Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-12-28
Mrs. Wilson CiUes
New Years s Menus
u Choice of Two Delicious Re-
,o,,s With Which to Enter.
min Guests Who Come to
Greet 1923
o.. ANS M. A. WILSON

n .rANy families gather around the
M family board on New Years Day.
ID like this good. old fashioned idea Of
~. ...,srtaining with, dinner. The New
r.,r.s dinner should be Just as elab-
..,o M NJ YOU can afford. This is a
o.. ..a time to pay of those social obli-
s s.,ions that como at this season OF the
year.
s,.,e,t,ve Menu for New Years Day
suss' Dinner
ccd Boiled Lobster With S,cS IGmntE 1i;,aS Butter
cbcrkins Picked Midget Onions
rillets Of Halibut, Hollandaise sauce
f'n'> Potato Balls
barbecue Of Turkey or Goose
r,il;np Currant Jelly
Orange Sherbet
rsndied Sweet Potatoes Asparagus
'""'' Hothouse Tomato Salad
Plum Pudding. Angel sauce
Roouefort Cheese Toasted crackers
Nuts Raisins bonoons
Menu
shrimp Cocktail
coIcrv Ripe Olives
Sweet Mixed Pickles
p.o;,od live Lobster. Butter Dressing
hp",,st p0ost Sucking Shoat. Brown Gravy
"'"'' Frozen Apple Charlotte
rondied Sweet Potatoes Caulino"er
~'"''> Cabbage Salad
AIince Pie. Turban Style
Cheese and Crackers CoHee
Nuts Raisins Bonbohs
Tomato Butter
Place in saucepan
One cup of chile sauce,
One.hau cup of butter
.Juice of twO lemons,
nnc orccn pepper. chopped fine,
Three. quurters cup OF boiling 'catef.
cook slowly for ten minutes and serve
warm with the lobster. ,,,
rm+ sliced halibut in pieces the width
., two fingers, season, roll In -four. then
S;n in beaten egg and milk and roll
Snoin .,n in fine bread crumbs. Fry a
rSden brown. Serve four potato balls
s;.b the fillcts and spoonful OF hol-
landaIse sauce.
Barbecue Sauce
Place in saucepan:
Three. quarters pound Of salt pork
chopped fine,
Onc cup Of rinegor.
Onc.baif cup of oniOns. chopped fnc.
Oms.L .LnIf Gun of melted butter.
One tcaspoon of poultry seasoning,
One teaspoon of thyme.
Tpo tablespoons of salt,
Tmo teaspoons of black pepper,
Two teaspoons of pdprikn,
Tuo quarts of cold mdter.
Simmer slowly and use large bast :
ing spoon of this sauce to pour over
The turkey.
Drcdge the turkey with -four each
time Just bcfor. basting with the bar
becue saUre.
An oyster filling may be placed in
the turkey. if desired.
Shrimp Cocktail
Allow five medium size shrimp for
each service. To prepare the sauce
place IN mixing bowl
Onc.haU cup Of French dressing,
One cup Of chile sauce,
One. c.qWIricr cup OF grated horsc'
radish
Jui,c OF one lemon.
Three mbIcSpoOns Of rincgr,
One green pepper. minced fnr,
| one ONiOu, grated.
Onc.hdlt cup of cdt'up.
This will make twelve ample por-
tions.
The sucking pig may be stuffed with
bour krout. mashed potatoes or the
usual turkey filling.
Have the butcher prepare the pig and
then wash in plenty of water, wipe dry
and rub the inside with Glove of garlic.
place in the filing, score the skin
lightly, making checker blocks. rub well
-four, pac" t, bake in hot oven until
the skin commences 10 brown. then re =
/ duce heat to slow oven and baste every
fifteen minutes with sauce prepared
for the barbecue of turkey, or just
plain boiling water. Roast the pig
three and ore.half hours for fourteen
10 sixteen pounds.
II YOU do not know how to score the
pig, have the butcher show you.
Angel Sauce
Flacc in mixing bowl
nwc and ono -holf cups Of powdered
| yugnr,
iolks Of trco eggs.
Cream well and then add
roNr tablespoons Of boiling water,
wo tablespoons Of ranilIa,
Dna fedSDOOU of rose PrfrnCf MN
portion ot caisdOnmn cream, mad.
%Hh the 1rhitcs Of two eggs and one.
tat glass apple jeIIy.
Whip until mixture forms thicl
meringuc.
MRS. WILSON'S ANSWERS
M.. L.