The Boston Cooking School magazine of culinary science and domestic economics . viled Crusts Broiled Smelts, Maitre dHotel Butter Cucumber Salad (with minute pearl onions and parsley) Chicken Giblet Vol-au-Vent Currant Jelly French Peas Young Goslings, Roasted Chinese Celery, Prune, Apple-and-Nut Salad Potatoes Scalloped, with Red and Green Peppers Onions Stufifed with Creamed Brussels Sprouts Mince Pie, with Apple Meringue Frozen Pudding, Bombe Style Mandarin Oranges Lady Apples Bonbons Coffee ^^ ^ ^^ A GOOD ORDINARY CHRISTMAS DINNER Cream of Celery or Oyster Soup Roast Goose, Bread Dressing
The Boston Cooking School magazine of culinary science and domestic economics . viled Crusts Broiled Smelts, Maitre dHotel Butter Cucumber Salad (with minute pearl onions and parsley) Chicken Giblet Vol-au-Vent Currant Jelly French Peas Young Goslings, Roasted Chinese Celery, Prune, Apple-and-Nut Salad Potatoes Scalloped, with Red and Green Peppers Onions Stufifed with Creamed Brussels Sprouts Mince Pie, with Apple Meringue Frozen Pudding, Bombe Style Mandarin Oranges Lady Apples Bonbons Coffee ^^ ^ ^^ A GOOD ORDINARY CHRISTMAS DINNER Cream of Celery or Oyster Soup Roast Goose, Bread Dressing Hot Apple Sauce Mashed Potatoes Buttered Onions Celery Hearts Mince Turnovers English Plum Pudding, Hard and Liquid Sauces Table Raisins Assorted Nuts Christmas Candy Coffee ^ ^ ^ AN EPICUREAN CHRISTMAS DINNER Oyster CocktailChicken Consomme with Asparagus Tips Lobster Newburgh en Cocotte Roasted Capon Black Currant or Guava Jelly Chestnut Croquettes French Fried Sweet Potatoes Buttered Brussels Sprouts, Chinese Celery Cheese Toasted Crackers Coflfee Nuts Raisins Bonbons 378. Remodeling the Conventional Christmas Dinner By Jessamine Chapman Williams AMERICAN customs are becom-ing more distinctive and char-acteristic. We like our ownways of doing things. We have fixedideas regarding our holiday celebrations,which are typically American. TheAmerican Christmas celebration is be-coming a distinctive one, and whilewe are beginning to prefer the sameconventional Christmas dinner andChristmas dishes, year after year, littlesurprises and variations in the menugives an added delight to the Christmasfestivities. The same food may beserved, perhaps, but in a new following Christmas Menu is theone usually served in thousands ofhomes, but this may be changed byslight variations without offending thetime-honored customs and conditionsnow so thoroughly established. The Usual or Conventional Menu Oysters on the half shell. Consomme Salted Wafers Celery Olives Roast Turkey — Plain D
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
