Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-12-30
Mew Years Meal
Season 5 Feature
Many Enjoy Old Time
Practice OF inviting Old
Friends to Dine.
ny Nus. NJ. 4 WILSON

I tCopyriGhi, 1919, by Mrs. NJ. 4. Wilson. i
ss Many people IKE the o4H,fash!onei
Day with a real old-time dinner, An
IDEAL number IS either eight or twelve
persons. Put the full quota OF leaves
nicely Cover with your best table
c ,,,i",i immature tree or bush OF
both sensonablc and appropriate.
To serve this meal with one maid |.
| must DO arranged so as to relieve her
or ;n,o ohS S, WSiai!rs re-, tasks Mold tho butter
lowing ut lens; twenty-five inches be-
lween oac guests. Place the celery and
relish In glass dishes ut intervals along
the side OF the table and serve the
salad with the dinner
Suggestive Colonial Menu.
oyster Soup
celery Home Made Rclishes
Roast Beef. Yorkshire Pudding
E Mashed 'i Potatoes nn,Fsras ISes
Spiced Cantaloupc and Watermelon Kind
pin, ! Besd anu Cabbage Salad
=. Eccipes for Twelve Persons.
oysters then, look them over careTuil2
and remove all bits of shell. Wash and
thsn place in a saucepan and add two
large saucepan
Four pintS OF milk.
One pin; Of oyster liquid
aud then srins quickly TO ho pGIroI nrin;yL
IN, me, oysters quickly to the Sc,llimg
TWO tablespoons of finely minced
parsley.
One teaspoon OF grated onion,
Dnc and one-hatF teaspoons Of s,lt
o"e-half teaspoon of white pepper.
Let simmer slowly for a few minutes
Serve with id-fashioned water crack
Roast Beef, Yorkshire Pudding.
Select fancy prime cut from n
S"unG steer and have the butcher cut
ina IN a baking pan without season-
ing. flace a lowest part OF tho troil-
ing oven. Coos. allowing tifteen min
u,es to The pound. Turn The meat
its own fat.
4, c2ok III; ,,n, meat before the flame gives
old,time open fire roasting.
About twenty minutes before serving
INC mrnl place one half cup OF the
neat neat While heating prepare the pud-
CIV Two I mac one IN i9,,9e bow bow ,,
Two oggs.
one and one-haif easpoons OF salt.
pne-half teaspoon @: pepper
One teaspoon of grated onion
Two and one-half cups of iour
,ouMS ie'ei tablespoons OF baking
ro Beat TO remove the Jumps and then
rour into hot. we'll .oased baking nan
nn9u' three quarters OF an inch deem
i, ,1ne IN a not oven for twenty minutes.
from the ronSt.
:, Nd the flour to the pan in which tho
n n,NI' t, was roo, roasted. Brown well and
neppcr 10 taste. Bring to the boiIin"
point and cook for Il few minutes, thn6
:. some people like English horseradjsb
s"mee with the roast meat And thov
IigTrEe Inc gravy over the puddin:
fiEcc n i saucepan
1ne-half cup OF water
4ne iait cup Of vinegar
rIre taDicspoons of cornSta.ch
br,n,. 70 "'saoiNe the starch and then
wt.ss AZ ooi! and cook for five min
49ne-haif cup of sour cream.
0ne ; GU one -half teaspoons of salt.
r, 4if small glass OF grated grated horse
u ! nsai stirring frequently to the boil
bcet and Cnbbage Salad.
pIa .,se" ~ ''hc one sm~ll head of cabbage
hour or" = How sat tr water to crisp for one 10
IN, nne cup OF finely shredieg duo Hc,.rv
r rwo onions ,lrann ehopped fine ~
ons cur P1 opp chopped fine.
one and ono-hmif teaapoo uses s.,
T Tns. 'G n or paprika. '"' l.
njsh on individua! salad plates. G nTtl
jj, IN ,,S "iT T nnely caopped pickicd bnrts
service. around each
N,n market list for twelve persons
FSjjH hry POUNDS Of standing ribloin emf
!-ohr branches nf celery
rive, pintS OF sfnilll.
""n ns.aanr , pint or cream Cor coffee.
S3ne'Iuarter peck OF onions
one bunch or hects.
Two peppers,
Wo dozen rolls.
Gmc pound OF butter.
one one" n :si1 pG On M, OF PLAN puad!ne.