The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1913-06-18

Sailed Pecans
Spiced Plums Celery Apple or
Cranberry Sauce
Roast Turkey Raisin Stuffing
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 or
Plain with Pimento Cheese
Here is 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
the saving tang of salt that is so re-
freshing A very little-a mere mouth
full, suffices. Put it thinly in a clean
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 be 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 mince
half a 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 -four, and
enough 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
into hot dish and if not rich enough
add more butter, dust with black pep
per, and, if approved, add little vine
gar. MASKING lis 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)
Romano 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 1t its own bulk of rich
milk, and IL the quantity is insufficient
half its own bulk of good stock Add
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
crisped oyster crackers.
For the sandwiches make light.
rich biscuit dough. cut 1t in four-inch
squares, bake them quickly, split while
very hot, and I'LL after buttering with
the oysters which have been bearded,
chopped well, and made very hot in a
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, dust of pepper and a
little paprika. Thee add half cup
of thick sour ere Ind cook over hot
water. stirring IA all the time for
I'VE minutes. Add a heaping table
spoonful OF butter, q tablespoonful OF
lemon jutce and two Of vinegar. Cook