New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-12-12
- 80 70V5E 100
@r IN TALKS

MENUS FOR CHRISTMAS AND NEW YEARS.
Each year Christmas brings It's message afresh
to the hearts OF the world The feasting has lost
something Of It's old significance In these days OF
plenty 1t is longer season which any con-
siderable number OF hungry people look forward
to as the only time in the year when they can
certainly enjoy full and sufficient meals Civiliza-
ton has happily outgrown this phase Of the days
amusement. yet keep up something Of the
feastng.
For weeks previous 20 Christmas the eager hands
Of women have been busy preparing for Christmas
fare.
largo part OF the work OF tho dinner 10 done
before the day arrives The pudding Is always
made and boiled many weeks previous to the
occasion, the nineemeat Is made At least a month
before the day " Is needed. and should be baked
in its OF richest and best pun paste nj least
three days before II is served.
The consomme should be prepared the day before
# IL needed and SKINNED and strained until II is
clear sparkling wine. II cream soup Is
served It should be made ready. All the sauces
can be made day or two preyiou, and receive
The ice cream should be ordered to he sent in
early in the morning or. II 1t is prepared at home
several days before the feast the candies and
sailed almonds are made ready and left In cool cool
labor Of preparing and serving an elaborate din
ner by this means may be materially lessened.
holiday on Christmas and New Years, hence all
the work that can be done on other DAYS sn9ud
Two Christina. bills OF fare are given. one for
New Years Day though New Years is not COM
A treat many families spend the day At their
country houses. and sometimes invite a party OF
friends 10 Join them.
The nrst bill Of fare. for Chrstmas. Is no more
elaborate than a great many families serve with
the addition Of wines and puncheA and a simpler
menu may he easily made by emitting some
hat will -
u,Iirements OF thu plainest American families The
more einbora menu IL as follows:
Blue Point oysters
n.s Son .s1noD n,i Il d Roy.i', ,.uo.
Potato croquettss.
Roast turkey. ernb.,ry sane:
Glazed ham. champagne sauc..
c e.nx; jill, ducks with b 5lsS s' s.sy
''"'' '' Lettuce salad.
Plum pudding brandy SAUCE .
r.ne, s s.::: "'''''''i s,.s,n.
cg Era,'. ana ana eu nni:
The raw oysters which generally served AZ
elaborate dinners may be omitted at family
dinner When they are served they must be
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 minutes
before they needed. and set them In their deep
shells with their liquor. on fine ice, or snow made
into ice by mixing a little cold water with Il
Six oysters. with quarter OF lemon are sum
The consomme Ia royaie is a clear golden
pale green and red royale paste This paste is
made Of six yolks Of eggs. two whole eggs an even
a cup Of cream Divide the mixture, tint half OF
SsG s sTSb "n French T hi.
the. other hall carmine. Pour the green paste in
little buttered moulds, in leaf form, and the red
fpf All fancy mOuldf
large. Set them in a pan Of hot water to cook In
cold slip them out Of their moulds and slice them
salmon from the Columbia River may usually be
found fresh at Christmas time.
For a Christmas ham. select a fine young sugar
cured ham. weighing about seven pounds. Soak
Il In cold water for twenty-four hours after scrap
ing and scrubbing It, Cover II with cold water. and
boil 1t slowly until tender Let 1t cool about twenty
minutes In the liquor II was boiled in then take
the oven for twenty minutes longer to be glazed.
Serve II with champagne sauce.
simpler Christmas bill of fare than the one
already given is:
Cream OF rice soup.
Boiled fowl. oyster sauce
RosN sucking pig apple 5s.s sarce ,,.,
venison steak. currant Jelly.
Plum pudding. brandy sauce
w.t., sai'sd almonds nd. and No"Non'. xn,.
The cream OF rice soup Is made from the stock or
water In which the fowls were boiled. In a great
many families a turkey would take the place OF
the young pig, yet the latter is favorlte Christ
mas roas in many sections of the country.
On New Years Day the bill OF fare is apt TO have
a less conventional makeup, and resembles any
fine dinner Families OF Dutch descent like to re-
call the by serving old Knicerbocker dishes
New Years
ReIishes sometimes appear among the entrees and
Y,utch Nex, Year's cakes and oliekooks ara oftan