The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1895-12-22

goose stuffed with apples, accompanied
by roast pork and potatoes, with beef
roots and gherkin pickles for appeti-
GERS In the country along the coast
picked Goldfish is popular.
There is one dish obligatory on this
festal day This is groud, soup made
of oatmeal and rice.
In ancient times when the Christian
feast lasted for fortnight or three
weeks, groud was always served at the
table of wealthy people, and it was be-
lieved that the angels themselves did
not disdain to partake Of this earthly
food.
ALSACE.
Alsace still preserves her traditions of
cookery, and every Christmas the tra-
dftional dishes appear on the table
sauerkraut, surrounded by little white
sausages and crowned with piece Of
smoked bacon; stewed hare, with nudes
and roast goose, stuffed with chest
nuts
But the favorite dish is the famous
kugelhopf and anlse seed bread, which
are made after the following fashion;
Four pounds Of -four, one pound OF
fresh butter, a pint Of milk, half pound
of raisinS, six ounces Of yeast, two eggs,
two tablespoonful of rum, two table
spoonfuls of sugar, pinch OF salt and
a few almonds. Heat the milk and the
yeast. Mix the yeast with third Of the
milk without frothing ii, add enough
-four to form ball of light paste that
will not stick 10 the fingers. Let this
remain for half an hour until its size
is increas ed by half through fermenta-
ton. The proper point can be ascer-
tanned by putting the finger into the
paste. when it should take its original
form Then put the rest Of the milk,
with the butter, sugar and rum, into
the dish. Place it in an earthen pot and
work it till it will no longer stick either
to the pot or to the fingers. Then add
the two eggs and the raisins, working
all together, and put il in hot furnace
for an hour.
Kugelhopf is generally eaten cold.
BELGIUM.
Belgium has borrowed a good deal Of
the cookery of other nations. 1t has
the black pudding, the truff1ed turkey,
the goose stuffed with chestnuts, the
liver pudding, and above all 'walloon
wafers.''
In order to make these take a large
deep earthen vessel. In it stir with a
wooden spoon four pounds Of -four, well
sifted, with quart of warm milk, in
which heaped teaspoonful of salt has
been dissolved. While the paste is still
liquid ad one after another, while keep
ing stirred, the following ingredients:
The yolks of eight fresh eggs, beaten up
one pound of fresh butter, melted; six
ounces of yeast dissolved in a little cold
water; cover in the vessel with cloth
and let it simmer at a moderate temper
AZURE for about two hours, after which
the waters may be made.
HOLLAND.
The Christmas dishes here are goose
stuffed with chestnutS or truffles, plum
pudding, rolls with raisins in them,
oysters, chocolate and champaign. The
celebrated cake of st. Nicholas" holds
an honorable place on the Christmas
tables and are made thus:
Mix six pounds of flour, four pounds
of brown sugar, two pounds of butter,
two pounds of bruised almonds, three
quarters of a pound of dried fruits, one
ounce of millet and three ounces of mix
ed spices, in which cinnamon, cloves
and seeds ought to predominant.
Heat the brown sugar with a fourth
OF a quart of milk, but not to the boil
ing point, Pour this over the other ma
terials, and mix it to a perfect paste.
Cut the paste into pieces Of different
forms and bake them well in hot oven.
ENGLAND.
Great Britain has its plum pudding
known all over the world as the British
Christmas dish. This with the cele-
ated sirloin of beef. accompanied by
mince pies, distinguish the dinner of an
Englishman wherever he may be.
Every family has its own recipe for
plum pudding. The following is good
one:
Put into an earthen vessel four pounds
Of beef kidney fat, chopped fine, two
pounds of bread crumbs, six pounds of