The Bismarck tribune., 1921-11-30
HOLIDAY MENUS
English Christmas. Dinner Elaborate
~ SISTER MARYS KITCHEN

Until we study the menus and re-
cipes Of other peoples we Americans
little realize how simple our meals
are. The English Christmas dinner
is amazing in its array of meats and
side dishes.
A typical dinner in the ordinary
English household would begin with
soup, never with a fruit cocktail, and
goes on through fish, an entree, the
remove" roast, salad, sweets, savUry,
dessert, and finally black coffee.
The menu is long and complicated.
Mock Turtle Soup
Baked Filets of Sole
Chicken Creams Brussels Sprouts
,a Roast Saddle of Mutton
Potato. CrOquettes Roast Pheasant
Endive Christmas Pudding
Vanilla Cream Cheese Soufle
Raisins Nuts Fresh Fruits
Black Office
/, Mock Turtle Soup
One-half a calf's head, 1-2 quarts
second stock, onion, carrot, /
turnip, l strip celery, bouquet-garni,
II peppercOrns, 2 cloves, / blade
mace, 2 teaspoons lemon juice, IA
pound lean beef, IA pound lean
veal. white l egg, salt.
Soak the head "a hours in salt and
water, changing the water often. Save
brains and tongue for some other
purpose. Remove bones, and tie meat
in a cheesecloth. Put bones and meat
in kettle, cover with cold water and
add 1 tablespoon salt.
Let boil up, strain off water and
wash head in clear cold water. Re-
turn meat and bones to kettle. add
stock and l dessertspoon salt. Boil up
and skim we'll Add vegetables diced.
herbs and seasoning. Boil for two and
half hours. Strain through cheese
cloth and cool stock Remove fat
4, Put stock in kettle with the egg
white and crushed shell and the
cGarsey chopped beef and veal
moistened with little cold water.
Stir we'll and bring to the boiling
point. Sim'1c- 20 minutes.
! Strain into fresh sauce pan. add
lemon Juice and abo11ts$- 1; cup of the
meat of the head crs in small neat
pieces. Taste and add rnorc salt and
pepper If necessary. Let bell mp once
and serve. This VIII serve eight per-
sons.
, Chicken Creams
One pound raw chicken free from
skim and bone, 1-2 cup thick rich
white sauce, IL gill double cream, l
egg, salt and Pepper, truffles.
Chop chicken finely and pound un-
til smooth, adding egg and white
sauce gradually. Rub through a
s!cTc. Whip cream. and fold i1Ito
t tst mixture. Season with salt and
pepper. Fill eight very small but
tered mods. Steam about 25 min
utes, suntil firm.
Remove from ,nolds onto small
plates, garnish with truffles and
serve with a white sauce to which
t're. yo'k Of an egg Las been. added.
ne, sance should not be poured over
tae creams but sc-Ted in a dish.
: christmas Pudding
One and cne-third cups light brown
sugar, 1 cup cleaned currants, cup
seeded raisins, / cup chopped suet,
cut mashed potato, IL cup grated
raw carrot, l cup Drowned bread
:runlbs, 4 cup flour, 2 ounces shred
led candied orange peel, 1-2 teaspoon
;alts 1-2 teaspoon grated nutmeg, 2
,ggs, cup milk. aat
z Use coarse stale crumbs from the
loft part of the, loaf. Spread on
,iepan and brown in the oven. Scald
milk and pour over crumbs. Let stand
lalf an hour. Mix dry ingred tents,
i'd eggs we'll beaten and the softened
Mix thoroughly and turn
INTO two well buttered m0lds.. Steam
our hours. Serve with lemon sauce.
Black Ceffee.
Allow 3 tablespoons ground coffee
Q each cup Of boiling water. Scald
'offee pot and put in coffee. The
offee may be tied in large cot
on. cloth bag. Pour boiling water
Trough bag, pressing with silver
ok. Pour, off cup and pour back
hrough bag. Do this two or three
ines. Cover closely and let stand
o minutes on the back of the stove.
Copyright, 1921 NEA, -Serviee.l