One-quarter pound of cocoanut,One-half pound of seedless raisins,One-half pound dates, figs,One pound shelled nuts, add two tablespoons syrup, form in balls and oblongs.
One-quarter pound of cocoanut,One-half pound of seedless raisins,One-half pound dates, figs,One pound shelled nuts, add two tablespoons syrup, form in balls and oblongs.
One-quarter pound of cocoanut,
One-half pound of seedless raisins,
One-half pound dates, figs,
One pound shelled nuts, add two tablespoons syrup, form in balls and oblongs.
Place one-half of the fondant in the top part of a double boiler and fill the lower part with boiling water. Add aboutone tablespoon of boiling water to the fondant and stir continually to reduce to a thick cream. Dip in the pieces of nut, candied fruit or balls of plain-flavored fondant. Let dry on waxed paper or oil cloth covered board.
When the fondant becomes too dry for further dipping, scrape from the pan, using a wooden spoon and form into balls. Dip them in melted chocolate.
One-half pound of shelled peanuts,One-half pound of prunes,One-half pound of apricots,One-half pound of citron.
One-half pound of shelled peanuts,One-half pound of prunes,One-half pound of apricots,One-half pound of citron.
One-half pound of shelled peanuts,
One-half pound of prunes,
One-half pound of apricots,
One-half pound of citron.
Mix and form into balls or cylinders. Roll in finely chopped cocoanut or finely chopped nuts; or line a tin box, such as the sugar wafers come in, with wax paper, and then fill with the fruit mixture. Press hard to make it firm and let stand for four hours. Remove from the box and cut in half-inch slices.
A box packed with an assortment of these delicious homemade candies will make a very desirable present.
No. 1
No. 1
No. 2
No. 2
FOR FAMILY OF SIX
No. 3
No. 3
FOR FAMILY OF FOUR
No. 4
No. 4
FOR JUST US TWO
The marketing list will be as follows for Menu No. 1:
One bunch of celery containing six stalks. (It will be real economy to purchase the well-bleached celery, as this has less waste.)Two bunches of radishes,Fifty small oysters for the cocktails,One and one-half pounds of sliced cod,One-quarter peck of white potatoes,One-quarter peck of onions,Fifteen pound turkey,One bunch of parsley,One pound of cranberries,One-half peck of sweet potatoes,Two large cauliflower,One large head of lettuce,Home-made pickled cucumber and chowchow,Home-made plum pudding,One-half pound of almonds,One and one-half pounds of layer raisins.
One bunch of celery containing six stalks. (It will be real economy to purchase the well-bleached celery, as this has less waste.)Two bunches of radishes,Fifty small oysters for the cocktails,One and one-half pounds of sliced cod,One-quarter peck of white potatoes,One-quarter peck of onions,Fifteen pound turkey,One bunch of parsley,One pound of cranberries,One-half peck of sweet potatoes,Two large cauliflower,One large head of lettuce,Home-made pickled cucumber and chowchow,Home-made plum pudding,One-half pound of almonds,One and one-half pounds of layer raisins.
One bunch of celery containing six stalks. (It will be real economy to purchase the well-bleached celery, as this has less waste.)
Two bunches of radishes,
Fifty small oysters for the cocktails,
One and one-half pounds of sliced cod,
One-quarter peck of white potatoes,
One-quarter peck of onions,
Fifteen pound turkey,
One bunch of parsley,
One pound of cranberries,
One-half peck of sweet potatoes,
Two large cauliflower,
One large head of lettuce,
Home-made pickled cucumber and chowchow,
Home-made plum pudding,
One-half pound of almonds,
One and one-half pounds of layer raisins.
Divide slices into neat fillets and season and roll in flour. Dip in beaten egg and then roll in fine crumbs. Fry until golden brown in hot fat.
Use eggless mayonnaise as a base for this sauce. Place in a soup plate
Three tablespoons of evaporated milk,One teaspoon of mustard,One teaspoon of paprika,One-quarter teaspoon of white pepper.
Three tablespoons of evaporated milk,One teaspoon of mustard,One teaspoon of paprika,One-quarter teaspoon of white pepper.
Three tablespoons of evaporated milk,
One teaspoon of mustard,
One teaspoon of paprika,
One-quarter teaspoon of white pepper.
