Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-12-15
MENU:
AnchovieS with Lcttuc9
Cream OF Celery Soup.

Anchovies with Lettuc9
Cream of Celery Soup
Olives. Radishes.
Boiled Sea Bass. Hollandaise Sauce.
Roast Turkey oyster Sauce.
Cranberry Sauce.
Mashed Potatoes. Baked Onions.
Boiled Turnip. Squash.
English Plum Padding, Hard Sauce.
Fruit Nuts and Ralsins.
Crackers and Cheese.
Coffee.
AS you will observe II greater part Of
tn ahove 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, l am sure.
Cream of Celery Soup-Boil one quart
of celery cut in inch pieces in three pints
of water until tender. Take ont The col
cry and rub through sieve. Add 10
ono pint Of soup stock and COOK slowly
half an hour. Heat ono ana one-halr PMS
of cream or rich milk and stir into 1t
one tablespoonful of butter, cook five
minutes. Pour into the celery; let 1t set
very hot but not boil, and serve.
Boiled Bass With Hollan laise Sauce
Nrap tho fish carefully in L Toured
cheese cloth, sprinkle with salt and place
I'm boiling water. Cook about 80 min
utes. Hoilandaise sauce can be made by
rubbing onc-half cup Of butter to cream.
then adding the yolks of two eggs ana
beating well. Stir in the juice Of MALT a
lemon, saltspoonful of salt and pinch
of cayenne pepper When ready to serve
add onc-half cup boiling water place
the bowl in a pan Of boiling water ana
cook until it thickens. stirring all the
time.
Roast Turkcy-The bird should he
roasted till brown and until so well done
that the meat will easily separate from
the bone. y hot oven at thr start is
essential. Turkey should be frequently
bastcd and we'll filed with stuhuS. Don't
pcc.pt "A poor bird MS a gift Unless II Is
fat no larding can mako the meat juicy
oyster Stui'ing-Onc pound stale bread
crumblcd fine, add two stalks of celery
chopped fine, onc-half pound butter
warmed, salt and pepper to taste. Ado
10 this two quarts oysters strained from
their liquor. When all Is well mixed ado
enough oyster liquor to moisten well th'
ttufrnC.
English Plum Pudding.-Let me g.v'
YOU n rccipe | received from an old Eng
lish lady who on Christmas used 20 &C OF
pudding enough to last during the year
II will keep and grow better with ag'
chop very finc one pound OF beef sue
aud rub 1t into one pound Of flour. Mis
this to batter with one quart of fresh
rich milk Beat separately one dozeT
eggs and add them to tho batter, tier
Immediately stir in two pounds Of raj
sins, stoned and chopped, two pounG:
currants, picked. washed and Tried, on
pound citron, cut up fine, tho grated
rind of two lemons and the juice of them
Add spice to your taste and mix all thor
oughly Scald linen pudding bag an'
sprinkle well with flour, pour in the pud
ding and tie the bag, allowing room f.
swelling. Put n plate at the Aottom o
q boiler filled with boiling, water AM
crop the bag in. Keep the water hoitini
steadily and the pudding will b. done il
about five hours. Serve with hard sauce
or If you prefer with ice cream.
Anchovies-Splt the FISH and remov
the backbone and serve on lettuce leaV,
on which you have nut n dressing O
equal parts of olive oil and vinegar, will
n little lemon juice added.
Baked Onions-Scloct large onions an
place them in the oven with their jacket
on just as you would potatoes Serve q
they come from the oven, allowing IA
guest to consult his own taste as "a Tn
use of butter, salt and pepper
If you try the above dishes AMI the 70
suit Is good dinner | shall he satisfied
In this way of cooking you retain in ful
the flavor of the onion. and the expert
ment once tried will often he repeated
You will be reminded of tho onion roaste
In the ashes. i. r.