Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1890-12-21

model Christmas dinner were compe-
tent 10 do 40. But beyond the tradi.
tional turkey stuffed with chestnuts, the
smoking plum-pudding in blaze, and
the mince pies, do not think that O
Christmas dinner differs from any other
OF an elaborate nature. The decora-
tons are varied by an abundance Oh
holly and other evergreens Christmas
cards at each plate with the name OF the
guests. or better still. cards with appro-
pirate verses for each one (original or
good quotatiops), give pleasant tone TO
the feast But as each household has
its own way OF observing Christmas and
its own preferences with regard to cook
ing and serving the dinner, would not
presume to suggest model Tor any,
Mrs. John W. Crsngan.
CHRISTMAS DINNER, 1890.
Oysters on half shell.
Clear soup. -,
Celery. sslsed almonds, yellow pickle,
olives. roasted TURKEY, cranberry sauce,
cresmed potatoes. satisfy, spinach, rlce'
croquettes, fried oysters, oyster loaves,
old ham.
Lettuce salad. French dressing. =,
Plum pudding, wine sauce, Jelly,
blanc mango, Charlotte russc.
Conserves, nuts, fruit.
Coffee.
Cheese, waters.
CHRISTMAS DINNER 1901 4
Oysters on half shell. II
Old Virginia beef soup, wine, ceery,
yellow pickle, green pickle. owes
beked ham, roast turkey, saddle OF NUT
ton. roast or round of beef, sweet pota-
toes, Irish potatoes. satisfy. hominy,
toasted and fried oysters handed during
dinner.
Plum pudding, brandy sauce, mince-
pies. wine Jelly, blanc mango pulls,
cheese cakes, Charlotte russo, plum
cake.
Conserves, nuts, fruit.
Coffee.
Cheese, crackers.
Nameiess But Excellent.
A lady whose modesty forbids the use
of her name, but who thoroughly I'M
derstands how TO prepare and serve
nice dinner, or, as for that, any other
meal. contributes the following
Let the table draperies be OF pure
white the flower centre-pieces consist
Of poinsetta flowers and single white
byacinths The deep red of the pom
eetta petals and the pure white OF the
byacinths make a beautiful contrast 10
make nv table strictly Nlrglnlsn, L
snrround the fiower-bowl with wreath
Of running cedar and holly. Use small
under-mats Of leaf-shspe designs for
olive, pickle, wine-jug, salted almonds,
or bon bon dishes.
MENU.
Vermicelli soup,
Roast turkey, garnished with fried oys-
tiers.
Satisfy. served with turkey.
Old Virginia ham.
OYSTERS, baked with butter and bread
crumbs.
Irish potatoes, creamed.
Sweet potatoes, baked.
Celery, fruit-jelly, pickles,
Olives.
Plum-pudding, trimmed with holly.
Syllabub, served in goblets, with
wine Jelly.
Fruit-cake, ice-cream cake, chocolate
cake, custard or ice-cream, fruit, nuts.
Coffee.
HOW THE SOUP IS MADE.
| make nv Vermicelli soup thus: To
two quarts OF white stock add half q
pound Of bacon, stuck full of cloves ;
half an ounce OF butter, into which rub
two tablespoonfuls of -four, and two
ounces of Vermicelli. Add bits OF nice
cold fowl if you have any.
Cook the Vermicelli until tender IN q
little of the stock and then put in the
other ingredients. Let all cook slowly
for an hour. strain, and serve with thin
slices of toast.
Mrs. M. 4. PIeassnts.
Isuggest this as q menu for Christmas
dinner:
Oyster soup.
Boiled sheepshead.
Roast turkey, old Virginia ham, Irish
and sweet potatoes, caulitiower.
Pheasants stuffed with mushrooms,
artichokes with white gravy, cranberries,
celery, pickles.
Plum-pudding, hard sauce, bisque
cream, maron pudding, cake.
Coffee.
To make excellent oyster soup: One
quart of large oysters one pint milk, one
quarter pound butter, two ounces of flour.
Wash the oysters and strain the liquor
before putting them in saucepan add
the milk, pepper and salt to taste, few
blades of mace and some bits OF celery
cook till the oysters curl take them out
with strainer and keep them hot have
the -four and butter ready, creamed to-
gether stir it in the soup and allow lite
boil up beat up the yolks of two OF
three eggs in the tureen in which 1t is tc
be served pour on the boiling mixture
beating and stirring quickly to keep i
| from curdlnQ. add the oysters and serve