Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1892-12-23
OUR CHRISTMAS FEAST.

.a t.,Ssr in gift or kindly service, the
- wi,h. the merry greeting, as
w IS the good cheer OF bOuntiful
let The decorations OF our
Sss whether few or many, simple or
AS.5snt suggest the higher meaning
.Ls festival, and II the spirit OF
CCi.-,strres is In our hearts il will shine
.srorrg an we do say, though we are
unconscious OF 1t.
rbs allowing menu is ample and var
"a eropgh 70 satisfy those desiring an
.,-,,-,re dinner, while affordIng an OPP
'.-.rrIty Of choice for simpler dinner.
Jy, win suppose the house to be fresh
evergreen, bright with holly, here
va mere a "miStletoe Dough" though
M small and fragrant with occa-
,.,r towers and the ''woodsy," spicy
,-S--os which the Christians tree In
..s-s,ial nook sends out from its fng-
ers OF spruce or FIR
oi' MENU.
Oy.te7s on Half She'll,
Tomato B-sque Soup with Cr9gtSss, .i..
S''.'- nan french Fried Potatoes,
Roasted Goose, Apple sauce
Roasted Nenison,
Drowned Sweet Potatoes
Mashed Potatoes, scalloped oysters
r----g5 onions. Fruit FritterS,
O-,ars. Almonds, Waters, Cheese,
o..' Navounaise OF Celery,
English Plum Pudding,
Ice 0''-'-' Confectionery,
Y4s R S,Sla ff0'''
Tomato BisQue Soup.-The inSredi-
ant. are one quart OF strained, stewed
,o~atoeS. one quart Of boiling milk,
,r-se tablespoonsful Of butter, one-half
,sb.as1oouful OF corn starch, one tea
sr-,rirI Of salt aud one-half teaspoon
mi NJ pepDer. Heat the tomatoes and
sri the soda dissolved in little hot
water. When it ceases foaming stir IN
,bs boiling milk and the seasoning; the
HITTER and corn starch should De preVl-
onsIy cooked, together with enough OF
the hot milk TO make smooth liquid,
and D0ured with the milk into the toma-
r7s, Boil three minutes and serve.
The soup should be like thick cream.
I'm boiling fish keep it covered with
water and, II a fish kettle is not used,
hvitina clean cloth dipped in hot
water and dredged with -four. Draw
the cloth to it the fish and sew it to-
rs.bar. Rub it with cold sailed water
Fitb little vinegar. When boiling,
allow from ten TO twelve minutes TO the
mound. according to the size and thick
ness Of the fish. Let it boil gently.
Serve on a folded napkin garnished
with parsley aRd sliced lemon.
Sance Hollandaise.-Melt one table
sDoopful of butter in the saucepan and
when it bubbles stir in one tablespoon
ful of flour; cook thoroughly and add
one cupful OF boiling water. Put In a
double boiler and add gradually, the
waU-beaten yOlks OF four eggs, little
salt and grated nutmeg. Beat steadily,
add one tablespoonful OF butter, cut In
10 bits. and when the same is light and
. fr0tby remove from the fire and stir In
the Juice Of half lemon.
Stuff the goose with ordinary dress
Ing or one madeOf equal parts Of steWed
and sfted apple and union, seasoned
with salt, pepper, sage, little butter
and stffened with mashed potato. The
goose must be young or IL will need an
hours Darboiling before roasting.
APPLE Sauce.-SteW large tart apples
In very little water and sitt them;
sid sugar and a little butter. A turkey
stufed with cheStnuts or oysters, and
cranberry sauce, may be substituted for
the goose and apple sauce.
In order to keep the venison from
becoming dry while roasting, spread a
thick paste of -four and water on
butchers paper and cover the meat.
dalf an hour before serving, remove
lhe cover, and haste often with melted
butter. Allow fifteen minutes to the
pound. A young pig or beef roast may
/. lake the place Of venison.
Fruit Fritters-Use one cupful each
Of -four and fruit juice or milk, one
tablespoonful Of melted butter, two
eggs, yokes and whites beaten sepa-
ratey, and plnch of salt. Mix the
y0kes with the -four and salt, stirring
10 the milk and butter till 8 smooth
batter Of the consistency OF thick cream
Is formed. Add the stifly-besten
whites. Dip the fruit in the batter and
plunge into boiling fat. Take out
when we'll Drowned and lay on coarse
brown paper TO absorb the fat. Serve
with lemon sauce or one made OF boiled
sugar IN which are raisins and DTS OF
banana.
Mayonnaise of Celery.-Wash and
crisp pint of celery, cut in inch lengths
and add the dressing ten minutes before
serving. To make the dressing, peat
well the yOkS of three eggs with torK;
add one teaspoonful each OK salt, sugar
and mustard, with dash OF cayenne
pepper. Work in, drop by drop, one cup
iu Of salad oil, alternating every 10"
drops with three drops Of lemon juice.
Use two tablespoonfuls Of lemon juice
This should be as smooth and hne rs
thick cream.
English Plum NEUTRALITY-SUSPICIOUS.:
Two bowls Of bread crumbs, one bowl OF
stoned raisins. one and one-hhu ooWis
OF currantS, one bowl minced oeeI suet'
o1e.Quarter OF a pound tnely-' lced GU
ron, one large nutmeg, grated, three
tab.espOOnfuls of flour, six well-oeaten
eggsand sugar to taste. Mix thorough
ly night and in the morning add nall
scupful Of sweet milk. Stir well and
PACK 10 large creased bowl, or moulos'
Wiring a cloth out of hot water, dreoge
with -four, tie over the bowl, SET In
covered steamer and cook nine hours
Make this several days before using,
and steam four hours the day II IS re-
CURED Serve on platter ornamenteo
with evergreen, and holly or olttersWeet
berries. A rich sauce should accom-
pany it.
Whipped cream and orange jelly Is
delicate substitute for fee cream. Num-
Der macarosns. kisses, chocolate eclalrS
And lady fingers among the FANCY
cakes.
Crvstallized mr. eapdied fruits serve to