Windham County reformer. (Brattleboro, Vt.) 1901-1906, 1903-12-24
THE CHRISTMAS DINNER.
A Tempting Menu and A Few Choice
Recipes.

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I good taste to have table literally
grooming with vlands. On ordinary
occasions the habit of serving but a
few dishes in a course and cutting
down the number to five or six, or at
most ten, has done away with the over
loaded table in which our grandmoth-
ers took such huge delight. But on
the old holidays the old customs come
back for short lease Of life. and we
can have whatever we want to eat and
Just as much of 1t as we desire with
out feeling that we are committing an
objectionable solecism against all the
laws of good form.
A very good menu for the Christ
mas dinner would be:
Cream of Tomato Soup
Roast Goose Apple sauce
Turkey Cranberry Sauce
Rolled Turnips Squash
Mashed Potatoes oyster Plant
Chicken Pudding Celery Salad
Roast Ham Cider
Plum Pudding Mince Pie
Cafe Parfait
Velvet Cream Macaroons
Black Coffee
CREAM OF TOMATO SOUP. To one
quart of milk add one pint OF well-cook-
ed and strained tomatoes. Then add
one teaspoonful of soda and one-third
cup of finely rolled crackers, let 1t come
to a boil and season with salt and pep
! per.
APPLE SAUCE FOR ROAST
| GOOSE.-Take half n dozen apples,
pare them, take out the cores and cut
In small pieces and stew in one cup of
brown stock until they are tender. Rub
them through a sieve and season with
dash of cayenne pepper
CHICKEN PUDDING.--Is rather
novelty which will please most peo-
pie who have grown rather tired OF
chicken pie. Cut up two young chick
ems. and season them with pepper ana
salt, and a little mace and nutmeg.
Put them into saucepan with two
large spoonfuls of butter, and water
enough to cover them. Stew them
gently; and, when about half cooked.
take them out and set them away TO
cool Pour off the gravy, and re-
serve II to be served up separately. In
the meantime make a batter, as II
for a pudding, of a pound of -four stir
~
well beaten and added by degrees to
the mixture, and a very little salt. Put
layer of chicken in the bottom of the
pie dish. and pour over 1t some OF the
batter: then another layer of chicken,
and then some more batter, and so on,
having a cover Of batter on the top.
Bake till 1t is brown Break an egg
into the gravy which you have set
away, boil 1t up, and send 1t to table
in saucetureen, pour over the pud-
ding.
ROAST HAM.-Take your ham the
night before 1t is required and let IL
soak in cold water until the next morn
ing Trim II carefully and cover 1t en-
tirely with thick paste OF Hour and
water and let II bake In slow oven
for eight hours, Then take out, remove
the baked crust and skin and dredge
the top thickly with finely rolled crack
err crumbs and sprinkle over little
powdered sugar. Put back In the oven
until the crumbs are brown. Serve
cold.
CELERY SALAD. - This consists
simply of celery cut up into small
square cubes, spread on lettuce leaves
and covered with a thick mayonnaise
dressing.
A REAL ENGLISH PLUM PUD-
DING. Stone carefully one pound of
the best raisins, wash and pick one
pound of currants, chop very small
one pound of fresh beef suet, blanch
and chop small or pound two ounces
of sweet almonds and one ounce OF
bitter ones; mix the whole well to-
gether, with one pound of sifted -four,
and the same weight OF crumbs of
bread soaked in milk, then squeezed
dry and stirred with a spoon until re-
duced to a mash, before 1t is mixed
with the -four. Cut in small pieces
two ounces each of preserved citron,
orange and lemon peel. and add a
quarter of an ounce of mixed spice;
Quarter OF a pound of moist sugar
should be put into a basin, with eight
eggs and well beaten together with a
three pronged fork: stir this with the
pudding and make 1t Of proper con-
sistence with milk Remember that 1t
must not be made too thin, or the fruit
will sink to the bottom, but be made
to the consistence of a good thick bat
ter. Two wineglassfuls of brandy
should be poured over the fruit and
spice mix together in a bowl and al
lowed to stand three or four hours be-
fore the pudding Is made, stirring them
occasionally. 1t must be tied in
cloth, and will take five hours of con-
slant boiling. When done, turn it out
on dish, sift loaf-sugar over the top,
and serve IL with wine-sa In
boat, and some poured around the pud-
ding. The pudding will be of consid-
cradle size but half the quantity of
materials, used in the same proper
ton, will be equally good.
CAFE PARFAIT-Take one pint of
thick cream, beat II until it is whipped
stifily Sweeten with powdered sugar
and add one-half cup of very strong
coffee. Put in the pail of the ice-cream
freezer. Pack in salt and ice and let
stand for four or five hours, stirring ii
occasionally with a spoon. Don't turn
the freezer. Serve in tall glasses with
a spoonful of whipped cream on top of
each.
VELVET CREAM.-Take half an
ounce of gelatine and dissolve this in
a cup and one half of cooking sherry
or any good wine. Soak the gelatine
half an hour in the wine and then put
it on the back of the stove in a porce-
lain or agate kettle and add three
quarters of a pound of graduated SUI
gar and the grated rind of one lemon.
Remove from the fire as soon as dis
solved and strain. When about luke
cream stirring 1t gently so that the