The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1898-12-21
MENU.


Ing
MENU.
Anchovies with Lettuce.
Cream of Celery Soup.
Olives. Radshes.
Boiled Sea Bass Holandaise Sauce.
Roast Turkey, oyster Sauce.
Cranberry Sauce.
Mashed Potatoes. Baked Onions.
Boiled Turnip. Squash.
English Plum Pudding, Hard Sauce.
Fruit. Nuts and Raisins.
Crackers and Cheese.
Coffee.
AS you will observe a greater part of
the above dinner that will require
much time and labor can be prepared
prior to Christmas day. as, for instance,
the soup stock pudding and pies, and
only the actual cooking of turkey, fish
and celery will require your attention.
Some suggestions as to the several
dishes will be pardoned, I am sure.
Cream of Celery Soup-Boil one quart
Of celery cut in inch pieces in three pints
of water until tender. Take out the Gel
cry and rub through a sieve. Add to
one pint of soup stock and cook slowly
half an hour. Heat one and one-half pints
of cream or rich milk and stir into It
one tablespoonful of butter, cook five
minutes. Pour into the celery; let it get
very hot, but not boil and serve
Boiled Bass With Hollandaise Sauce
Wrap the fish carefully in a Toured
cheese cloth, sprinkle with salt and place
In boiling water. Cook about 80 min
utes. Hollandaise sauce can be made by
rubbing onehalf cup butter to a cream,
then adding the yoks of two eggs and
beating well. Stir in the juice of half
lemon, tablespoonful of salt and a pinch
of cayenne pepper. When ready to serve
add one-half cup boiling water, place
the bowl in a pan of boiling water and
cook until 1t thickens, stirring all the
time
Roast Turkey-The bird should be
roasted till brown and until so we'll done
that the meat will easily separate from
the bone. A hot oven at the start is
essential. Turkey should be frequently
basted and well filled with stuf1ing. Don't
accept poor bird as a gift. Unless it is
fat no Harding can make the meat juicv
Oyster Stufiing-One pound stale bread
crumbied fine, add two stalks of celery
chopped fine. one-half pound butter
warmed, salt and pepper to taste. Add
to this two quarts oysters strained from
their liquor. When all is well mixed add
enough oyster liquor to moisten well the
stuffing.
English Plum Pudding-Let me give
you a recipe / received from an old Eng
lish lady who on Christmas used to cook
pudding enough to last during the year
1t will keep and grow better with age
Chop very fine one pound of beef suet
and rub it into one pound of flour Mix
this to a batter with one quart of fresh
rich milk. Beat separately one dozen
eggs and add them to the batter, then
Immediately stir in two pounds of ra.
sins, stoned and chopped two pounds
currants, picked washed and dried, one
pound citron, cut up fine, the grated
rind of two lemons and the juice of them
Add spice to your taste and mix all thor
oughly. Scald a linen pudding bag and
sprinkle well with flour, pour in the pud-
ding and tie up the bag, allowing room fol
swelling. Put plate at the bottom of
a boiler filled with boiling water and
drop the bag In. Keep the water boiling
steadily and the pudding will be done in
about five hours. Serve with hard sauce,
or, If you prefer, with ice cream.
Anchovies-Split the fish and remove
the backbone and serve on lettuce leaves
| on which you have put dressing of
equal parts of olive oil and vinegar, with
| little lemon juice added.
Baked Onions-Select large onions and
place them in the oven with their jack
cts on just as you would potatoes Serve
as they come from the oven, allowing
the guest to consult his own taste as to
the use of butter, salt and pepper.
If you try the above dishes and the re-
| suit Is a good dinner shall be satisfied.
In this way OF cooking you retain In
full the flavor of the onion, and the ex-
pertinent once tried will often be repeat
ed. You will be reminded of the onion
| roasted In the ashes. L.R,