New-York tribune. [volume], December 19, 1915, Page 4, Image 34

About New-York tribune. [volume] (New York [N.Y.]) 1866-1924

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F H. O M SOUP TO NUTS ON CHRISTMAS DAT
Vane* Tastes Are Here Accounted
For, From the Vegetarian's
To the Dietitian's
By Sarah AddiflgtOfl.
%%\ \ T '1AT are you going to have f
\ \ voit (.'liristmas dinner, Emma?
"Oh. turkey, and"
iiirkey and"-is the traditional then
! everybody plays it. piping away year aft
mal menu melody. But there a
v, nations to he obtained, embellishments ar
adornments. So are started out on a house I
house canease of eating and cooking exper
0 might make pertinent suggestions regar?
ifig an interesting Christmas dinner. We b?
gan by writing to Dr. Harvey Wiley for a pur
food dinner. His reply came as follows:
"1 take pleasure in contributing my idea of
menu for a Christmas dinner It has at lea!
the merit of simplicity. I feel strongly thj
this yc-ar every person who sits down to
Christmas dinner which he is able to buy him
self should devote an equal sum to securing
Christmas dinner for somebody else. This i
the best sauce I can recommend to make th
dinner taste good. I hope that you will prin
this suggestion in connection with the mem
which I inclose."
So we do print it. with our thanks.
From this simple meal and wise precept w
tripped up to the Ritz-Carlton to glean fror
its celebrated chef his ideas of a Christmas din
ner. He received us, after four hours of wait
ing, in a little office all his own, and proceedc
to write down the things that he thought wouli
make up the ideal menu. He wrote and wrot
and wrote, his face frowning thoughtfully am
smiling delightedly all at once He was askei
timidly whether the dinner would cost much.
"Oh, non, mademoiselle. Only about $25 ?
plate."
But he was finally persuaded to scrimp an<
scrape one together that would cost only $51
for six people.
"Such a plain little meal, mademoiselle," h?
deprecated.
"Plain." when it fairly made your eyes burs
to look it the line upon line of French name?
of his millionaire food!
But poor people must eat, too, so we huntec
tor a Christmas feast for them. Commander
Booth supplied one, very similar to the basket
of dinner which the Salvation Army sends oui
to their poor. But you might get along on this
dinner, even if you aren't so very poor, for it's
all over by 4 o'clock Christmas afternoon any?
how, and you could use the money for next
year's Christmas presents.
One feels rather conscious about entering the
office of the editor of "The Physical Culture
Magazine." conscious that the complexion is
r.ot as ? '.ooming Mid the step as flexible as per?
fect health would indicate. And then, too, you
wonder what sort of people they are who eat
grass and cheese and nuts. We entered in
these moods, and Mr. John Brennan, ye editor,
jumped to his feet. We were sure he had had
* two-inch beefsteak for luncheon; nothing else
could ever make a man that agil?.
"Oh, ye?," says he. "I'm sure we can give
?.ou a 'characteristic' menu, and I can even
make it a sensible one." Which really was not
to be expected right off the bat like that.
Right here is where we interpolate a word
concerning the efficiency of the household
science department of Pratt Institute. With
s?-?me slight experience we have found that
schools are not particularly swift about giving
out material, and some people say that women
are not always prompt and businesslike. But
Pratt Institute and those women over there
are everything a reporter could desire. They
simply 'lia a little telephoning, a little consult?
ing with each other and, lo, the menu was
Landed over, cost litt, photograph and all.
The ax menus ?tt given herewith, th? ac?
companying price lists and the recipes for any
unfamiliar dish. Even M. Diet handed over
bal reripes, albeit resignedly and with humili
anon that they are thus to become common
property.
-::- For $50 Dinner -::
C?UR SENSIBLE AUX FRAISES,
i la ed Heart Sensible with Strawberries.)
Mix fifteen yokes of eggs a.id half a pound
of powdered sugar; whip well in a large cop?
per basin over a slow fire; when the mixture
is warm and consequently "has thickened and
hardened a little take the basin away from the
fire and place it on ice and keep on whipping
until the mixture is quite cold, then flavor ac?
cording to taste and add one pint of whipped
heavy cream. When this mixture is ready
pour it in a heart-shaped souffle mould; when
this is done place the mould in freezing box
until it is nice and firm; when ready to serve
take the iced souffl? out of the mould and
place it on the dish you wish to serve it in;
garnish all around with fresh strawberries,
then cover the fruit with a nice sweet vanilla
sauce all around.
