The Owosso times. (Owosso, Mich.) 1897-1926, 1912-12-06

Roast Turkey Raisin Stufing
Gravy from the Bag
Endive Salad Sharp French Dressing
Sweet Potatoes in Syrup
Cauliiower au Gratin
Adince 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 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
lthe saving tang of salt that Is so re-
freshing. A very little-a mere mouth.
kful, suff1ces. Put it thinly in clean
Ipan, 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 be crisped over a low flame, of
course, if the oven is wanted for other
luBe. Make the waters also hot and
CRISP.
To make pimento sandwiches, mince
thalf a can OF pimentos, rub them well
Through q cake of the best cream
Cheese, adding enough French dress
ing to make the mixture spread
smooth on the buttered bread. Few
better accompaniments for any sort of
salad can be found.
Peel and slice your turnips and put
them in a we'll CREASED bag with
light seasoning of salt, lump of
sbutter barely busted with -four, and
tenough thin stock to half cover them. |
Seal and cook in a gentle heat fifty |
minutes to an hour and a quarter, de- |
pending on the size of the bag. Empty |
iinto hot dish and II 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 Ham-bag |
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 1t, add to it its own bulk of rich |
milk, and IL the quantity is insufficient |
half its 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 1t 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
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, dust of pepper and a
little paprika. Then add half cup
of thick sour cream and cook over hot
water, stirring hard all the time for
i've minutes. Add a heaping table
spoonful of butter, a tablespoonful OF
lemon Juice and two of vinegar Cook
smooth, stirring hard. Use cold.
(Copyfight, 1911, by the Associated
Literary Prees.)