Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1898-12-15
MENU.

A<@N ~
AnchovIes with Lettuce.
I. Cream Of Celery Soup.
Olives Radishes.
Boiled Sea Bass. Holiandaise 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 viii 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 viii require your attention.
Some suggestions as to the several
dishes Will be pardoned. | am sure.
Cream of Celery Soup-Boif one quart
of celery cut In inch pieces in three pints
of water until tender. Take out the cell
cry and rub through a sieve. Add to
one pint of soup stock and cook slowly
half an hour. Heat one and one-haif pints
of cream or rich milk and stir into II
one tablespoonful of butter, cook five
minutes. PoIr into the celery: let il get
very hot, but not boil. and serve.
Boiled Bass With Hollandaise Sauce
Wrap the fish carefully I'M a Toured
cheese cloth, sprinkle with salt and place
In boiling water. Cook about 30 min
utes. Hollandaise sauce can be made by
rubbing one-half cup butter to a cream,
then adding the yollxs Of two eggs and
beating well. Stir in the Juice of half q
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 it thickens. stirring all the
time.
Roast Turkey-The bird should be |
roasted till brown and Until so well done !
that the meat WI; easily separate from
the bone. A hoi oven at the start is |
essential. Turkey So lid he frequently !
basted and well filled with stuffing Don't |
accept poor bird as a gift. Unless it is |
fat no larding can make the meat juicy |
Oyster Stufilng--One pound stale bread. |
crumbled 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
stufiing
English Plum Pudding-Let me give
you recipe / received from an old Eng
fish lady who on Christmas used to cook
pudding enough to last during the year.
1t viii keep and grow better with age.
Chop very fine one pound of beef suet
and rub il into one pound of flour. Mix
this to batter with one quart of fresh.
rich milk. Beat separately one dozen
eggs and add them to the batter then
stir in two pounds of raj
sins. stoned and chopped, two poundy
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 we'll with flour. pour in the pud-
ling and tie up the bag, allowing room for
swelling. Put a plate at the bottom of
A boiler filled with boiling water and
drop the bag in. Keep the water boiling
steadily and the pudding viii be done in
about five hours. Serve with hard sauce.
1r, if you prefer. with ice cream.
Anchovies-Split the fish and remove
The backbone and serve on lettuce leaves
on which you have put a dressing of
equal parts Of olive oil and vinegar. with
l little lemon Juice added.
Baked Onions-Select large onions and
place them in the oven with their jack
It's on just as you would potatoes. Serve
IS they come from the oven, allowing
ne guest to consult his own taste as to
he use of butter salt and pepper.
If you try the above dishes ana The r.
iult is a good dinner 1 shah be satisfied.
n this way Of cooking you retain in
uil the flavor Of the onion. and the ex-
leriment once tried viii often be repeat
a. You will be reminded OF the onion
oasted IN the ashes.