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“Woman’s Woi Christmas
Haw Oysters. Turtle Soup.
Baked Fish, French Sauce.
Boiled Ham. abbage.
Koast Turkey. Celery. Cranberry Sauce.
Boiled Rice. Masked Potatoes. Baked Salsify.
Stewed Tomatoes.
Chicken Pie. Macaroni and Cheese. Chicken Salid.
Pickles. Cold Slaw.
Christmas Plum Pudding.
Mince Pie.
Gelatine and Sy.labub. Christmas Fruit cake.
Almond Cake.
Cocoanut Cake. Banana Cake.
Fruits. . Nuts.
Coffee.
Raw Oysters.—Drain the oysters well,
sprinkle with salt and pepper, and place
the dish on ice, or in a vessel of cold water
for half an hour before serving, adding bits
of ice. Serve with horse-radish, Chid
sauce, slices of lemon, or vinegar.
Turtle Soup.— Boil the turtle very ten
der, remove all bones, cut the meat into
small pieces; season with a tablespoonful
each of marjoram, sweet basil, thyme and
parsley; pepper and salt to taste; one nut
meg beaten fine; one dozen cloves, the
same of allspice. Tie these in thin muslin,
and remove it before sending the soup to
table; stir a large tablesp >ontul of browned
flour into a quarter of a pound of fresh
butter; add this to the soup ; pour over five
quarts of boiling water; reduce by boiling
to three quarts; boil gentlv.A quarter of an
hour before it is done, add the green fat;
and to three quarts of soup, one-half pint
of wine, a lemon sliced thin, the seeds re
moved; add force-meat balls; aftersimmer
ing five minutes, take out the lemon peel.
This is for a small turtle ; if not fat, a slice
of good ham may be added, and remove
before serving.
Baked fish.—Clean, rinse, and wipe
dry a white fish, or any fish weighing three j
or four pounds, rub the fish inside and out;
with salt and .pepper, till with a stuffing I
made like tnat for poultry, but drier; sew I
it up and put in a hot pan, with some drip
pings and a lump of butter, dredge with
flour and lay over the fish a few thin slices
of salt pork or bits of butter, and bake an
hour and a half, basting occasionally.
French Sauce.— Beat the yolks of two
raw eggs; season them with salt, pepper,
and two tablespoonfuls of vinegar. Scald
it; stir well: add the grated peel of a lemon.
Add slowly two tablespoonfuls of fresh
olive oil, stiring constantly until well mix
ed. Add the juice of the lemon, or vinegar
to make a piquant sauce. Color green
with spinach juice.
Roast Turkey.—Truss the fowl by
skewering the legs, they are never drawn
into the body as in boiling. Remove the
skewers before sending the turkey to the ta
ble. After cleansing it well, wipe it dry, and
without any or verylittle salt, let it' hang
several days. When ready for the spit
fill it with rich stuffing—the stuffing must !
never be crammed—allow room for swell
ing; cutoff the neck bone, stuff the craw
and tie the the skin securely. Close the
slit in the abdomen with a tew stitches to
prevent the stuffing from fallingout; break
the breast bone without tearing the skin..
Dredge it well with flour, and snake off
any loose particles. Place it eighteen
inches from the fire, which should be brisk
and solid. Begin to baste as soon as the fowl
is hot, first with good sweet lard, and then
with its drippi gs; baste frequently; when
nearly done baste with a spoon lull of fresh
butter; dredge well and smoothly with
flour; place the roast nearer the fire until
of a light brown color and clear gravy
begins to drip. It should be immediately
sent to the table upon a hot dish under a
dish cover.
Rice.— After thoroughly washing and
rubbng the rice, put it in suited water
enough t<> cover it twice over, in a custard
kettle, or tin pail set in a kettle of boiling
water; cover the whole closely for fifteen
or twenty minutes, Until the grains of rice
are lull and plump, but not “mushy;’
drain off all the water possible, and replace
rice in the kettle, allowing it to cook for
half an hour longer, when it is ready to
serve. The grains should be full and soft,
and each one retain its form perfectly.
