The Atlanta constitution. [volume] (Atlanta, Ga.) 1885-19??, 1892-12-27
SOME TIMELY RECEIPTS.
Meals on Christmas Day.

Meals on Christmas DAY.
Let your breakfast table, show forth !t
snowiest linen writes Frances b. LahlSan III
a timely paper on 1.-The Table on Christmas
DaT in the Gnrlstmas ve n far Spr OF center
piece Il low bowl of holly, showing the bright,
gistening red and green to those gathered
about it. Fruit. either white grapes, oranges;
or best of all, shaddocks served with powdered
sugar, make a good foundation for all the
sweets ana goodies that this feast day sends
or pearl homuy served with cream should
come next, and lastly, French chops served
with peas and creamed potatoes, accompanied
by hot rolls, and steaning. fragrant cohee;
Hot cakes are best avoided on holidays, L
think. and simplify matters in the kitchen.
For luncheon, let bouiion in cups De- s thiy
slices of cold roast beef, ham or tongue,
served with brown hash potatoes dish OF
other of chopped celery with mayonnalse
dressing. A dish of fruit is your most sue
cesSful dessert, and coffee, chocolate or TEA,
as the tastes of the family dictate, the pest
liquid accompaniment. AS most of the dishes
of this luncheon can be prepared easily,
and as it may be easily served T. h ana so eneh
thing more than its hygicnlc qualities 10
recommend it.
Some English Dishes.
Tn England cooks and caterers make great
point of having their dishes perfect from an
ornamental MS well as an edible point OF view:
1t is not enough that everything tastes as S ooo
as possible, for the eve rs wei as NE pnI IIad
must be gratifed or the effort cannot ne caileu
a success 1t is an easy matter to ornament
sweet dishes, but it requires niue ahGen e
to make picture out or u roaSl o. pert =
element which enters largely into the decora-
ton OF savory dishes is aspic Jelly. iC IS
generally used quite clear. cut up in dice or
fancy shapes. but if desired can be colored
TO suit the dish for which it is TO ne used.
Some very handsome dishes are made from
aspic jelly, and q few hints on the SUBJECT
will! perhaps, be appreciated. me me re grea ;1
point is to have the jelly. perfectly cleared IL
the first place. The rest is easy;
For tho Jelly.
Any clear light stock can be used as basis,
but if none is at hand it should be made by
boiling knuclle bone of veal with two
calves feet and nuclIle bone OF ham 1, an
onion, q little dried parsley, bunch or thyme
and sage or sweet marjoram two or thr ,s
cloves and two quarts of water; should ne
boiled quietly three or four hours. STRAIN tne
liquid, which will have boiled down TO ABOUT
one quart. When it is cool take the lat from
the top. season with salt pepper and pinch
of mace, add tablespoonful OF lemon juice
and the whites Of two eggs. Return to the
stove and simmer gently for half an hour
Strain through a jelly bag till perfectly clear
The addition Of q little sherry before me sec
ond boiling will improve the flavor or the jehy'
Aspic Jelly for GarnisFment'
Prepare as above, pour into q plain mould
and when it is set cut in slices and stamp out
in crescents, stars, circles, etc. They can be
used for garnishfng all kinds Of cold meats.
salads, tongues hams and pies. The jelly will
keep Il week or more II set i'll cold place
Aspic Chicken.
Prepare a quart of aspic jelly: When 1t is
almost cold pour u quarter OF 1t into u mould;
let this set. Put in few thin slices OF beet
root pour in little more jelly, and when
that is set place the chicken, which mas oeeh
previously cooked, removed from the bones
and cut in small pieces, in the mould, placing
it loosely, so the Jelly can run between 1t and
putting here and there tiny sprlS OF green mI
Don, in
and when cold turn out and garnish with
parsley
Russian Salad.
Make 4 quart Ct aspic Jelly Get large,
round cake tin and in the center or TINS put
{. small Que, with Il weight to hold it down.
Put little of the jelly in a bowl TO set
pour half OF what remains in between me
small cake tin ana the side OF the large one.
When il has set lay on it some circles cut
from the whites Of hard-boiled eggs; some
beet root slices, few. capers and some
the Jelly and set aside till it stiffens. Turn
it out when ready on a large, round dish and
with nice salad with little dressing poured
over it. Garnish with parsley and serve.
Oysters with Aspic y lily.
Pour half a pint of jelly in the bottom Of a
large shallow mould. When cold lay on ii
some thin slices of lemon. On this place a
couple of dozen small oysters. sprinkle lit
tie pepper over, add more slices of lemon
and pour in enough jelly to fill the mould.
To Our Agents and Postmasters-In hay
ing the addresses of papers changed, please
state whether Daily or Weekly, always
giving postofice changed from.
Subscribers sending us stamps must pro-
tect them with oil paper, or we will have
to refuse them. We have received during
the past few weeks of wet weather hun
dreds of letters with stamps stuck together
that have been a loss to us.