davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-12-17
The Caudle Cup Of
Christmas Eve

II the eggnog was sacred to
Christmas morning the noted eau
die cup" was always served on
Christmas Eve. The recipe came
from England, and its origin dates
back into tho Middle Ages.
To make II boil one cupful Of
Scotch oatmeal with eight quarts of
weter and salt to taste for four or
FIVE hours. Strain, and II too thick
add a little hot water and beat with
a Slated spoon. Remove the seeds
from two eupfuls Of raisins, cook
until tender in water to cover and
add the fruit and water to the oat-
meal Add the juice Of two lemons,
two thinly sliced oranges. sugar to
taste, one rounding teaspoonful Of
ground cinnamon, half teaspOonful
of grated nutmeg, six whole cloves.
two eupfuls Of port wine and two
cUpfuis Of peach or apricot brandy.
Heat al and serve. DO not boil. II
desired two spOonfuls Of sweetcncd
whipped cream may b. added TO each
portion when served
New-York tribune., 1922-12-17
Roast Sucking Pig

This was a famous piece de resis-
tance Of the Southern Christmas
dinner, and brought 70 the table with
its crisp brown skin and its tasteful
garnishings Of spiced apples, celery
tops, cress and cranberries, it GER
tainly looked as good as it tasted.
To prepare this make sure that
the pig is not more than four OF five
months old and that the butcher
does his part by cleaning il thor
oughly. Rinse out inside with bak-
ing soda and water solution, then
rinse in clear water and dry. Fill
the inside with a dressing made
from one cupful and half Of bread
crumbs, half a. finely chopped onion,
two teaspoonfuls Of poultry season
Ing, three tsblespOOnfuls Of melted
butter, three tablespOonfuls Of
chopped celery tops, a quarter Of a
teaspoonful each, Of salt and pa
prika, half a grated nutmeg and the
beaten yolks Of two eggs.
Moisten with two tablespoonfuls
Of highly seasoned stock. Sew up
the vent securely and place in
kneeling position in a dripping pan,
tying the legs in position. Dredgc
with salt and -four and pour in about
one cupful Of hot water in the bot
tom Of the pan. Baste with butter
and hot water three times as the pig
heats, afterward with tho gravy
that forms in the pan. When it be
gins to smoke all over brush over
every ten minutes with q brush,
dipped in vegetable oil. This keeps
the skin from cracking.
Roast in a moderate, steady oven
for two hours. Dish the little pig
still kneeling on 10 a hot platter con
tanning bed Of cress, and surround
with border Of baked spiced apples
and feathsry celery tops. Hang a
necklace Of cranberrier around the
neck and place q small rosy apple
IN The mouth.
New-York tribune., 1922-12-17
By VirsiniG Carter Lee

F." HRISTMAS was always the
II great fete day IN the oldtime
South, and from the "darky"
cabin to the great house" every
one planned and made preparations
to observe it. Thanksgiving was
always considered as moro or less
Of Yankee celebration doubtless
from its Puritan origin) and re-
ceived but scant notice; but nearly
all Of the customs and merry-mak-
ings that marked Christmas In
England and which we're brought
here by their cavalier ancestors were
strictly celebrated in every true
Southern family that was worthy
Of the name.
In fact the Christmas celebration
often lasted for a week or ten days,
when huge house parties, consisting
Of twenty guests, were entertained
in addition to the numerous serv-
ants that accompanied them. To
housekeepers of the present day
this would be indeed a strenuous
task; but with the low cost of
supplies (most Of which were raised
on the plantations) and the skilled
servants who were as anxious as the
hostess that everything should be
above criticism and who for the
honor Of the house and its hospital
ity would have seorned no trouble
or labor, such parties were taken as
a matter Of course, and one can even
give credence to the old story of
how one gay colonel came to visit
for a week and stayed for a year.
Beginning of Festivities
The festivities began on Christ
mas Eve. when the Christmas tres
was lighted and the family and
house servants received their gifts.
A dance in the great hall followed,
gay with its festive holiday greens
end Southern smilax, while the
"caudle cup" made its rounds and
the home orchestra generally some
Of the "darky" servants and led
by "Uncle JerryrD played merrily on
for the bellies and beaux of long ago.
II the plantation was a large
one a dance and tree were giveT,
to the "heId hands" and frequently
the family and their guests would
New-York tribune., 1922-12-17
Recollections of Yuletde Food and Fun in the South