During the last half hour it should be oce.i
sionlly stirred lightly with a fork, and it is
improved by standing on the back of the
stoves a few minutes before serving.
Mashed Potatoes.—Pare and boil till
done, drain, and mash until perfectly
month; add cream, butter and salt;
beat like cake with a large spoon, and
the more they are beaten the nicer they
become. Put in a dish, smooth, place a
lump of butter in the center, sprinkle with
pepper. Place in a hot oven twenty min
utes.
Salsify.—Scrape the roots well; slice
them long or circular. Stew until tender,
salt the water, draw them from the water.
Return the salsify to the stew-pan
and add sweet milk enough to cover
it. To three tumblerfuls of the salsifv
add a piece of butter as large as a hen’s egg.
rub into it a teaspoonful of flour, season
with salt and pepper; let this stew five
minutes, covered; shake the pan well twice; 1
remove it from the fire and add vinegar to
give a pleasant acid taste. Serve hot. in a :
covered dish. This is called “ mock oyster.” I
Tomatoes.—To a dozen large tomatoes,
mince a good-sized onion (or less if prefer
red), and if the flavor of onion is not liked,
omit it altogether; a tablespoonful of brown
sugar, a teaspoonful of pepper, salt to taste,
a teacup ot bread crumbs, a large heaped
tablespoonful of butter. Put in a covered
stew-pan, and cook on hour; shake the pan
well and frequently. Beat the yolks’ of
two eggs and just before serving, stir them
rapidly to the tomatoes; let them remain
a minute, and serve in a small tureen, or
covered dish. Tomatoes are best cooked a i
long time.
Chicken Pie.—Cut up two young chick
ens, place in hot water enough to cover, (as
it boils away add more so as to have
enough for the tire and for gravy to serve
with it).boil tender; line the sides of a four
or six quart pan with a rich baking powder
or soda-biscuit dough, put in part of the
chicken, season with salt, pepper, and
butter, lay in a few thin strips or squares
of dough, add the remainder of chicken
and season as before; some add five or six
fresh eggs, or a few new potatoes in their
season; season liquor in which the chickens
were boiled, with butter, salt and pepper.
Add apartof it to the pie, cover with crust,
with a hole in center the size of a tea cup.
Keep adding the chicken, liquor as needed,
since the fault of most chicken pies is that
they are to dry. There can ccareely be too
much gravy. Bake one hour in a moder
ate oven.
Macaroni and Cheese.—Take about
three ounces macaroni and boil till tender
in a stew-pan with a little water; take a
pudding dish or pan, warm a little butter
in it, and put in a layer of macaroni, then a j
layer of cheese grated or cutin small bits,
and sprinkle over with salt, pepper, and
small pieces of butter, then add another
layer of macaroni, and so on finishing off
with cheese; pour on rich milk or cream
enough t<> just come to the top of the in
gredients, and bake from one-half to three
quarters of an hour.
Chick kn Salad—For a pound of chick
en, after it is minced, u-e six eggs, boil
them hard, separate the yolks and whites,
mash the yolks to a smooth piste; add half
a tumbler of olive oil (or rather more melted
butter), half tumbler of vinegar (celery vine
gar is best), two even tublespoonluls of dry
mustard flour, a tablespoonful of loal sug
each of pepper and salt; wet the mustard
to a paste; stir all these together. Mince a
third as much white lettuce, cabbage or
ce ery as meat; mix well with the meat;
add the sauce just before serving. Garnish
with sprigs of green parsley and the whites
of eggs cut inti rings. Salad is very pret
tyserved within potato or rice walls urn i
mented tastily.
Cold Slaw,—Cut a head of hard white
cabbage into Very fine shavings. For a
quart of the cabbage take the yolks of
' three eggs, beat them well; stir into u
- tumbler and a half of vinegar two teaspoon-1
- fulsof loaf sugar; a tablespoonful of olive oil.
