| Radishes | Celery |
| Home-made Relishes | |
| Roast Suckling Pig | |
| Brown Gravy | Apple Sauce |
| Mashed White Potatoes | Sauerkraut |
| Coleslaw | |
| Bread and Butter | |
| Cranberry Pie | Coffee |
An old custom of the new year has been revived—making calls. Folks now visit about on New Year's Day very much in the same way as grandma entertained and kept open house on this day.
To serve on New Year's visits:
| Celery | Olives |
| Pimento Sandwiches | |
| Baked Ham Sandwiches | |
| Celery and Cheese Sandwiches | |
| Tea, Coffee or Cocoa | |
Other folks will prefer to entertain with a New Year's dinner. Perhaps this will give a suggestion:
| Oysters on Half Shell | |
| Celery | |
| Ye Olde-tyme Vegetable Soup | |
| Boiled Fish | Egg Sauce |
| Baked Ham | Champagne Style Sauce |
| Browned Potatoes | Peas |
| Coleslaw | |
| Mince or Apple Pie | Coffee |
| Nuts | Raisins |
The serving of a fish entree with the Sunday dinner gives just the right zest to the meal. Select two slices of cod or other sliced fish. Cut into small fillets and season and then roll in flour. Dip in beaten egg and then roll in fine bread crumbs. Fry until golden brown in hot fat and serve with tartare sauce.
Select a five- or six-pound cut and have the butcher remove the entire chine bone. Wipe and place in a baking pan and pat in one cup of flour. Core one apple for each service and place meat in the hot oven. Let brown and then reduce the heat and allow one-half hour for the meat to the pound to cook in a moderate oven. Baste with boiling water.
Chop two cups of cranberries very fine and add
One-half cup of seedless raisins,
One cup of brown sugar.
Place in the mixing bowl
One and one-half cups of flour,
One-half teaspoon of salt,
One teaspoon of baking powder.
Stiffen to mix and then rub in three tablespoons of shortening and work to a dough with one-half cup of cold water. Roll out one-quarter inch thick and spread with cranberry mixture. Roll like for jelly roll and then wrap in a pudding cloth. Plunge in a saucepan containing boiling water; cook for forty minutes and then lift and drain. Serve, cut in inch-wide slices with sweetened cranberry sauce.
Many persons like the old-fashioned idea of entertaining on New Year's Day with a real old-time dinner. An ideal number is either eight or twelve persons. Put the full quota of leaves in the dining-room table and pad it nicely. Cover with your best table cloth. A miniature tree or a bush of mistletoe or holly for a centre-piece is both seasonable and appropriate.
To serve this meal with one maid, it must be arranged so as to relieve her of the waitress tasks. Mould the butter into balls and arrange the service, allowing at least twenty-two inches between the guests. Place the celery and relish in glass dishes at intervals along the side of the table and serve the salad with the dinner.
| Oyster Soup | |
| Celery | Home-made Relishes |
| Roast Beef, Yorkshire Pudding | |
| Brown Gravy | Horseradish Sauce |
| Mashed Potatoes | Buttered Onions |
| Spiced Cantaloupe and Watermelon Rind | |
| Beet and Cabbage Salad | |
| Plum Pudding | Mince Pie |
| Coffee | |
Strain the juice of fifty stewing oysters, then look them over carefully and remove all bits of shell. Wash and then place in a saucepan and add two tablespoons of butter. Now place in a large saucepan
Four pints of milk,
One pint of oyster liquid,
One-half cup of flour.
Stir to dissolve the flour thoroughly and then bring quickly to a boil. Bring the oysters quickly to the scalding point; add to the milk with
Two tablespoons of finely minced parsley,
One teaspoon of grated onion,
One and one-half teaspoons of salt,
One-half teaspoon of white pepper.
Let simmer slowly for a few minutes. Serve with old-fashioned water crackers.
Select a fancy prime cut from a young steer and have the butcher cut off the chine and trim for roasting. Place in a baking pan without seasoning. Place in lowest part of the broiling oven. Cook, allowing fifteen minutes to the pound. Turn the meat every fifteen minutes and baste with its own fat.
