The San Francisco Call. Newspaper, December 20, 1903, Page 20

20 THE SAN FRANCISCO SUNDAY CALL—CHRISTMAS NUMBER. CNE A Christmas Dinner and How to i Al P ) l I | i \\\L\%fi ‘YI \l h lll gllhh i ‘“"H!"l‘fllnf’:r. ; ‘@‘Ill.flzmw,,“ i gy { it O the economical but ambitions hostess the Christmas dinner is always a problem. What shall ehe serve and how shall it be cooked? and what will it cost? These are questions that she finds are not readily answered. The traditional menu that usually finds its way into print is invariably too elaborate, too expensive and—indigestible. Besides, it means cooking for too many peo- ple. What the modern housewife really desires is a menu to please a small party of, say, not more than eight, and it is to supply this want that The Sunday Call has secured from Bab, the famous caterer, not only one of his most highly prized menus, but the recipes for each and every article, from the beginning to the end, of the dinner, so that it can be easily and correctly prepared and served. EPICUREAN COCKTAIL. Fill one glass with ice, one teaspoon- ful of powdered sugar, two or three dashes of Angostura bitters, one or two dashes of orange bitters, one dash of curacoa, one-half wine glass of sloe gin, one-half wine glass vermouth; stir well, strain Into a fancy cocktail glass, squeeze & plece of lemon peel on top and serve. OYSTERS. Oysters should be kept in a very cool place before they are opened and well washed before using, otherwise their appearance will be destroyed. They should, according to the French custom, be opened on the deep shell, 80 as to better preserve the liquor, then lald on finely chopped ice for a short time—too long destroys their flavor. While they should be kept as cold as possible, they should never be allowed to freeze, therefore they should only be opened ghortly before needed, for once frozen they quickly turn sour. " The proper way to open them is to place the deep shell in the palm of the left hand and break them on one side. The Boston stabbing knife is prefer- able for this, but if there be none handy use & small block that the oyster can fit into and stab it on the edge; or even & chopping-block and chopping-knife may be employed in case of necessity. Serve six oysters for each person, nis@ ly arranged on oyster-plates with quar- ters of lemons, DRESSED CELERY. Trim off green stems, then cut off the tops, leaving the yellow center leaves. Make two deep incisions in the bottom of the stalk so as to be able to wash the celery well in cold water. Cut it in ghort thick Jullennes, season it with salt, pepper, vinegar and of], also add eome cloves chopped fine. Mix it all well together and when ready for use dress in & salad bowl and garnish with sliced tomatoes or beets, cut in fancy shapes. BALTED ALMONDS. Shell one pound of papershell al- monds, sprinkle with salt and a little cayenne, fry in butter till & rich gold color, drain on paper, serve cold with salt. CREAM OF ARTICHOKE SOUP. Put in & saucepan one small fine chopped onion, with one ounce of but- ter; fry them lightly, then add two pounds of artichokes cut in slices, put the cover on and let them simmer slow- Iy for twenty minutes, then add one quart of thickened chicken or veal broth and & faggot of parsley gar- niched. Beason with salt, pepper, nut- meg and pinch of sugar. Let them cook slowly until they are tender. Take out the faggot and rub them through @ fine sleve, then put back In & sauce- pan to keep warm; when ready to serve 2dd one-half pint cream, in which di- lute the yolks of two eggs and a plece of butter, stirring it well until the but- ter is melted. STRIPED BASS. Lay & three-pound well cleaned bass on & well buttered baking dish, season with & half pinch of salt and one-third pinch of pepper. Moisten with a half a glass of white wine and three table- spoonfuls of mushroom liquid. Cover with & heavy plece of buttered paper and cook in & moderate oven for fif- teen minutes. Then lay the fish on a dish, put the juice in & saucepan, melt two ounces of butter, one pint of rich soupstock and thicken with flour, then throw it over the bass with half a can of chopped mushrooms. CUCUMBERS FOR RELISH. Pare the cucumbers and cut them in thin slices. Berve them in relish dishes with & plece of ice on the top of them to keep them cool. POTATOES EPIOUREAN. Take one dosen small new potatoes, cut them in slices a quarter of an inch “?i. v, "'“‘?;;’”l""“ “"Ji Tl W il i ”l\ ’ - il 30 o i l‘: i, 1 Il I sl by Bk Epicurean Cocktail. Eastern Oysters on the Half-Shell. Olives. Celery Salad. Salted Almonds. Sauterne. Cream of Artichokes. Striped Bass a la Ethel. i t Sliced Cucumbers. Potatoes Eplcurean. | Boiled Ox Tongue, Piquant Sauces | Sherry | Terrapin a la Bab. Calves Sweet Breads a la Epicurean. St. Julien, x Cardinal Punch. . Roast Turkey, Stuffed with Chestnuts. ¥ : Dressed Lettuce. Caulifiower au Gratin. Baked Sweet Potatoes. Champagne English Plum Pudding: Hard and Brandy Sauce. Macaroon Ice Cream. ! 