milk. Add the we'll beaten yolks OF
four eggs, half teaspOonful Of salt
and one generous pint Of -four sifted
with two teaspOOnfuls Of baking
powder. Beat well and stir in three
tablespOOnfuls ia Of melted butter and
the stifiy beaten egg whites. "a
little more milk may be added, so
that. the mixture will be Of the con-
sisteney Of "pour battery Bake in
we'll oiled, hot waffle irons.
New-York tribune., 1922-12-17

swift dart Of intuition he arrived at
IN. point which McCollum and Men
del and other scientists have spent
wears Of work TO attain. Never,
saws he, "cOOk tomato; it should
not be done; and make cOleslaw as
alluring as possible With this sauce; {;
Sugar, salt, pepper and mustard
dissolved in little vinegar, stir into
il the yolks Of three eggs and coon
until thiekened over hot water, stir
ring Il constantly and adding little
cream"
New-York tribune., 1922-12-17

nutmeg. Chill, beat well and just
previous to serving stir in the stiffly
whipped egg whites and one cupful
Of thick cream, beaten solid.
The syllabub was another old
time dainty ard was made from one
pint Of double cream, whipped solid,
half a cupful Of powdered sugar,
New-York tribune., 1922-12-17

T<HE original idea was to get
Christmas menu "top notes"
from some Of our leading hos
telrim. And this Is what happened:
When we asked NJ. Jacques Bo-
naud1, Of the Plaza. what special
fles'she hae 3 mind for Christmas
we got theSame answer that came 10
US once when we asked a Quaker
why he played tennis on Sunday.
Both said; I'VE do our very best
every day and we can't do any bet
ter On holiday" And they both
meant it You would not think that
religion and cooking could be so
closely allied.
When we queried What makes
cookP NJ. Bonaudi looked at us be-
nignly, much the way st. Bernard
looks at a fox terrier, and said:
Good will, ambition and loving his
work; nothing else will make a good
cookg
Now. any home cook might take
this fule and start In 70 equal the
Plazk We have an idea that II would
work 70 a marked degree, for few
home cooks have much ambition" or
love Of the job these days. "You must
meet the chef" said NJ. Bonaudi
"then you will understand. He
makes the best bouillabaisse. green
turtle and terrspin Of any one in
America, and no one IN the world
can beat him. Il is a matter Of fine
taste, seasoning and exquisite care
and endless trouble taking"
The Cult Of Feeding Folks
We thought we already regarded
foods with awe and reverence, but
evidently we we're about TO take the
thirty-third degree. So we went de-
vouty down the steps into the Plaza
kitchen, and there, In a cubbyhole
6 glass, looking out on his spacious
domain, sat M. Joe Boggie, a Swiss
Of New York birth, with his ovens
and stock pots, storage rooms and
New-York tribune., 1922-12-17
Georgia's Buttermilk
Cake Wins Praise

My mothers old cook, who orig'-
nally came from Georgia, always
made one Of these delicious cakes
for between times" during the hon
day season, as the real fruit eiIs
was kept for special occasions w
children always thought It surp's'''
the latter.
In preparing it, cream ban ''
full of butter with one eOpful Oh
brown sugar and two lightly beaten !,
eggs. Mix together one and h''. !.
cupfuls Of sifted -four, one-eigh'A OF
a teaspOOnful Of ground cinnamon
one-fourth Of tsaspOOntul Of e'0'','
a few grains each Of nutmeg anu
mace and four tablesDOontui' o
chopped black walnuts.
Combine the two mixtures 'i's.'
mating with half cupful OF H'A
buttsrmiIk into which has SesA
stirred hall a tsaspOonful Of baking
soda.
Bake IN a large pan lined ~'.n
buttsred paper. using . modeTa'.
oven, and frost with lsncn er
orange frosting. This cake viii sssp
moist for two weeks
New-York tribune., 1922-12-17
a. 4al4et @7s@y che Wrib11ne gnstftnte GOOD Gots2 Il
Director
Sermon From Professional Kitchens for Home Coo