Mix and then beat one cup of salad oil and then add
One-half cup of finely chopped parsley,Three onions, grated,One large sour pickle, chopped fine,One tablespoon of vinegar,One teaspoon of salt.
One-half cup of finely chopped parsley,Three onions, grated,One large sour pickle, chopped fine,One tablespoon of vinegar,One teaspoon of salt.
One-half cup of finely chopped parsley,
Three onions, grated,
One large sour pickle, chopped fine,
One tablespoon of vinegar,
One teaspoon of salt.
Mix well and then serve cold.
In preparing the potato balls, use the left-over portion after making the balls into mashed potatoes. Cook the balls in boiling water, usually about ten minutes. Drain and then cover with a cloth to make mealy. Then roll in melted butter and sprinkle with finely chopped parsley.
Cook the potatoes in their skins and then cool and remove the skins. Now place in heavy iron frying pan
One and one-half cups of syrup,One-half teaspoon of cinnamon,One-half teaspoon of nutmeg.
One and one-half cups of syrup,One-half teaspoon of cinnamon,One-half teaspoon of nutmeg.
One and one-half cups of syrup,
One-half teaspoon of cinnamon,
One-half teaspoon of nutmeg.
Bring to a boil and cook for five minutes. Add the sweet potatoes and baste continually with the syrup, allowing them to simmer slowly for twenty minutes. Do not cut or slice the potatoes.
Select a full plump bird rather than a large lean one. Remove all pin-feathers and then singe and draw. Remove the neck and wash well in plenty of warm water. Prepare the following filling:
Put the coarse outside branches of the celery through the food chopper and add
One quart of onions,One-half bunch of parsley,One and one-quarter pounds of stale bread.
One quart of onions,One-half bunch of parsley,One and one-quarter pounds of stale bread.
One quart of onions,
One-half bunch of parsley,
One and one-quarter pounds of stale bread.
Turn into a bowl and add
One level tablespoon of salt,One level teaspoon of pepper,One and one-half teaspoons of poultry seasoning,One-half cup of melted shortening.
One level tablespoon of salt,One level teaspoon of pepper,One and one-half teaspoons of poultry seasoning,One-half cup of melted shortening.
One level tablespoon of salt,
One level teaspoon of pepper,
One and one-half teaspoons of poultry seasoning,
One-half cup of melted shortening.
Mix thoroughly and then fill into the bird. Sew the opening with a darning needle and a stout string. Place part of the filling in the front of the breast bone, then draw the flap of skin over to the back and fasten. Now rub the bird well with shortening and pat one cup of flour over the breast, wings, thighs and legs. Place in large roasting pan and place in a hot oven. Let the turkey brown slightly, then turn the breast down, reducing the heat to moderate and commence to baste with prepared mixture. Baste every ten minutes, allowing the turkey one-half hour to heat and twenty minutes to the pound or about three and one-half hours.
Spread saltine crackers thickly with marshmallow whip. Now spread with jelly and top off with more marshmallow. Cover with finely chopped nuts. Place in hot oven to brown slightly.
One-half cup of cottage cheese,Two pimentoes, chopped fine,One onion, grated,One-half cup of finely chopped parsley,Four tablespoons of mayonnaise dressing,One teaspoon of salt,One teaspoon of paprika.
One-half cup of cottage cheese,Two pimentoes, chopped fine,One onion, grated,One-half cup of finely chopped parsley,Four tablespoons of mayonnaise dressing,One teaspoon of salt,One teaspoon of paprika.
One-half cup of cottage cheese,
Two pimentoes, chopped fine,
One onion, grated,
One-half cup of finely chopped parsley,
Four tablespoons of mayonnaise dressing,
One teaspoon of salt,
One teaspoon of paprika.
Mix and spread on thin slices of buttered bread. Place a crisp leaf of lettuce between bread crumbs. Cut diagonally across the sandwich, forming into triangles. Place a slice of pickle on top and serve.
Chop fine
One-half cup of seeded raisins,One-half cup of figs, stones prunes or apricots,One tablespoon of syrup,One tablespoon of lemon juice.
One-half cup of seeded raisins,One-half cup of figs, stones prunes or apricots,One tablespoon of syrup,One tablespoon of lemon juice.
One-half cup of seeded raisins,
One-half cup of figs, stones prunes or apricots,
One tablespoon of syrup,
One tablespoon of lemon juice.
