The Providence news. (Providence [R.I.]) 1891-1906, 1892-12-23

Two Menus ard Number OF Recipes for
tho Big Holiday Event.
Christmas Is only three days away
aud IT, il high time to think OF the din
ner for that eventful holiday. Here
Is suggestion for menu:
Raw OYSTERS.
Fried Smells with Butter Sauce.
Chicken Pates.
Roast Turkey with Oyster stunning;
'''N' Green Corn Pudding.
Cranberry Jelly .,,.,.
Pumpkin Pie Mince Pie Plum Pudding.
Ice Cream,
Christmas Cake.
Small Fancy Cakes. fru"'
For those who cannot afford the time
TO prepare or the money TO purchase so
elaborate feast az this. it is a simple
matter TO modify the bill of fare 20 the
following:
go. Roast TqrRsy Rss.'' ''SS Chicken Pie, Pi,., n,,.
scalloped Sweet Potatoes - Boiled hice'
Mince Pie or Plum Pudding,
Fruit. Nuts and Ra sins. Coffee.
Oysters are from 80 to so cents per
dozen. 1t depends whether they are
opened at the house or at the market.
Smells are worth 10 to 80 cents. NatiVe
smelts are scarce.
Turkeys-Good Rhode Island turkeys
sell for 1875 cents per pound. Western
birds are worth but % cents. Rhode
Island chickens are valued at % cents
pound and western chickens are worth
20 cents
Prices on the other articles on these
| two bills of fare are the same AS last
| quoted in these columns. Dealers have
| Increased their S ock for the holiday trade
but their il no material change In prices.
Here are recipes for a number OF dishes
mentioned in the menus:
| Chicken Filling for Palestine cupful
| milk; one tablespoonful butter; one tea
| spoonful -four; salt, pepper and pinch
| OF mace; Juice of half a small lemon; cook
the -four and butter together until they
bubble and pour the milk upon them,
stirring until you have thick white
| sauce. Set the vessel containing 1t in
an outer saucepan of boiling water and
stir into IL cupful OF the white meat OF
chicken cut, not chopped, with sharp
| knife into small pieces. Let IT get hot
through before filing the pastry shells
o ster StutIing for Turkey-To the
ordinary stufling for a turkey, OF dry
bread crumbs, seasoned with parsley,
thyme and sweet marjoram and moist
ened with melted butter, add two dozen
small oysters chopped fine. Stun the
breast OF the turkey with this.
Green Corn Pudding-One can corn ;
two tablespoonfuls butter. melted two
|
eggs, beaten light; two cupfuls milk ;
saltspoonful salt; small pinch OF soda:
/ Drain all the liquor from the corn and
chop the kernels very fine Add TO them
the eggs, the sugar, the melted butter,
the salt and the milk, into which you
| have stirred the soda. This is TO prevent
curdling. Turn the mixture into a pud-
ding bake. covered, for half an hour
| uncover and brown.
Scalloped Sweet Potatoes-Boil, peel
and slice sweet potatoes Arrange them
in layers in n baking dish, strewing
each layer with fine bread crumbs and
| bits of butter. Bake covered for twenty
minutes III steady oven, uncover aud
brown.
Celery Salsd-Cut your celery into inch
| lengths lay it in bowl, and put II on
the ice until needed. After 1t is brought
on the table pour over 1t French dress
ing. consisting of three tablespoonfuls OF
oil. two of vinegar. n saltspoonful OF salt
half teaspoonful Of white sugar and
three or four dashes OF black pepper.
Plum Pudding-Five cupfuls of -four
half pound suet; half pound sugar; quar-
ter pound butter; one pound raisins: two
tabiespoonfuls shredded citrou; one cup
full milk; six eggs; half teaspoonfn
cloves; half teaspoonful mace: one grated
nutmeg; half cupful brandy; seed an'
chop the raisins; wash and pick over The
currapts. Rub the butter and sugar to
gether and stir into them the beatei
yolks of the eggs and the milk. Add th'
flour and the whipped whites OF the eggs
the spices aud the liquor. Dredge tn,
fruit with -four and STIR it in, and afte
ali is well mixed pack it into grease'
moulds aud boil five nours. After tn
pudding is turned out, stick a spray o
holly in It, pour some brandy over tn
pudding, aud touch il with match int
a blaze Just as it is brought TO the table
Sauce for Plum Pudding-Two table
spoonfuls butter; one cup powdere
sugar half cup boiling water and wine
glassful of brandy. Cream the butter an
sugar, and the brandy and boiling water
set the vessel containing the sauce in
saucepan of boiling water and beat unti
very light II you object to brandy, yo
may substitute the juice of one large c
two small lemons.