should be roasted preferably before
an open FIRE and basted with butter
and pineapple juice (not a difficult
idea, and your fotisserie man could
do il for you). Or even roast the
bird with butter and seasonings
within him as well as without, with
frequent basting but no stufiing to
absorb the moisture. A dressing
made on the side by sauteing the
bread crumbs with bacon and onion,
then adding seasonings, will be bet
ter in itself and not detract from the
turkeys quality.
A Salad Suggestion
"A salad should be plain salad"
said NJ. Boggie, "the lettuce or ro-
New-York tribune., 1922-12-17
Home Dinner With Hotel Service
Sherrv's Chef Takes Heart Interest in His
- Christmas Patrons, and His Aim Is
IS s'Homeyness' With Quality

IT WAS like watching stage exqustey in rich fabrics and
subtle eolors for opera 10 await Theodore Ie the
Me dTIoe at Sherrys splendid our surroundings
that the common sense practical suggestions Of Msu Ttze
came as a shock indeed
Chsmas is for home folks declared Msieu Titze Those
who should be in them Christmas but or those VINO
- dre in ubicbcn We try to give them the oldfahioned
idea Of Christmas dinners.
This typical Christmas dinner which can be prepared
BY any housewife II ideal menu since supplies an
abundant variety Of best procurabe material prepared in
wholesome manner greatly exces the Of innumerahe
mixed and highly spd vsnd which assuredy have their place
but which require to be prepared with great caution
Vegetable Soup
Boiled Striped Bass with Hoandaise Sauce
Small Boiled Potatoes Cooke Butter and Parsley
Roast Turkey with Chestnut Stufhng
Sweet Potatoes Candled Brussels Sprouts In Butter
Cranberry Sauce salade ChiGonade Celery Olives Nuts
Vanilla Ice Cream Wit Chocolate Sauce
Pumpkin Pie Plum Pudding Conee
New-York tribune., 1922-12-17
Food to Feed the Imagination
A Super Menu at the Plaza That Is Culinary
Dream, Even if You Cannot
Reproduce 1t

THE PLAZAs idea Of that Matre dIIotA
Bonsudl spoke Of with the following one
and having been served wonder he felt that there
more worlds 10 conquer While hardly honey suggestion holds
40 much 10 iname the culinary imagination that think should
have a place Just as an inspiratiOnal food poem.
The Menu
Melon FFGppe Carmeneitd
ohic being interpreted honevdew melon ed for ys h0ns
Nth a bit Of sherry and sugar ~ithtn)
Torfue claire Ia FrGneass
(The clear turtle s0tp-M. Boggtes speciality
Hearts Of CELERY Olre' Sailed Nuts
Tim6aIe de Sole ct hOHaTd MerriHa
(Thls Is the be regarded with ave- In mbss
csse Is discovered piece Of lobster wrapped In h Of SOLE
topped with mushroom and true and surrounded By
IL American marveousy concoced Of chopped lobster sau
pure Of vegetables fresh tomato and white wine or brandy
nered till we'll intermngled and then strained This Of sub
tsty that makes worthy follow Carmeneed melon and
clear turtle SoupD
MiSnon de Pauiioc ROIdHi
Win nrtehoks hearts and sOu6s pOaaOs'
Roan Partridge and Salad
ASpmaSus CIaes
If nahyalnesI that makes bic at sdtg It fw
dsssert)
MouseiHe Ianfasis
CorLeIe de fIrOItes ParisenHs'
Moka des Princes
New-York tribune., 1922-12-17
Clarified Sweet Potatoes

stroll over to look on. This was, OF
course, the time for the latest
"pigeOn wing and "buck" dancing,
to be shown of for the approval Of
mars'r ard Miss Sally.
Christmas morning latter the
children had had their stockings)
was one great reception, neighbors
and relatives dropping in for the
exchange Of greetings and gifts and
all partaking Of the rich, creamy
eggnog that filed the punch bowl
and was always being replenished.
Old Southern families were general.
ly early diners and half-past one or
two o'clock was the accepted hour
for dinner.
New-York tribune., 1922-12-17

one teaspoonful Of vanilla extract,
half a glass Of sherry wine, an
eighth Of a teaspoonful Of salt, half
a cupful Of thick boiled custard and
the stlffly whipped whites Of two
eggs. Just before serving II was
turned into tall thin glasses, lined
with slices Of sponge cake.
New-York tribune., 1922-12-17
By Anne LeiVis Pierce