POTATOES CHAMPS ELYSEE.
Cut some potatoes in the shape of Julienne;
season with salt and pepper; when this is
done cook them in a round mould, which is
generally used for potatoes Anna, in sweet
butter until brown and tender, then put a
layer of thick cream over the potatoes; after
that sprinkle some gTated Parmesan cheese
all over them and place under the griller t
glaze.
CHAUDFROID OF PHEASANT
JEANETTE.
Roast one nice pheasant, remove the whole
breast; then stuff the inside with some mousse
of goose liver mixed up with Rouennaise sauce;
coat the bird with some brown game sauce
chaudfroid; then dress the pheasant on a dish
in Bellevue way and garnished with game
aspic jelly all around.
FILETS OF STRIPED BASS SANDY
HOOK.
Roll the filets in paupiette shape; poach with
chopped shallots, sweet butter; garniture,
scallops, oyster crabs and slices of lobster,
wet with some fish stock; reduce and thicken
the sauce with sweet butter and chopped mush?
rooms; pour the sauce over the filets and glaze
under griller.
PLUM PUDDING.
In one cup of flour sift half a teaspoonful
each of salt and of soda, one or two level
teaspoonfuls mixed spice; add two cups of
stale (not dried) bread crumbs, one cup finely
chopped beef suet. Beat two eggs light and
add with one cup of molasses to the other in?
gredients; then one pound of prepared fruit,
which may be a mixture of raisins, currants,
citron and candied lemon or orange peel.
Figs and nuts may be added. Put into in?
dividual moulds and steam three hours at
least. Decorate with strips of angelica and
?.innamon drops in holly design. Serve with
hard sauce.
Recipes for Vegetarian Dinner
BEETROOT SOUP
Cook one and a half pounds of beefroot in
one quart of salted water, to which has been
added an onion and a carrot, for half an hour
Take out the onion and carrot and grate only
half the beetroot through a sieve into the
water in which it was cooked. Mix about a
heaping tablespoonful of flour with a little
milk, and add to the beetroot. Add one quart
of milk; cook for ten minutes. Season to taste
with butter, pepper and salt.
Menu for a Dietitian s Dinner
Prepared by Dr. Harvey S. Wiley
(Proportions per person. )
f lorne made Soup Raked F resh i' ish or
Raw Oysters
[our ounces of Roast Turkey
Four ounces of Dressing Two ounces of Cranberries
Baked Potatoes (to be eaten with the ?kins)
I elture Salad, with home made dressing*
Apples I lome tunde Mmr?~ Pie
Whole \>? heal Brown Bread and Fresh Butter
Milk or Water, preferably to be taken after the meal
-"Chipped ' ne, ground y i ostard, salt ami pep?
per to tastr, .? little "?-a! . ?negar and a b.t o? "live, ?cottonseed
or peanut ?.il. and one-hall of a hard-boiled e^p f.,r each
persoa.
Mo ?rine, and no coffee except ,>>r thn-.e person, who are
n?.rH to it, in win'h i*"' a ?- m rt 11 cup of black <? ffee n ay I"*
enjoyed; no ricar*; <-,.- cif-areites after dinner.
Note on Dr. Wiley's Menu
? his menu will cost at retail prices about 35 cents
a person, and V) rents a person should be contributed
toward the other person s Christmas dinner. 1 his will
be all the sauce required to make the above well bal?
anced ration palatable, wholesome and nutritious.
Memi for $4 Dinner
Prepared by Anna Barrows. Teachers College.
Bouillon
Roast Goose Stuffed Apples
Potatoes Brussels Sprouts
Boiled unions
Mince Pie or Plum Pudding Nuts
Raisins Fruif
Coffee
Itemized Price List
Astor Market. December 7.
rVuiillon .
I. ose, r> lb ..t 23 a lb.
Apples for stuffing, until bread crumbs.15
Potatoei .i'1
P.russels iproutS, 1 ?|t.12
Onions .10
Raisins, 1 pks*.29
iSftttS, 1 lb.. assorted .28
Apples, at 012-3 each.u
Oranges, at .24 a dos.1-'
Plum pudding (according to recipe) .50
Coffee .oR
Total, about .$4.00
$ .10
2H7
Milk and Honey ahd Money
A Dinner for Six for $50. Prepared by I .oms Dial,
Chef of the Ritz Carlton.
