The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1891-12-18
THE CHRISTMAS DINNER.


duplicate any Of the dishes, Il bo%unteous
supply OF which have just been pro-
yided and eaten, is not ut all what she
desires. An entirely now menu must
DO arranged, and this at this season OF
tho year Is no easy matter.
IL n turkey has formed the chief dish
at the Thanksgiving, u goose will DO in
order for Christmas. Choose II young
one, and If there is tho slightest doubt
about its being tender it is best to par
boil it before roasting. If, however,
you arc lucky enough 10 get one three
or four months old the roasting will be
sufficient. Have tho bird thoroughly
cleaned and sineed, and stuff breast and
body with forccmeat stufing made by
instructions given below. Sew UP the
Sits with coarse thread. Bake from
Il and one-hall to TWO hours in Il hot
oven, basting frequently. Serve with
apple sauce.
forccmeat StuGing-Six ounces beef
suet chopped very fine, 4 large cupful
OF grated bread crumbs, one.half II tea
spoonful OF dried parsley, the same OF
thyme or sage, Il little pepper ulid salt.
Mix all well together and moistcn with
two well-beatea eggs.
Apple Sauce Eight large apples,
Baldwins or Greetings; peel, core and
quarter; place in tho oven in q covered
dish with half n cupful OF cold water
and cook for hall AN hour; then add
four tablespoonful OF sugar and cook q
few minutes longer; the sauco looks
much better il kept covered while cook
ing.
The soup, if any is desired, must, OF
course, be served before the goose.
Either OF the following receipts will be
found excellent:
Roman ~Soup-Two quarts OF stock
made from beef bones. Mix with it
half a pound OF lean beef chopped fine,
4 carrot, n half i small turnip also chop
ped, the white Of an egg beaten in a
little water. Put on the stove in n clean
saucepan and stir constantly till it boils.
Skin carefully and keep itboiling gently
for half MI hour. Strain through q.
flannel bag and serve clear, seasoning
with pepper, salt and a tiny piece OF
ground mace.
Oyster Soup-Stew one quart OF oys-
tiers for ten minutes in their own liquor.
Take them up and place them in 4 soup
tureen. Add to the liquor two table
spoonfuls Of butter and one quart OF
new milk, or one pint of milk and one
Of cream if desired very rich. Return
to the stove, and when it boils thickcn
with Il tablespoonful Of flour mixed
smooth in q little cold milk. Season
with I little pepper or Il pinch Of cay
cnne and add u little salt if necessary.
Pour over the oysters and serve MS hot
as possible.
For vegetables, either or both OF the
following will be suitable. Potatoes
mashed very smooth and well beaten
up witha liberal supply OF butter and
hot milk will be nice also.
Celery with Sauce Blanc-Wash Gel
ery,and rcmovs the outer stalks. Boil
in saltcd water till tender. Remove
and add to the water half a cupof cream
and a tablespoonful OF butter, thicken
with Il little flour. Lay celery on q hot
vegetable dish and pour the sauce over
and around it. This is an excellent cs
well rs 4 healthy dish.
Tomatoes with Nacaroni-Six ounces
OF macaroni, cooked twenty minutes in
sailed boiling water. Butter tho bot
tom OF q baking dish and cover with n
layer OF the macaroni. Cover this with
4 layer OF canned tomatoes, keeping out
as much OF the liquor rs possible.
Sprinkle with salt, pepper and q few
pieces OF butter, and Gil up the dish with
alternate layers, having macaroni on
top. Put on a little more butter, and
pour ovcr the whole 4 pint ofnew milk.
Cover and bake forty minutes. Before
removing from the over take off tho
cover, let the macaroni ct the top get
nicely Drowned.
Rice croquettes arc excellent and cas-
lily prepared as follows: One pound OF
rice, one cup OF milk, one cup OF cold
water and q little salt, cooked together
until the rice is perfectly dry and soft.
Let it cool, then form into balls. Dip
in egg and cracker crumbs and fry n
light brown in hot lard.
III passing from savory to sweet I
would say that OF course mince pie
must be provided, and q plum pudding
is generally considered essential at
Christmas. Good receipts ior both
dishes have recently been given in these
columns.
For dessert, also, . nicely prepared
dish OF baked custards will be appro-
pirate. They are prepared as follows:
One quart OF new milk and four table
~spoontuls OF sugar. Heat, but do not
allow it to boil. Add five wcll-beaten
eggs, a pinch OF salt and a few drops OF
essence OF vanilla. Pour into glasses
and set the glasses in q pan OF hot water.
The water must reach nearly to the top
OF the glasses. Place the pan in 4 hot
oven and bake about twenty minutes.
Serve cold.
Orange snow-Pccl some oranges, cut
them in thin slices, remove pits and
place fruit in 4 deep glass dish; make
Il syrup by boiling juice and rind OF one
orange and two ounces OF sugar in 4
cup OF water; when cool pour over the
oranges; beat whites OF two eggs to a
stiff roth add to them gradually two
tablespooniuls OF powdered sugar; lay
this in littlcmounds on tho oranges. A
little pink sugar sprinkled over makes
the dish look very pretty.
A Nice Trit!e-Lay some slices OF
stale sponge cake in the bottom OF a
glass dish with a few macaroons; pour
ovcr&them half u tumbler OF good
sherry wine and q tablespoonful OF
brandy; after the cake has absorbed all
tho liquid spread over it some good jam
or Jelly; lastly, pour over it n pint OF
boiling custard or whipped cream ; or
ramcnt with rod currant Jelly cut into
fancy shapes.
Some exccllcnt'reccipts for Christmas
LnnLns will hn fun hrlnu. hnt hntorn