The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1897-12-19
l.. uenu for n Family of
I. costs st2-Piain and
| rancy Dishes.

Saddle of yenison.
port VINE sauce.
Braised celery.
aas Mushroom sauce.
mrney chestnut stunning.
tranuerry sauce.
kalad. PA'A p'0'
Ice cream.
American cheese.
fruit. Conee'
addle from a roebuck the same
a, mutton, leaving one rib ad-
and OF the loins on both sides.
haunch, cutting 1t OFF round or
ybile crossing the thick loin
be surplus tat and remove the
" that covers the sirloin. Lard
lows OF lardons, inserting them
sat across the saddle and the
h Of the sirloin. Roast it either
ar on the oven. Detach the pan,
little gravy. Strain this
,sve. skim oil the fat and pour
saddle. Serve separately, but at
ina some currant jelly or port
Gelly sauce. made by dissolvins
port wine and thickening 1t
sauce.
Tschirky. chef of the Waldorf
oysters on half shell.
Cream of tapioca.
Fontange pattles.
Olives. Rad1shes.
sauted in brown butter.
Cucumber salad.
amb chops in papers.
en-. Potato rissoles.
turkey stuffed with chestnuts.
Romano salad.
Brown bread. Ice cream.
Coffee.
Is | have selected will cost. for
six, about $3.50.
fat and skin from six outlets
with pepper and salt, put three
Iuls OF butter into a frying IAN
b on the fire. When the butter
put in the outlets and fry them
minutes. Add one tablespoonful
uce, one tablespoonful of 0nely
hrsley and one tablespoonful OF
hire sauce. Dust in one table,
flour and cook for five minutes.
be outlets and add four table
m glaze and water TO the liquid
Stir all till the glaze is melted
cool. Fold as many sheets OF
there are outlets to the size Of
Cut them so that when trey
will be in the shape of a heart,
b In hot. melted butter and let
fer n few moments. When the
Glc spread it over the outlets and
one at time over the side OF
with the bone turned toward
pt the heart
are thus prepared range them
Ing sheet and cook in the oven
lnutes. Dress them on dish in
pd fill UP the hollow with fried
surdez, chef of Manhattan Cost
Blue Point Oysters.
PEI soup with vegetables.
|ttie Of fresh mushrooms.
Celery. Chow chow.
errapin in chatting dish.
key stuffed with chestnuts.
piled onions, family style.
Baked sweet potatoes.
Unison steak. Currant Jelly
Lettuce and tomato.
um pudding, wine sauce.
Ple' Pumpkin pie.
Fancy ice cream.
Nuts. Raisins. Fruits.
Cafe.
before the soup is to be served
large soup kettle FIVE pounds o.
OF beef with a good marrow Tor e
mn five quarts of water: add two
IN halves. six whole cloves. 81,
percorns and small root OF Gel.
pc whole boil till the water is re.
TWO quarts, Then remove thu
~ the soup through a colander
ne meat with Il potato masher tC
ne nutriment of the meat out
soup where it will get cold ans
|iay remove the fat from the top
urs before dinner put in a chop
TWO good sized potatoes, on,
re sprles of parsley, one talk o
Z small sized yellow turnip. tw,
ols' quarter of a cabbage. ans
fatoes' Peel and wash in cole
these vegetables before putting
ehopping bowl. Chop them yer.
put them in large saucepan
fm well with cold water, season
cover the kettle tight and lie
so'es cook till an hour befor,
tneh -FOUR them in Soup kettl,
Peel STOCK prepared the day beior
N "nole simmer for an hour. am
H. soup is one OF the most nour
|ail soups, and is so old fashione,
COOKS of the pres, mt day know
fepire IL.
orvis of the New Grosyenor-
\ Oyster soup.
P0'l.d Goldfish, egg sauce.
Esealoped Oysters.
As,o and cucumber pickles.
Roast turkey. stuffed.
LIN n hGrse.,r
potaioSs, Boiled onions.
H. Beets, Squash.
pumpkin pie. Mince pie.
Plum pudding.
Il, Sage cheese. Coffee.
'ne way the New Englanders pre-
an a trr.cay; Lay ii on is sd
oosfd and cut CIT the head. Mex
f'ehder, sharp knife between in
Use oi the neck, run 1t rcun
~ the skin Is l0osened. Mex
niu down over the neck and ca
~ 70 within an inch of the boz,
lived the crop turn the lurke
and out OF the legs at the frs
r. ue teet Next SINCE the hair
~ ,n'sey an2 pick out the pin
u 2 cash ab1ve the vent an
aau IN and draw The turkey, TAX
~, e!StAing inside. being Garrett
~ lhe GAL bladder ever the live
Faro heart and liver from III
\ ' m item we'll ard put them i
/ .1ur cold water over them an
nv useS on the range.
ne ihrNeY rs 1o'lc~--' r'r'
Iisn ~ y 3 bowl OF cold water Will
III lhap in clo9ping uoS. 90
na,,, s'sik II ce,e-y end thrs
rh ~ sGpeeze some % the wa
~ Nal of bread. and with th
IN ri'c-s r,d ~. u = -