The Londonderry sifter. (South Londonderry, Vt.) 1883-19??, 1888-12-13
CHRISTMAS DINNER.
Gastronomic Suggestions Concerning the
Observance of This Annual Festival.
Now good digestion wait on appetite,
And health on both,

Gsstronomic Suggestions Concerning the
| Observance of This Annual Festival.
| Now good digestion wait on appetite,
And health on both!
No other festival is so universally cele-
brated throughout Christendom 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
the Christ child's day new and beautiful
conceptions and associations more than
making up for the gradual dropping off
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 "wassail" the an
nual feast known as 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 hon
ored mince pie ranks first as standard
Christmas dessert, although a real Eng
hsh plum pudding may take its place,
when both are not provided. 1t is to the
Saxons that we are indebted as the orig
inators Of the fruity mince pie. The
Saxon kings and mobiles always had pie
upon their Christmas tables, sometimes
so large as to fill up the width of the
board. These were often used as a
means of presenting surprises in the way
of gifts that were hidden underneath the
crust. To such excess was the mince
pie carried that Cromwell and his fol-
lowers looked with horror upon it, and
the Scotch and English Presbyterians
adopted instead what they called plum
porridge, and from this plum porridge
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 the housekeeper 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, many 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 it
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 curranJs, one pound of |
cltron, 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, tea
spoonful each of ground cloves, allspice,
cinnamon, mace, pepper and two table
spoonfuls 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 a pound Of raisins and
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 one
orange and one lemon, four ounces of
olanched almonds, pound of currants,
pound of suet chopped, pound of
coffee sugar, and the interior of bakers
oaf crumbed, mix well with grated nut
neg, little cayenne and a teaspoonful
If salt Pour over gill of sherry and
vet away in a cool place. Just before
polling the pudding add eight eggs and
.nougb sweet cream to moisten it.
This is Miss Corson's receipt, and she
lays. Now let all the young ladies of
he house descend and in turn vigor-
'usly stir the fruity compound for good
uck.' Butter the water tight pudding
mold, dust with flour, and pack the
,udding III, allowing couple of inches
or the pudding to swell. Boil or steam
or ten hours. and do not open the mold
until the pudding is ready to serve. Just
,efore using boil again for two hours.
ust before serving pour over it glass
II brandy or rum, set it ON fire and send
n blazing. The sauce is made of equal
Quantities Of butter and sugar favored
With rum or brandy.
There is one thing we have not all
earned, and that is, that heaven has not
,ranted us stomachs according to our
wealth. The rich man cannot eat more
han the poor man because he is rich. For
hat reason there is no use of providing ,
menu SO extensive that even Christmas
lay appetite cannot compass it. AS we
owe on this day old times and old
riends turkey, cranberries and chicken
alad are not to be elbowed out of the
way by any new dishes or four and
wenty courses. Here is an old fashioned
christmas day dinner.
Oyster Soup
Roast Turkey. Oyster Sauce.
Mashed Potatoes and Turnips.
Boiled Onions
Celery. Cranberry Sauce Pickles
Roast Spare Ribs. Apple Sauce.
Baked Sweet Potatoes.
Plum Pudding