Perth Amboy evening news., 1921-11-26
Kitchen Hints
Tempting Menus

Until we study the menus and
recipes of other peoples We Amer
leans 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,
savory. dessert, and finally black
coffee.
The menu is long and complicat-
ed.
Mock Turtle Soup
Baked F1llets of Sole.
Chicken Creams Brussels Sprouts
Roast Salad of Mutton
Potato Croquettes Roast Pheasant
Endive Christmas Pudding
Vanilla Cream Cheese souffle
Raisins Nuts Fresh Fruits
Black Coffee
Mock Turtle Soup
one-half a calf's head, 2h
quarts second stock, 1 onion, l car
rot, L turnip, / strip celery. bouquet
garni, IL peppercorns, 2 cloves, /
blade mace 2 teaspoons lemon juice,
a pound lean beef. Il pound lean
veal, white l egg, salt.
Soak the head in "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. Pu.
bones and meat in kettle. cover with
cold water and add l 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 well. Add vegetables
diced, herbs and seasoning. Boil
and remove scum. Simmer slowly
for two and a half hours. Strain
through cheesecloth and cool stock.
Remove fat.
Put stock in kettle with the egg
white and crushed shell and the
coarsely chopped beef and veal
m%oistened with a little cold water.
Stir well and bring to the boiling
point. Simmer 20 minutes.
Strain into a fresh sauce pan add
lemon juice and about q cup of
the meat of the head cut in small,
neat pieces. Taste and add more
salt and pepper If necessary. Let
boil up once and serve This will
serve eight persons.
Chicken Creams
One pound raw chicken free from
skin and bone, " cup thick rich
white sauce, Y gill double cream.
1 egg. salt and pepper, truffles.
Chop chicken finely and pound
until smooth. adding egg and white
sauce gradually. Rub through a
sieve. Whip cream and fold into
first mixture. Season with salt and
pepper. Fill eight very small but
tered molds. Steam about rs min
utes. until firm.
Remove from molds onto small
plates. Cornish with truffles and
serve with a white sauce to which
the yolk of an egg has been added.
The sauce should not be. poured
over the a but served in a dish
Christmas Pudding
One and one-third cups light
brown sugar, 1 cup cleaned cur
rants, 1 cup seeded raisins, 1 cup
chopped suet. 1 cup mashed potato,
Il cup grated raw carrot. l cup
2 unces shredded candied orange
PNSAt x tCS7pOoH eaft
grated nutmeg, 2 eggs. 1 cup milk.
Use coarse stale crumbs from the
soft part of the loaf. Spread on a
pie pan and brown in the oven.
Scald milk ard pour over crumbs.
Let stand half an hour. Mix dry
Ingredients, add eggs well beaten
and the softened crumbs. Mix
thoroughly and turn into two well
buttered molds. Steam four hours.
Serve with lemon sauce.
Black Coffee
Allow 8 tablespoons ground
coffee to each cup of boiling water.
Scald coffee pot and put in coffee.
The coffee may be tied in a large
cotton cloth bag. Pour boiling wa
ter through bag, pressing with a
silver fork, Pour soff a cup and
Four back through bag. Do this
two or three times. Cover closely
and let stand 10 minutes on the
back of the stove.
Copyright 1921. N. Z. A. Service)
Camp Fire Girls Meet.
The regular monthly ceremonial