bakeries stretching out around him.
A long row Of white-clsd cooks stood
before their ovens and behind their
warming tables awaiting the orders.
These come down in. duplicate, are
filed, and an ANNOUNCER" calls them
out through four installed mega
phones leading TO the ears Of the
main cooks. A wild cry Of exulta-
New-York tribune., 1922-12-17

own liquor, and when the edges are
we'll curled drain. Place the strained
liquor in kettle, add one cupful
each Of canned okra and tomatoes,
one teaspoonful Of sugar. half a cup
full Of diced celery and salt and
paprika TO taste. Simmer for forty
minutes and add a pinch Of baking
soda, the oysters and two cupfuls
Of rich milk. Thicken with two table
spoonfuls OF butter blended with two
tablespoonfuls Of -four and serve
with crackers.
New-York tribune., 1922-12-17
The Famous EggnOg

The recipe for making the egg
nog was a safely guarded secret, for
although "the makings" always conf
prised eggs, milk, cream, sugar,
liquor in one or numerous forms
and seasonings, still the proportions,
and especially the selection Of the
liquors and spices, were largely
matter of personal taste. The
following formula made many tarry
at the festive bowl: Mix together
three quarts Of rich milk, two cup
fuls of sugar, half teaspoohful Of
salt, one dozen egg yolks beaten un-
til lemon-colored, two cupfuls OF
sherry, two cupfuls Of French
brandy, one cupful Of Santa Cruz
Ium and one teaspoonful Of grated
New-York tribune., 1922-12-17
A Christmas Sermo1

tion-a sort Of ecstatic yelp-from
the cook called into action greets the
order and he is "off." The whole
matter Is transacted in French; n
word Of English in that kitchen
would, we believe, curdle the sauce
And down one side Of the wall
stands q phslanx Of seven great cop
per csuldrons, the stock pots that
are the backbone and essence Of per-
feet French cooking.
NJ. Boggie seems TO scent with an
uncanny sixth sense any trouble
any pot where the seasoning Is not
lust subtle enough-and he pounces
on the delinquent cook and restores
the high ideal. A caviar vendor
came by. eyes, it looks well; large
white translucent eggs, but the fare
we'll tang is not just right; it won't
do"
The Test of a Good Dish
Here are some Christmas hints
from a chef who says there is only
one test Of a dish: Ibid 1t pleaseT
always" he says, 81 ask the waiter
on a special order, Were they
pleasedT So one knows for next
time. The art Of cooking is pass
ing" he sighs, Americans are too
busy to enjoy their food"
II only every one who ate the
food at the Plaza could see NJ.
Boggie in his high ruffled white cap,
rosy Of cheek and bright OF eye,
fighting unseen and unsung for the
perfect soup that "sticks to the
palate" to begin your meal with a
lure, and the fresh coffee "made
every little while" to end your meal
with a deep sense Of content. Yes,
he mentioned those two especially.
All those who got up and waved
a white handkerchief when Maude
Adams asked II they believed in
fairies ought to take steps to assure
Joe Boggie, Of the Plaza, that they
value his art. Every time we let an
artist die for lack Of appreciation
the world is the poorer.
Some Specialties
To serve with your turkey try
this-it is new and any home body
can make It:
Clorifed Sweet Potatoes
To mashed sweet potatoes add but
ter and honey TO taste, spread thin
on a platter, cover with marshmallow
cream or cut marshmsllows and slip
under the broiler TO brown. Would
a turkey be proud TO be served with
this? We think so.
And, by the way, a turkey de luxe
New-York tribune., 1922-12-17
Cream Tart

The three-layer tart with cream
vas always a special treat. This was
made from three graduated layers
Of puff paste, baked in ornamental
circles. They were put together in
the form Of a pyramid with layers
Of strawberry, greengage and pine.
New-York tribune., 1922-12-17
Cornmeal waHles