Mix to blend thoroughly, then spread upon the butter-thin crackers. Cover with a second cracker and serve.
Place in a mixing bowl
One cup of syrup,Four tablespoons of shortening,One egg,Three and one-half cups of oatmeal,Three-quarters cup of flour,One level tablespoon of baking powder,One teaspoon of vanilla.
One cup of syrup,Four tablespoons of shortening,One egg,Three and one-half cups of oatmeal,Three-quarters cup of flour,One level tablespoon of baking powder,One teaspoon of vanilla.
One cup of syrup,
Four tablespoons of shortening,
One egg,
Three and one-half cups of oatmeal,
Three-quarters cup of flour,
One level tablespoon of baking powder,
One teaspoon of vanilla.
Beat just enough to mix, then form into round balls and set three inches apart on well-greased baking sheet. Bake for fifteen minutes in moderate oven. Place one-half teaspoon of marshmallow on each cookie.
Place in a mixing bowl
One cup of sugar,One cup of syrup,Three-quarters cup of shortening,Two eggs.
One cup of sugar,One cup of syrup,Three-quarters cup of shortening,Two eggs.
One cup of sugar,
One cup of syrup,
Three-quarters cup of shortening,
Two eggs.
Cream until light and then add
Three tablespoons of cocoa,One tablespoon of cinnamon,One teaspoon of nutmeg,One teaspoon of allspice,One-half teaspoon of cloves,Three-quarters cup of black coffee,Four cups of sifted flour,Three tablespoons of baking powder,Two cups of seeded raisins,One cup of finely chopped nuts,One-half cup of finely chopped citron,One-half cup of finely dried apricots,One-half cup of finely chopped stoned prunes.
Three tablespoons of cocoa,One tablespoon of cinnamon,One teaspoon of nutmeg,One teaspoon of allspice,One-half teaspoon of cloves,Three-quarters cup of black coffee,Four cups of sifted flour,Three tablespoons of baking powder,Two cups of seeded raisins,One cup of finely chopped nuts,One-half cup of finely chopped citron,One-half cup of finely dried apricots,One-half cup of finely chopped stoned prunes.
Three tablespoons of cocoa,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of cloves,
Three-quarters cup of black coffee,
Four cups of sifted flour,
Three tablespoons of baking powder,
Two cups of seeded raisins,
One cup of finely chopped nuts,
One-half cup of finely chopped citron,
One-half cup of finely dried apricots,
One-half cup of finely chopped stoned prunes.
Mix thoroughly, then grease the pan and line with three thicknesses of paper. Grease and flour the paper. Pour in the cake mixture and make smooth on top. Bake one and one-quarter hours in a slow oven. Set the baking pan in another one and add one cup of boiling water to the pan in which the cake pan is set.
This amount will make four and one-half pounds of cake, and it may be divided into two pans if so desired.
When the cake is cool, remove from the paper and spread with a good jam or preserve. Set in an air-tight can to blend. When ready to use, wipe the cake with a damp cloth and spread with chocolate or white icing.
Place in a mixing bowl
Three-quarters cup of syrup,One-half cup of sugar,One-half cup of shortening,Two tablespoons of cocoa,Two teaspoons of cinnamon,One teaspoon of nutmeg,One-half teaspoon of allspice,One-half teaspoon of ginger,One-half teaspoon of cloves,Three cups of flour,Two level tablespoons of baking powder,Three-quarters cup of milk,One egg.
Three-quarters cup of syrup,One-half cup of sugar,One-half cup of shortening,Two tablespoons of cocoa,Two teaspoons of cinnamon,One teaspoon of nutmeg,One-half teaspoon of allspice,One-half teaspoon of ginger,One-half teaspoon of cloves,Three cups of flour,Two level tablespoons of baking powder,Three-quarters cup of milk,One egg.
Three-quarters cup of syrup,
One-half cup of sugar,
One-half cup of shortening,
Two tablespoons of cocoa,
Two teaspoons of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of ginger,
One-half teaspoon of cloves,
Three cups of flour,
Two level tablespoons of baking powder,
Three-quarters cup of milk,
One egg.
Beat to mix and then add
One and one-half cups of seeded raisins,One cup of dried apples, chopped fine,One cup of finely chopped nuts,One-half cup of finely chopped citron.
