Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1898-12-18
THE HOUSEHOL Old.

ACsCntD superb menu lOr tine Oel0
brated Hoiiday-Amsrican Are the Grea
fie Eaters-How to Mako the E~yorit,
/ English Plum Pudding.
The menu for the Christmas dinner
! is, no doubt, monopolizing the thoughts
OF many OF our Wheeling housekeep
ers to the exclusion of things that seen
more important but are really insig-
nliicant as compared with good din
/ her. For part of our pleasure on this
day is brought about by the many
many good things we have to eat. Sc
let us have the best dinner our peck
etbooks will allow. as Christmas
comes but once a year.
MENU FOR CHRISTMAS DAY.
Breakfast-Oat meal, sugar and
cream, poached eggs on toast, baked
apples, coffee.
Dinner-Tomato soup, roast turkey
with dressing, cranberry jelly, mashed
potatoes, oys .er croquettes, celery, lob
sler salad, pickles, bread and butter,
mince pie, cheese, plum pudding with
sauce, nuts and raislns, wine.
Supper-Turkey sandwiches, olives,
crackers, tea, grapes, nuts.
Once more the blessings and joys of
Christmas have come to relieve the
monotony and brighten our lives. We
need not be rich to be thoughtful and
generous: bit of our own work
would be gladly received as a present,
by loving friend, for no matter how
trif1ing gift it seems, remember 1t is
not its moyened value that we should
think of, but the spirit of the giver.
Our gifts should not be offered grudg-
lngly but with a kind, generous heart.
We should take for our motto, 1T is
better to give than to receive" for
there are those of us, l must admit,
who would much prefer to receive
than give. Then, too, there are "the
poor who are always with u.s." and
who could be made so happy by any
little remembrance. Try this, and you
will surely find that your Christmas
day will be made much brighter in
the thought that you have made one
SAD heart glad.
Oyster Croquettes-Thisi is a new and
very delightful dish. With one ounce
of flour heat one ounce of good butter,
ana when blended pour with it about
d gill of milk. season with salt and
pepper and add little liquor from the
oysters; when this is mixed thorough
ly, add sufficient chopped Tin the size
of dice) oysters to make a paste, stir
all over the fire for several minutes
an6 then leave to cool. When this is
perfectly cold shape into rolls or
balls, and roll in beaten egg and then
IN bread crumbs and fry an even
brown in boiling grease; they may be
served hot and garnished with parsley.
1t is scarcely necessary for me to
again tell how to cook turkey and
stuff it, for every one who knows any
thing could roast turkey, with an even
lle, although there is a great differ
ence of opinion as to the dressing. We
are being humbugged into the idea
that turkey without stuffing is the
oest of all and that stuffed turkeys
nave not the real flavor of the bird. |
However, l think the most of us would |
prefer the dressing, even though the |
lavoring was lost.
LObsted Salad-Using canned lob |
'ters, take can, pour off all the oil |
N the surface. and chop the meat |
~ coarsely on fat dish and cut twice |
teaspdoIn1}r OF mustard wlUH euUusn |
-inegar to make paste, add two fresh |
yolks of eggs, a lump of butter, salt |
IND pepper, more vinegar and the |
mashed yolks of two hard boiled eggs. !
Nix this dressing with the celery ana |
neat and serve garnished with celery |
IOps and the whites of hard-bolled |
Eggs, sliced.
Arrange the table for the dinner as
orettily as possible, holly is one Oh the
most attractive and appropriate OF all
Christmas decorations, the SHINING ,
green leaves and red berries making
quite a contrast to the snowy linen.
The Americans. as pie eaters, are
quite a success, from the Atlantic TO
the Pacific, and from the North to the
South the demand for pies is growing
TO an enormous extent. New England
was originally the first pie-favored
section of the country, but our western
have just as good taste
and Judgment as our Fasteners, so
that now America is the pie country
of the world 1t really must give the
weary traveller thrill of delight to see
in many parts OF France the little
printed phrase of Pie Americana,
for although the taste might be very
far remote from our pies, still the name
would add to it a SAVIOR. Certainly no
good dinner is a success without a pie
of some kind and especially mlnce
While the demand for this delicacy
reaches it's height on Thanksgiving and
Christmas, it is often found on many
tables throughout the entire winter.
Mincemeat can be bought very cheaply
at the grocery stores, but it is never so
good as the homemade, so the follow
ing recipe may be found very useful:
Four pounds of lean boiled beef,
chopped fine, twice as much chopped
tart apples. one pound of chopped suet,
three pounds of raisins, wash and dry
two pounds of currants, cut up half
mound of citron, one pound OF brown
sugar. one quart of molasses. two
quarts of sweet cider, one tablespoon
full each of salt and pepper, one table
SpOonful of mace, one OF allSplce ana
one of cloves, two grated nutmegs and
four tablespoonful of cinnamon. Re
move from the fire and when nearly
cool, stir in pint of good brandy and
a Quart of brown sherry. Put IN
crock, cover tightly and put in a cool
place where 1t will not freeze, but keep
quite cold. 1t is warranted to keep
good all winter.
Plum pudding is really necessity at
~ r,,v;e+,ooc tah1A and good brandy