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Classic
Cook Books
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page 302
boiled onions, salsify, macaroni and cheese; brown bread and superior biscuit;
lobster salad; pressed beef, cold corned beef, tongue; celery, cream slaw;
watermelon, peach, pear, or apple sweet-pickles; mangoes, cucumbers, chow-chow,
and tomato catsup; stewed peaches or prunes; doughnuts and ginger cakes; mince,
pumpkin, and peach pies; plum and boiled Indian puddings; apple, cocoa-nut, or
almond tarts; vanilla ice-cream; old-fashioned loaf cake, pound cake, black
cake, white perfection cake, ribbon cake, almond layer cake; citron, peach,
plum, or cherry preserves; apples, oranges, figs, grapes, raisins, and nuts; tea
and coffee.
CHRISTMAS DINNERS.--Clam soup; baked fish, Holland sauce; roast turkey with
oyster dressing and celery or oyster sauce, roast duck with onion sauce, broiled
quail, chicken pie; plum and crab-apple jelly; baked potatoes in jackets, sweet
potatoes, baked squash, turnips, southern cabbage, stewed carrots, canned corn,
canned pease, tomatoes; Graham bread, rolls; salmon salad or herring salad,
Chili sauce, gooseberry catsup, mangoes, pickled cabbage, bottled, French, or
Spanish pickles; spiced nutmeg melon and sweet pickled grapes, and beets;
Christmas plum-pudding with sauce, charlotte-russe; cocoa-nut, mince, and peach
pies; citron, pound, French loaf, White Mountain, and Neapolitan cakes; lady's
fingers, pepper-nuts; centennial drops, almond or hickory-nut macaroons;
cocoa-nut caramels, chocolate drops; orange or pine-apple ice cream; coffee,
tea, and Vienna chocolate.
NEW YEAR'S DINNERS.--Raw oysters; mock turtle soup; boiled turkey with oyster
sauce; roast haunch of venison, currant jelly; deviled crabs; potato soufflé,
baked turnips, stuffed cabbage, beets, lima beans, dried corn, and canned pease;
biscuit, French rolls, rye and Indian bread; chicken salad; cold sliced ham;
celery, cold slaw garnished with fried oysters, pickled walnuts, variety
pickles; sweet pickled cucumbers, peaches, and plums, spiced currants and
gooseberries; canned pears or strawberries; English plum pudding; chess pie,
potato pie, mince pie; orange soufflé, pyramid pound cake, black cake, Phil
Sheridan cake; Bohemian cream; oranges, raisins, figs, nuts; tea, coffee,
chocolate.
NEW YEAR'S TABLE.--When receiving calls on New Year's day, the table should be
handsomely arranged and decorated, and provided with rather substantial dishes,
such as would suit the tastes of gentlemen. Too great profusion, especially of
cakes, confectionary, and ices, is out of taste. Selections may be made from the
following: Escaloped oysters; cold tongue, turkey, chicken, and ham, pressed
meats, boned turkey, jellied chicken; sandwiches or wedding sandwich rolls;
pickled oysters, chicken and lobster salads, cold slaw garnished with fried
oysters; bottled pickles, French or Spanish pickles; jellies; charlotte-russe,
ice-creams, ices; two large handsome cakes for decoration of table, and one or
two baskets of mixed cake, fruit, layer, and sponge cake predominating; fruits;
nuts; coffee, chocolate with whipped cream, lemonade.
REFRESHMENTS.--For small evening parties, sociables, receptions, etc., where the
refreshments are handed round, and are of a simple character, every thing should
be excellent in the highest degree, delicately prepared, and attractively
served. Sandwiches and coffee, chocolate, or tea, a variety of nice cake,
jellies, ice-cream or ices, and fruits are appropriate. For a more pretentious
occasion, a simple table prettily decorated with flowers, and set with fruit,
lobster salad, chicken croquettes, pickled oysters, and one or two kinds of
ice-cream and cake, and coffee and tea is quite enough.
REFRESHMENTS FOR TWENTY.--For a company of twenty allow one gallon oysters, four
chickens and eight bunches of celery for chicken salad, fifty sandwiches, one
gallon of ice-cream, two molds charlotte-russe, two quarts
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