One and one-half cups of seeded raisins,One cup of dried apples, chopped fine,One cup of finely chopped nuts,One-half cup of finely chopped citron.
One and one-half cups of seeded raisins,
One cup of dried apples, chopped fine,
One cup of finely chopped nuts,
One-half cup of finely chopped citron.
Mix in the fruit thoroughly, then grease the pan and line with paper. Grease and flour the paper. Turn in the cake mixture and bake in a slow oven for one hour.
Place in a mixing bowl
One-half cup of seeded raisins,One-half cup of finely chopped nuts,One-half cup of finely chopped citron,One-half cup of finely chopped apricots,One cup of syrup,One-half cup of brown sugar,One-half cup of shortening,One-half cup of cold coffee,One egg,Two and one-half cups of flour,Two tablespoons of baking powder.
One-half cup of seeded raisins,One-half cup of finely chopped nuts,One-half cup of finely chopped citron,One-half cup of finely chopped apricots,One cup of syrup,One-half cup of brown sugar,One-half cup of shortening,One-half cup of cold coffee,One egg,Two and one-half cups of flour,Two tablespoons of baking powder.
One-half cup of seeded raisins,
One-half cup of finely chopped nuts,
One-half cup of finely chopped citron,
One-half cup of finely chopped apricots,
One cup of syrup,
One-half cup of brown sugar,
One-half cup of shortening,
One-half cup of cold coffee,
One egg,
Two and one-half cups of flour,
Two tablespoons of baking powder.
Mix thoroughly and bake like a Moravian fruit cake.
Place in a mixing bowl
One and one-half cups of molasses,One cup of shortening,One cup of quince or peach preserves,One cup of finely chopped nuts,Three-quarters cup of finely chopped candied orange peel,One-half cup of finely chopped candied lemon peel,Three cups of seeded raisins,One tablespoon of cinnamon,One teaspoon of nutmeg,One-half teaspoon of allspice,One-half teaspoon of cloves,Five cups of sifted flour,Three level tablespoons of baking powder,One egg,One and one-half cups of thin apple sauce.
One and one-half cups of molasses,One cup of shortening,One cup of quince or peach preserves,One cup of finely chopped nuts,Three-quarters cup of finely chopped candied orange peel,One-half cup of finely chopped candied lemon peel,Three cups of seeded raisins,One tablespoon of cinnamon,One teaspoon of nutmeg,One-half teaspoon of allspice,One-half teaspoon of cloves,Five cups of sifted flour,Three level tablespoons of baking powder,One egg,One and one-half cups of thin apple sauce.
One and one-half cups of molasses,
One cup of shortening,
One cup of quince or peach preserves,
One cup of finely chopped nuts,
Three-quarters cup of finely chopped candied orange peel,
One-half cup of finely chopped candied lemon peel,
Three cups of seeded raisins,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of cloves,
Five cups of sifted flour,
Three level tablespoons of baking powder,
One egg,
One and one-half cups of thin apple sauce.
Mix thoroughly and then grease the pan and line with paper. Grease and flour the paper, turn in the mixture and bake one and one-half hours in a slow oven.
Place in a mixing bowl
One cup of molasses,One-half cup of brown sugar,One-half cup of shortening,One tablespoon of cinnamon,One teaspoon of ginger,One teaspoon of allspice.
One cup of molasses,One-half cup of brown sugar,One-half cup of shortening,One tablespoon of cinnamon,One teaspoon of ginger,One teaspoon of allspice.
One cup of molasses,
One-half cup of brown sugar,
One-half cup of shortening,
One tablespoon of cinnamon,
One teaspoon of ginger,
One teaspoon of allspice.
Mix and then add
One cup of cold coffee,Four cups of sifted flour,Three level tablespoons of baking powder.
One cup of cold coffee,Four cups of sifted flour,Three level tablespoons of baking powder.
One cup of cold coffee,
Four cups of sifted flour,
Three level tablespoons of baking powder.
Beat to mix. Pour into greased and floured baking pan, cover with prepared crumbs and bake in a moderate oven for forty minutes.
Cut bread into strips the width of a finger. Toast them, place a thin slice of cheese on the toast and toast again. Dust with paprika.
