Kansas City journal. [volume] (Kansas City, Mo.) 1897-1928, 1897-12-19

the plainest American families. The more
elaborate menu IS as follows:
Blue Point oysters.
COnSomme a la ROyale.
Baked salmon. with oyster sauce.
Small pickles. Olives.
Roast turkey cranberry sauce.
Glazed ham, champagne sauce.
Dreamed corn.
tanvasback ducks, with fried hominy.
Currant jelly. Dressed celery.
Lettuce salad.
Plum pudding, brandy sauce.
Neapolitan ice. Banana ice.
Sweet macaroons.
Fancy cakes. Bonbons.
Fruits and nuts.
Coffee and curacao.
The raw oysters which are generally
served at elaborate dinners may be omit
ted at a family dinner, When they. are
served they must he chilled on cold plates,
but not iced. Freezing ruins oysters. and
laying them directly on the ice draws out
the flavor. Open them about twenty min
utos before they are needed. and set them
in their deep shells. with their liquor. on
fine ice. or snow made into ice by mixing
u little cold water with it. Six oysters.
with a quarter of a lemon. are sufficient
for a plate.
Tho consom,ne a Ia royale is a clear
golden soup @arnished with stars and other
figures in pale green and red royalc paste.
This paste Is made of six yolkS of eggs,
rDo whole eggs. an even saltspoonful of
'aN"hht. a Ia booniul or salt and a cup
OF cream. bivld" the mixture. tint half Of
u a delicate green WIN French vegetable
green colorinG liquid, which comes for this
purpose. ana the other half carmine. Pour
the green paste in little huttered mOlds. in
leaf form. and the red into star shapes.
or any fancy moidS not too IarSt. Set
thcm in a pan of hot water 10 COOK in the
oven. or on top of the stove until 1irm.
When cold. slip them ont Of their molds
and slice them for the soup.
Salmon from the Columbia river may
usually he found fresh at Christmas time.
For a Christmas ham, select Il tine Young
sugar-cur,d ham. weI&hInG about seven
pounds. Soak it in cold water for twenty
tour hour. after s%craping and scrlIbbing
it. Cover il with cold water, and boil Il
slowly until tender. Let it cool about
twenty minutes IN the liquor ii was boiled
IN. then take II UP. sprinkle a little sugar
over il. ard SGT il IN the oven for twenty
minute longer 10 be glazed. Serve ii with
\ simpler Christmas bill of fare than the
on" already given is:
Cream Of rice soup.
Boiled fowl. oyster sauce.
Roast sucking pig: apnle sauce.
Venison steak. currant Jelly.
celery salad.
Plum p%udd:ns. brandy sauco-
sailed almonds and bonbons.
Fruit. coffee. Nuts.
The cream of rice SCUM is made from
thc stock or water in which tho fowls were
boiled. In a great many families a turkey
woula take the place Of The Young pig. ";
the latter is Il faVoritc Christmas roast in
mans sections Of the country.
on New Years day the bin of fare is apt
go nave a less conventional makeup. and
resembles any inc dinner. Families Of
Dutch descent like TO recall the fact by
eaiyiu" old Euickerbocknr dishes on New
Nrar'~.
Ryiishrs sometimes appear among the en-.
trees and Dutch New Years cakes and
olirkooEs are often served in the sweet
rutrernctS. y good New Years bill q.
fare Is:
Cariarc on toast.
ConSoiumr Of chicken.
Baked halihut, lobster sauce.
Potato balls with butter.
Fillet Of beef. with mushrooms.
Groon peas Potato croquettes.
Roast partridge. bread sauce.
Celery mayonnaiSe.
Tutti-frutti ice.