Cooking the meat before the flame gives it the flavor and appearance of the old-time open-fire roasting.
About twenty minutes before serving the meal, place one-half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat. While heating, prepare the pudding. Place in a bowl
Two and one-half cups of milk,
Two eggs.
Beat to mix thoroughly and then add
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
One teaspoon of grated onion,
Two and one-half cups of flour,
Two level tablespoons of baking powder.
Beat to remove the lumps and then pour into hot, well-greased baking pan about three-quarters of an inch deep. Bake in a hot oven for twenty minutes, basting three times with the drippings from the roast.
Add the flour to the pan in which the meat was roasted. Brown well and add three cups of cold water, salt and pepper to taste. Bring to the boiling point and cook for a few minutes, then serve.
Some people like English horseradish sauce with the roast meat. And they serve the gravy over the pudding. Place in a saucepan.
One-half cup of water,
One-half cup of white vinegar,
Five tablespoons of cornstarch.
Stir to dissolve the starch and then bring to a boil and cook for five minutes. Add
One-half cup of sour cream,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One small glass of grated horseradish.
Heat, stirring frequently, to the boiling point.
Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add
One cup of finely shredded celery,
Two onions, chopped fine,
Two green peppers, chopped fine,
One cup of mayonnaise dressing,
One and one-half teapoons of salt,
One teaspoon of paprika.
Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service.
A market list for twelve persons:
Nine pounds of standing rib-loin cut,
Fifty oysters,
Four branches of celery,
Five points of milk,
One-half pint of cream for coffee,
One-quarter pound of coffee,
One-quarter peck of onions,
One bunch of beets,
One small head of lettuce,
Two peppers,
Two dozen rolls,
One pound of butter,
Two eggs,
One-half pound of plum pudding,
One extra large pie, making twelve small cuts,
One-quarter pound of sugar.
Place in a preserving kettle
One can of shoepeg corn,
One quart of cooked string beans,
One quart of cooked lima beans,
Eight green peppers, cut in small pieces,
One small head of cabbage, shredded fine,
One ounce of mustard seed.
Equal parts of vinegar and water to cover. Bring to a boil and cook for thirty-five minutes. Now place in a bowl
One cup of flour,
One-half cup of yellow mustard,
One-half cup of salt,
One-half cup of sugar,
One ounce of paprika,
Two cups of vinegar.
Stir to dissolve and then add to the boiling mixture. Cook for fifteen minutes and then fill into all-glass jars and seal. Store in a cool dry place.
In English communities it is the custom to sit up and watch the departing year out and to welcome in the new. The farmers in the north country visit the orchards, while the folk in the highlands visit and return calls.
The custom of New Year's calling is very old indeed, and in the years of long ago the Beau Brummels and dandies of the times enjoyed the New Year's calling as a very rare sport.
The mummers who are abroad this day follow the ancient custom of dear old Scotland, where these rites have prevailed for many centuries.
Toast the old year out and new one in with a loving cup:
Ring out the old with all its hate,
Ring in the new with love and cheer,
Ring on, oh bells of time;
Ring with joy, ere ye be too late.
To prepare a loving cup for welcoming the new year for fifteen persons:
One and one-half gallons of cider,
One-half dozen bananas, sliced thin,
One small bottle of cherries, cut into bits.
Place a large lump in the ice bowl and stir to blend. Serve in tall punch glasses.
| Oysters à la Newburg | |
| Pimento Sandwiches | |
| Pickles | Celery |
| Salted Nuts | |
| New Year's Punch | Coffee |
| or | |
| Creamed Chicken Delmonte | |
| Celery Salad | |
| Home-made Pickles | Olives |
| Rolls | Butter |
| New Year's Punch | Tea or Coffee |
A punch may be made with part grape juice and part lemonade and then the fruit added.
For fifteen persons. Look over carefully and then wash one hundred stewing oysters. Drain. Now place in a saucepan
One quart of oyster liquid,
One quart of milk,
Three-quarters cup of flour.