Place in a mixing bowl
Four finely chopped pimentoes,One grated onion,Four tablespoons of finely chopped parsley,Seven tablespoons of salad oil,Three tablespoons of vinegar or lemon juice,One teaspoon of sugar,One teaspoon of salt,One teaspoon of paprika,Three tablespoons of catsup.
Four finely chopped pimentoes,One grated onion,Four tablespoons of finely chopped parsley,Seven tablespoons of salad oil,Three tablespoons of vinegar or lemon juice,One teaspoon of sugar,One teaspoon of salt,One teaspoon of paprika,Three tablespoons of catsup.
Four finely chopped pimentoes,
One grated onion,
Four tablespoons of finely chopped parsley,
Seven tablespoons of salad oil,
Three tablespoons of vinegar or lemon juice,
One teaspoon of sugar,
One teaspoon of salt,
One teaspoon of paprika,
Three tablespoons of catsup.
Mix and then serve.
Leisurely preparation of the Christmas dinner makes for its success. Each family is an authority in itself as to the choice of the piece de resistance. Turkey, duck, goose, chicken, guinea hen, suckling pig, shoulder of fresh pork and the baked ham afford a splendid variety.
No. 1
No. 1
No. 2
No. 2
No. 3
No. 3
No. 4
No. 4
Select a plump bird and remove the pin-feathers. Singe and draw, then wash well in warm water, using a vegetable brush to scrub the skin. Plunge into cold water. Now place the goose in a preserving kettle and add
One fagot of soup herbs,Two onions.
One fagot of soup herbs,Two onions.
One fagot of soup herbs,
Two onions.
Sufficient boiling water to cover. Bring to a boil and cook for three-quarters of an hour. Remove and let cool. Place one-half cup of shortening in a large frying pan and add
One and one-half cups of finely chopped onions.
One and one-half cups of finely chopped onions.
One and one-half cups of finely chopped onions.
Cook until soft and add
Two cups of mashed potatoes,One cup of fine bread crumbs,One-half cup of finely chopped parsley,One-half cup of finely chopped celery leaves,One-half cup of finely chopped pimentoes,The meat picked from the neck and giblets, chopped fine, alsoOne teaspoon of thyme,Three-quarters teaspoon of sweet marjoram,One-quarter teaspoon of sage,One-half teaspoon of poultry seasoning.
Two cups of mashed potatoes,One cup of fine bread crumbs,One-half cup of finely chopped parsley,One-half cup of finely chopped celery leaves,One-half cup of finely chopped pimentoes,The meat picked from the neck and giblets, chopped fine, alsoOne teaspoon of thyme,Three-quarters teaspoon of sweet marjoram,One-quarter teaspoon of sage,One-half teaspoon of poultry seasoning.
Two cups of mashed potatoes,
One cup of fine bread crumbs,
One-half cup of finely chopped parsley,
One-half cup of finely chopped celery leaves,
One-half cup of finely chopped pimentoes,
The meat picked from the neck and giblets, chopped fine, also
One teaspoon of thyme,
Three-quarters teaspoon of sweet marjoram,
One-quarter teaspoon of sage,
One-half teaspoon of poultry seasoning.
Cook slowly, turning frequently for one-half hour. Cool and then fill the goose. Sew the opening with darning needle and stout string. Fasten the flap and neck, then rub the bird well with plenty of shortening. Dust thickly with flour. Place in a roasting pan in hot oven for twenty minutes, then commence to baste, using boiling water. Reduce the heat to moderate, turn the goose breast down and cook for two and one-half hours. About one-half hour before removing from the oven, turn the bird on its back and let the breast brown nicely. Lift to a warm plate and garnish with roast or baked apples.
To make the gravy, drain nearly all the fat from the pan, add sufficient boiling water and cook for a few minutes.
Soak one cup of dried peas in one quart of warm water overnight. In the morning, wash and drain, then mince four ounces of salt pork fine. Place in a saucepan and add
One and one-half cups of sliced onions.
One and one-half cups of sliced onions.
One and one-half cups of sliced onions.
Cook slowly until soft, but not brown, then add the peas and
Five pints of cold water,One bunch of soup herbs,One-half teaspoon of poultry seasoning.
Five pints of cold water,One bunch of soup herbs,One-half teaspoon of poultry seasoning.
Five pints of cold water,
One bunch of soup herbs,
One-half teaspoon of poultry seasoning.
