The evening times., 1897-12-23
RECIPES. FOR
XMAS DISHES
The Best Ways to Prepare
Toothsome Articles.
4 Good Housewives Secret Impaired
to Those who Must Provide the
Holiday Cheer.

Recipes for a number OF Christmas dishes
are subjoined.
Pastry fo' Pates and Pies.-Two pounds
of sirted flour, one and One-half pounds
butter, ice water enough to make stiff
paste. Have bowl, cippping knife, ou5ier
and flour we'll chilled before beginning
work. Chop the butter into the flour. and
| when the bits of butter are the size or peas
pour In the ice water, mix it with the chop
ping knife into Tough paste. and tGrn 1t
out on the board, together with any scraps
| of the butter that have not been yorl.ed
| in. Roll 1t out quickly into a sheet about
half an inch thick. Flour lightly, fold 1t
in three, turn the rough edges toward
you-and roll out again. Repeat this process
| three times, handling the pastry just s
| little as possible. Set it on the ice for an
hour before using. This n q delicious puff
paste IL properly made, but the directions
| given must be strictly followed. In cold
weather it viii keep week.
In making your pates FOIL the pastry cut
| about half an inch thick, and cut two
rounds with the biscuit cutter. From the
! center Of one of these cut smaller cir
| Gle and lay the ring thus left on the first
large round. Bake the pates in rather
| quick oven To delicate brown. Set them
aside and when needed they can be heat
ed aBc filIet! with the chicken.
Chicken Filling for Pates. cupfIl
milk, one tablespoonful flour. salt, pepper
| and pinch Of mace Juice OF tall d
| small lemon. Cook the flour and butter
| together until they bubble, and pour the
| milk upon them, stirring until You Eare
| a thick white sauce. Set the vessel con
| tanning il in an outer saucepan Of boiling
| water, ard stir into IL q cupful OF the
| white meat of chicken, cut, not chopped,
with q sharp knife, into small pieces. Let
| 1t get hot through before filling tn.
pastry 81 els.
Oyster Stuffing for TUrkey.-To the Dr-
binary stuffipg for a turkey Of dry bread
| crumbs, seasoned 18th psrsley. thyme and
| sweet rjoram and moist ened with
melted butter, add two dozen oysters
chopped fine. Stuff the breast of the
| turkey with this.
| Cranberry Jelly.-Put one quart OF cram
berries ct; To cook in the inside vessel of
double boiler Add No water, unless
the fruit is very dry In that case put
with them four tablcspuonsuls OF water.
Cook a couple Of hours, breakiI. tn. Der
ries witt a spoon from time to time
When they are well crushed strain and
inca sure them. To every pint of the juice
allow 1, cup and a half OF sugar. Return
the iuic, to the fire, toii it twenty min
| utes, thinning it If necessary. Stir in
| the sugar, let it toil up once more. and
pour it into mold wet with cold water.
Set il /, to cold place uni firm. jelly
| made Icy this recipe VIII rot be thin nr
watery
Green Corn Pudding-One can corn, two
tablespoonfuls butter. melted; two table
spoonfuls granulated sugar. two ..gss,
beaten light; two cupfuls OF milk; saltspoon-
ful salt; small pinch OF soda. Drain all
the liquor from the corn and chop the
kernels very fine. Add TO them the eggs.
the sugar the melted butter, t he salt 'nd
the milk, into which you have stirred me
soda. This is to prevent curdiins. Turn
tile mixture into u pudding dish: hase.
| covered, for half an hour; uncover and
brown.
Scalioped Sweet Potatoes Boil. p Il,
and slice sweet potatoes. Arrange hem
in layers in baking dish. strewin,; Zach
layer with fine bread crumbs and bits Lf
butter. Bake, covered. for twenty min
utes, in a steady oven, uncover and brown.
Celery Salad.-Cut yoar celery into inch
lengths, lag it in bowl and put it on :he
ice until needed. After it is brought un
the table pour over il a French dressing
consistin: OF three tablespoonfuls of oil.
two of vinegar, a saltspoonful of salt, a
half teaspooaful Of white sugar. and
three or 'Our dashes Of black pepper.
Sailed Almonds.-Shell, bIanch 4 nd dry
half a pound Of almonds Lay them in a
clean tin pan with a couple Jf teaspoonf lis
ofbuttar, and put them in ther not oven.
Shake the pan frequently that the almonds
may color equally. When of unif )rm
light brown take them out, drain them in
a colander on brown paper and sprinkle
them lightly with salt.
Pumpkin Pies.-Four cups stewed pump
kin; two quarts milk; eight eggs. two cups
white sugar; two teaspoonfuls mixed mice.
nutmeg and cinnamon. Beat the yuIks Of
the eggs light and put the sugar with th.m.
Press the puIIpkin through n cC1ander, I nd
stir the eggs and sugar into it. Add the
spice and the whipped whites OF the eggs.
Have very deep pie plates for pumpkin pies.
and after you have floured tn, plates and
lined then with paste, cut slashes h,r. and
there in this, that 1T may not puff UP too
much. Stir the pumpkin custard well be-
fore you put 1T in. or course, no top crust
is used.
Mincc Meat-Fuur pounds lean beef four
quarts chopped apples; one quart chopped
suet: one quart stoned raisins; one pin tc!,.an-
ed currantS; one pound citron, cut IN small
pieces; one scant quart sugar; one r,nt
molasses; three tablespoonfuls mace; three
tablespoonfuls cinnamon: two tablespoon
fuls allspice. three tablespoonfuls sal.. one
one and one-half tablespoonfulss cloves;
four grated nutmegs; juice and rind of three
lemons; Juice and rind OF three OFany Is;
two ounces of can.lied orange peel; Two
ounces candied lemon PEEL half pint orange
wine; one quart California brandy. This
will make large quantity of mince meat.
Plum Pudtiing.-Five cupfuls flour: half
pound OF suet; half-pound sugar: quarter
pound butter; one pound raisins: one pound
currants two tablespoonfuls shr ,;iied
citron; one cupful milk; six eggs; half tea
spoonful cloves; half teaspOOnful mace;
one grated nutmeg; half cupful brandy.
Seed and chop the raisins; wash and pick
yver the currants. Rub the butter and
sugar together and stir into them the
beaten yolks of the eggs and the milk.
Add the flour and the whipped whites
of the eggs, the spices and the liquor.