, one of thick, sweet cream, or a piece of
butter as large as a walnut, a heaped tea
spoonful ot mustard, salt and pepper to
taste, mix with the egg, and put this sauce
into a stew-pan; when hot add the cabbage,
stew until thoroughly hot. which will only
require five minutes. Toss it from the
bottom: Take it up and set where it will
become perfectly cold, on ice is best. The
quantity of vinegar will depend upon its
strength.
Christmas Plum Pudding.—One lb
raisins, one lb currants, f lb citron, six eggs,
J nutmeg, one teaspoon iul ginger, one gill
of wine, one small loaf bread, three oz sug
ar. Tie loosely in a pudding bag and boil
three or four hours. To be eaten with
sauce.
Pudding Sauce. —Four oz of butter, six I
of sugar, one nutmeg, two eggs, beaten
seperalely, flavor with any extract prefer
red.
Mince Pie.—To prepare the meat: j
i Chop fine two pounds ot lean, tender beef, j
I cold, boiled or baked, remove all skin and
gristle. (The tongue and heart of a very I
j young beef, makes the best mince-meat).'
i Mince fine half a bound of suet, one pound
I of raisins seeded; one pound of dried cur
; rants, washed and picked, half a pound ol
I citron, sliced thin; the same of candied
! orange or lemon peel, one pound ol
| brown sugar, juice of six lemons, the rinds
j grated, two nutmegs beaten, one ounce ot
salt, one of ground ginger, the same ot
coriander seed, pounded and sifted, half an
■ ounce of allspice and cloves each. Mix
the meat, fruits, and spices, well. Pour
I up >n the sugar, a pint of wine and half a '
■ pint of brandy; add the fruits to the meat; I
i pour over the wine and brandy.
i Pour over this a small quantity of the I
best syrup.
Add to a pint of the mixture j
; a pint of tart apples, chopped, a
wine glass of rose water. Fill the crust
halt lull; lay over bits of butter; put in ;
more meat to fill the plate; cover with ;
puff paste; cut a slit in the middle and bake. ;
Serve the gelatine with syllabub.
Christmas Fruit Cake.—One lb of
butter, one of sugar, one of figs, one of
citron four lbs currants, one of raisins, one
cup molasses. one cup brandy or wine, one
large spoon of cloves, cinamon, mace, and
three nutmegs, eight eggs. This cake im
proves by keeping, and is very rich and '
delicious. If preferred, the brandy can be
omitted.
Almond Cake—One pound of sugar, I
three-quarters of a pound ot butter, three
quarters of a pound of flour, ten eggs. J
Mix as pound cake; then add half a pound
of al mo ds, beaten fine (blanched)one
tablespoonful of rosewater.
Cocoanut Cake.—To the well beaten
yolkes of six eggs, add two cups powdered
white sugar, three-fourths cups butter, one
ol sweet milk, three and a half of flour, one
level teaspoon soda and two of cream tar- i
tar, whites of four eggs well beaten, bake
in jelly-cake pans. For icing, grate one i
cocoanut, beat whites of two eggs, and add
one teacup powdered sugar; mix thor
oughly with the grated cocoanut, and I
spread evenly on the layers of cake when !
thev ale cold.
j
Banana Cake.— Bake as manv layer ■
cakes as desired, cut bananas in thin slices, j
' prepare cream by whipping, sweetening, I
and flavoring. Put layers of bananas be- j
; tween the sheet oi cake, and pour the cream
j over each layer.
Coffee.—Do not grind your coffee too
1 tine. If you do, it will never look clear. !
Allow a heaping tablespoouiul to each per- j
son, Put into a pure, sweet coffee pot, and .
I break into it the white and yelk of an egg. i
' Mix thorougely with a spoon, and add as j
much cold water is you wish cotte. After I
it reaches boiling point, allow it to contin
ue boiling ibr some ten minutes; then pour
in a tabiospoonful ot cold water. This
sends the grounds to the bottom, and the
i coffee will pour out clear as wine. The
yelk ot the egg gives the coffee a very rich
flavor. Coflue, if made with hot water,
■ should be the very last thing prepared before
a meal; but if }ou use this recipe, let it be
the first, as it takes the cold water quite a
while to boil.