Add well-cracked bones from the shoulder. Bring to a boil and cook slowly for three and one-half hours. Cool, then put through a coarse sieve into a bowl and set aside until needed. To serve: Reheat and add two tablespoons of finely chopped parsley. If too thick, reduce with a little boiling water.
Select a plump shoulder of pork, weighing about seven and one-half pounds. Have the butcher bone and roll the shoulder. Now put the coarse branches and sufficient green tops of celery through the food chopper to measure one cup. Place in a bowl and add
One cup of finely chopped onion,One-half teaspoon of sage,One teaspoon of poultry seasoning,One teaspoon of salt,One-half teaspoon of pepper.
One cup of finely chopped onion,One-half teaspoon of sage,One teaspoon of poultry seasoning,One teaspoon of salt,One-half teaspoon of pepper.
One cup of finely chopped onion,
One-half teaspoon of sage,
One teaspoon of poultry seasoning,
One teaspoon of salt,
One-half teaspoon of pepper.
Mix well and then pack into the shoulder. Wipe shoulder, rub well with shortening, and pat in one cup of flour. Place in a roasting pan and place in a hot oven. Let brown for thirty minutes. Reduce the even heat to moderate and commence to baste, using boiling water, and baste every fifteen minutes. Cook for three and one-quarter hours. Turn frequently and when ready to serve, lift to a warm platter and garnish with parsley. Drain the excess fat from the pan and add the required amount of boiling water to make the gravy.
Cut one pound of lean stewing beef in pieces and place in a saucepan and cover with boiling water. Cook slowly until tender and then add
One-half cup of onions,One carrot, diced,One fagot of soup herbs.
One-half cup of onions,One carrot, diced,One fagot of soup herbs.
One-half cup of onions,
One carrot, diced,
One fagot of soup herbs.
When the meat is tender, season with
One teaspoon of salt,One and one-half teaspoons of paprika.
One teaspoon of salt,One and one-half teaspoons of paprika.
One teaspoon of salt,
One and one-half teaspoons of paprika.
Thicken the gravy with browned flour and then add one-half cup of sour cream. Garnish with finely chopped parsley.
BREAKFAST9 A.M.
BREAKFAST9 A.M.
CHRISTMAS DINNER4 P.M.
CHRISTMAS DINNER4 P.M.
OR
OR
BREAKFAST9 A.M.
BREAKFAST9 A.M.
DINNER4 P.M.
DINNER4 P.M.
Almost any choice of meat may replace the turkey or ham. Chicken guinea hen, duck, geese, squabs or baby pig and any one of these will blend very nicely and balance the meal.
For six persons prepare the grapefruit early the evening before and then set in the ice box until needed. Use a prepared breakfast cereal, such as corn flakes, etc. This eliminates cooking the cereal.
Select two medium-sized or three small mackerel and place in a large pan to soak early the day before Christmas. Place the skin side up and cover with warm water. Just after the evening meal, drain the mackerel, cover again with warm water and let stand overnight. This will remove the excess salt. In the morning, place in a large baking pan, set in the broiler or hot oven and baste every four minutes with boiling water. Cook for fifteen minutes for a large mackerel and about ten minutes for small fish. Lift to a hot platter and cover with
Two ounces of butter,One-half cup of finely chopped parsley,One tablespoon of grated onion,One tablespoon of Worcestershire sauce.
Two ounces of butter,One-half cup of finely chopped parsley,One tablespoon of grated onion,One tablespoon of Worcestershire sauce.
Two ounces of butter,
One-half cup of finely chopped parsley,
One tablespoon of grated onion,
One tablespoon of Worcestershire sauce.
Work to a smooth mass, then spread on the fish and serve with a lemon cut in wedge-shaped pieces.
Open a can of tuna fish and turn into a china dish. Now place in a saucepan
One and one-half cups of milk,Four tablespoons of flour.
One and one-half cups of milk,Four tablespoons of flour.
One and one-half cups of milk,
Four tablespoons of flour.
Stir to blend, then bring to a boil and cook five minutes. Add
Three tablespoons of finely minced parsley,One tablespoon of grated onion,One well-beaten egg,One teaspoon of salt,One teaspoon of paprika.
Three tablespoons of finely minced parsley,One tablespoon of grated onion,One well-beaten egg,One teaspoon of salt,One teaspoon of paprika.