Stir to dissolve thoroughly; bring to a boil and cook for five minutes. Now pan the oysters in their own juice by placing in a saucepan and constantly stirring until they reach the boiling point. Add the prepared sauce with
Two onions, minced fine,
One tall can of pimentoes, chopped fine,
Two well-beaten eggs,
One level tablespoon of salt,
One and one-half teaspoons of paprika,
One-half teaspoon of white pepper,
One-half cup of finely chopped parsley.
Heat slowly until boiling point is reached and then serve on thick slices of toast.
Put
One tall can of pimentoes,
Two stalks of celery,
Eight stalks of parsley,
Two onions,
through the food chopper and then add
One cup of cottage cheese,
Half-cup of mayonnaise,
One teaspoon of salt,
One teaspoon of paprika.
Mix well and then spread the rye bread with the following:
Four ounces of butter,
Two tablespoons of mayonnaise dressing,
One teaspoon of paprika,
One-half teaspoon of mustard.
Place in a mixing bowl and beat until a cream, then spread the mixture on the loaf and cut in thin slices. Spread the pimento mixture and cover with a second slice of bread. Cut into triangles.
Select a large stewing chicken about six and one-half to seven pounds. Singe and draw, then wash. Place in a preserving kettle with
Two onions,
One clove,
One carrot, cut in dice,
Two branches of celery, cut in small pieces,
One fagot of soup herbs,
Two and one-half quarts of boiling water.
Cover closely and bring to a boil. Simmer slowly until tender and then cool in the stock. Now remove the skin and cut meat in neat pieces, about one inch square. Place in a large saucepan
One quart of chicken stock,
Three-quarters cup of flour.
Stir to blend thoroughly and then bring to a boil. Cook for five minutes and add two onions, minced fine, and
One tall can of pimentoes, minced fine,
One quart of celery, cut in inch blocks and parboiled,
Three well-beaten eggs,
One tablespoon of salt,
One and one-half teaspoons of paprika,
The prepared chicken meat,
Juice of two small lemons.
Heat until very hot and then serve on toast. Lay three tips of canned asparagus that has been heated in its own juice and then sprinkle with finely chopped parsley.
It is now possible to serve the same fruits and vegetables on your table in December as in July. Save the excess from your gardens and orchards in the summer and help solve the winter food problems.
Are real preservers. Being all glass, they are absolutely sanitary, and they are so "E-Z" to close and open, that a child can operate them. Made in One-Half Pint, Pint, Quart and One-Half Gallon Sizes.
Accompaniment for lamb and mutton, 323
Admiral sauce, 194
A few pointers about vegetables, 136
A la mode canadienne, 302
Almond coffee cakes, 23
American sauce, 383
Animal cookies, 71
Anise seed rusk, 28
Appetizers, 175
Apple and raisin filling for duck, 345
and rice custard, 113
butter without cider, 430
cake, 100
croquettes, 114
custard pie, 95
dowdy, 93
Apricot shortcake, 97
Artichokes, 219
Aunt Polly Rives's one-egg cake, 352
A war cake of 1865, 464
Babas, 27
Bacon and onion sandwiches, 373
Baked apples, 111
baby lima beans, 73
bananas, 227
beans with salt pork, 76
chicken, 358
and noodles, 344
dried corn, 138
eggplant and tomatoes, 427
eggs in corn cases, 177
peppers, 325
emince of lamb in green
fish, 230
green peppers, 72
ham, 269
Virginia, 317
omelet, 134
onions, 223
pears, 250
and cranberries, 250
potatoes, 421
shad, 174
slice of ham, 322
squab, 206
squash, 140
sugar-cured ham, 473