Keep the flower barrel raised a few inches
from the floor, so that the air may circulate
underneath and prevent dampness. Keep
the barrel Covered, if barrels are not used,
get a nice, clean box with a cover and
empty the flour from the sack as soon as
opened. Flour absorbs as quickly as milk
and butter.
Coffee-grounds make a good filling for a
pin-cushion. Put them in a bag and bang
behind the stove till dry. They do not
. rust needles.
INTERESTING INFORMATION.
Nothing is ever so entirely satisfactory
in matters of vital interest as testimony
authenticated by signature.
Especially is this true when this indorse
ment comes from men and women of stand
ing and character.
Observe how this gratifying basis of be
lief is provided for Compound Oxygen. In
the first place here is evidence that would
lead one to infer that Compound Oxygen
re-vitalizes the nervous system —exhausted
by severe mental effort.
The heads of our educational establish
ments ought to know whereof they speak
in this connection. Observe then what
some of our well known men of learning
have to say:
Columbia, S. C., March 13, 1888.
I am satisfied that the Compound Oxy
gen is an excellent remedy.
Dr. A. O. Darby,
President of Columbia Female College.
Fort Worth, Texas.
I regard your treatment by Inhalation
as a wonderful discovery ot science, and a
blessing to suffering humanity.
Rev. A. A. Johnson,
President of Wesleyan College.
Athens. Tenn.
I fully indorse the Compound Oxygen
treatment. Rev. J. F. Spence,
President of Grant Memorial College.
Rev. J. F. Spence adds to the above,
July 23, 1888:
| “I trust your business will continue to
I prosper until the afflicted ones of the en
; tire nation shall inhale your wonderful
preparation and be re-vitalized.
Rev. Dr. Payne, President of the Ohio
Wesleyan University, also indorses Com
pound Oxygen heartily.
In the second place observe what the
; overworked guardians of our moral welfare,
tne ministers, have to say in this connec
tion.
Men who have to bear, not alone their
own burdens, but who are usually com
pelled to shoulder the cares of their respec
tive congregations.
Their mental and physical exhaustion is
; usually excessive.
Rochester, N. Y., January 11, 1884.
I began the use of Compound Oxygen
and have much reason to be grateful for it.
Rev. Chas. W. Cushing.
Oswego, N. Y., October 20. 1886.
Compound Oxygen has greatly benefit
ted me. Under God it has given me new
life. Rev. John C. Breaker.
Flemington, N. Y., October 31, 1885.
I regard Compound Oxygen as nature’s
j strong right hand for repairing bodily
waste and damage.
Rev. J. C. Sunderlin.
Sumter, S. C., March 23, 1888.
I am thoroughly convinced that the
| Compound Oxygen is an excellent remedy
' in nervous and pulmonary troubles from
j use in my own family. My wife had been
| suffering from severe neuralgia for weeks,
and was relieved from the beginning by
the Oxygen. Rev. J. S. Beasley.
j Lastly: We may say that Compound
Oxygen is not only indorsed by the Doc
| tors of Divinity, but also by the Doctors of
Medicine. Testimony from this source
j seems almost like treading on the toes of
the profession, for you seldom find an M.D.
willing to indorse an independent line of
treatment.
However we have the privilege of refer
ing to G. W. Bartlett, M. D , Brooklyn,
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bia, 8. C; J. Edward Brigs. M. D , 126 W.
E eventh street. N. Y.; W. H. Harris,
M. D., Sparta, Ga.; Preston L. Lake. M.D.,
Maquoketa, Iowa; D. Mead, M. D., Wood
stock, N. J.; R C. .--medley, M. D., West
chester, Pa., and many others.
For further information regarding Com
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! 200 pages, containing the history of this
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