The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-12-16
OUR CHRISTMAS DINNER.
BY coRNELIA c. BEDFORD.
Oyster Cocktails.

BY CoRNELlA c. BEDFORD.
Oyster Cocktails.
Consome. Cheese Croutons.
Halibut Timbale. Loster sauce
Roast Turkey. Giblet Gravy.
Cranberry Jelly.
Drowned Potatoes. Baked Onions.
Roast Wild Duck Chicory Salad.
Ice Cream with Red Cherry Sauce.
Celery. Salted Nuts. Bcnbons.
Coffee.
As a centrepiece for this dinner use :
How dish filed with growing partridge
vines ana tiny ferns; sprig of holly
at each plate and room decorations OF
Christmas green's and holly.
Oyster cocktails are suggested rather
than those on the half shell, as they
Uan be made from what are known as
"keg oysters" when those in the smell
are not on sale in the smaller towns.
FOR each person take six small oysters;
. mix together one quarter OF teaspoon
sul of freshly grated horseradish, one
seaspoonful OF lemon juice, two drops
of tobasco, ten drops of Worchsster-
shire and one teasDOOnful of tomato
catsup. Put the liquid mixture in
cocktail glass and rinse and drain the
oysters: do not, however add them 10
the glass until just ready to serve, as
SonsomTne is a clear, amber-cclored
eoup made with beef and chicken or
veal For the CT0utOns passed with 1t
take slices of stale bread and stamp
them out in three-inch rounds or stars
Saute these quickly in a little butter
until pale brown. For eight Cr0Gtons
cut fine or CRATE six ounces OF Staie
cheese: put in a saucepan with scaht
teaspoonful Of butter and one table
spoonful of tomato catsup. Stir over
the fire until the cheese is melted, then
spread over the creutons. Thres MN
utes before serving dinner place them
an the hot oven until the cheese is sort,
then dish at once on a hot plate.
Take one pound of nice halibut, wash,
drain. remove skin and bones; cut in
pieces and run through the food chop
per, then pound to a paste and rub
through a sieve. Stir into this pulp one
half of a cupful of thick sweet cream,
whipped solid; twO-thirds OF tea
. spoonful of salt, dash Of cayenne ana
the stiffly whipped whites OF three
eggs. Mix lightly and carefully. Hufn
into fish mold thoroughly bfushed
with a little melted butter. stand iii a
nan of hot water, cover and cook slow
" until it feels firm when lightly
spressed along the center; this Will take
Srom twenty-five to forty minutes, ac-
fording to thickness. Turn out careful
" on platter. Have ready thirds
of a pint of rich cream sauce. Add 10
this a quart cupful of lobster meat, the
claw meat diced. Season with salt. pep
per and lemon juice and pour round
the mold.
The cleaning and cooking of turkey
was recently given in detail IN this col
umn. hence will not be repeated. WITH
it we serve the scarlet Jelly OF the
cranberry. and for eight viii need 4
heaping quart of the berries. Pick over
and wash, then put them IN Il sauce
pan with one cupful of cold water AND
one pint OF sugar. Cover and neat
slowly. Boil for ten minutes after the
berries begin to pop being careful
that they do not boil over Rub quick
ty through sieve and turn at once into
a glass dish or small molds DO not
use tin, as it viii impart disa gree
able taste.
Use small potatoes of even size;
scrub and boil them i'll their Jackets
When just tender drain and let stand
moment to dry, then carefully remove
the skins. Five minutes before SERVING
plunge into deep. smoking hot lat and
cook golden brown. Drain on paper
and when in the dish sprinkle with sail
and finely chopped parsley.
Allow one good sized onion for eacl
person. Peel and carefully remove the
centers, then steam for an hour. Make
a stuhing with the turkey liver, tive
tablespoonfuls of fine bread crumbs, the
chopped onion hearts and a high sea
soning OF salt and pepper. Put side by
side in a baking dish, pour in stock al
inch deep and bake for enc hour and :
half in q slow oven: if too hot cover fol
part Of the time. Twenty minutes be
lore serving put a teasDoOnfUl OF but
tered crumbs on top of each onion.
Two ducks should be allowed fol
eight persons They are not stuffed and
should be roasted but half an hour il
"a very hot oven, as they ale served
quite rare. on the plate with then
serve a few leaves of the dressed SALAD
If chicory is impossible use lettuce O.
other green salad plant with a Frenc,
dressing.
Scald one pint and half of milk in ;
double boiler. add one heaDi1S table
4 spoonful of -four blended with littl,
cold milk, stir until very slightly thick
\eued. then cover and cook half an hour
Beat together five eggs and swo scan
cupfuls Of sugar, turn into the cooked
milk and stir until thickened like Gus
tard. Add a pinch of salt, strain ant
set away until cold. then strain. FlaVo
with one tablespoonful Of vanilla AM
three tahlespoonfuls Of sherry, add on
pint of heavy cream and freeze. Opel
a can of preserved red cherries, tax
out the fruit and chop fine. Adj
enough oc the syrup To make thicl
sauce In serving pat a spoonful % IN
cream in tall stenmed glass and pou
some of the syrup over ii. Other frult
NAV be substituted for cherries, an
the sauce may have added % 1t III
tie maraschino OF ether cordial.
In sailing nuts scald and remove IN
skins from a uiHt Of shelied ALMONDS
Spread out ou a fat pan and let stan
in the oDen oven fOr several hours unit
dry and crisp. but not cOlored. Pou
over them teaspoonful Of melted but
Ter. stir until thev are evenly CREASED