Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-29
House
HOLD
lINTS

favor.
Hearts are very tender at this season;
thoughts go back to the old days and old
associations, and 1t is quite In keeping that
in the foregathering of the various clans
there should be replicas, as far as possible,
of the old customs in the fatherland of our
own colonial history. We are all good
Americans now; but there is still the 'call
of the Blood or at least the call of the ap-
petite for the good old-fashioned dishes be-
loved OF our sturdy forbears.
For the Dutch supper the table can have
the heavy plates of the Delft china, paper
napkins with Delft colors and decorations
In the form of tiny windmills. A wooden
shoe may hold Dutch tulips Uealistic paper
ones can be obtained if the genuine hot
house ones are too expensive. There are
all sorts of little Dutch figures
shops this year, to say nothing
of a great variety of Christmas and New
Year cards in the Dutch motif, so there
need be no lack of decorative material
Among the dishes true to tradition are
picked oysters and behring's. Goldfish and
imam haddfe, prawns and sauerkraut,
picked beets and picked onions. plain cab
page and lettuce, cheese and thick slices of
roast beef, rye bread and pumpernickle,
olykoeks and apple pies chocolate or coffee;
brave and substantial showing of CO.
mestibles.
Swedish Luncheon.
For q Swedish luncheon, decorate the
rooms with red, blue and yellow flags and
trim up Ljus-Granna "a kind of chande-
Herr with ribbon and flowers Everything
is placed on the table at once for Swedish
luncheon, and guests are expected to help
themselves in informal fashion. There may
be roast goose and risgrijngor made of rice,
sailed fish, various kinds of breads and
cheese, cakes and coffee.
Jeulekage.
This is a time honored holiday cake
among all Scandinavians and will appear
at most Of their functions. To make it. melt
three ounces of butter. keeping back the
salt Stir well with two tablespoonful of
sugar, add three whole eggs. Add to pint
of milk one tablespoonful yeast dissolved In
a little of the milk, a pound and half of
flour. half pound of seeded raisins, little
ground cardemon seed tabout eight of the
seedS) and citron to taste. Stir with
wooden spoon until too thick to stir, then
knead it until it does not stick to the dish.
Put in a warm place to rise. When light
make in the shape of a round loaf of bread
sprinkle with sugar let it rise again, then
bake about an hour in hot oven.
Fattigmands-Bakk
This is another approved Scandinavian
cake known often by its Danish name
"Kleiner." To make them, knead one
pound of flour on the pastry board with
five eggs, then add one-half pound sugar,
one teaspoonful cinnamon and a little
grated rind of lemon. Next add two table
spoonfulS cream or just enough to make
the dough stick together without sticking
to the rolling pin Both rolling pin and
board should be busted with flour before
beginning the rolling. Have ready two
pounds beef suet melted and strained, drop
In the klener, and as soon as nice and
brown on both sides-and it will take but a
moment If the fat is at the right tempera-
ture-take out with a fork and lay on a
large sheet of brown paper to absorb any
superfluouS fat.
Another Good Recipe for Kleiner.
Beat the yolks of six eggs and two whole
eggs with one-quarter pound sugar, brown
or white. Stir well, then add two table
spoonfuls cream, one ounce Of butter which
has been freed from salt, and much Of a
pound of flour as is needed to keep the
dough from sticking to your hands. The
less flour used the better the cakes will be.
If difficult to roll out, half cup of water
may be added to the dough. Roll out thin
as a knife blade, cut into diamond shapes
and cut a cross in the center, then fry in
boiling fat This quantity will make about
100 cakes.
For the Scotch Hogamany.
From time immemorial New Year eve
and New Year day have stood facile prin-
ceps among the holidays of the Scotch
Hogamany, or the evening preceding the
1st of January, is a special occasion for
rejoicing among the young folk, who re-
ceive presents and often go from house to
house singing "Hogamany, hogamany," a
corruption. it is said, of the French phrase,
''Au gui menez," Lead us on to the mis-
tletoe.
1t is an exceptional thing for a Scottish
family to go to bed on Hogamany. On the
contrary, they sit up waiting for the first
foot or the one who is first to get his foot
over the doorsill after the clock has struck
twelve. Many are the superstitons con-
nected with this first foot one popular
belief being that the good or ill-luck of the
family for the coming year is dependent on
the individual who first makes his entrance.
Lucky first-footers are friends and we'll
wishers. a good or kind man. a sweet
heart. one who toes out, man on horse
back with horse and cart. Tn
lucky frst-footers are thieves, pigeon-toed
people, deformed or weak-minded folk
men with red hair, a stingy, immoral or
mean man, a hangman, gravedigger or I'M
dertaker or one whose eyebrows meet. A
lucky friend is always besought to get first
to a house, and all sorts of eXpedients are
resorted to in order to delay the entrance
of one believed to bring ill-luck in his
wake The refreshments which are served
on tables decorated as deliberately as pos
sible, include cheese, kippered herring,
scones shortbread, oat cake, currant loaf
and gingerbread, jams and jellieS. At a
Scotch tea given last year the decorations
were of pine and holly, while white heather
and primroses were made into boutonnieres
for each of the guests. In the dining room
was big placard artistically scrawled in
black and white, wen take a cup O.
kindness yet This was conspicuously
framed in pine
At the tea table a dear old Scotch lady
dispensed tea from silver teapot nesting
in coZy, while the mattresses were young
girls in Scottish costume. The tea service
was in the quaint Scotch ware with such
Inscriptions as straight frae the co.,"
Help yourself to the sugar. There's mair
in the Kitchen" and the like. Little par
ritch bowls and jugs of the same brown
ware were given each guest as souvenirs
A Scottish piper in costume added to the
enjoyment of the occasion.
AS shortbreau is one of the special Scotch
delicacies, directions for its making follow:
Scotch Shortbread.
Put scant two pounds butter in a basin, !
warm by setting the saucepan in hot water,
then beat to a cream with a wooden SPOON |
Add slowly twenty ounces sifted, crushed |
loaf sugar, stirring well to obtain a white |
appearance. Add a little lemon peel cut |
fine, spoonful or two of milk, and stir In |
-four to make a short paste, taking care not |