Remove skins from Malaga grapes, cut in halves _ Jengthwise and remove seeds. Add an equal quantity of English walnut meats, broken in pieces and one-half as much celery finely chopped. Moisten with French Dressing and fill small nests made of lettuce leaves. ‘Trim saltines on ends so that when put together by fours they will make squares, Put four on each salad plate and tie in place with narrow ted ribbon. Insert in each box thus made a portion of salad. Garnish with sprigs of holly, bright with red berries. | CHRISTMAS PLUM PUDDING. 4 Ib. stale bread crumbs 4 cup finely chopped figs 1 cup scalded milk 4 cup finely cut citron $ cup sugar 4 lb. suet 5 eggs 3 cup brandy 1 cup raisins, seeded, cut $ grated nutmeg in pieces and floured #§ $ teaspoon cinnamon # cup currants 4 teaspoon cloves 4 cup English walnut 4 teaspoon mace meats, finely chopped 14 teaspoons salt✪ Christmas Plum Pudding Soak bread crumbs in milk one hour. Add sugar, beaten yolks of eggs, raisins, currants, figs, nut meats, and citron. Chop suet and cream by using the hand. ‘Add to first mixture, then add brandy, nutmeg, cinna- — 120 What to Have for Dinner. mon, cloves, mace, salt and white of eggs beaten stiff. Turn into a buttered bomb-shaped mould and steam six hours. Garnish with holly, and send to the table surrounded with burning brandy. Serve with Foamy Brandy Sauce. FOAMY BRANDY SAUCE. 4 cup butter Few grains salt 1 cup powdered sugar 4 cup heavy cream, beaten Whites two eggs stiff & tablespoons brandy✪ Foamy Brandy Sauce Cream the butter and add sugar, gradually, continu- ing the beating. Put-over hot water, add eggs beaten until stiff, and beat until well blended, using a wire whisk. Cool, and add brandy, salt and cream. SALTED ALMONDS. Blanch one-fourth pound almonds, and dry on 2 towel. Put one and one-half tablespoons, each, butter and lard, in a sauce pan, and when melted and well heated add almonds and fry until delicately browned, stirring constantly, that nuts may. brown evenly. Re- move with a spoon ‘or small skimmer, taking up as little fat as possible. Drain on brown paper, and sprinkle with salt✪ Salted Almonds. Dinners for Occasions. 12! CHRISTMAS DINNERS. MENU NO. II. “Not what we give, but what we share, For the gift without the giver ts bare; Who feeds himself with his alms feeds three, Himself, his hungering neighbor, and Me.” CLaM AND Tomato ConsommMs. Brownep Sour Rrv@s. OLIVES. SaLtep PECANS. FILLets oF Soe. MusHR0om SAvoz. Roast Goose, GrmBLeT Gravy. FRozEN APPLES. Ricep Potatoes. Giazep SiivER SKINS. PIMENTO 'TIMBALES. CHIFFONADE SALAD. ENGLIsH PLum Puppine, SHERRY Savce. Corrzz Icz— Cream, © ALMOND CAKES. BoNBONS. CRACKERS. CHERSR. 122 What to Have for Dinner. CLAM AND TOMATO CONSOMMRE. To one quart consommé add two cups, each, clam water and canned tomatoes. Clear, and add soft part of clams. To obtain clam water: Wash thoroughly and scrub two quarts of clams, put in a granite stew pan, add one-half cup cold water, cover closely, place on front of range, and let cook until shells open. Remove clams and strain liquor through double cheese cloth. CONSOMME. 2 lbs. beef, poorer part of 2 tablespoons butter round 1 tablespoon salt 2 lbs. knuckle of veal 12 peppercorns 1 lb. marrow bone 8 cloves 2 quarts cold water 2 sprigs thyme 1 quart chicken stock ® sprigs parsley 4 cup, each, carrot, onion 1 sprig marjoram and celery, cut in dice 4 bay leaf Wipe meat, cut in one-half inch cubes and brown one-half in marrow from marrow bone; put remaining half in soup kettle with cold water, add veal cut in pieces, browned meat and bones. Let stand one-half hour, heat slowly to boiling point and let simmer four hours. Add chicken stock and simmer one hour. Cook vegetables in butter five minutes, add to soup with sea- sonings and simmer one and one-half hours. Strain, cool quickly, remove fat and clear. BROWNED SOUP RINGS.