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Show DINNER PARTY MENUS. So many letters have asked for menus suitable throughout for cooking cook-ing in paper bags that here follow several, each suitable for a party dinner. din-ner. Direction for cooking more than half their component parts have already al-ready been printed. If you feel that you romt begin your party feast with raw oysters, take them straight from the half-shell. If the half-shell way cumbers you, serve the oysters in cocktails. If your oysters must be hot, put them in a paper bag after draining them well, add a generous lump of butter for each dozen of the oysters, a dusting of pepper and a little salt. Seal the bag, which must be thickly buttered, and cook for six minutes inside in-side a very hot oven. Here is my Ideal paper bag cooked dinner for six. Grapefruit au Rhum Olives Warmed in Sherry Salted Pecans Spiced Plums Celery Apple or Cranberry Sauce Roast Turkey Raisin Stuffing Gravy from the Bag Endive Salad Sharp French Dressing Sweet Potatoes in Syrup Cauliflower au Gratln Mince Pie Sweet Potato Custard Fruit and Nuts In Variety Black Coffee Wafers, Cheesed or Plain with Pimento Cheese Here Is a Christmas dinner for hearty appetites: Oysters, Bag, Stewed and Served in Separate Bags Celery Toasted Crackers Quartered Lemons Salted Peanuts Radishes Sharp Pickle Roast Goose, Apple and Onion Stuffing Baked Spanish Onions Baked Irish Potatoes White Turnips Apple Sauce Cucumber Catsup Hot Corn Bread 'Cold Slaw Boiled Dressing Pimento Sandwiches Water Wafers Pumpkin Pie Banana Pie - Pound Cake Caramel Cake Nuts and Raisins Coffee in large cups Sweet Cider Water Wafers Dried Beef Crisped in a Pan Beef thus crisped till It crackles In the teeth Is wonderfully relished at the end of a heavy dinner. It gives the saving tang of salt that is so refreshing. re-freshing. A very little a mere mouthful, mouth-ful, suffices. Put it thinly In a clean pan, with a tiny dot of butter, set the pan In the oven after the fire Is out, but while there is Btill heat, shut the door and .leave till wanted. The beef can be crisped over a low flame, of course, if the oven is wanted for other use. Make the wafers also hot and crisp. To make pimento sandwiches, mince half a can of pimentos, rub them well through a cake of the best cream cheese, adding enough French dressing dress-ing to make the mixture spread smooth on the buttered bread. Few better accompaniments for any 6ort of salad can be found. Oyster Broth Hot Oyster Sandwiches Brown Bread Celery Salted Peanuts Radishes Fresh Ham, Stuffed and Roasted Sweet Potatoes cooked in the Ham-bag Cabbage Pudding Baked Onions Baked Apples Baked Potatoes Prune Whip (entree) Romalne Salad, Sour Cream Dressing Hot Biscuit Ginger Pudding, Lemon Sauce, Fruit and Nuts Coffee in large cups Ale Cider Drain the liquor from the oysters, strain it, add to it its own bulk of rich milk, and If the quantity is Insufficient half its own bulk of good stock. Add a lump of butter rolled In flour, season with salt and pepper, and make very hot, but do not let it quite boll. Stir so the broth shall not curdle. Pour Into a hot tureen, already furnished with tiny squares of hot toasted stale bread or crisped oyster crackers. For the siindwlches make a light, rich biscuit dough, cut It in four-Inch squares, bake them quickly, spilt while very hot, and fill after buttering with the oysters which have been bearded, chopped well, and made very hot In a bag with butter cream, a dash of cherry or lemon Juice or cider, seasoned lightly light-ly with salt and pepper and cooked for three to five minutes. Serve as quickly as possible along with the broth. For sour cream dressing beat until very light two yolks of egg with a pinch of Bait, a dust of pepper and a little paprika. Then add half a cup of thick sour cream and cook over hot water, stirring hard all the time for five minutes. Add a heaping table-spoonful table-spoonful of butter, a tablespoonful of lemon Juice and two of vluegar. (Copyright, 1911, by the Associated Literary Press.) |