Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-20

III OLD
lINTS
Christmas Menus.

Roast Sucking Pig. Apple Sauce.
Glazed Sweet Potatoes. Dreamed Onions.
Hubbard Squash.
Grape Fruit Salad.
Cheese Straws.
Plum Pudding. Brandy Sauce
Nuts. Bonbons- Raisins.
Black Coffee.
DINNER NO. 2
Grape Fruit
Brown Creamed Oysters. Brown Bread.
Celery. Olives. Sailed Almonds.
Roast Goose. Potato Stuff1ng,
Tart Apple Sauce.
Creamed Turnips.
Nut Salad.
Camembert Cheese. Waters.
Mince Pie. Deep Apple Pie.
Nuts. Glazed Fruits.
Coffee.
DINNER NO 3.
Oyster Soup.
Celery. Picked Pears.
Roast Beef Drowned Potatoes.
Yorkshire Pudding. Brussels Sprouts.
Cabbage Salad
Cheese Waters.
Ice Cream. Christmas Fruit Cake.
Coffee.
While at Thanksgiving the dinner stands
out as the chief event of the day, on Christ
mas it becomes a secondary consideration:
The gift preparation and giving of the
morning or the evening before usually mo-
nopolizes the major part OF the famly's at
tentlon, while the absorption of greater or
less Casually the former quantities Of bon
bons, nuts and other Christmas goodies
takes off the keen edge of appetite and oft
times renders the dinner a work Of SUI
perorogation.
There is no hard and fast law as to the
makeup of the dinner though a family
of English extraction usually prefer the
roast pig or sirloin of beef The Irish and
German element has lingering fondness
for the fat Christmas goose and the Amer
ican-born feel that turkey Is still q most
acceptable center round which to group
a well-ordered feast. The unusually high
price of turkeys this year will doubtless
initiate to some extent against their use in
families obliged to count the cost. Belgian
hare or possum with sweet potatoes are
also dishes well suited to the occasion.
Winter vegetables are all at their best
now, and turnip, Hubbard squash, beet,
even the crispy cabbage offer a wide va
riety to choose from. If you elect to have
winter squash, preferably the Hubbard, be-
ware of boiling 1t, in which case its rich,
nutty flavor is lost. Wash and wipe the
vegetable; then, without attempting to re-
move the shell, break into pieces about
three inches square. Ratchet will do the
work much more easily than a knife. Take
out the seeds, brush the inside of each piece
with a little butter, place in a pan and
bake in a medium-hot oven. Some good
housekeepers prefer to serve 1t on the
shells, brushing again with melted butter
and sprinkling with salt; but it saves the
disposal of waste at the table to scrape out
the contents of the shell into hot bowl,
wash thoroughly. season with salt, butter
and pepper and pile lightly In a hot vege-
table dish.
If you have live abroad, where
the carrot Is much more highly esteemed
than 1t is in this country, you may decide
to have carrots on your Christmas bill Of
fare. In both France and Germany the
carrot Is vegetable Of distinction, while
in England its prestige is, and was, so
great that in Queen Elizabeth's time carrot
leaves were used in the headdresses of her
court. The leaves are fern like, and make
an exceedingly pretty garnish any time, and
small French carrot Is preferable to the
larger variety, which is the more common.
The carrot may be scraped and boiled.
then sauted, may be served with a cream
sauce or one of drawn butter; may be diced
or sliced, crosswise or lengthwise-and in
each and every way Is good and extremely
wholesome. If you have no choice in the
matter, try this way: Select young, tender
til tender. Cut in two lengthwise, roll in
cracker dust, then in egg and fry in drip
pings or butter until Drowned Sprinkle
with little finely chopped parsley and
serve very hot.
Among the pretty tiny little kickshaws
that find acceptance at this season are
orange and lemon straws These make an
appetizing as well as tasteful garnish for
into narrow strips. Have ready a rich
syrup made of one cupful Of granulated
sugar and scant cupful of water. Put the
rinds into the boiling syrup and cook until
clear. Take out with a skinner, roll in
graduated sugar, lay on sheets of brown
paper and put in cool, dry place to be-
come crisp.
Cheese straws are also in order.
OH oh iolrS rn11
puff paste or any good rich pie crust thin,
sprinkle thickly with grated cheese and
just a suspicion of cayenne, If you like,
fold roll out, sprinkle again and put on the
Ice to harden. When cold roll out like pie
crust into rectangular shape, about four
inches long, place carefully on the bottom
of a dripping pan, and with pastry cutter
or knife dipped in hot water cut into strips
less than quarter of an inch wide. Bake
In a moderate oven until a golden brown,
and serve crossed on a plate, log cabin
fashion
If one wishes rich tutti fruitti ice
cream, with a modicum of labor, 1t can be
made in this way: Ornament two-quart
ice cream mold with candied fruits such as
cherries peaches, citron, apricots, angelica
cut in small bits and well stepped in
ing over with pistachio ice cream. about an
inch thick. Then finish filling the mold
with quart of vanilla cream mixed with a
gill of kirschwasser and more candied fruit
SlOSe Inc Haoiu Hefiuctlcdify anu pdSh III
sailed Ice for at least two hours before
serving.
Almost as festive an appearance may be
given plain ice cream or a water ice by
adding a few slices OF fruit, fresh or pre-
served, some bits OF preserved ginger or
whipped cream and chocolate Just before
serving. In this case 1aring glass cups
will be found suited to the occasion. Put
in the bottom Of each glass a tablespoonful
Of juicy, shredded pineapple, few slices
OF peach or a spoonful of preserved straw
berries. Add the cream or sherbet. and, If
you wish to go to great decorative lengths,
top with a spoonful of whipped cream and
one or two preserved cherries.
iards and Mexicans, Is quite appetizing
enough to deserve place on our own me-
nus. Sweet lettuce Is carefully washed and