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

with roses between its teeth. This
meal is eaten as evening dinner be-
fore midnight mass, and when the wor-
shippers return from their church after
midnight the table is set with cold pork,
bonbons and corn brandy as drink.
SWITZERLAND.
| In this beautiful country, where the
| laws and the customs vary in every
canton, the mistress of the kitchen has
wide variety Of German, Italian and
! French cooking to select from. But on
Christman day although all these styles
may be united on one table, there is an
invariable although unwritten law tina t
roast goose shall be the chief dish. The
dessert is marvellous mixture of Swiss
confectioneries. comprehending every
thing from little cOcOanut cakes to elab
crate structures of flour and sugar in
terspersed with all sorts of nuts and
small fruits.
But between the opening goose and the
closing patisserie is introduced the real
ly national Christmas dish called the
Geneva fritters. These fritters are
made after the following recipe:
Put into a saucepan a dozen pears
cut into quarters and the cores taken
out, with enough water to cover them;
let them stew till they are quite tender,
when the water will have evaporated.
Il
them with a wooden spoon. Add half
their weight of sugar little lemon and
a pinch of powdered cinnamon. Put the
saucepan on the fire for eight or ten
minutes and then let ii cool. Take two
handsful of raisins, seed them and put
them TO the fire with enough water TO
soften them, then add them TO the above
with little glass of rum or kirsch.
Take a thin flour paste for a dozen
.f 6aro Gin nd l. =
into a rool about the circumference of a
dollar. cover half the surface of the
paste with a marmalade and cut the
fritters into convenient sizes. Serve
with the yolks of eggs, after cooking
them before a hot fire and powdering
them with sugar.
ITALY.
Italy mas gwen much attention to the
celebration Of the religious feasts, es-
pecially that of Christmas. The tradi-
tional repast is eaten between 8 o'clock
in the evening and midnight, and it con-
sists almost entirely of stewed cells,
scallopes, macaroni and turkey stuffed
with chestnuts. Eels are the principal
dish, and they are brought on in sepa-
rate dishes rolled up in laurel leaf.
The cardinals receive from the apostolic
chamber two cells each, repOsing on a
silver dish and accompanied by small
rolls mixed with honey and almonds.
1t has become a tradition that the
archibshops Of Naples shall send fish
on Christmas day to the sovereign pom
tiff. Naples was the great fishing port
of Italy, and to see the city on Christ
mas night and to walk through the eel
market on Christmas eve is we'll worth
visit to Naples. In certain provinces
of Italy il is the custom to have BAN
quet or dinner at home after the mid
night mass, at which bologna sausage
scallops and ravioli "a dish composed
largely Of rice), are the delicacies en-
joyed. With the turkey dinner there
is also enjoyed prodigious quantity of
chocolate.
SPAIN.
Two special dishes mark the Christ
mas dinner of Spain-almond soup, OBJ
tanned by boiling sweet almonds in milk
and passing them through sieve and,
above all. dish called ''besugo," which
is nothing more than a large goldfish,
garnished with lemon, chopped garlic
and oil, and roasted before the fire.
PORTUGAL.
Turkey stuffed with truffies and roast
ed sucking pig, festooned with black
buildings and served with sausages,
slices of lemon and roast duck with rice
pudding make the Christmas dinner of
this country. The roast is accompanied
by ''broas," a kind of small roll of flour
and cheese, cornmeal, olive oil, salt,
sugar, honey and anise seed, cut into
the form of lozenges.
DENMARK.
In Denmark the Christmas breakfast
table suggests a beef steak and rein
deer outlets. while for dinner is roast