Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1904-12-17
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A Christmas Dinner.

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i A Christmas Dinner.
| Swiss White Soup
| CroutonS. Olives.
| Celery.
! poost Baked Baked Sausage with Bears.
Carrot Compete. Apple '''''
spiced Cranes. Picked Peaches: Jelly.
Glazed Potatoes. Dreamed Onions.
| Caulifiower au Gratin.
! Salad
Brown Pudding. Mince Pie.
Christmas Cookies. Cheese Straws.
Apples. Bananas, Grapes,
! Confectionery. Nuts.
Coffee.
SWISS WHITE SOrIP-Heat to boil
ing sufficient quantity Of meat broth
or stock for six persons; heat three
eggs we'll with two level tablespoonfuls
of cornstarch. add a teacupful of rich
milk, and pour gradually. into the boil
| ing stock; season with salt and pepper.
! The flour and egg mixture should be
| perfectly smooth. so that there will not
be a semblance of a lump in The soup.
| CROUTONS.-Cut inch thick slices of
! stale bread, remove the crust and cut
into inch squares: fry golden brown
, in hot fat. drain on brown paper and
! serve six in each bowl If SOUP
! SAUSAGE WITH BEANS.-Soak
, red beans over night in cold water to
| which has been added q. little cooking
i soda. n~ain them from the water: put
them on the fire in cold water, and
cook soft, adding a little salt when half
, tender. Put them in an earthen bak-
! ing pan. arrange the sausage over the
9 md hal,a When m &c
brown on one side, turn and brown on
the other. While hot from the oven.
dot with bits of butter. and serve from
| the dish in which they are baked.
| ROAST GOOSE.--tTnless the weather
! should be unfavorable, do not cook the
goose until the third day. Pluck, SINCE,
dress and wipe the inside with a soft
| cloth. and keep in cool place. Use a
| force meat of bread seasoned with
sage. pepper, salt, and little chopped
, onion. with a half tea"upful of butter.
Parboil then bake in 4 moderate.Oven.
! If too hot at first it will brown before
| il is cooked through. taste often. do
not use the water for Dasting in which
| it was parboiled), when nearly done
haste with melted butter and dredge
with flour.
APPLE SALAD WITH MAYON-
| NAISE.-Chop tart APPLES very fine.
! For nayonnaiSe. iii a deep plate put
/ the yelks of two eggs and half tea
spoonful Of salt; beat until well mixed.
| using a silver fork. TWO eggs call for
about pint Of olive oil (melted butter
makes a nice tlrcssinG.) Add the oil or
, butter drop by drop. stirring in one
\ nII f.nr txI"n nf
vinegar when the mixture begins to
look oily As it thickens. the oil may
be added in larger quantities. with
vinegar enough to keep the mayonnaise
| from separating. A little red pepper
gives 4 piquant flavor.
| CARROT COMPOTE.-Scrape and
| cut in ullarter-inch slices strain AMI
weigh. and to each pound allow a
pound of sugar and a teacupful of not
too strong vinegar. Season with CHINA
mon and grated orange peel. cook Is
minutes. MASKING and stirring with a
| wooden spoon.
| SpICED GRAPES.-To a quart can
of sweetened grapes. ado half tea
! cIpful of vinegar. n;.lf a teacupful of
sugar a teaspoonfu Of ground CHINA
mon, q teaspoDnful Of cloves. and half
a teasI Oonful of salt. Cook fifteen or
/ twenty minutes slowly.
! JELLY-To remove jelly from glass.
| dip ir hot water for an instant take out
: quickly and invert in a glass jelly dish.
! GLAZED FOTATOES-!'are potatoes of
even size. ard bake them IN a dripping
pan unit! tender. The oven should he OF
when nearly tender. brush each one with
melted butter, and brown quickly. Serve
! CREAMlID ONIONS-Boil small peeled
onions until tender. but not so as in the
least to break: drain. put in a deep dish:
season the top with salt, white pepper and
, CA'-LiFLOWER Al GRATlN-Cut on
the stem. remove the green leaves. and
place it in cold water to more than coyer:
add a teaspoonful of salt and cook half
an hour after the water boils. Break into
bits put layer in the bottom OF bak-
ing-dish: scatter over a heaped table
Of cream. dust with flour and fill the dish
not quite full of milk caulf'ower. Sprinkle
with grated cheese. add cream, dot with
bits Of butter, and finish with layer o.
bread or cracker crumbs. Bake until Well
CABBAGE AND EGG sALAD-with a
head of cabbage. Put thick layer IN 2
salad bowl, season with vinegar: mustard
pepper and salt. Slice thinly three hard
! boiled eggs over the cabbage. give a
dressing Of sour cream another layer Of
seasoned cabbage and sliced eggs, with a
top-dressing Of sour cream
GROWN PUDDING-geatt to cream
{ four tablespoonful each of butter and
brown sugar; add three well-beaten eggs;
four tablespoonfuls of milk, a teacupful
of molasses. with half teaspoonful OF
, soda stirred in. half a teaspoonful each OF
! cinnamon and cloves, and one and hair
teacupful of -four into which has been
stirred a teacupful OF seeded rafslns: II
the latter seems too thin add little
more flour. Bake or steam an hour In
buttered dish.
TF.IT.V SAUCE FOR PUDD1NG-To
pint of boiling water add a heaplng tea
/ tu,Iu, OF brown sugar. pinch OF sait.
' tablespoonful of cornstarch wet with wa
ter, a tablespoonful of butter. two tea
spoonfuls or more of 'currant apple or
any sour jelly, beaten with very little
water. Cook until 1t ihickens.
CHRISTMAS COOKIES-Cream two
3 teacupfuls of sugar half a teacupful OF
i butter. add teacupful of spur cream, two
| beaten eggs two teacupfuls OF seeded
chopped raisns. TABLESPOONFUL Of CHINA
mon. a scant teaspoOntullof cloves. nan
-four to make a soft dough. Roll out. cut
in fancy shape and bake IN a moderately
hot oven. - ..o
CHEESE STRAWS-Mix to paste
with lard. as for pastry, pint OF n9ur
and half pint of grated cheese Boil
out quite thick. cut in strips nan an incn
wide and five inches long. Bake ignt