The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-12-20
Some Dishes You
VIII Like TO Use
During Holidays
Slightly Different" Are
These Recipes for the
Current Season

Christmas and New Years din
ners and the parties which fit in
between the big dinners, call for
slightly different dishes. At least
q novel recipe makes every guest
feel it is special occasion, and
that the hostess has gone to ex-
ira trouble just because it is
Christmas time.
Here are new dishes worked
out for your parties. Try them
end decide for yourself whether
they fit into the bridge supper, or
the dinner for the college crowd
or for your husbands club men,
bers.
Here's liver pudding which is
just as good cold as hot, IN fact
when served cold, cut thin like
pate de foie gras, as sandwich, or
appetizer, for the cold meat plate,
or laid on a canape Of toast, it is
mistaken for pate.
MOCK PATE De FOlE GRAS
One pound liver (beef or pork
one-half pound salt pork; one me-
dunn onion; six sprigs of parsley;
two egg (beaten); one cup corn
flake crumbs (fne) one-half cup
milk; one-fourth teaspoon pep
per; one-fourth teaspoon salt.
Boil liver. Put liver, salt pork,
onion and parsley through food
chopper twice. Add the eggs. corn
flake crumbs, milk and season
ing. Turn into creased pudding
dish. Cover o. tie waXed paper
over the top. Steam for about
three hours. Serve hot or cold.
Make eight servings.
GRILLED OYSTERS
Buy large oysters, look over
carefully for bits Of shell, wash
in cold water, and also wash the
shells. Roll each oyster in Mayor
naise, dip in bread crumbs. Re-
turn to the shell, and hroil OF
bake in a hot oven, 400 degrees,
for ten minutes. If small, flat hak-
ing dishes are available, bake four
on each, and serve baking dish
and all at the table, as q hot APP
petizer or first course: or as the
main course of a buffet supper
when each person serves himself
to baking dish Of oysters.
DFVILLED OYSTERS
TWENTY-FIVE oysters; one cup Of
thick white sauce; one tablespoon
grated onion; two tablespoons OF
finely minced parsley; one tea
spoon salt: one teaspoon paprika;
one-half teaspoon dry mustard;
one tablespoon worcestershire
sauce; two hard cooked eggs,
chopped fine; onc-half cup fine
bread crumbs.
Wash, look over and then chop
the oysters end mix with the
other ingredients. Mix well. then
pour on platter and set in the
refriGerator. Scrub tn" large oys-
ter shells: fill each with TIE pre-
pared mixture, then brush the ton
with beaten erG and cover with
fine crumbs. Lower filled shells
in frying basket in deem hot fat.
Fry until mixture is Golden brown
on ron. Serve verv hot.
MOCK DRUM STICKS
Mock drum sticks are rolled
pieces of veal, beef or pork fast
ened with q wooden skewer. They
i resemble chicken legs.
Two eggs (beaten slightly :;
ore teaspoon salt; six mock drum
sticks (about one and one-half
hounds meat, cut three-eighthS
inch thicH.; one-fourth cup of
water: two cups corn flakes.
Roll corn flakes into fine
: crumbs. Din drum sticks in crum-
bled corn flakes. then in egg to
which salt has been added. Roll
again in corn flakes. Saute uuick=
" in hot shortening. Add one
fourth Gun water. Cover and place
in a moderate oven (350 deg. F.)
for forty-five to sixty minutes,