tomatoes, 426
Chelsea, 142
(cold), 429
Balls, Cousin Hetty's fish, 353
crab meat, 167
miniature codfish, 473
olive cheese, 139
spinach, 146
Baltimore dressing, 287
Banana custard pie, 226
ice cream, 226
muffins, 228
pancakes, 228
rice pudding, 188
sauce, 229
shortcake, 96
stuffing for chicken, 227
Barbecue of boiled ham, 271
Bass, broiled, 315
Basslano, cod, 478
Batardi sauce, 382
Bearnaise sauce, 195
Beef, brown pot roast of shin, 313
chili of, 163
Creole, 134
croquettes, 452
delmonico roast, 322
fillet of, 262
how to cook corn, 264
neck of (Polish style), 444
pot roast of shin (English style), 311
Spanish, 339
stew, 312
Beet and cabbage salad, 482
Beets, buttered and spiced, 341
Belgian rice balls, 110
Belgian pancakes, 35
Bengal curry of lamb, 325
Beverages, 385
Blackberry pudding, 183
Black nut cake, 70
Blond French dressing, 301
Bon-bons, 455
Bone and stuffed shoulder of lamb, 324
Box, dough, 2
Braids, 17
Brains, to prepare, 290
Bread, Louisiana, 43
prune, 11
rye, 10
Scotch oat, 14
Southern spoon, 42
the staff of life, 1
wheat entire, 11
yesterday's bran, 379
Breast of Guinea hen (terrapin style), 254
Brest bread, 25
Brining cauliflower, 441
Brioche, 24
Broiled bass, 315
chicken, bacon garnish, 200
(Virginia style), 253
hamburg steak, 298
mackerel, 471
oysters, 412
à la Maryland, 421
Virginia, 412
salt mackerel (Flemish style), 307
shad roe, 173
sweet potatoes, 416
Broth, oyster, 243
Buckwheat cakes, 29
Buffet supper, 370
Butter cream icing, 57
English, 297
French, 296
Italian, 297
Lancaster apple, 430
London, 297
onions fried in, 222
Swiss, 297
Buttered and spiced beets, 341
Butterfish, creole, 337
Butterscotch pie, 219
Cake, angel, 433
small, 51
Aunt Polly Rives's one-egg, 352
apple, 100
a war, of 1865, 464
black nut, 70
California prune, 121
cheap fruit, 65
cheese, 69
chocolate layer, 60
cinnamon, 22
Devil's food, 59
Cake for two, 368
inexpensive, 63
ginger, 52
grandmother's fruit, 462
gutney run potato, 423*
loaf, 55
(one-egg), 51
Moravian fruit, 463
spice, 54
nut honey, 209
orange short, 332
peach, 99
pound, large, 67
small, 67
raisin, 343
Rumanian fruit, 63
small fruit, 463
Swiss crumb, 53
two-layer, 54
white fruit, 66
pound, 66
yeast-raised, how to make, 23
Cakes, almond coffee, 23
bread griddle, 29
buckwheat, 29
cornmeal griddle, 32
drop, 55
English seed, 61
fish, 316
Vermont rhubarb, 125
honey, 211
Indian griddle, 28
Jack O'Lantern, 335
potato, 259
rice batter, 44
griddle, 30
sausage, 159
squash, 139
sweet potato (Georgia style), 418
Virginia griddle, 341
Calas, 112
Calf's heart à la mode, 291
Canadian sauce, 384
Canadienne, à la mode, 302
Candied sweet potatoes with honey, 208
Care of the bread after baking, 5
Carolina corn pone, 437
Carrots à la brabanconne, 74
Cartheoth, eggs, 278
Casserole, neck chops in, 433
Century cheese sandwiches, 461
Chartreuse, salmon, 305
Cheap fruit cake, 65
Cheese and pepper sandwiches, 373
cake, 69
canape, 273
cutlets, 135
dressing, 288
head, 271
loaf, 270
making scrapple and hogshead, 433
sandwiches, 136
Chelsea rabbit, 272
Chicken à la king, 253
and green pepper sandwiches, 252
and noodles, baked, 344
and rice curry, 201
baked, 358
banana stuffing for, 227
broiled (Virginia style), 253
custard, 361
dumplings, 355
fricasse, 255
gumbo okra, 204
how to prepare for chicken salad or cold cuts, 202
mousse, 204
poindexter, filling of, 207
pot roast (Cedar hollow style), 201
roast, 203
(split style), 255
roll, 351
salad sandwiches, 205
tamales, 207
Chips, quince, 451