Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-12-12
DINNER FOR CHRISTMAS
TO PLEASE Mr.. HOOVER
One Fcstnl Dish After Another l'u'
Under Ban Until Housewife
Is Discouraged.
LIMITED TO THREE COURSES
Here Is Outlined II Report That Will
Prove Satisfactory. Keep Is lru"
to Our Pnod Pledge. and May re
Prepared for S1.73.

1t is when srcc.n! tcssts and holidays
approach that we realize the r!nch 81
economy one standard fesssl dish
after another is put under tho ban
until the housewife feels like giving UP
the Christmas dinner altogether To
do so would We 10 show but poor
spirit and little invention. Let us
think on, Il repast that must meet the
approval OF even Mr.. Hoover!
True to our food pledge. We can have
but three courses. For soup have a to-
mato hisoue. This is easily prepared
by using any concentrated tomato soup
and adding milk There are only two
precautions TO De observed. lie sure
TO use an enameled- ware saucepan
which will not be affected by the acid
OF the tomato, and which Will not
darken tho color OF the oisQue; second.
stir milk and tomato together when
only lukewarm. Heat gradually. thus
avoiding curdl!nC.
Instead Of turkey. try this year an oid
fat hen whose laying days are nearly
over. Use one of those excellent oval
boilers of enameled-ware, such as come
TO cook hams in; they also have tray
in them on which to cook fish. Cut up
the fowl and place on the fish tray in
the boiler; put boiling water under
meath, enough to reach the chicken,
but not 10 cover it. Cooked in this
way for several hours. the old hen VIII
be tender and delicious. If you have
not one OF these boilers. make yourself
a Christmas present of one 1t will be
a paying investment. All tough meat
is much better cooked by steam than
being boiled, and there is no waste OF
nourishment. For sauce for the hen.
buy a pint OF oysters. the small kind
will do. make a white sauce and stir
in the oysters only a few moments be-
fore all is poured over the chicken.
AS TO vegetables. rice is the correct
accompaniment of the fricasseed
chicken. Have an enameled ware
saucepan half full OF boiling water.
drop in the rice. little by little. keep II
boiling and stir constantly. In half an
hour pour off the rice into All enameled-
ware colander. TO which the rice will
not stick, and which Will not darken
its snswy Wilderness. Finish cooking
by setting the colander over the steam
Of the saucepan.
when bnked. the humble cabbage
make a fine addition to the dinner. 1t
must be served in the dish in which 1t
is baked, but very pretty baking dishes
in different colors come in enameled-
ware. nutlSI tne uiSut put III a idN or VI
shredded cabbage, few bits of butter
or oleomargsrine. 4 little salt and a
Tablespoonful Of -four sprinkled over il
all. Repeat until the dish Is full. Pour
over il all coffee cup OF milk and
bake in moderate oven. For other
vegetables you should have some you
canned last summon and can now pro-
duce With pride.
For dessert. let 1t be n deep dish"
pie. which saves pastry and is really
wholesome. Here again comes in rho
pretty enameledware baking dish, with
its heat efficiency and its impervious-
ness 70 the acid Of The fruit. Use
oleomargar.ne In making pic crust. \
deep dish apple pie needs only the top
crust. y half-can OF cherries added to
it makes II into real party dish. We
must not have candy; we are trying
TO gave sugar. but we can have nuts
and ra!sine. These and cup OF good
black coffee Will make q satisfactory
finish TO a Christmas dinner, which will
be found as enjoyable & Il Is strictly
economical
Prices. OF course. vary in different To-
calit!es. but IN many smaller places a
dinner like this tor five persons could
be prepared for about siI5