Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1912-03-06
Grapefruit au Rhum


Spiced Plums Celery Apple or
Cranberry Sauce
Roast Turkey RaisiR Stuf1ng
Gravy from the Bag
Endive Salad Sharp French Dressing
Sweet Potatoes in Syrup
Caulifower au Gratin
Mince Pie Sweet Potato Custard
Fruit and Nuts in Variety
Black Coffee Waters, Cheesed or
Plain with Pimento Cheese
Here is a Christmas dinner for
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 Stufing
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 Ple
Pound Cake Caramel Cake
Nuts and Raisins
Coffee in large cups Sweet Cider
Water Waters Dried Beef Crisped in a
Beef thus crisped till it crackles in
the teeth is wonderfully relished at
the end of heavy dinner. It gives
the saving tang of salt that is so re-
freshing. A very little-a mere mouth
full, suffices. Put it thinly in clean
pan, with a 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 be crisped over low flame, of
course, if the oven is wanted for other
use. Make the waters also hot and
crisp.
To make pimento sandwiches, mince
half can Of pimentos, rub them well
through a 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 well creased bag with a
light seasoning of salt, a 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
Salted Peanuts Radishes
Fresh Ham, Stuffed and Roasted
Sweet Potatoes cooked in the Handbag
Cabbage Pudding
Baked Onions Baked Apples
Baked Potatoes
Prune Whip (entree)
Romano Salad, Sour Cream Dressing
Hot Biscuit
Ginger Pudding, Lemon Sauce, Fruit
ana Nuts
Coffee in large cups Ale Cider
Drain the liquor from the oysters,
strain it, add to 1t it's own bulk of rich
milk, and if the quantity is insufficier
half it's own bulk of good stock. Add
a lump Of butter rolled in -four, 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 a
hot tureen, already furnished with tiny
squares Of hot toasted stale bread or
crisped oyster crackers.
For the sandwiches make a light,
rich biscuit dough, cut it in four-inch
squares, bake them quickly, split while
very hot, and fill after buttering with
the oysters which have been bearded,
chopped well, and made very hot in a
bag with butter cream, a dash of cherry
or lemon juice or cider, seasoned light
~ 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 cup
Of thick sour cream and cook over hot
water, stirring hard all the time for
five minutes. Add a heaping table
spoonful of butter, a tablespoonful Of
lemon juice and two of vinegar. Cook
smooth, stirring hard. Use cold.
Copyright, 1911, by the Associated
Literary Press