Oysters du Cape Cod Co? kt.ul
Green Iurtle a l'Anglaise
pile! of Striped Bass Sandy I look
Baron of Baby Lamb a la Bro? In
New Peas a la Mint Pommes Champs I'.lysea
Marquise a l'ananas
?. ha'udfroid of Pheasant jGMWettC
( apon ? ruffe, sauce Perigourdtn?*
Salade Caprice (hearts of lettuce, tomatoet rinrl
Julienne celery)
New Green Asparagus, sauce Mousseline I butter sauce
with whipped cream)
Co-ur sensible aux Fraises de Californie
Plum Pudding de Noel aux feux follets
Bonbonniere Cafe
Cost, without mentioning the sordid details, about
$50. Recipes elsewhere on page.
Dr. Harvey H 'Hey, Director of Foods, Sanita?
tion and Health Bureau of Good House?
keeping Institute.
Miss Anna Barrows, Department of Foods and
Cookery, Teachers College, Columbia
University.
Me Louis
Diat, le Chef de
Carlton Hotel.
Cuisine, kit*
VEGETABLE TURKEY.
Mix together three cupfuls of dry bread
crumbs, two cupfuls of chopped nuts. Then
etir in six well beaten eggs and as much milk
as required to make a soft mixture. Add one
tablespoonful of powdered sage and salt to
taste. Bake in a buttered pan for twenty min?
utes in a hot oven.
APPLE CHARLOTTE.
Peel and slice two pounds of apples. Butter
a baking dish. Put in a layer of bread crumbs,
cover with a layer of apples, sprinkle with
sugar and dot with bits of butter. Add an?
other layer of bread crumbs and again one of
apples, and so on till dish is filled, having
bread crumbs dotted with butter for top layer.
Squeeze the juice of one lemon over the whole
and bake till golden brown.
STUFFED TOMATOES.
Chop cold stalks of aspeagus, bits of
spinach, string beans or any vegetable that
may be on hand. Add pepper, salt, lemon
juice, olive oil and the pulp of the tomato,
which must be removed carefully to avoid
breaking. Mix these well and then fill the
hollowed tomatoes; stick a sprig of parsley or
celery in each. A pretty dish and certainly
most inexpensive.
PRICE LIST FOR
VEGETARIAN DINNER
(Obtained at Washington Market on December 7; will
vary little with market fluctuations.)
Rip?? olives. 1 lb.5-^5
( rlery. r bunches .-X>
Soup .25
( ranlierry jelly, t qt.10
Sugar must be con?(dereJ.,
Potatoei .is
Turkey .75 to i oo
Brnsseli iprouts, t qt.10 to .15
tomatoes, - lb.60
Apples for charlotte, 2 lb.I.
drape jUICC . to
Fruit?Oranges, 'a doi..0 t., jo
Vpples, '. doi.jo
Total, about . $350
Uncle Sam Recommends This M_nu
W J 0ULD vou kn<>w the menu that is guaranteed by pure food expert* tf*
WW certified by Uncle Sam's own cooking school teachers?a dinner tW
is warranted to satisfy the inner man and please the outer wonn?
a meal that ought not to cause a hurry call for the nearest doctor, provided a*
does not attack it too vigorously? Here it is. a menu selected by Miss Caro??*
L. Hunt, assistant in the office of Home Economics of the Department I
Agriculture.
First, according to Miss Hunt, who has been experimenting in coo??nf>
the government for many years, one ought to serve oyster soup, accom**8*-"
by crisp crackers. The soup ought not to be too thick, nor too rich; but. ?t***
all, it ought to contain some oysters.
Following the soup and covering the hiatus which cannot but precede*
serving of the next course, the guests may amuse themselves by munchinf*
celery and salted almonds, but care should be taken to exercise due modert?"*;
in this regard, for the remainder of the meal is not what one would call *W
Next in order comes what Irvin Cobb calls "piece of least resistance/'
turkey, stuffed and roasted to a Rembrandtish brown. The turkey, .ce**?
to Miss Hunt and other government experts, should be less than a re*' J
and of a weight commensurate with the number to be served. Turkey? JJ
seldom good if they weigh under eight pounds and are apt to be tool? "
weighing over twenty pound... Any weight between, however, ought to -?
tender and succulent. Care should be exercised not to cook the bird too M
as the continued heat absorbs the natura! juices of the fowl and render?
and tasteless. Every family has its own pet stuffing recipe, ao the go
It?
vera?'