The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1890-12-14


thing TO learn now to cook. asked one of
the best private chefs in New York to give
me an inexpensive aud cosmopolitan menu
for Christmas dinner, with full directions
for the preparation of each dish. 1t was
as follows:
Oysters on half shell-Brown bread.
White soup with poached eggs.
Boiled halibut with Hollandaise sauee-Browned
Roas. beef potatoes Yorkshire nudt,ine
Peas 10 Franchise. Macaroni.
Lemon ice.
Vol gu vent OF salmon.
Roast ducks. Lettuce salad.
English plum pudding Hard sauce
Nuts. Fruit. Raisins.
Coffee.
OYSTERS on THE HALF SHELL--Allow five
oysters to each person; serve with thin
slices of brown bread. cut square and but
tered; pass horseradish. cayenne pepper
and slices of lemon with the oysters.
WHITE SoUP.-Boil a chicken or fowl
slowly In two quarts of water, with an
onion, stalk of parsley and two teaspoons
ful of salt. Do this the day before Christ
mas. When the chicken is tender. remove
it from the kettle and set the liquor away
TO cool. In the morning remove every
particle OF fat. Bring the stock 10 the boil
ing point, and add pint of rich milk or
cream. Ii it is not sufficiently salt add
what is necessary and very little white
pepper, also piece of butter the size of an
egg Bring il 70 the boiling point agar.
and thicken il with a tablespoonful of
nour wet TO a smooth paste with two
taDlespoonfuls of cold water. Just before
serving poach as many eggs as there are
people 10 dine and drop them upon the
surface of the soup after it is in the tureen.
BOILED HALIBUT WITH HoLLASDAIsE
SAUcE-Select square piece from the GEN.
tor Of . lNas a,Nf
cloth slightly .loured. Plunge it into
salted boiling water, 10 which you have
added a tablespoonful of vinegar and boil
it. For a Ssh weighing from four TO six
pounds, boil gently for half an hour. AL
low three minutes longer for each addi-
tional ponnd Garnish the I.sh with cold
boiled eggs cut in slices and pour the sauce
on 1t.
HoLLANDAIsE SAuoE-Beat half a cupful
of butter to cream, add gradually the
yolks of two eggs, the Juice of half lemon,
half teaspoonful of salt and very little
cayenne. Place the bowl containing these
ingredients in q saucepan of boiling water
and beat hard until the sauce begins to
thicken, then add half cupful of boiling
water and beat until it is soft custard.
Drowned PoTAro-Mash potatoes in the
ordinary way, using plenty of milk and
butter. Heap in mound on small plat
ter, brush over the top with melted butter
and then with beaten egg, and brown in
the oven.
RoAsr BEEr-Slice either the best cut of
the ribs or the porterhouse; rub the meat
thoroughly with salt, allowing half tea
spoonful to each pound. Dredge the meat
with .lour, and put it on small trivet in a
dripping pan; have the oven very hot and
put in the meat; at the end of If
teen minutes. pour two cupfuls
of boiling water in the pan;
n rad wit
nfteen minutes. Allow ten minutes to
each pound of meat if you want it rare.
Forty-uye minutes before the meat is done,
take it from the pan, pour of the
gravy and pour in the batter for the York
shire pudding. For the batter beat three
eggs very light and add pint of milk,
two-thirds of cup of dour and a small
teaspoonful of salt. Stir until very smooth.
Replace the meat and cook forty-nve min
utes longer without basting. Cut the pud-
ding in squares and lay it around the beef
when it is served.
PEAS LA FRANcAIsE-Drain the liquor
from a can of peas, and cook them In
little boiling water for twenty minutes.
Stir two tablespoonfuls of butter and one
of .iour, and very little sugar in sauce
pan until smooth. Add the peas and cook
i've minutes. Lastly, add cup of cream
and boil up.
MAccARaSI-,B Break half package of
maccaroni into two inch lengths. Drop
them into salted boiling water and boil
fast for lsfteen minutes. Drain off the
water and arrange the maccaroni in layers
in a buttered pudding dish, sprinkling
each layer with black pepper and bits OF
butter. Cover.the top with six tablespoon
fus of grated cheese. Add more bits
of butter and moisten the whole with
cup of milk. Brown in the oven. Cay
enne and dry mustard may be substituted
for the black pepper with good results.
lemonade to each person. Freeze it mod
erately stiff, and serve in tall glasses as a
course by itself.
Vol Az VENT OF SALMoN-Make very
light and rich puff pastry. Cut it into
circles four inches in diameter. Put a
lift of paste around the edge of each cir
Gle as for a tart. Cut as many heart
shaped pieces of pastry as you have circles
Bake them quickly III hot oven. This
may be done the day before. For the
l.lling bring a eupful. of cream to the
/ boiling point. Stir 1t into q
tablespoonful of .!our wet smooth in cup
/ full of cream, half teaspoonful of salt and
/ dash of pepper. Drain all the oil from q
/ can of salmon and free the contents from
! skins and bone. Cook the salmon in the
| sauce until it is hot. Fill the cases with
/ the mixture, covering them with the
/ pastry hearts, and put them in the oven
! long enough to heat the pastry.
| RoAsr DUcKs.-Dress a pair of young
/ ducks. Put half an onion inside Of each.
/ Truss them, and rub them with salt and
! dredge them with Aour. Roast them in a
{ dry. hot oven thirty minutes. Serve with
/ currant Jelly and lettuce, with a French
| dressing OF oil and vinegar.
ENGLEsH Plum PUDDISG-Grate a long
/ loaf of stale bread, add TO il pound and a
+ quarter Of sugar, a pound Of very hnely
chopped suet. two pounds of seeded rails
/ ms half pound of citron, half a pound OF
( candied lemon peel, three teaspoonfuls of
I cinnamon, one of allspice, one of
( Glove 4 nutmeg grated, q teaspoon
full of salt and ten eggs well beaten.
/ Mix thoroughly and if it seems
! too still add . little milk. Lastly stir in
I four tahlespoonfuls of Iour; pour into a
buttered tin and steam ave hours. This
/ makes a very large pudding, and the re-
mains can De heated over indefinitely. Ii
1 may be cooked the day before using, and
/ only put into the steamer long enough to
heat II.
HARD sAUcE-Rub three tablespoonfuls
/ of butter 20 q cream; add three table
spoonfuls of sugar. 4 tablespoonful OF
boiling water and six more tablespoonfuls
F of sugar. When all the sugar has been
added, beat for ten minutes.
( There should he large central dish OF
/ fruit-grapes al the way from p2lest green
( to deepest purple, golden mandarin
! oranges and rosy apples, while small ial
dishes at frequent intervals hold raisins
igs. French prunes glace fruits, almonds
aud English walnuts. Sailed almonds and
olives are passed between the courses al
( the earlier stages Of the dinner and are re
+ moved before the dessert.
CoFFEE-Allow = tablespoonful of finely
! ground coffee % each person. Place ii ii
muslin bag Lifted 10 the top of Your cot
fee POT and pour over il rs many gills o.