowing Goals. For large din
ner, large in point of numbers, broiled
lobster is an impossibility, for few
houses have range large enough to
brOil many of the Sprawling shell fish.
When cucumberS are not in market the
lemon and pickles should never be for
gotten. Many people do not like roast
goose; yet it ought to be part of din
ner, for the custom of eating this fowl
then is very. old, and in the above menu
meat salad has been provided for the
appetites of those who leave their
goose. The addition of another roast
yenison, small game, turkey or duck
will add to this dinner if circumstances
permit.
10 many women the thought of serv-
ing onions on festive OccaSion-cOm-
mon vegetable that they be-is astound-
ing. Yet, dear madam, they are the
fashionable vegetable of the hour, and,
moreover, they go we'll with roast goose.
Passing over the salad, having Just
explained why it is we'll to have one of
the hearty kinds in this sort of dinner,
and the plum pudding, for the serving
OF this dainty needs no explanation. We
choose a tart ice to cOunterbaiance the
pudding's sweetness, and because the
probability is that wines have been left
out entirely. And we end with coffee
and cheese and biscuits, because ex-
perience has proved them to be the best
ending. BOn-bOnS are seen now on
many dinner table, but they will be
more appreciated if found in little dishes
or boxes standing about in the drawing
room.
Here is Sunday dinner from the
New York Evening Sun:
COnsomme with Veimicelli.
Outlet of Lobster, Tomato Sauce.
Duchess Potatoes.
Breast of Lamb with Peas.
Queen FritterS, Maraschino Sauce.
Roast Chicken.
Dandelion Salad
Rice Dumping, Custard Sauce.
Pineapple Salad.
Cheese. Coffee.