The eOrnmeal waiiies that accom-
panied the fried chicken were always
a treat. To make them take one cup
ful Of cooked and seasoned corn
meal mush and mix with half
cupful Of cream and one eppfuI Of
New-York tribune., 1922-12-17
Photograph, Courtesy Of ShorTy''

could write books on the principles,
practice and inspiration Of an. joe"
but other fine points must wait. We
must note, however, that by one
New-York tribune., 1922-12-17

apple jam between, each layer OF
jam Deing covered with another Of
whipped cream. Then the whole was
masked with sweetened whipped
cream and sPrinkled with chopped
blanched almonds and black walnuts.
Royal Hard Sauce
The stirred hard sauce that was
served with the blazing plum pud-
ding was indeed royal sauce, part
ly from the wonderful beating and
whipping it received and partly
from the delicious ingredients that
went into il. Stir TO a cream one
generous cupful Of sweet butter and
add a pinch Of salt and three cup
fus Of fine powdered sugar Blend
and beat until light and add the
juice Of one lemon, half cupful Of
brandy and a quarter Of a cupful Of
port. Again beat and fold in the
lightly whipped white Of one egg and
cupful Of thick cream, whipped
solid. Turn into glass compete,
heaping in a mound, and dust with
grated nutmeg and ground CHINA
mon. The cream and egg were only
added just previous to serving.
New-York tribune., 1922-12-17
Daily Menus For Six

BREAKFAsT--S3
Russct Pears and Malaga Grapes
Fried Chicken COrnmeal Wanles
Natercress Broiled Bacon
Coffee
SUPPER OR HIGH TRA-s3e5
SWeetbread Croquettes
Creamed Oysters Hot Rolls
Celery Cold Slaw
Syllabub Fruit Pound Cake
Tea and Coffee
DiNNER-s6.io
Green Turtle Soup
Baked Virginia Ham
Champagne Sauce
Maple Sugar Sweet Potstoes
Spieed Peaches Creamed Cabbazs
Buttered Beets
Hot Raised Rolls
Celery and Black Walnut Salad
nrss-LayeF Tart with Whipped Cream
Crrs-
New-York tribune., 1922-12-17
BREAkFAsT-s2.io

bNbAhf ASl XIV
Oranges, Bananas and seekel Pears
Broiled Ham with Drowned Gravy
Poaehed Eggs Raised Sally Lunn
Coffee
LUNCHEON or sUPPER-S4.so
Chicken Salad Bread Sticks
Hot Crab or Lobster Patties
Mint Juleps Celery Olives
Fruit Jelly with Whipped Cream
Citron and Nut Cake
DINNER-ss
Oyster Cocktails Crackers
Roast Canvasback Duck
Currant Jelly Celery
Creamed Onions Green Peas
Fried Hominy Squares
Raised Roll AsPic Jelly Salad
irr'~o' Nrr--, spnSxs Cake
New-York tribune., 1922-12-17
Typical Holiday Menus in Dixie Land

CHRISTMAS DINNERS FOR IL
COST S17.1o
New Orleans Oyster Soup Crackers
Celery Cranberry Jelly
Sslted Nuts Spiced Peaches
Turkey Stuffed with Chestnuts
Glsee Tongue
Corn fritters Esealloped Potatoes
Stuffed Onions
Jellied Nut and Banana Salad
Cheese Strips Plum Pudding
Stirred Hard Sauce
Creole Ice Cream Nuts and Raisins
Pound Cake Coffee
CHRISTMAS DINNER FOR 10
COST $iO.37
Fruit Cup
Celery Olives Salted Nuts
Spieed Apples
Roast Sucking Pig Sweet Potatoes
Green Peas Vegetable Salad
EgR Dressing
hince Pie Sfrnvbsrry Mousse
N~s-v~a-. C~N~~
New-York tribune., 1922-12-17
French Cooking and At
mosphere at the
Brev0ort

