HOLIDAY
FARE
From MENUS:
Grape fruit filled with Tokay Grapes
Scalloped Oysters Celery
Chicken (Maryland)
Mashed Potatoes Creamed onions
Cranberry Jelly
Rolls
Date Salad Crackers
Steamed Fruit Pudding with Sauce
Assorted Nuts
Coffee
Mrs. G. C. Lathrop.
Oyster or Cream of Celery Soup
Roast Turkey Cranberry Sauce
Mashed Potatoes Turnips
Raised Biscuit Brown Bread
Lettuce Salad or Lobster Salad
Celery Olives
Plum Pudding with Sauce
or
Mince Pie
or
Lemon Sherbet
Salted Almonds or Confectionary Fruits
Coffee
Mrs. C. W. Stoll.
From CAKE,
FROSTINGS:
2 lbs. figs ½ pt. eng. walnut meats
2 lbs. seeded dates ½ pt. brazil nuts
2 lbs. raisins ½ pt. powdered sugar
¼ lb. citron 1 T water
Soak citron before using. Mix the sugar and water add to the fruit and nuts which have been chopped fine; press into a mold and set in a cool place for 24 hrs.
Mrs. John Mitchell.
From COOKIES,
SMALL CAKES, DOUGHNUTS:
1 lb. flour ½ t cloves
2 t baking powder ½ t nutmeg
1 lb. sugar ½ c candied orange peel
1 c chopped nuts ½ c citron
1 t cinnamon 4 large eggs
Mix, adding eggs last. Roll into balls, size of a green hickory nut and bake. These are made in many German homes at Xmas time. Keep a week before using.
Miss Julia Limpert.
From PIES:
1 beef tongue ½ pk. apples
1 lb. suet 1 lb. raisins
1 lb. currants 1 nutmeg
1 lb. sugar 1 lb. mixed peel
½ t salt Spice to taste
Chop very fine, wet with fruit juice, and place in a cold oven then turn on heat. Mrs. Frank Foss.
1 qt. milk 1/8 t salt
1 c sugar 3 c strained pumpkin
4 beaten egg yolks 2 T molasses
1 T cinnamon
Line a pie tin with rich crust, add filling and bake in a moderate oven. Cover with meringue and brown. Make 3 pies
Mrs. J. Neverman.
From PUDDINGS,
DESSERTS:
6 oz. bread crumbs 6 oz. sugar
4 oz. suet ½ lb. figs
2 or 3 eggs 1 c sweet milk
2 t baking powder ½ t vanilla
Grind figs through chopper. Steam 3 hrs.
Mrs. L. Laughlin.
1 lb. raisins 1 c ground suet
1 lb. currants 2 c flour
½ lb. lemon rind 1 t baking powder
2 eggs (beaten) 1 ground nutmeg
1 c bread crumbs 2 t allspice
Fruit juice
Mix dry ingredients thoroughly before wetting. Place in a pudding mold and boil 6 hrs. Keep tightly covered while cooking. Serve with white sauce.
Mrs. Frank Bailey.
½ c sugar 1 egg 2 c boiling water
¼ c flour Peach juice 1 oz. butter
Use juice from 1 qt. can of peaches. Cook until thick and creamy.
Mrs. Dagg.
From BREAD:
1 pt. milk 1 t salt
1 T lard (large) 1 compressed yeast
1 T sugar (large) 3 pt. flour
Heat milk to boiling point; cool; add yeast, mixed with sugar; then the salt and flour. Make into a hard loaf; let rise over night. In the morning make into rolls, let them raise until light and bake. This makes 2 doz.
Mrs. Julia O. Scott.
From VEGETABLES,
RICE, MACARONI
CANNED VEGETABLES:
CREAMED CHESTNUTS
Boil 1 pt. chestnuts in water until outside cracks, peel and chop. Serve in cream sauce seasoned with a little cayenne pepper.
Miss Barkwill.