The morning news. [volume] (Savannah, Ga.) 1887-1900, 1890-12-21
ROUND ABOUT GOTHAM.
A NOVEL CHRISTMAS MENU WITH
COMPLETE RECEIPTS.

troll MlluonS-MrS. STONES Health.
(Copy1gat.)
NEW YORK, Dec. 13.-Since McAlliStsr
has confessed his devotion to the culinary
art, it is the correct tning to learn bow to
cook. have asked one of the best private
chefs IN New York to give me an inexpen-
sive and cosmopoli an menu for Christ
mas dinner, with full directions for the
preparation Of each dish. It is as follows:
MENU.
oysters on the half shell. Brown bread
White Soup with Poached Eggs
Boiled Halibut with Hollaudaise Sauce.
Drowned Potatoes.
Roast Beef YORKSHIRE Pudding.
Peas Ia Francaise-Macaroni
Lemon Ice.
Vol au Vent of Salmon.
English Plum Pudding. lizard sauceI
Nuts. Fruit. Raisins.
Coffee.
OYSTERS ON THE HALF SHELL.-Allow
five oysters to each person. Serve with
them slices of brown bread cut square aud
buttered. Pass horseradish, caye me pep
per aud slices of lemon with the oysters.
e WHITE SoUP.-Boil chicken or fowl
slowly in two quarts of water, with an
onion stalk of parsley and two teasp )on-
fus of salt Do this the day before Christ
it from the kettle anu set tae liquor away
to cool. In the morning, remove every
particle of fat. Bring the stock to
the boiling point and add u pint
of rich milk or cream. II it is not suffi-
GENTLY salt add what is necessary and a
very little white pepper, also q piece of
butter the size of an egg. Bring it to the
boiling point again and thicken it with
tablespoonful of a W. into a smooth paste
wish two tablespoonful of cold water. Just
before serving, poach as many eggs as there
are people to dine and drop them upon the
surface of the soup after it is in the tureen,
BOILED HAILBUr WITH HoLLANDAIsE
SAUCE.-Select a square piece from the
center of The fish. Wrap it in piece of
cheese cloth slightly Il jured. Plunge it
into sailed polling water to which you have
added tablespoonful OF vinegar, aad boil
it. For a fish weighing from four to six
pounds, boil gently half an hour. Allow
three minutes longer for each additional
pound. Garnish the fish with cold boiled
eggs cut In slices and pour the sauce over it.
HoLLANDAIsE SAUCE.-Beat alf cup
full of butter to a Gre m; add gradually the
yolks of two eggs, the juice of half a lie non,
half a teaspoonful of salt and a very little
CAYENNE. Place the bowl containing these
ingredients in saucepan of boiling water
and beat hard until the sauce begins to
thicken, then add a half-cupful of boiling
water and beat until it is soft custard.
BRowNED PoTATo.-Mash potatoes in the
ordinary way, using plenty of milk and
butter. Heap in a mound on a small platter,
brush over tue top with melted iutter and
then with beaten egg and brown in the
oven.
ROAST BEEF.-Select either the best cut
of the ribs or the porter-house. Rub the
meat thoroughly with sat, allowing a half
teaspoonful t. each pound. Dredge the
meat with -four and put it on a small twist
in dripping pan. Have the oven not and
put in the meat. At the d of fifteen min
utes pour two teacupfuls of boiling water in
the pan. Dredge with -four and haste every
fifteen minutes. Allow ten minutes to each
pound of meat if you want 1t rare. Forty
five minutes before the meat is done take it
from the pan, pour of the gravy and pour
in the batter for the Yorkshire pudding
For the batter, beat three eggs very light,
and add pint OF milk and bwo-thlrds OF a
cup of -four and small teaspoonful OF salt.
Sir until very smooth. Replace the meat
and cook forty-hve minutes longer without
basting. Cut the pudd & in squares and
lay it around the beef when it Is served,
PEAS A LA FRANCAIsE.-Orain the liquor
off e can Of peas and cook them il a little
boiling water for twenty minutes. STR two
tabespoonfuls of butter and one of -four
and very little sugar in saucepan until
mi utes. Lastly, add a cup OF cream and
boil up.
MAcARoN1.-Break half package of
macaroni into ch lengths. Drop them
into salted oiling water aud boil fast fifteen
minutes. Drain off the water and arrsu ge
the macaroni in layers in a buttered pudding
dish, sprinkling each LAYER with black pep
per and bits of butter. Cover the top with
SIX tablespoonfus of grated cheese; add
more bits of butter and moisten the whole
with cup of milk. Brown ia the oven.
Cayenne and dry mustard may be substi-
tuted for the black pepper with good re-
suits
LEMON IcE.-Ailow half pint of str ong
Lemonade to each person. Frees it moder-
ately stiff and serve In tall glasses as a
course by i self.
Vol AU VENT OF SALMoN.-Make very
light and rich puff paste. cut it into circles
Tour inches in diameter Put lift of paste
around the edge of each circle as for q tart.
Cut as many heart-shaped pieces of pastry
as you have circles. Bake them quickly
IN a hot oven. This may be d ne
bring a cupful of cream to the
boiling point. Stir into it tablespoonful
OF d ur until smooth in a cupful Of cream.
half teaspoonful of salt and dash of pep
per Drain all the oil from C n OF salmon
aud frte the contents from skin and bone.
LOOK the salmon in the sauce until 1t IS hot.
flll the cases with the mixture, covering
them with e pastry hearts and put them
IN ire oven long enough to heat the pastry.
Roast DUCKs.-Dress a pair Of young
uuc&s, put half an onion inside of each,
truss them aud rub them with salt aad
oredge them with -four. Roast them in a
very Eot oven thirty minutes Serve with
currsnt Jelly aud lettuce with a French
pressing OF oil d vinegar.
ENGLISH PLUM PUDDING.-Grate large
loaf of stale bread; add to it pound and a
quarter of sugar, pound Of very finely
chopped suet, two pounds of seeded
Taisns, half a round of ctron, half pound
of candled lemon peel, three teasnoonfuls
OF cinnamon, of al,spice. one of cloves, a
nutmeg grated, teaspooufal of salt and
zen eggs ell beaten. Mix thoroughly. and
1T seems too stiff add little milk.
Lastly, stir in four tablespoonfuls Of flour.
Iour into a buttered tin aud steam five
hours. This makes a very large pudding,
ana The remains can oe heated over indehn-
iDeiy' 1t may be C. oked the day before
using, and only pu5 into the steamer long
enough to hea it.
HARD SAUoE.-Rub three tahlespoonfuls
oi butter 10 cream, add three tabeSpoonfuls
Vi sugar, a tablespo nful Of boiling water
S wa SIX more tablespo 0nfdls OF sugar.
"nea all the sugar has been added beat Tor
ten minutes
There should be large central dish OF