Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1890-12-21
MODEL XMAS MENUS.
Ladies Of Experience Suggest How
They Should Be Prepared.
WHAT THE HOTELS WILL HAVE
Bilis Of Fare that Have Been Arranged
ut Many Of Them-Dinners In
the Prisons

boys-whether they "est to live or i've
TO eat"
II has been argued pro and con, but IL
actions really speak louder than words, as
IS often said, their happiness certainly
seems 10 depend TO large extent upon
che satisfaction OF that most acute organ
the palate. And yet the young are
not the only ones who prove their weak
ness, or rather strength. in this respect,
and no occasion 30 sharpens the appe-
tites OF all classes and all ages as Christ
mas
The little ones may outgrow their
tastes for toys and fire crackers, but time
can never erase the longings for good
Christmas dinner. All must have some
thing nice to eat then and plenty OF H.
MODEL VIRGINIA XMAS DINNER.
The cold Virginia Christmas dinner,
usually devoid OF indigcstible French
dishes and served in an unpretentlous
style. has always stood forth as meal
eft for the gods" and before tho fes-
tai board is crowned next Thursday with
the delicacies OF tho season many an
eve will wait their coming and look
brighter when they come.
The citizens of Richmond viii prove
no exception TO this rule Christmas, and
by noon certainly every matron Will
throw aside the roie of Santa Claus and
devote her attentions 10 the preparation
OF the glorious meal.
Just what TO have for Christmas dim
ner is problem that from time imine-
mortal has vexed and still continues to
yex for some weeks before the great
festival, the minds of housekeepers,
especially the young ones, whose ex-
perience has been limited. II was with
The view TO helping these out OF their
dilemma and making lighter the task for
others who have 10 prepare Tor next
Thursday midday meal that the DIS,
PATCH during the last few days asked
several ladies Of extensive experience IN
housekeeping and with thorough know
ledge OF the culinary art TO suggest n
model menu for Virginia Christmas
dinner. The result is given below:
Mrs. Sarah A. Pepie.
Agreeably to your request, | beg leave
10 offer n few suggestions with regard to
Virginia Christmas dinner; not the
historic dinner Of the olden times, when
the plantations teemed with black shiny
faces, and there was little darky to
"tote" in each separate dish when the
ample board fairly groaned under its
burden Of good things CLEANED from the
fertile acres, the well filed stOrehouse,
or bronObt. AT fabulous cost, from be-
yond the seas.
The purpose OF this sketch is simpy to
hint at the time-honored outline oil a
family dinner to be filed in with the
numerous toothsome aud dainty dishes
which our abundant land offers.
First-Lynnhaven oysters. raw, with
lemons. Soup. il desired, either con-
sommie or a rich bouillon.
Roast turkey with cranberry sauce.
Boiled or baked ham. Wild ducks.
Vegetables Irish potatoes, boiled
with little salt in the water, then
cresmed with buttermilk and then
pressed through a cylinder. Sweet
potatoes, boiled, sliced, and buttered.
A sauce made OF sherry, cinnamon, and
sugar poured over them just before
baking makes a delicious dish. Those
who not care for wine and Ncinnamon
may slice the potatoes. Aftee' boiling
sprinkle them with butter and'sugar and
bake brown. Cold slaw, celery, pickles,
satisfy, boiled and cut into dice, with q
cream sauce poured over 1t.
Caliaower, boiled with little salt; A
nice sauce for this is made Of milk, butter,
pepper and salt, the beaten yolk OF an
egg, thickened with flour or corn starch.
Owes.
Plum Pudding, Mince-Pies, Jelly,
Fruits, Nuts, Raisins,
Coffee.
III wines are desired, MADEIRA or port
is served with the oysters. With the
meats and vegetables claret or Rhemsh
wine. Champagne with the dessert. and
sherry with the nuts and raisins.
Roast turkey-tho stufhng as follows
Bread crumbs soaked few minutes IN
hot water and squeezed dry two small
onions, one stalk celery chopped fine,
seasoned with one teaspoon of salt, one
spoon Of powdered thyme or sage one
halfteaspoon Of pepper, one tablespoon OF
melted butter and two well-beaten eggs
Nix q little salt and pepper and sprinkle
inside the turkey before stuffing fioul
lightly, dust with salt and pepper. Poul
into the pan a cup full OF boiling wstel
and haste often
SAM. WARDS RECIPE FOR DoIhED HAM.
Soak in water four days, changing thu
water four tunes each day. Then boz
five hours in cider, with wisp OF new
hay then basic with brandy, sherry o
claret, according to taste.
Baked Ham: First boil until tender
then remove the skin, dot it over wit
cloves, sprinkle with brown sugar an
bake.
Cold Slaw Dressing for medium
sized cabbage-One large cup OF vine
gar, one teaspoon OF mustard, one table
spoon Of salt, one kitehen-spoon OF but
Ter, one teaspoon Of pepper, one kitchen
spoon OF sugar, one dessert-spoon
celery-seed. Put all these ingredient
ON the fire together. and when they b'
gin to boil STIR in slowly, as III custnrc
three o1gs well beaten ; as soon as tn
begins TO boil take off the fire and pou
over the cabbage, which has bee
chopped very fine, the stalk and har
veins having been removed.
Plum Pudding One pound be-
brown sugar, 10 eggs beaten very high
lsmall loaf grated bread, ] nutmeg,
teaspoon of mace, wiRe-glsss {
brandy, Of wine; stir in pound rn
sins. | pound currants, l pound sue
half.pound citron chopped very tint
Flour the bag boil two hours.
Sauce for Pudding: six ounces Oh bu
Yer, 6 ounces Of powdered sugar-creaI
the butter, wash out the salt, stir IN Il
sugar. wine glass Of wine, and littl
nutmeg.
Calf 's-Foot Jelly: To feet put
quarts OF water and boil ii down to
quartz When boiling skim on the fat
akin again when it becomes cold. Or
quart wine, pound sugar, the white an
shells OF eggs, juice OF lemons, rlnc
Of 2 thrown into the bowl let the lell
drip upon them after it is boiled wit
the sugar, eggs, aud wine.