Evening star., 1903-12-26

with unprotected flames used, or your
feast and jollity may have a sad ending.
The dishes served were light and whole
some. Small birds broiIed and served on
pal meat DISH The salad was seeded green
grapes, candied cherries, bananas and or
anges cut in cubes, mixed with whipped
cream and served in orange baskets. The
dessert was a frozen cream. of course,
nodded in bird and animal shapes Small
New Year cakes were served and tiny lit
tie cups OF dark brown chocolate, but no
coffee.
Clam Cocktail.
Open a dozen small CLAIMS carefully and
place their juice in bowl and the clans
in a china drainer over the bowl. When
CLAIMS are drained, wash quickly to remove
any pieces Of shell. Then carefully pour
the liquor off from any sand or bits of shell
In bottom Of bowl and add to the CLAIMS and
stand on Ice to chill: then add to them
teaspoonful of grated horseradish few
drops of tabasco sauce. a tablespoonful of
vinegar and enough tomato catsup to make
sufficient quantity to fill four cocktail
glasses, or any glass about as large as
claret glass. Serve Ice cold.
Canapes a la Rennert.
Mince a medium-sized shallot and fry 1t
few minutes without coloring in two
ounces Of butter. Add two level tablespoon
fuls of flour and stir smooth. then add two
cups Of rich milk or cream and stir until it
is smooth and creamy. Add a pound of
picked crab meat. season with salt, pepper
and paprica. and let it stand over the fire
until just ready to boil. Have ready some
slices Of bread cut a quarter of an inch
thick and cut into oval shapes and toasted
on one side. On this side spread the fol-
lowing mixture: Beat well together four
ounces of sweet. fresh butter and half
pound of grated Parmesan cheese: season
with white pepper and paprica to suit the
taste. Then spread with the crab mixture
and place the canapes on buttered dish
and set in the oven and let them brown
slightly. Then serve.
Roast Haunch or Saddle Of Venison.
An eight or six-pound haunch of veni-
son roasted will be fine dish for your
New Year dinner. Or. If you prefer, use the
saddle. In buying venison see that the fat
is thick and clear. The hoof of the young
smell sweet If fresh. Many consider the
meat greatly improved by the following
treatment; place 1t in an earthen crock or
large glazed boiler; allow to six pounds
pint Of vinegar scalded, with bay leaf,
blade OF mace. two or three cloves, sprig
OF thyme. two Of parsley and dozen pep
percorns. Pour over the venison. and If the
weather is cold let 1t stand for two days.
Turn occasionally and keep covered. Before
using, wash and wipe, remove the thick
skin and lay few strips of bacon over 1t,
or. better still. rub well with good sweet
butter. Make paste Of flour and cold
water and lay this thickly-half an inch
over the venison: put into the roasting pan
with enough cold water to cover the bottom
OF the pan, add a teaspoonful Of salt and
three dashes of pepper and bake an hour,
spread thickly with butter and bake another
hour, basting frequently. During the last
hour add a little cayenne pepper and a
teaspoonful of lemon juice to the liquid
1 lya% S.11, - ~
because the meat is very dry. You can test
meat with a skewer in order to tell when it
Is done enough to suit you. Have your
meat platter and plates very hot and serve
roasting pan and currant jelly sauce In a
separate dish.
Currant Jelly Sauce.
Add tablespoonful or two of boiling
water to glass of homemade currant jelly
and dissolve over boiling water. Add a tea
spoonful Of lemon juice and pinch of
cayenne. Mix tablespoonful Of dry mus
tard with tablespoonful Of corn starch and
moisten to a smooth paste with cold water;
add to the jelly and cook until clear and
thick; then serve at once.
Apple, Cress and Chestnut Salad.
Arrange a border Of very fresh, crisp
cress around a fiat serving dish. Pare about
four good eating apples and cut them up
into short straws Immediately dress with
lemon Juice and OIL Have ready and chilled
the same quantity of boiled French chest
nuts. mixed with mayonnaise, and q few
tablespoonful of whipped cream. Place the
chestnut mixer in center Of the wreath of
cresS and scatter the apple strawS over the
top and serve.
Hamburg Sponge Pudding.
Put half cup Of sugar to the juice OF
two lemons and heat until sugar is dis
solved; then add the yolks of eight eggs
beaten with another half cup of sugar until
light. Cook in double boiler until 1t is
smooth and thick. Add an ounce of gela-
tine which has been softened In cold water;
stir until dissolved, then remove from the
fire. fold in the beaten whites of the eggs
and turn the mixture into fancy mold
decorated with candied cherries and green
citron cut into fancy shapes, or decorate
turned out garnish with whipped cream
roses
Honey Cakes.
Take three pounds Of -four, one and one
half pounds Of honey, half pound Of sugar,
half a pound Of butter, half a nutmeg,
grated, one tablespoonful Of ground ginger
and teaspoonful of baking soda.
Mix sugar with the flour and ginger and
work the whole to smooth dough with the
baking soda dissolved in a little hot water.
Roll out a quarter of an inch thick, cut into
small cakes and bake them for twenty-five
minutes in a moderate oven. Keep the
dough cold while making up and the cakes
will be nicer.
Boston Cookies
Cream together half pound of butter
and three-quarters of a pound of sugar.
add three well-beaten eggs. Weigh three
quarters of a pound of sifted flour, divide
It into two parts, add teaspoonful Of soda,
pinch Of salt, a teaspoonful of cinnamon
and half teaspoonful Of cloves to one por-
ton and to the other a cup Of seeded and
chopped raisdns, currants and raisins
mixed. Mix all well together, having a
dough that will drop from a spoon. Put
large spoonfuls far enough apart in but
tered cake pans SO they will not run to-
gether and bake in a moderate oven until
they will resist pressure of finger when
pressed lightly in the center. cup of
chopped nuts may be added to this mix
ture.