Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1890-12-14

votlon 70 tho culinary art ii is the cor.
rect thing to learn how to cook. have
asked ono of tho best private chots in
New York 70 give me an inexpensive
and cosmopolitan menu for Christmas
dinner, with full directions for the
preparation Of each dish 1t is as fol:
lows:
MENU.
Oysters on the half-shell. Brown bread.
White Soup with Poached Eggs.
Boiled iialihut with Hollandaiso Sause.
Drowned Potatoes.
toaf Beef York.nre Pudding
Peas la Franchise NacarOni
lemon Ice.
Vol Gu Vent Of Salmon.
Roast Ducks. lettuce Salad.
English Plum Pudding. lizard Sauce).
Nuts. Fruit Baisins.
OYSTERS on I'M HALF SHgLL.-AllOw
five oysters 10 each person. Serve with
Them slices Of brown bread cut square
and buitored. Pass borseradish, cayenne
pepper, and slices Of lemon with the
oysters.
WHrTE SoUr. Boil a chicken or fowl
slowly in two quarts Of water, with an
onion, q stalk OF parsley, and two tea
spoonsiul Of salt. DO this the day before
Christmas. When the chicken is tender
remove it from the kettle and set the
liquor away TO cool in the morning re-
move every particle Of fat. Bring tho
stock 20 tho boiling point and aid pint
oi rich milk OF cream. II 1t is not suili-
ciently salt add what is necessary and
very little white pepper, also piece OF
butter the size oi an egg. BRING 1t to
the boiling point again and thIckcn 1t
with a tablespoonful OF flour into a
smooth paste with two tablcspoonfuls OF
cold water Just before serving poach
as many eggs as thore are people 10 dino
and drop them upon tho surface OF the
soup after it is in the tureen.
BlUEp HMBUT WITH HoLLANDAlsE
SAUCE. Select a square piece from the
centre Of the fish Wrap 1t in a piece of
choese-cloth slightly Toured. Plunge it
unto sailed boiling water u which you
have added a tablespoonful Of vinegar,
.uI b0l IT, For fish weighing from
f9u- 10 six pounds, boil gently half nm
hour. Allow three minutes longer for
each additional pound. Garnlsh the fish
with cold boiled eggs cut III slices and
pour tho sauce over 1t.
HorLA<pNrr SAUCE. Beat half a cup
{ul of butter 20 a cream add gradually
fle vols. Of two eggs, the juice Of half
81 lemon. half teaspoonful of salt, and
~ very little cayenne. Place the bowl
containing these ingredients in sauce
pan Of boiling water and beat hard until
tba sauce begins 10 thicken, then add
half cup.ul of boiling water and beat I'M
ODD It is soft custard.
BnowSrD PoTATo.-Mash potatoes in
thc ordinary way, using plenty Of milk
aud butter. Heap in mound on a
small platter, brush over the top with
melted butter and then with beaten egg,
md brown in the oven.
Poksr BrFP.-Select either the best
cut Of the ribs or the porter-house. Rub
the meat thoroughly with salt, allowing
q half teaspoouful to each pound. Dredge
the meat with flour and put It on small
twist i'm dripping pan. Have the oven
mot and put III the meat. At the end OF
ffteen minutes pour two tea-cupsiul OF
boiling water in the pan. Dredge with
nour and haste every fifteen min
utes. Allow ten minutes TO each pound
of meat if YOU want it rare. Forty-tlve
minutes before the meat is done take 1t
from the pan, pour Off the gravy, oni
rour in the batter for the Yorkshire pud-
ding. For the batter, beat the eggs very
TQht and add a pint Of milk and two
thirds of a cup Of flour and a small tea
spoonfnl OF salt. Stir until very smooth.
Eeplqce tho meat and cook forty-iiye
minutes longer without bastlng Cut the
pudding in squares and lay II around the
beef when il is served.
PEAS A IA FRASCNs. Drain the
LIQUOR OF can Of peas and cook them
in q little boiling water for twenty
minutes. Stir two tablespoonful OF
butter and one OF flour and very little
smear I'm saucepan until smooth. Add
tle pens and cook five minutes Lastly.
adj "a cup Of cream and boil up.
N,cApoNi.-Break half a package OF
rnacaroni into inch lengths. Drop them
irt, sailed boiling water and boil fast
fn..n minutes. Drain off the water and
arrange the mocaroni in layers IN but
Tap nu1ding-dish, sprinkhng each layer
ST. back pepper and bits OF butter.
Cover the ton with blk tablespoonful OF
grated cheese add more bits Of butter
aaI moistou the whole with cup OF
milk. Brown IN the oven. Cayenne
and dry mustard may be substituted Tor
tac black pepper with lood results =.
trNoy ICE Allow half a pint OF
strong lemonade 20 each person. Freeze
10 moderately stiff and serve in tail
p,a es ss course by itself.
Vol Az NPNr or SAIMoN.-Make q
very light aud rich puff paste, cut 1T into
circles four inches in diameter Put a
iit Of paste around the edge of each cir
rle as for tart Ont as many heart
SHAPED pieces OF pastry as you have CIR
cles. Bake them quickly in hot oven.
This NAV be done the day before.
For the filling, bring a cupful
Of cream 70 the boiling point.
Stir into IL a tablespoonful OF
lour until smooth in q cupiui OF
cream, half teaspoontul OF salt and a
dash of pepper Drain all the oil from
"a can Of salmon and free the contents
from skin and bone Cook the salmon
in the sauce until IL IS hot bill the
eases with the mixture. covering them
with the pastry hearts and put them IN
enc oven long enough 90 heat the pastry.
ROAST Ducks. Dress a pair Of young
ducks. put half az onion inside of each;
truss them and rub them with salt and
dredpe them with -four. Roast them III
a very hot oven thirty minutes, Serve
with current Jelly aud lettuce with "a
Trench dressing OF oil and vinegar.
ENamsa PLUM PuopEG.-Urste n
lsrge loaf of stale bread, add to it a
ronnd and quarter OF sugar, a pound
o, very finely chopped suet, two pounds
Of seeded raisins, half pound OF citron,
half pound Of caDdied lemon.peel,
three teaspoonfuls Of cinnamon. OF all
spice. one of cloves, 4 nutmeg grated, a
.aspooufui Of salt, and ten eggs well
beaten. Nix thoroughly, and II It seems
200 st.G add little milk. Lastly, STIR