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Remove skins from Malaga grapes, cut in halves _ Jengthwise and remove seeds. Add an equal quantity of English walnut meats, broken in pieces and one-half as much celery finely chopped. Moisten with French Dressing and fill small nests made of lettuce leaves. ‘Trim saltines on ends so that when put together by fours they will make squares, Put four on each salad plate and tie in place with narrow ted ribbon. Insert in each box thus made a portion of salad. Garnish with sprigs of holly, bright with red berries. | CHRISTMAS PLUM PUDDING. 4 Ib. stale bread crumbs 4 cup finely chopped figs 1 cup scalded milk 4 cup finely cut citron $ cup sugar 4 lb. suet 5 eggs 3 cup brandy 1 cup raisins, seeded, cut $ grated nutmeg in pieces and floured #§ $ teaspoon cinnamon # cup currants 4 teaspoon cloves 4 cup English walnut 4 teaspoon mace meats, finely chopped 14 teaspoons salt Soak bread crumbs in milk one hour. Add sugar, beaten yolks of eggs, raisins, currants, figs, nut meats, and citron. Chop suet and cream by using the hand. ‘Add to first mixture, then add brandy, nutmeg, cinna- — 120 What to Have for Dinner. mon, cloves, mace, salt and white of eggs beaten stiff. Turn into a buttered bomb-shaped mould and steam six hours. Garnish with holly, and send to the table surrounded with burning brandy. Serve with Foamy Brandy Sauce. FOAMY BRANDY SAUCE. 4 cup butter Few grains salt 1 cup powdered sugar 4 cup heavy cream, beaten Whites two eggs stiff & tablespoons brandy Cream the butter and add sugar, gradually, continu- ing the beating. Put-over hot water, add eggs beaten until stiff, and beat until well blended, using a wire whisk. Cool, and add brandy, salt and cream. SALTED ALMONDS. Blanch one-fourth pound almonds, and dry on 2 towel. Put one and one-half tablespoons, each, butter and lard, in a sauce pan, and when melted and well heated add almonds and fry until delicately browned, stirring constantly, that nuts may. brown evenly. Re- move with a spoon ‘or small skimmer, taking up as little fat as possible. Drain on brown paper, and sprinkle with salt. Dinners for Occasions. 12! CHRISTMAS DINNERS. MENU NO. II. “Not what we give, but what we share, For the gift without the giver ts bare; Who feeds himself with his alms feeds three, Himself, his hungering neighbor, and Me.” CLaM AND Tomato ConsommMs. Brownep Sour Rrv@s. OLIVES. SaLtep PECANS. FILLets oF Soe. MusHR0om SAvoz. Roast Goose, GrmBLeT Gravy. FRozEN APPLES. Ricep Potatoes. Giazep SiivER SKINS. PIMENTO 'TIMBALES. CHIFFONADE SALAD. ENGLIsH PLum Puppine, SHERRY Savce. Corrzz Icz— Cream, © ALMOND CAKES. BoNBONS. CRACKERS. CHERSR. 122 What to Have for Dinner. CLAM AND TOMATO CONSOMMRE. To one quart consommé add two cups, each, clam water and canned tomatoes. Clear, and add soft part of clams. To obtain clam water: Wash thoroughly and scrub two quarts of clams, put in a granite stew pan, add one-half cup cold water, cover closely, place on front of range, and let cook until shells open. Remove clams and strain liquor through double cheese cloth. CONSOMME. 2 lbs. beef, poorer part of 2 tablespoons butter round 1 tablespoon salt 2 lbs. knuckle of veal 12 peppercorns 1 lb. marrow bone 8 cloves 2 quarts cold water 2 sprigs thyme 1 quart chicken stock ® sprigs parsley 4 cup, each, carrot, onion 1 sprig marjoram and celery, cut in dice 4 bay leaf Wipe meat, cut in one-half inch cubes and brown one-half in marrow from marrow bone; put remaining half in soup kettle with cold water, add veal cut in pieces, browned meat and bones. Let stand one-half hour, heat slowly to boiling point and let simmer four hours. Add chicken stock and simmer one hour. Cook vegetables in butter five minutes, add to soup with sea- sonings and simmer one and one-half hours. Strain, cool quickly, remove fat and clear. BROWNED SOUP RINGS.