The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1899-12-17
A Cheap, Delicious
Christmas Dinner.
For the Modest Sum $3.50 You Abundant Appezng
Feast for Twelve People on the Great Holiday

An entirely satisfactory and charming
Christmas dinner may be given at an av-
erage Of 20 cents a plate, or total ex-
penoiture of $3.50 for twelve persons A
dinner that really ought to gladden. the
heart of any one even on the jo1liest day
of the year, and with as great variety
as one poor small human stomach ever
ought to confront.
Small sprigs of holly, or perhaps ever
greens and berries gathered in some near
by woods, artistically arranged, are suf-
flcient to impart genuine Christmas
glow to the occasion.
At the prices that usually obtain at hol-
iday time the following menu may be
served to twelve persons for $3.50:
Cream of Rice Soup.
Roast Turkey, with Giblet Sauce.
Roasted Potatoes.
Turnips Baked in Milk.
Fried Bananas.
Plum Pudding, with Lemon Sauce.
Coffee. Nuts.
Roast turkey Is really improved by be-
ing stuffed and boiled for two hours the
day before roasting, and this will furnish
a nice stock for the soup, besides leaving
ample for the giblet sauce. SINCE, draw
and wash the turkey, and stuff with a
of grated bread crumbs, brown in butter
in stew pan, add half chopped onion,
level tablespoonful of salt, half tea
spoonful Of pepper, and season with a
teaSpoOnful of summer SaVory or sage,
as is preferred. Stuff the body and crop
of the turkey, but not too solidly, with
this mixture, sew up and truss.
Dip large piece of cheese cloth into
| cold water, wiring thoroughly, and dredge
q
| into this cloth, and at any convenient
| time the day before Christmas plunge into
boiling water and boil for two hours.
| Then set the kettle on the stove and allow
the turkey to remain in the broth over
| night. The next morning remove the tur-
| key and skim the grease from the broth.
| Reserve this grease for further use.
| Cream of Rice Soup-Take three quarts
| of turkey stock, heat 1T and add to 1t
| half O. pound of salt pork, cut up into
small cubes Take a tablespoonful Of the
turkey grease, froth it in a stewpan,
| and stir into it slowly until it is perfectly
| smooth a tablespoonful of flour. Stir this
into the soup for a slight thickenirg;
| add the other half of the onion remaining
| from the turkey dressing, grated fine, a
| tablespoonful of salt and half teaspoon
! full of pepper.
Take a quarter of pound of rice and
|
| taneously with heating the broth, put the
rice in a double boiler, cover with boiling
| water and let boil for fifteen minutes;
| drain off the water and let the rice steam
| for five or ten minutes; it will then be
/ perfectly pearled Put this into the hot
| prepared broth and serve at once.
| Roast Turkey-An hour and a half be-
! fore dinner hour on Christmas day, re-
| move the turkey from the cloth, run it
Of
sprinkle plentifully with salt and pepper;
nut it into a baking pan with cupful
| of boiling water and roast for an hour
or an hour and a half or until done. Basic
every ten minutes.
Ten cents worth of cranberries with
cents worth of sugar makes the
most perfect accompaniment the world
affords for turkeys, served either as a
sauce or jelly.
Roasted Potatoes-Pare and cover with
boiling water; after fifteen minutes take
them out and drain them. Now put
them into the dripping pan with the tur-
key and cook for twenty-five minutes.
Basic frequently with the turkey gravy
Serve as a garnish around the turkey
For an additional vegetable, turnips bak-
ed in milk are delicious, and cents Will
cover both the cost of the turnips and
the milk in which they are cooked.
A dozen bananas make delightful ad-
iunct to the menu, when fried In butter.
TWO cents may be allowed for the butter.
Fry the bananas whole, as the flavor
is much better preserved in this man
her.
We have now spent $215 of our orig
inal capital; $1.6S for turkey, 4c for
pork, &c for rice, 13c for cranberries and
sugar, sc for potatoes, &c for turnips and
1Sc for fried bananas, leaving 3Sc for
dessert. Of this SC will provide a nice
cup of after dinner coffee. Good South
American coffee may be had for "a cents
a pound, and third of a pound is quite
sufficient This will leave US 25 cents