Preparation:

1. Chop sufficient cold fish, boiled previously in water and vinegar, with onion, carrot, and herbs, then freed from bones and skin.
2. Mix with as much mayonnaise dressing as will cover and set on ice 1 hours.
3. Melt some aspic jelly and whip it very stiff, and fill a mould shaped like a cross in alternate layers of jelly and fish.
4. Set aside to harden and turn it out on a bed of lettuce leaves garnished with a border of whole hard-boiled eggs. The originality of this quaint dish lies entirely in the shape of the mould, which must be a square or Greek-cross shape.

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Cream-of-Tomato Soup
Mustard Pickles
Croutons
Baked Ham
Hot Slaw
Candied Sweet Potatoes
String Beans
Orange-and-Pineapple Salad
Maple Parfait
Macaroons
Salted Nuts
Coffee

No. 2

Crab-Flake Cocktail
Asparagus Broth
Radishes
Wafers
Roast Goose
Hot Baked Apples
Creamed Turnips
Mashed Potatoes
Peas-and-Celery Salad
Vanilla Ice Cream, Apricot Sauce
Table Raisins
Coffee

No. 3

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.

No. 4

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.

New Year’s RECIPES

Other Holiday Menus

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Preparation:

1. Scald 1/3 ounce of black tea for 1/2 minute in hot water, in a closely covered dish.
2. Melt 1 1/2 pounds of sugar in 1/4 quart of water, add the peel of 1/2 of a lemon, some vanilla and 1/4 ounce of dried orange blossoms, add to the sugar and set it on the back part of the stove.
3. Then strain through a sieve and add to the tea, also pour in 1 bottle of Rhinewine, 1 bottle of Bordeaux, 1/2 bottle of Madeira, 1/4 bottle of arrac, the juice of 2 oranges, 2 spoonfuls of raspberry juice, 1 spoonful of pineapple extract, all heated.
4. As soon as the punch is good and cold add a glassful of Marascino.
5. This punch is to be prepared the last morning in the year so that it can be served cold, which adds greatly to its taste.

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