3 Angel Cake. Fruit Cake. | Cordial. Assorted Fruit. Nuts. Raisins. Figs. Cheese and Crackers. thick, put them into a flat saucepan and molsten them with broth to cover. Season them with salt and pepper, put the cover on the saucepan and set it on a brisk fire. When the broth 1s/ nearly reduced the potatoes should be cooked. Then add a plece of butter, gome finely chopped parsley and the juice of one lemon. Toss them well to- gether until the butter is melted and then serve. When old potatoes are used, cut them first in halves and then into slices of an equal size. PIQUANT SBAUCE. Stew in a saucepan two ounces of fat, two carrots, one onion, one sprig of thyme, one bay-leaf, six whole peppers, three cloves, and {f handy a ham bone cut into pieces. Add two sprigs of cel- ery and half a bunch of parsley roots; cook for fifteen minutes; a scrap of baked veal may be added if handy; strain the same through a cloth. Place one onlon chopped very fine in a sauce- pan with half a cupful of vinegar, re- duce until almost dry then add the above sauce, and one tablespoonful of capers, three emall gherkins and three mushrooms, all finely chopped up to- gether, cook for ten minutes, season with a third of a tablespoonful of salt and a scant teaspoonful of pepper and serve with tongue. TERRAPIN A LA BAB. Put the terrapin into boiling water to which a tablespoonful of salt has been added. Bofl until the nails and shells can be easily removed; use everything but the entralls, being careful not to break the gall bag in the liver. Make & dressing of half a pint of rich thick cream, one tablespoonful flour rubbed into nearly a half a pound of butter, boil a half a dozen eggs hard and mash the yolks with a little cream; season by adding salt, red and black pepper and one quarter of a teaspoonful of ground mace, mix in chafing dish, bring to a boil, add sherry and serve. SWEETBREADS A LA EPICUREAN. Clean and neatly trim three pairs of fing sweetbreads, soak them for three hours in three different fresh waters, one hour in each water with one pinch of salt in each water. Dralin, place in cold water and blanch them till they i nsmflq{‘ig | I;|'|‘fi“ ) come to a boll, then drain and freshen in cold water. Cover them with a nap- kin and lay aside in a cool place. Take four sweetbreads, stew in milk and water with mace and lemon peel; when cooked enough strain ‘the gravy and thicken with a teacup of cream and a little corn-flour. Roll up eight or ten quite thin pleces of bacon and fry them crisp and set them on end in the middle of the dish, then lay 5mall bunches of asparagus at intervals on the top of the bacon, cut the sweetbreads into suitable size pleces and put them round, then pour the sauce over them so as to leave the bacon and asparagus clear. CARDINAL PUNCH. Put in a vessel a half pound powdered sugar with one quart of cold water, grate in the rind of a large lemon or of two small ones, squeezing in the juice of three good-sized ones or four if small, and with the spatula beat well together for five minutes, then pour in a half gill of red curacoa and half a gill of maraschino, half a pint of jamaica rum, place on a moderate stove to heat for flve minutes, stir constantly with spatula, belng careful not to let it boll; remove from fire and strain into icecream freezer, filling the freezer all around with broken fice mixed slightly with rock salt, then turn the handle,on the cover as briskly as pos- sible for three miinutes, lift up the lid and with the wooden spoon detach the punch from around the freezer and the bottom as well. Recover it and turn the handle sharply for three minutes more, uncover and detach the punch the same as before, being careful not to let the salt drop in, put lid on and repeat three times more. The punch by this this time should be quite firm, so have & cold dish to serve in. ROAST TURKEY. Binge, draw, wash well and dry a fine tender turkey weighing five to six pounds; fill the sides with chestnut fill- ing described below, then nicely truss the turkey from the wing to the leg, season with & heavy pinch of salt, well sprinkled over, cover the breast with thin slices of larding pork. Put it to roast in a roasting pan in & moderate oven for an hour and half, basting it Coffee. \ e L L LU occasionally with its own gravy. Take from the oven and dress it on a hot dish with chestnut stuffing. Peel a good-sized sound shallot, chop it fine and place in a saucepan on the hot range with one tablespoonful of butter and let heat for three minutes with- out browning, then add a quarter of a pound of sausage meat, cook for flve minutes longer; then add ten finely chopped mushrooms, twelve well pounded, cooked, peeled chestnuts; mix all well together. Season with one pinch of salt, one-half pinch of pepper, one-half saltspoonful of powdered thyme and a teaspoonful of finely chopped parsley. Let them all come to & boil and add a half an ounce of fresh bread crumbs and twenty-four whole cooked and shelled French chestnuts. Mix well together, being careful not to break the chestnuts; let cool off and then stuff the turkey. LETTUCE—FRENCH DRESSING. Take hearts of six heads of lettuce, wash and drain well; dress with the following dressing: Place in salad bowl one teaspoonful of salt, one-half tea- spoonful of black pepper, one pinch cayenne, one-half teaspoonful paprika. Pour in ten tablespoonfuls of ofl and mix thoroughly; add vinegar drop by drop, stirring vigorously with a plece of ice until the dressing is sufficiently tart. CAULIFLOWER AU GRATIN. Take three heads of caulifiower, cut roots close to the stem, then trim off the leaves and wash