The enterprise. [volume] (Harlem, Mont.) 1899-1926, 1912-04-18

Cranberry Sauce
Roast Turkey Raisin Stufflns
Gravy from the Bag
Endive Salad Sharp French Dressing
Sweet Potatoes in Syrup
Cauliflower au Gratin
Mince Pie Sweet Potato Custard
Fruit and Nuts in Variety
Black Coffee Waters, Cheesed OF
Plain with Pimento Cheese
Here is a Christmas dinner TO,
hearty appetites:
Oysters, Bag, Stewed and Served in
Separate Bags
Celery Toasted Crackers
CHARTERED Lemons
Sailed Peanuts Radishes Sharp Pickle
Roast Goose, Apple and Onion Stuffing
Baked Spanish Onions
Baked Irish Potatoes White Turnips
Apple Sauce Cucumber Catsup
Hot Corn Bread
Cold Slaw Boiled Dressing
Pimento Sandwiches Water Waters
Pumpkin Pie Banana Pie
Pound Cake Caramel Cake
Nuts and Raisins
Coffee in large cups Sweet Cider
Water Waters Dried Beef Crisped in a
Pan
Beef thus crisped till it crackles in
the teeth is wonderfully relished at
the end of heavy dinner. 1t gives
the saving tang of salt that is so re-
freshing. A very little-a mere mouth
f,,1 e,,fooc D,,t ~ thin1v in a oonan
pan, with tiny dot of butter, set the
pan in the oven after the fire is out,
but while there is still heat, shut the
door and leave till wanted. The beef
can he crisped over a. low flame, of
course, if the oven is wanted for other
use. Make the waters also hot and
crisp.
To make pimento sandwiches, nlince
half can of pimentos, rub them we'll
through cake of the best cream
cheese, adding enough French dress
ing to make the mixture spread
smooth on the buttered bread. Few
better accomplishments for any sort of
salad can be found.
Peel and slice your turnips and put
them in a we'll creased bag with a
light seasoning of salt. lump Of
butter barely busted with flour, and
enough thin stock to half cover them.
Seal and cook in gentle heat fifty
minutes to an hour and a quarter, de-
pending on the size of the bag. Empty
into hot dish and if not rich enough
add more butter, dust with black pep.
per, and, if approved, add little vine.
gar. MASKING is optional.
Oyster Broth
Hot Oyster Sandwiches
Brown Bread Celery
Sailed Peanuts Radishes
Fresh Ham, Stuffed and Roasted
Sweet Potatoes cooked in the Handbag
Cabbage Pudding
Baked Onions Baked Apples
Baked Potatoes
Prune Whip (entree)
Romaine Salad, Sour Cream Dressing
Hot Biscuit
Ginger Pudding, Lemon Sauce, Fruit
and Nuts
Coffee in large cups Ale Cider
Drain the liquor from the oysters.
strain it, add to it it's own bulk Of rich
milk and If the quantity is insufficient
half it's own bulk of good stock. Ado
a lump of butter rolled in flour, season
with salt and pepper, and make very
hot, but do not let it quite boil. Stir SO
the broth shall not curdle Pour into q
hot tureen, already furnished with tiny
~ .oot tad to1 10
crisped oyster crackers.
For tSe sandwiches make light,
rich biscuit dough, cut 1t in four-inch
squares, BAKE them quickly, split whilA
very hot, ana gil after buttering with
the oysters watch have been bearded,
chopped we'll, and made very hot in q
bag with butter cream. dash of cherry
or lemon juice or cider, seasoned light
ly with salt and pepper and cooked for
three to five minutes. Serve as quickly
as possible along with the broth.
Finely minced celery mixed with the
oysters improves them.
For sour cream dressing beat until
very light two yolks of egg with a
pinch of salt, a dust Of pepper and a
little paprika. Then add half a cur
Of thick sour cream and cook over hot
water, stirring hard all the time for
five minutes. Add a heaping table
spoonful Of butter, tablespoonful Of
lemon juice and two of vinegar. Cook
smooth, stirring hard. Use cold.
Copyright, 1911, by the Associated
Literary Press.)