Perth Amboy evening news., 1921-11-28
Kitchen Hints
Tempting Menus

To the French housewife Christ
mas Day means a day of fasting
rather than feasting and her big
dinner is served New Years. Christ
mas eve is an All Saint night and
no meat is served.
But her dinner on New Years
Day! The French cook delights the
eye as we'll as the palate and no
dish is sent to the table without its
garnish and decoration. The capon
wears a necklace of cranberries
with a bunch of parsley tucked un-
der his chin-like, while a huge lacy
effect. cut from paper. fans out
where his tail was.
The French dinner is served with
out butter. If bread Is served II ac-
companies the first courses.
This Is a typical New Year dinner
translated into English:
Honeycomb Tripe Clear Bouillon
Salmon in Ramekins
Drowned Potatoes Capon
Caulifiower au Gratin
Lemon Ice U~nsweetened Waters
Roman Salad Plum Pudding Glace
Raisins Fresh Fruits. Nuts
Maroon Glace@
Cheese Waters
Black Coffee
The "hors d'oeuvre" is simple.
The honeycomb tripe is cut in nar-
row strips, fried in butter and served
on a thin piece of toast. The whole
is served on a paper dolly on a
small plate and garnished with pars-
ley.
The fish course was chosen for It's
color. A choice cut of salmon is
boiled. Season with salt and pepper
and lemon juice. Put a small piece
in a paper ramekin, add a ring of
picked beet and inside this put a
slice of olive stuffed with almond.
Serve on a paper dolly on a small
plate with parsley.
The bouillon is served with tiny
forcemeat balls.
Force Meat Balls
One-half pound can veal, Q table
spoons -four, 2 tablespoons butter, u
cup cream, 1 egg, n teaspoon salt,
II teaspoon pepper, 1-16 teaspoon
nutmeg, very narrow strips lemon
rind.
Chop meat very finely. Melt but
lClp oNlA VI liOoL aAAa -
ring constantly. Cook until the mix
ture leaves the sides of the pan. Let
cool and pound in the meat. Add
egg and pound until thoroughly
mixed. Rub through q sieve. Shape
in tiny marbles and poach in boiling
water. Twist a strip of lemon rind
around each ball and put one or two
in each cup of bouillon.
The capon is carefully buttered in
side. Two or three cloves are stuck
in the cavity and the stuffing is
made very dry and with chestnuts.
The nuts should be boiled and then
coarsely chopped. Then mix with
coarse bread crumbs. perfectly free
from crusts, season with salt and
pepper and a tiny bit of nutmeg and
make just moist enough with melted
butter.
Roman Salad
The ROMAN is carefully crisped
and dried and chilled. Arrange on a
salad plate. Add 1 slice tomato, 1
slice green pepper. Fill pepper with
cream cheese mixed with chopped
almonds and olives. Serve with
French dressing. ~
The dessert of plum pudding glace
Is a plum pudding covered with
spun sugar. To make the glace, melt
/ cup of. granulated sugar with 1
tablespoon water. When a pale
straw color remove from fire and
with a wire whisk shake over and
around the pudding removed from
it's mold. The sugar nests and covers
the pudding most attractively.
No French dinner is complete
without maroon glace. Large French
chestnuts are shelled and cooked in
a thin strip till tender. The nuts are
then removed and drained and the
strip is reduced to a heavy strip. II
should be pale straw color. Then dip
each maroon in the strip. Drop on
marble to harden.
Copyright, 1921. NEA S~ervice)