Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-12-23
CHRISTMAS DINNER MEM,


times' be forgotten, or much will he
lacking In making the occasion complete
CHRISTMAS DINNER MENU
Then have the following as the menu
Tor Christmas dinner:
oysters on half-shell (Sauterne>.
Clear soup Amontlllade).
Boiied white wish. anchovy sauce
rotate balls fChateaux La Rose)
Vols-au-VeIt, sweet bread.
fliiet OF beef, mushroom sauce
cChampagne) Roman punch
turkey. with garniture OF chestnuts
French peas.
Diamond-back terrapln
Wine waters Pommery Sec)
Wild duck. currant Jelly sauce.
Hominy Clos VougeoD
Artichoke salad.
Celery' green olives. sailed almonds,
served during dinner.
Nesselrcde pudding.
Wine Jelly. whipped cream.
Chariottes Pusse Qn red cases).
Black cake-fruit.
Roquefort cheese-waferettes.
Cafe Noir.
Maraschino-Green Chartreuss
MRS. McPhall also permitted the Dis
patch to copy from her book the fol-
lowing recipes all contributed by we'll
known ladies'. for preparing seasonable
specalties:
FROZEN PUDDING (simple)-Beat the
yelks CT ten eggs with one pound Of
sugar: add one quart OF whipped cream
seasoned with vanilla; I'll your tin pud-
ding-mould, and bury It in plenty OF ice
and salt; let stand for four hours.
PLUM PUDDING 0Iot-One half
pound or muscatel raisins. one and three
fourths pounds OF currants. one pound
citron. two pounds seeded raisins, two
pounds bread crumbs. sixteen eggs
(beaten SEPARATELY, two pounds finely
chopped suet, rind Of two lemons, one
ounce of grated nutmeg, one ounce Gin
namon, half pant of French brandy; cut
up your raislns. but do not chop them
wash and dry the currants, mix the in
gradients well together, and moisten with
the eggs; stir in tie brandy, and when all
Is we'll mixed tut IL in Toured bag made
OF stout cloth, tie 1t Up tightly, leaving
enough room for II to swell, and boil II
eight hours. Serve with brandy sauce
and have blanched almonds stuck thickly
over IT,. and send to table blazing.
NESSELRODE PUDDING-Four dozen
chestnuts Spanish are the besO, one
pound Of sugar. one pint Of cream. yelks
or one dozen eggs, one claret glass Of
maraschino, two ounces candied fruit, two
ounces seedless ra.sina, two of cltron;
season with vanilla. blanch, and
pound the chestnuts smooth with a little
boiling water; mix them with a pint
OF syrup made with one pound OF
sugar, pint and half cream, yelks OF
the eggs. Stir the mixture over a slow
fire until the eggs begin to thicken; let
1t cool before putting 1t into the freezer;
a ma frtt ma cahfnn. fraaza
hard.
ANCHOVY SAUCE-Soak one dozen an
chovies in cold water for three hours;
shred them, and simmer them for half
an hour in Just enough water TO cover
them. Strain the liquor from them;
add one and half teacups OF drawn
butter; boil for five minutes; add
two wineglasses of pale sherry, and
stew for five minutes longer.
CURRANT JELLY SAUCE-Currant
Jelly made hot, and little lemon juice
squeezed in Il.
MUSHROOM SAUCE-Half a can OF
mushrooms; stew until tender: draw on
The water and add quarter OF pound
OF butter, half a pint Of cream. two tea
spoonsful of -four. little nutmeg. and
salt, and pepper; stew all until 1t begins
to thcken; serve II hot.
Parboil and skin sweet-breads; cut them
into small pieces: add rich cream, butter.
salt, pepper. and a little nutmeg; stew
for five minutes, and serve In individuals.
Mushrooms are an improvement to them.
ARTICHOKE SALAD-Bon the arti-
chokes In little vilegsr and water until ten
der; set them on ice; when cold, cut into
halves, or small, serve whole on their
leaves, In individuals, with rich mayon-
naise. or French dressing. as you prefer.
GARNITURE OF CHESTNUTS-One
pint of blanched chestnuts, half pint OF
bouillon; cook them In oven until the
ilquor IL evapoiA.ed. Mash the nuts
through a sieve; add one tablespoonful
of butter, little salt, and half teacupful
OF cam: serve hot.
TO MAKE EGGNOG.
As eggnog is the favorite Christmas
beverage the Dispatch reproduces the re-
cine furnished the +. r. V. by DR.. Hunter
Mcclure for the preparation OF this DELI
cious drink:
"One dozen eggs. beaten separately; one
quart Of French brandy, one pint OF
jamaica rum. beat the yolks Of the eggs
very light with one pound Of sugar: then
add the liquor little at a time. stirring
constantly; beat the whites very stiff,
and mix nearly all with the yolks. leav-
ing out little 10 put on top Of bowl;
lastly, add six pints OF cream: CRATE a
little nutmeg on top before serving"