The Providence news. (Providence [R.I.]) 1891-1906, 1897-12-14

ana Granny Is filled with Christmas gifts,
waiting the sound OF Santa Claus bugle
before they are taken from their hiding
places TO make glad the hearts OF the
dear ones, and now you are thinking OF
what to serve TO your guests for the
Christmas dinner. l suppose have had
more holiday dinners than you, because
i have lived more years So by reason
of my experience, / venture to send you
bill of fare for you to prepare for your
family gathering:
Oysters on the Shell.
Tomato Soup.
Olives. Horseradish.
Boiled Turkey.
Celery. Radishes. Pickles.
Griddled Sweet Potatoes.
Roast Goose.
Mashed Potatoes. Squash. Onions.
Cauliflower au Gratin.
Apple Sa.uis.
Christmas PLUM Pudding.
Cold Sauce.
Mince Pie. Squash Pie.
Fruit. Nuts. Raisins.
OF course, II Is not necessary for mo
to say anything about serving the oys-
ters, but here is an excellent recipe for
TOMATO SOUP.
Put one quart Of tomatoes, one pint
OF stock, or water one-half tablespoon
full OF sugar. one teaspoonful of salt four
cloves and four peppercorns on to boil.
Simmer ten minutes. Fry one table,
spoonful of chopped onion and one table
spoonful of chopped parsley in one ta-
blespoonful of butter until yellow; add
one tablespoonful of corn starch. Mix
well and stir II into the tomato. Sim
mer ten minutes and strain. Add more
salt and pepper, if necessary, and with
cvoutons. which are cubes of buttered
bread, half an inch square, Drowned in
the oven or in hot lard. The bread
should be stale enough to cut without
breaking.
BOILED TURKEY.
Prepare as you would for roasting and
fill with an oyster stuflng. made as fol-
lows. Use the brown crusts from slices
of fresh bread, or stale bread put in a
pan and pour tepid water over it and let
IT stand for minute; do not use warm
water, as it would make the dressing
heavy. AS soon as moist, squeeze dry in
the hand handful st time and put in
another dish; toss it up lightly with a
fork or the fingers, add pepper. salt.
teaspoonful OF summer savory and a
level tablespoonful OF sage; add half
cup Of melted butter and beaten egg
and pint OF oysters, slightly chopped.
Mix all together thoroughly and stuff
the turkey. Tie the legs and wings close
10 the body, place in salted boiling wa
ter. with the breast downward: skim
IL often and boil about two hours, but
not until the skin breaks. Serve with
oyster sauce and a thin slice of boiled
ham>on each plate. Many people wrap
the turkey in cloth dipped in -four. but
If you wish TO use the liquor afterwards
for soup. the cloth is apt TO impart an un-
pleasant flavor.
ROAST GOOSE.
A goose should not be more than four
months old; 1t is insipid after that, al
though tender; pick well. singe clean
carefully with soap suds, washing inside
and out. and then with hot water; put
the liver and gizzard on 20 cook. Have
boiled three white potatoes, skin and
mash them: chop three onions very fine
and throw them into cold water. Then
stir into the potatoes a spoonful Of but
ter. little black pepper and alittle salt.
a tablespoonful Of finely rubbed sage
leaves: drain OFF the onions and mix with
the potato. etc. When we'll mixed, stuff
the goose. Roast IL the same as a tur-
key, basting and dredging often.
The gravy is made as for poultry--with
the liver and gizzard
Apple sauce is indispensable. Roast
about one hour and three-quarters.
CAULIFLOWER Az GRATIN.
Boil a small caulifower until Gender:
place on a baking dish. sprinkle with
buttcred crumbs. and brown i'm the oven.
Serve with a thin white sauce, made IS
follows: Melt two tsblcspoonfuls Of
butter: add two tablespoonfuls of -four.
and mix until smooth: then pour on
slowly. stirring all the time one pint OF
hot milk. Season with salt and pepper
Caullfower served in this way has a very
delicate flavor.
CHRISTIANS PLTM PUDDING.
One cup of huely chopped beef suet,
two Of ME bread crumbs. one % sugar,
one OF raisius. one " cuuants one of
blanched almonds. hair q cup OF Citron,
sliced thin. a. teaspOOnful Of salt. One Of
cloves. Two OF cinnamea. half grated
nutmeg and four wCii-hcaten eggs. Dis
solve a level teaspoonnn of soda In Ia
blespoonful Of warm water Flour the
fruit thoruughly then mix the reunainder