Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1898-12-25
E:HO B.


A Interesting D1scussaea About Nov
Years and Superb Menu for That Oeca-
sion BY s.Mareha.'- Some Valuable Re-
cipes for the Guidance of the Cook-Ssn-
sibls suggestions About the Use Of Wine
NJ the Table.
MENU FOR NEW YEARS DAY.
BREAKFAST. 80 Sliced oranges,
broiled beefsteak, potato chips, rolls,
cofee.
DINNER. Consomme, roast duck.
with stuffing, grape jelly, potato puts,
stewed celery, creamed peas, salmon
salad. bread and butter, sweetbread
and oyster pie, doughnuts, fruit, wine.
SUPPER. Sandwiches, celery,
olives, nuts, crackers and milk.
The birth OF new year says
Charles Lamb, is of an interest too
wide to be pretermitted by king or
cobbler. No one ever regarded the
first of January with Indifference. 1t
is that from which all date their time
and count upon what is left. 1t is the
nativity of our common Adam" In
olden times New Years was the day
instead of Christmas, when the custom
of gift exchanging was observed. The
old Greeks and Romans especially fa-
yored present making on the begin.
ming OF new year; March was the
commencing of the year for the ancient
Romans, but Numa changed the date
to the first OF January, which was held
sacred to the God Janus" whom they
represented with two faces, the one
sadly glancing back over the past and
the other looking with much hopeful
ness TO the future. This idea of giving
some trifle as token of respect at the
beginning OF the new year seems to be
very good one, for, to commence the
year happily means to remain so
through it; but the best gift is TO
heartily wish one and all "A Happy
New Year."
The soup for holiday dinner should
be as clear and light one as possible,
SO that we may have an appetite for
the roast and heavy dinner that is TO
follow, for even if we intend to upset
our digestion We ought to enjoy the
doing OF 1t for the time being it would
be rather hard lines not to be able to
eat and have to pay the piper, too.
The French way of cooking duck is
, to roast it with sauce made of celery.
the duck must be young and fat Put in
saucepan tablespoonful of butter,
and when melted put in the duck, let
it come to a brown on both sides and
remove. Stir a tablespoonful of flour
for five minutes in the liquid in the
saucepan, replace the duck and add to
1t a teaspOonful of salt, q little hot
water and a few herbs. Cut two
punches Of celery in small pieces,
blanch them for five or ten minutes
in boiling water, and drain and add to
the duck. Let this all cook for about
an hour and serve the duck with the
celery around it; take the fat from the
gravy and put with it few of the
chopped green leaves from the celery.
This will give the gravy a very fine
flavor.
Potato Puffs-Peel four large pota-
toes and boil them until soft When
done wash and add tablespoonful of
butter and season with salt and pepper.
Allow the potatoes to get cold and
when so add an egg and beat all we'll
together. Shape them into moulds and
sprinkle with a little flour; fry to
light brown in hot grease. Serve while
very hot.
Stewed Celery-Wash well several
stalks of fresh celery and cut into
pieces about four or five inches long,
and put into boiling water well sailed;
boil slowly for about ten or fifteen
minutes, then drain off the water and
put the celery into the pan with enough
stock to cover it; boil until tender;
take out the celery then and put in a
place where it will keep hot while the
sauce is being made. Thicker the
stock that the celery boiled in with a
little flour and cold water; add some
butter and the proper seasoning; let it
come to the boil, then strain and pour
hot over the celery.
The French canned peas are the best
for cooking at this time of the year, IL
they are used the peas should be rinsed
we'll in cold water before cooking, and
then placed in boiling water to boil for
several minutes; drain then and add a
dressing OF a teaspoonful of butter, one
of flour, pinch of salt and pepper, a
bit of sugar and a half cup of milk,
stirred we'll with the peas; allow this
to come to the boil. when they are
ready to serve.
AS no dinner is complete without a
salad, salmon is my selection this
time, but l shall not give the recipe,
as it is made identical with the lobster
salad in last weeks menu. The canned
must, of course, be used; put on lettuce
leaves and garnish with the green cell
cry tops and the whites of slices OF
hard-b.iled eggs.
Sweet Breads and Oysters.-As the
cold weather effects sweet breads, they
are scare now and consequently are
much higher in price than earlier in
the season, but they are a delicacy
which few people can resist; and if it
is possible to get them anywhere near
they should, by all means, be obtained
for this will make a most delightful
dish, and one that is not found on the
table every day.
Boil the sweet breads until tender;
stew the oysters and season them with
salt and pepper and thicken with the
beaten yolk Of an egg, a little cream
and bit of flour; fill deep dish or
pan with pie crust, place the stewed
oysters in the bottom, cover them with
the sweet breads and then pour over
all the gravy that the oysters have
stewed in; cover with pie crust and
bake.
I greatly fear that some of my tenn
perance readers. when they see that
wine is on my menu for both Christmas
and New Years, will think this very
wrong. hIIt surely this nriyilige gholfd