carefully in cold water; put them in & saucepan with enough water to cover them, and add a little salt when they boil. Let them cook slowly, adding a little milk and a plece of butter; when cooked drain off all the molsture and season with salt, pepper and nutmeg; then put them in a buttered baking dish, evenly formed and pour over them & reduced cream or Allemande sauce, to which add some grated parmesan cheese, sprinkle fresh bread crumbs over them and put a small plece of butter on top. Nip the borders off clean, and then bake in the oven. ENGLISH PLUM PUDDING. Bix ounces of marrow chopped fine. P @oohfitt‘ 29 “Three ounces of dried currants, thres ounces dried Sultanas and three ounces of Malaga ralsins, three quarters of a pound of crumbled bread crumbs, one- half a gill of Madeira Wine half gill brandy, half gill rum, the grated rind of half a lime, two ounces of citron shredded fine, two ounces of powdered sugar, a saltspoonful of salt. two whole eggs. Moisten the whole with a gill of cold milk, add a saltspoonful of allspics, ground cloves, cinnamon, nutmeg; mix for ten minutes. Butter a cloth and lay it on a large colander and pour the mix- ture into it, then tie the four corners firmly, allowing the space for it to swell. Plunge it in a pan of bolling water, leaving it half covered, and let boll steadily for five hours, turning it every hour. BAKED SWEET POTATOES. Wash the potatoes in cold water and dry them. Then put in the oven, turn- ing till cocked evenly, and when done serve in cups similar to egg cups. Cut off the top end, scoop out a teaspoon- ful of the potato and put In its place a plece of fresh butter. HARD SAUCE. Put in & bowl two ounces of butter, four ounces of powdered sugar, beat sharply for twenty minutes and add one-half saltspoonful of powdered mace, beat flve minutes longer, ar- range on a dessert dish and put in ice chest for twwo hours before using. ANGEL CAKE. Sift together on & paper half a pound of flour, two ounces of corn starch and half & pound of powdered sugar; beat up In & copper basin the whites of ten eggs (with a wire whip) to a very stift froth (reserving the yolks in & bowl in the ice box for icecream or any other purpose desired), remove the whip and then with a skimmer in the right hand, with the left hand lift up the paper containing the ingredients and gradu- ally drop the contents into the basin, thoroughly mixing with the skimmer for five minutes, adding meanwhile & #ill of maraschino. Have a plain round two-quart cake- mold with a tube in the center, lightly butter and flour the inside all around, then place the preparation in the mold and put it In & very slow oven to bake for two hours and a half; remove from out the oven, lay it on a table and let cool for at least three hours, then care- fully run & thin knife all around the mold so as to easily detach the cake from top to bottom of the mold. Place a wire grate over the mold, turn it upside down, remove the mold, then glaze the cake with the following re- celpt: Pour Into s saucepan two gills of water, with twelve ounces of powdered sugar; thoroughly mix with the spatula for two minutes, then place the pan on the hot range and stir all well until lukewarm, then take off the range, lay the pan on the table, then pour in half a gill of good brandy, mix well together for two minutes and then pour this glaze over the cake, evenly spreading all round with a knife, let dry for twen- ty minutes and then decorate with the following glace royale: Pour Into & bowl the white of one egg, Wwith six ounces of extra fine sugar briskly beat with the spatula for flve minutes; squeezing three drops of lemon julce and sharply beat again for ten minutes longer, make & paper cornet, transfer the glace Into it, close the upper part with the hand and with scissors cut away a small plece from the point an elghth of an inch long; then gently press down the glace on the cake, artis- tically decorating the top and all around, giving, if possible, an angel shape on the surface; let dry for two hours. Have a silver dish with a fancy paper over it, lay the cake over and serve. FRUIT CAKE. Place in a large bowl one pound of powdered sugar and one pound of well washed butter. Grate in the rind of two lemons; with the hand knead well for ten minutes. Break in ten whole eggs, two at a time and knead for ten minutes longer. Mix in a plate & tea- spoonful of ground cinnamon, & tea- spoonful of ground 'cloves, two of ground allspice, one of mace and one of grated nutmeg, add these with half a gill of confectioners’ molasses. Mix well for one minute with the hand. Add one pound of well sifted flour, stirring for two minutes more. Add two pounds of currants, two pounds of Sultana, two pounds of Malaga raisins and one pound of candied citron finely sliced, one glll of Jamalca rum and one gill of brandy. Mix the whole well together for fifteen minutes, using both hands it necessary. Buttef the interior of & plain five-quart round cake-mold. Line the bottom and sides with paper, leav- ing it an inch and a half higher than the edge of the mold. Pour in all the pm.nuonl.ndplmltmlmy_flav\ oven to bake for five hours. When done lay it on & table to cool off for four hours, | l ‘ ‘! i ‘ e I IIH\HH [!'l“", i ‘IW“' f il l”m,”g G A\ - (i ‘ o)l i Yol H"[ ! i LT 9 i st o