Three tablespoons of finely minced parsley,
One tablespoon of grated onion,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika.
Add the tuna fish, which has been broken into large flakes. Heat. When smoking hot, serve in ramekins. Set the ramekin on a tea plate and then place in a small pile four potato balls, which have been rolled in melted butter covered with finely minced parsley, then sliced and well-seasoned cucumbers.
Use
One can of tomato soup,One quart of water,One teaspoon of salt,Two tablespoons of grated onion,Two tablespoons of finely minced parsley,Two beef cubes.
One can of tomato soup,One quart of water,One teaspoon of salt,Two tablespoons of grated onion,Two tablespoons of finely minced parsley,Two beef cubes.
One can of tomato soup,
One quart of water,
One teaspoon of salt,
Two tablespoons of grated onion,
Two tablespoons of finely minced parsley,
Two beef cubes.
Heat slowly, then serve with tiny squares of toast.
One-half cup of finely chopped onions,One quart of thinly sliced cold-boiled potatoes.
One-half cup of finely chopped onions,One quart of thinly sliced cold-boiled potatoes.
One-half cup of finely chopped onions,
One quart of thinly sliced cold-boiled potatoes.
Mix and then place one-half cup of shortening in a frying pan and when hot, add the potatoes. Cook slowly until well browned.
Take large pudding and mould it into small ones. Set in a double boiler and heat.
Broil or bake the ham.
To grill potatoes: Cut them into thin slices and place on a baking pan. Brush with shortening and broil in the gas oven for ten minutes.
Select medium-sized potatoes and bake. When ready to serve, split open. Place a piece of butter in each potato and dust with paprika.
Use canned asparagus for the salad.
Open a large can of sardines and turn on a plate; let drain. Then cut and toast for each person an oblong piece of bread. Spread with butter. Then lay on the toast two sardines. Sprinkle them with
One tablespoon of finely minced pimentoes,One teaspoon of finely minced onion,One teaspoon of finely minced parsley.
One tablespoon of finely minced pimentoes,One teaspoon of finely minced onion,One teaspoon of finely minced parsley.
One tablespoon of finely minced pimentoes,
One teaspoon of finely minced onion,
One teaspoon of finely minced parsley.
Serve with wedge-shaped section of sliced ham.
Use the bouillon cubes for making the bouillon.
One and one-half cups of mashed potatoes,Three-quarters cup of prepared codfish,One onion, grated,One-half cup of finely minced parsley.
One and one-half cups of mashed potatoes,Three-quarters cup of prepared codfish,One onion, grated,One-half cup of finely minced parsley.
One and one-half cups of mashed potatoes,
Three-quarters cup of prepared codfish,
One onion, grated,
One-half cup of finely minced parsley.
Mix and then form into tiny balls. Roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat. Roll cooked potato balls in melted butter and parsley.
Boil the ham and then remove the skin and trim. Now place in a bowl
One cup of brown sugar or molasses,One tablespoon of cinnamon,One teaspoon of nutmeg,One teaspoon of allspice,One-half teaspoon of thyme.
One cup of brown sugar or molasses,One tablespoon of cinnamon,One teaspoon of nutmeg,One teaspoon of allspice,One-half teaspoon of thyme.
One cup of brown sugar or molasses,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of thyme.
Mix, spread over the ham and bake in a hot oven for one and one-quarter hours. Baste every ten minutes with boiling water.
BREAKFAST
BREAKFAST
DINNER
DINNER
SUPPER
SUPPER
Place in a saucepan
Two cups of milk,Six tablespoons of flour.
Two cups of milk,Six tablespoons of flour.
Two cups of milk,
Six tablespoons of flour.
Stir to dissolve, then bring to a boil and cook for 5 minutes. Add one can salmon free from bones and skin.
Juice of one lemon,One teaspoon of salt,One-half teaspoon of pepper,Two well-beaten eggs.
Juice of one lemon,One teaspoon of salt,One-half teaspoon of pepper,Two well-beaten eggs.
Juice of one lemon,
One teaspoon of salt,
One-half teaspoon of pepper,
Two well-beaten eggs.
Heat to boiling point and serve on toast.
Have the butcher cut the neck of lamb or mutton for cutlets. Wipe with a damp cloth and place in a saucepan with
Two onions,One quart of boiling water.
