Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-12-20

i HcTSOOS ana also want W NlON Nldt
the market basket will require.
Thanking you in advance.
MRS. II. NJ, Texas.
Menus for Six Persons for Christmas
Day
fNHE writer Of the above letter from
Il the Lone Star State has wonderful
variety of food to select from and q
bland, warm climate, while the people
north of the Mason and Dixon line just
shiver and shake when it comes to O
choice of menus
BREAKFAST
o a. M.
Grapefruit
4 Cereal and Cream
Broiled Mackere Parsley Butter
Lyonnaise Potatoes Hot Rolls
CHRISTMAS DINNER
p. nj.
Clear Tomato Soup
Celery Coleslaw
Tuna Fish la Ncwburg
Potato Balls Sliced Cucumber
Roast Turkey
Game Filling Brown Gravy
Cranberry Sauce
Candied Sweet Potatoes
Spinach Corn
Lettuce Russian Dressing
Individual Plum Puddings Coffee
Or
BREAKFAST
Q a. m.
Sliced Oranges
Cereal and Cream
Broiled Ham Parsley Butter
Poachcd Eggs
Grilled Potatoes Corn Mullins
DINNER
I p. m.
Celery Pickles Olives
Sardne Canapc
Bouillou
Miniature Goldfish Balls Tomato Sauce
Parsley Potato Balls Cucumbers
Baked Sugar Cured Ham
Currant Jelly Champagne Style Sauce
Paprika Potatoes Peas
Asparagus Salad
Delmonte Dressing
Individual Hot Mince Tarts Coffee
Almost any choice of meat may re-
place the turkey or ham. Chicken,
\ guinea hen, duck, goose, squads or baby
\pig and any one of these will blend
Very nicely and balance the meal.
For six persons prepare the grapefruit
tUfis the evening DeIOrc ana tnPn set
In the icebox until needed. Use q pre-
pared breakfast cereal, such as corn
fakes, etc. This eliminates cooking the
cereal
Broiled Mackerei
Select two medium sized or three
small mackerel and place in large pan
70 soak early the day before Christ
mas. Place the skin side up and cover
with warm water. Just after the eve
ming meal drain the mackerel, cover
again with warm water and let stand
overnight. This will remove the ex-
cess salt. In the morning place in
large baking pan, set in the broiler or
not oven and baste every four minutes
with boiling water. Cook for fifteen
minutes for large mackerel and about
ten minutes for small fish. Lift to a
hot platter and cover with
Parsley Butter
Too ounces of butter,
One-hoif cup of finely chopped Dqrs-
lev,
Que tablespoon Of grated onion.
One tablespoon Of IVorcesfershire
sa0ce
Work to smooth mass, then spread
on the fish and serve with lemon cut
In wedge shaped pieces.
Lyonnaise Potatoes
=. One-hat cup Of finely chopped onions.
Z One quart OF thinly sliced cold boiled
&ofaf0es.
Mix and then place one half cup of
sho(tening in a frying pan and when
hot Ndd the potatoes Cook slowly un-
til Will Drowned. y
Clear 2 ,matO Soup
One can of 5rato soup,
Ore quart N toGtcr,
One Teaspoon of salt,
Tico Tablespoons of grated onion.
Tsso Tablespoons Of finely minced
Itco beef cubes.
squares Of toast.
Tuna Fish a la King
Open a can of tuna fish and turn into
china dish. Now place in sauce
pan
0ue aud one half cups of milk,
-Four tablespoons of -four.
Stir to blend, then bring to a boil
and cook for five minutes. Add
Three tablespoons of finely minced
pnfsieB,
One tablespoon of grated onion,
ONO ceH- beaten egg,
O,ie Teaspoon OF salt,
Que teaspoon OF paprikd.
Add the tuna fish, which has been
broker into large fakes. Heat. When
1M0kfng hot, serve in ramekins. Set
the famekin on a tea plate and then
nioce Ia small pile four potato balls,
which have been rolled in melted butter
uQercd with timely minced parsley, then
t'ieEd nnd well seasoned eucumbers.
~ Prepare Individual Plum PuddIngs
Take large pudding and mold IL into
small oues Set ID double boiler and
FOR MENU Nc.
f:lnii hai& i'sr hnnl.
~ \ i'ott ifs NHs t3eni ipt9 tliin