The Hays free press. [volume] (Hays, Kan.) 1908-1924, 1915-12-18

II yJletide, the famous "boars head"
~ omitted and the Christmas pie
became known mince pie. However. many old
oDserVances were kept including the mstletoe
and holly, and Christmas day for family
gatherings. with feast prepared by the women
Of the house.
1t is quite possible that we would not like
their favorings today. They used a variety of
spices, wines and seasonings in even their plain
est dishes; but everything was prepared in
the home. either under the supervision of the
mistress or by her own hands. the mixtures were
wholesome
Everything turned to account in the sea-
son with a view to future use. so in this way
preparations for the holiday were going on long
before the day.
In cherry time, a supply was carefully packed
in hay and kept for Christmas
The Christmas cookies. with coriander seed
in them, were baked six months before and kept
In an earthenware jar in the cellar.
Mince Meat Recipe.
The rich plum pudding and cakes were made
early in the fall and put away to mellow and
ripen.
The mfncemeat was then made the recfne for
which recently found in an old Philadelphia
cookbook. We copy all but the spelling: -Four
pounds veal. four pounds suet. two pounds rails
ms one pound currants, six apples rose
water and sack half a pound. no more of sugar
three-fourths pound cloves. mace, nutmeg and
cinnamon some candied orange peel lemon peel
citron and blanched Almonds"
They made a puff paste for their pies differ.
ent from ours. OSa recipe called for -four one
pound butter. ten eggs and milk or water
Some housewives made Their winter supply IF
mince pies before Thanksgiving and reheated
them before using.
For the lemon tarts, the lemons had to be first
soaked in salt water for two days. Then every
day for fourteen days they put into fresh
cold water When they were made, apples.
anges and sugar added.
A few days before Christmas the mistress went
to market, the maid carrying the basket. She
would get her turkey, cranberries celery, oysters
and a little pig for roasting whole.
The day before Christmas the real excitement
began. The stufhng made, and such stufing!
Bread crumbs beef suet, liver, lemon peels. nut
meg. savory, pepper. salt. cream and eggs. The
little pig. only four or five weeks old. filed
to his utmost capacity with mashed potatoes
apples
Not the least to be considered the green
decorations. Ground pine for festoons and
wreaths. mistletoe to hang. and holly everywhere
were the necessities.
When Christmas morning came the excitement
at the highest pitch. The housewife, her
daughters and her maids up early. The
brick oven heated and the mnce pies put in
The turkey was dredged with flour and put
the spit. with small unwilling child to watch
and turn it it Drowned
Another child set to cracking. nuts and
polishing apples
Roasting the Little Pig.
The little pig was put before the fire to roast
in the dripping pan, in which were three bottles
While the things were cooking long table.
the length of the room. was spread with the
white linen CLOTH napkin. china and silver
pewter.
In the middle of the table was the famed
Christmas bowl. Here are the quaint directions
for making it:
Break nine sponge cakes and half pound OF
macaroons in a deep dish; pour over one pint
raisin wine. half pint sherry. Leave them to
soak Sweeten with two ounces of powdered
sugar candy and pour pint and half
of custard Stick with two ounces sliced almonds.
Place on a stand and ornament with Christmas
evergreens.
The tankard with the Christmas brew was put
on the table and all the sillabubs jeles pickles.
lemon tarts red apples. nuts. the cookies and the
cherries fresh from the hay.
The freplaces were blazing and the red
berries and green leaves of the holly were shin
ing in the light.
The mistletoe was waiting for the unwary, and
the good smell of the brown turkey savory stuff
fng and applesauce was everywhere.
Don Their Best Froeks
After the housewife and her daughters had
seen to everything they hurried to put their
hest Powered silks, with white whims around
their necks and the most secret beautifers
their faces.
Then the dinner being nearly cooked. they took
the little Drowned pig raised him gently and put
two small loaves of bread under him. and added
more wine; an anchovy, bundle of sweet herbs
and half lemon was put into the sauce. which
was poured over him hot. They had him sitting
on his launches looking lifelike. Then they put