Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1890-12-21


ton 10 the culinary art it is the correci
thing to learn how to cook, have asked
one If the best private chefs in New YORK
n give me an inexpensive and cosmopoll,
tan menu for Christmas dinner WIN iuil
directions for the preparation OF each DISH
1t is as follows:
o,s,ors ON the Half Shell. Brown Bread.
White Soup with Poached Eggs.
Boiled Halibut with Hollandaise Sauce
po,.t Roof Yorkshire Pudding.
Peas n Ia Franciise-Macaronl.
Lemon Ice.
Vol au Vent of Salmon.
De-, nuc,,s Lettuce Salad.
English Plum Pudding lizard Sauce
Nuts. Fruits. Raisins
Coffee.
OYSTERS on THE HALF SHELL-Allow
five oysters to each person. Serve with
them slices of brown bread cut square and
buttered. Pass horseradish, cayenne pep
per and slices of lemon with the oysters.
Wu1Tr SorP-Boil a chicken or fowl
slowly in two quarts of water, with an
onion. a stalk of parsley and two teaspoon
fnls of salt Do this the day before Christ
mas. When the chicken is tender remove
II from the kettle axd set the liquor away
10 cool. In the morning remove every par
ticle of fat. Bring the stock to the boiling
point and add pint of rich milk or cream.
| If il is not sufficiently salt add what Is
necessary and very little white pepper,
also piece of butter the size OF an egg.
Bring it to the boiling point again and
thicken il with tablespoonful of flour into
a smooth paste with two teaspoonfuls OF
cold water. Just before serving poach as
many eggs as there are people to dine anc
drop them upon the surface OF the soup
after it is in the tureen.
BoILEp HAIIBUT WITH HoLLANDM>E
SAUcE-Select u square piece from the cen
tire of the fish Wrapit in piece OF cheese
cloth slightly Toured. Plunge it into salt
ed boiling water to which you have added
tablespoonful OF vinegar and boil 1t. For
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 pourthe sauce overit.
HoILANDMsE SAUCE.-Beat half a cup
full of butter to cream; add gradually the
volks of two eggs, the juice OF hall lemon,
half teaspoonful OF salt and a very little
CAYENNE. Place tie bowl containing these
ingredients in saucepan OF boiling water
and beat hard until the sauce begins to
lHlthCI. lutu tNtQ hNAA NNRANA - HS-@+'+c
water and beat until it is soft custard.
Drowned PoTAio-Mash potatoes in the
ordinary way, using plenty OF milk and
butter. Heap in d mound on a small plat
ter, brush over tn, top with melted butter
and then with beaten egg, and brown in
the oven.
RoAsT BEEF.-Saect either the best cut
of the ribs or the porter mouse. Rub the
meat thoroughly with salt, allowing a half
teaspoonful TO eah pound Dredge the
meat with flour and put ii on a small twist
in dripping pan. Have the oven hot and
put in the meat. IL the end of fifteen
minutes pour two teacupfuls of boiling
water in the pam Dredge with flour
and basic eveE fifteen minutes.
Allow ten minut$ to each pound of
meat if you wait it rare. Forty
five minutes beforethe meat is done take it
from the pan, pour off the gravy and pour
in the batter for he Yorkshire pudding.
For the batter, beai three eggs very light,
and add pint of milk and two-thirds OF a
cup of flour and d small teaspoonIul OF
salt. Stir until ven smooth. Replace the
meat and cook foty-five minutes longer
without basting Cut the pudding IN
squares and lay it a.ound the beef when II
is served.
PEAS ALA FRANC HsE.-Drain the liquor
off a can of peas aid cook them IN niue
boiling water for twenty minutes. sur
two tabiespoonfuls of butter and one OF
flour and a very LITTLE sugar in saucepan
until smooth Add the peas and COOK hve
minutes. Lastly, aid cup OF cream and
boil up.
MAcARoNI.-Breax half package OF
macaroni into inch lengths. Drop them
into sailed boiling water and boil last nj
teen minutes. Drain OFF the water and ar
range the macaroni in layers in buttered
budding dish. sprinkling each layer with
black pepper and bits of butter Cover
the top with six tablespoonfuls OF grated
cheese: add more bits of butter ana mois-
ten the whole with a cup of milk. brown
in the oven. Cayenne and dry mustard
NAV be substituted for the black pepper
with good results.
LEMON ICE-Allow half pintof strong
lemonade to each person. Freeze 1t mod
erately stiff and serve in tall glasses as
course by itself.
Vol Az VENT OF SALMoN.-Make very
light and rich puff paste, cut it into circles
four inches in diameter. Put amt OF paste
around the edge of each circle rs for tart.
Cut as many heart-shaped pieces of pastry
as YOU have circles. Bake them quickly IN
hot oven. This may be done the day be-
fore For the filling, bring a cupfuI oil
cream to the boiling point. Stir into IL
tablespoonful of flour until smooth IN a cup
full OF cream, half a teaspoonful OF salt ana
a dash of pepper. Drain all the oil from
can of salmon and free the contents from
skin and bone. Cook the salmon in the
sauce until il is hot. Fill the casses with
the mixture, covering them with the pastry
hearts, and put them in the oven long
enough to heat the pastry.
RoAsT DUCKs.-Dress Il pair OF young
ducks. put half an onion inside OF each,
truss them and rub them with salt ana
dredge them with flour. Roast them IN a
very hot oven thirty minutes. Serve with
currant Jelly and lettuce with French
dressing of oil and vinegar.
ENGLISH PLUM PUDDING.-Grate large
LOAF of stale bread; add to 1t pound ana a
Quarter of sugar, a pound OF very nnely
chopped suet two pounds of seeded ralsins,
half a pound of citron, half pound OF can
died lemon peel three teaspoonfuls of CHINA
mon. of allspice, one of cloves, nutmeg
grated. a teaspoonful of salt and ten eggs,
well beaten. Mix thoroughly, and II 1t
seems too stiff add little milk. Lastly,
stir in four tablespoonfuls of flour. Pour
into a buttered tin and steam five hours.
This makes a very large pudding, and the
remains can be heated over indefinitely.
1t may be cooked the day before using. and
ONLY put into the steamer long enough 10
heat il.
HARD SAucE-Rub three tablespoonful
of butter to a cream, add three tablespoon
fuls of sugar, tablespoonful of boiling wa
ter and six more tablespoonful OF sugar.
When all the sugar has been added beat for
ten minutes.
There should be large central dish OF
fruit. Grapes-all the way from palest
green to deepest purple-golden mandarin
oranges and rosy apples, while small fiat
dishes at frequent intervals hold raisins,
figs, French prunes, glace fruits, almonds
and English walnuts. Sailed almonds ano
olives are passed between the courses at
the earlier stages of the dinner, and are re
moved before the dessert.
CoFFEE.-Allow tablespoonful OF finely
ground coffee to each person. Put it in a
muslin bag fitted to the top of your coffee
pot and pour over il as many gills Of boiling