Down at the dear old BrevoOrt
the kitchen is just as it is upstairs
New-York tribune., 1922-12-17

homoy ana cohlioI IaD'e-a placa
with a kindly chef, who is noted
for meeting every demand made on
him. Two men with long paddles
were working the sugar 10 make shs
glaze for the pastry tray speeiaIaes.
The bright yellow and green Of car
rots and cabbage and beans were
spread on the chopping blcek, and
the very red brick walls eudsd
content and comfort.
Incidentally, the copper pots and
pans we're shining everywhere-ind
they owe their radiance 70 vinegar
sand and -four mixed and vigorously
applied.
Chef Lucien Bernard offers these
two specialties Of HIS own for In
stitute professional cooks. They
sound "ravissante" 10 US, and, more
over, practicable for the home
kitchen. Surprise the family with
a new steak or chicken having real
French eclat during holiday week.
when the typical foods Of the season
begin to pail.
Eminee Bernard
Cut a slice Of tenderloin BED
about one and a half inches thiek
and saute in a very hot pan VITA
butter. Add pepper and salt, re-
move when cooked rare and keep
warm.
In the same butter fry some
sliced cepes (mushrooms) and red
sweet peppers. Add a very Little
shallots and fine herbs. Garnish tts
beef with these, add the brown sape
asd serve.
Chicken Saule BrevOori
Fry two slices Of ham in butter
remove from the pan and keep bot
Cut a chicken into small parts IN
eludins wings and legs, and cook
in the same pan until a light bnwn
Add double cream and let cook
covered for about ten minutes. Sea
son to taste, using preferably
chopped parsley (trufies il CONVEX
ient), ehives anyway, and perhaps
little tarragon. Serve in a ehshng
dish, ham beneath and sauce on top,
Always the French recipes call
for herbs and sessOnings that the
American kitchen shelf knows not
Il is we'll worth while TO have them
on hand. They add mystery ano
delight to hopelessly dull dishes.
New-York tribune., 1922-12-17

" HRISTMAS was always the
great fete day IN the oldtime
South. and from the "darky"
The Birmingham age-herald., 1922-04-12

orated with palms. Easter lilies and white roses. with candles in tall white candelabra.
 Before the entrance of the bridal party Professor Curry rendered a vio- lin solo and Miss Dewey Bryant sang "All For You" and "The Heart @f Her." Miss Vera Nell Batson pIaNeG the wedding march and during the ceremony softly rendered "The Spring Song"
 Miss Mollie Fincher was the maid of honor, Mrs. Ralph Adams and Mrs. Clyde Hit the matrons of honor. Lit tie Emily Broome was the flower girl and Martha Malone the ring bearer.
 All the attendants wore gowns of organde with leghorn hats and bouquets of sweetpeas in different colors Miss Fincher was in an or enid dress with pink flowers. Mrs. Hitts gown was of periwinkle with lavender bouquet. Mrs. Adams, in pink with lavender sweetpeas.
 The little flower girl and ringbear- CT wore frocks of white in the same material.
 Mir. H. NJ. Malone and MT. R. B. Ma lone were the ushers.
 The bride was given in marriage by her brother, Prof. J. M Malone. She was very attractive in her travelling suit of midnight blue Poiret twill with becoming hat to match and bouquet of bride roses and valley lilies.
 The groom was attended by Mir. George Cole as best nan.
 Immediately following the cere- mony MT. Cleveland and his bride left for a southern wedding trip and upon their return will be at home at 915 ColleGe street.
The Birmingham age-herald., 1922-04-12
Simple Application That
 Dissolyes Blackhead ds

No more squeezing and pinching to get rid of those unsightly blemishes, black heads. There is one simple. safe and sure way to get them out and that is to dissolve them. To do this just get about two ounces of calonite powder from your drug gist-sprinkle little on hot. wet sponge rub briskly over the blackheads for a few seconds-wash the parts and every blackhead will be gone.
 Pinching and squeezing out blackheads make large pores and you cannot get all of the blackheads out this way-while this simple application of calonite powder and water dissolves every particle of them and leaves the skin and pores in their natural condition. Any druggist will sell you the calonite powder and about two ounces will be all you will ever need.--Adv.
The Birmingham age-herald., 1922-04-12

Munger, will be glad to hear that he is resting comfortably at the South Highlands 1nfirmary after his acei- dent.
 Mir. Allen Wood will spend the com- ing weekend in the city.
 Miss Laura Rose Blewett of Co., lumbus, Miss, is the guest of rela- tives in Birmingham.
 Mrs. L. C.. Perdue of Greensboro is the guest of her daughter, Mrs. C. F. Torbert in Terrace Court.
 Miss Sarah Franklin is spending several months with friends in New York city.
 MT. and Mrs. II. P Gaines have taken possession of their new home in Edgewood.