Two onions,One quart of boiling water.
Two onions,
One quart of boiling water.
Cook slowly until tender, then remove the cutlets and flatten well. Roll in flour and then brown in hot fat. Now add one and one-half cups of sliced onions to the fat in the pan, left from browning the cutlets. Toss and brown very lightly. Now add one cup of water and cook until the onions are soft and the water evaporated. Dust three level tablespoons of flour over the onions and toss to blend thoroughly. Then add
One-half can of tomato soup,Three-quarters of a cup of water.
One-half can of tomato soup,Three-quarters of a cup of water.
One-half can of tomato soup,
Three-quarters of a cup of water.
Bring to a boil; add the cutlets and let simmer for ten minutes. Lift the onions to a hot platter, then place the cutlets on top and pour the gravy over the meat. Garnish with one tablespoon of finely chopped parsley.
Place one package of seedless raisins in a saucepan and add
One cup of syrup,Three-quarters of a cup of water,Six tablespoons of cornstarch.
One cup of syrup,Three-quarters of a cup of water,Six tablespoons of cornstarch.
One cup of syrup,
Three-quarters of a cup of water,
Six tablespoons of cornstarch.
Dissolve the starch in the water before adding to the syrup and raisins, then bring to a boil. Cook slowly for five minutes and then cool and use for the pie. When ready to place in the pie add
One tablespoon of lemon juice,Grated rind of one-quarter lemon.
One tablespoon of lemon juice,Grated rind of one-quarter lemon.
One tablespoon of lemon juice,
Grated rind of one-quarter lemon.
Place one-half can of tomato soup in a saucepan and add
One-half cup of water,Two level tablespoons of cornstarch.
One-half cup of water,Two level tablespoons of cornstarch.
One-half cup of water,
Two level tablespoons of cornstarch.
Stir to dissolve the starch and then bring to a boil and cook for five minutes.
Purchase a boiled boneless ham and place in baking pan.
Open one and one-half pound can of syrup and add
Two tablespoons of cinnamon,One tablespoon of nutmeg,One teaspoon of allspice,One teaspoon of cloves,One teaspoon of ginger.
Two tablespoons of cinnamon,One tablespoon of nutmeg,One teaspoon of allspice,One teaspoon of cloves,One teaspoon of ginger.
Two tablespoons of cinnamon,
One tablespoon of nutmeg,
One teaspoon of allspice,
One teaspoon of cloves,
One teaspoon of ginger.
Mix well, then spread on the ham and dust lightly with the flour. Baste frequently with the syrup. Bake in a slow oven for one and one-fourth hours.
Planning a real, old-fashioned watch party to see the old year out and the new one in will afford a real entertainment. Have the folks arrive about 10 o'clock and then pass an hour and a half in dancing, singing and generally having a real good old-fashioned time. Then about 11.45 serve the supper, so that just before midnight all are ready with a toast to the new year.
Arrange so that each guest is in his place standing, with a wassail cup in hand, and then at three minutes of 12, darken the room. When 12 o'clock is struck, turn on the lights and drink a Happy New Year.
New Year merrymaking is as old as the history of England. There the head of the house assembles the family around the wassail bowl to drink the healths of every one. The Saxon phrase "Wasshael" means "Your health"; hence the wassailbowl. In many of the shires and counties the lads and lassies secure a large bowl and ornament it with ribbons and artificial flowers, and, with this visit the gentry, all the while singing songs suitable to the occasion.
Place two gallons of cider in a large punch bowl and add
A large lump of ice,One-half dozen bananas, cut in thin slices,One-half dozen oranges, cut in slices and then in small pieces,One medium-sized bottle of maraschino cherries,Small baked apple.
A large lump of ice,One-half dozen bananas, cut in thin slices,One-half dozen oranges, cut in slices and then in small pieces,One medium-sized bottle of maraschino cherries,Small baked apple.
A large lump of ice,
One-half dozen bananas, cut in thin slices,
One-half dozen oranges, cut in slices and then in small pieces,
One medium-sized bottle of maraschino cherries,
Small baked apple.
Cut the cherries into tiny bits and use the juice also. Put in one baked apple for each guest. The apples are afterward eaten with a fork. Mix and serve.
Here are some suggestions for supper: