Mrs. Wilson's Cook Book Part 113

Four pints of milk, One pint of oyster liquid, One-half cup of flour.

Stir to dissolve the flour thoroughly and then bring quickly to a boil. Bring the oysters quickly to the scalding point; add to the milk with

Two tablespoons of finely minced parsley, One teaspoon of grated onion, One and one-half teaspoons of salt, One-half teaspoon of white pepper.

Let simmer slowly for a few minutes. Serve with old-fashioned water crackers.

ROAST BEEF YORKSHIRE PUDDING

Select a fancy prime cut from a young steer and have the butcher cut off the chine and trim for roasting. Place in a baking pan without seasoning. Place in lowest part of the broiling oven. Cook, allowing fifteen minutes to the pound. Turn the meat every fifteen minutes and baste with its own fat.

Cooking the meat before the flame gives it the flavor and appearance of the old-time open-fire roasting.

About twenty minutes before serving the meal, place one-half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat. While heating, prepare the pudding. Place in a bowl

Two and one-half cups of milk, Two eggs.

Beat to mix thoroughly and then add

One and one-half teaspoons of salt, One-half teaspoon of pepper, One teaspoon of grated onion, Two and one-half cups of flour, Two level tablespoons of baking powder.

Beat to remove the lumps and then pour into hot, well-greased baking pan about three-quarters of an inch deep. Bake in a hot oven for twenty minutes, basting three times with the drippings from the roast.

Add the flour to the pan in which the meat was roasted. Brown well and add three cups of cold water, salt and pepper to taste. Bring to the boiling point and cook for a few minutes, then serve.

Some people like English horseradish sauce with the roast meat. And they serve the gravy over the pudding. Place in a saucepan.

One-half cup of water, One-half cup of white vinegar, Five tablespoons of cornstarch.

Stir to dissolve the starch and then bring to a boil and cook for five minutes. Add

One-half cup of sour cream, One and one-half teaspoons of salt, One teaspoon of white pepper, One small gla.s.s of grated horseradish.

Heat, stirring frequently, to the boiling point.

BEET AND CABBAGE SALAD

Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add

One cup of finely shredded celery, Two onions, chopped fine, Two green peppers, chopped fine, One cup of mayonnaise dressing, One and one-half teapoons of salt, One teaspoon of paprika.

Toss to mix thoroughly and then serve on individual salad plates.

Garnish with finely chopped pickled beets in the form of a border around each service.

A market list for twelve persons:

Nine pounds of standing rib-loin cut, Fifty oysters, Four branches of celery, Five points of milk, One-half pint of cream for coffee, One-quarter pound of coffee, One-quarter peck of onions, One bunch of beets, One small head of lettuce, Two peppers, Two dozen rolls, One pound of b.u.t.ter, Two eggs, One-half pound of plum pudding, One extra large pie, making twelve small cuts, One-quarter pound of sugar.

CORN RELISH

Place in a preserving kettle

One can of shoepeg corn, One quart of cooked string beans, One quart of cooked lima beans, Eight green peppers, cut in small pieces, One small head of cabbage, shredded fine, One ounce of mustard seed.

Equal parts of vinegar and water to cover. Bring to a boil and cook for thirty-five minutes. Now place in a bowl

One cup of flour, One-half cup of yellow mustard, One-half cup of salt, One-half cup of sugar, One ounce of paprika, Two cups of vinegar.

Stir to dissolve and then add to the boiling mixture. Cook for fifteen minutes and then fill into all-gla.s.s jars and seal. Store in a cool dry place.

FOR EIGHT COUPLES

In English communities it is the custom to sit up and watch the departing year out and to welcome in the new. The farmers in the north country visit the orchards, while the folk in the highlands visit and return calls.

The custom of New Year's calling is very old indeed, and in the years of long ago the Beau Brummels and dandies of the times enjoyed the New Year's calling as a very rare sport.

The mummers who are abroad this day follow the ancient custom of dear old Scotland, where these rites have prevailed for many centuries.

Toast the old year out and new one in with a loving cup:

Ring out the old with all its hate, Ring in the new with love and cheer, Ring on, oh bells of time; Ring with joy, ere ye be too late.

To prepare a loving cup for welcoming the new year for fifteen persons:

NEW YEAR'S PUNCH

One and one-half gallons of cider, One-half dozen bananas, sliced thin, One small bottle of cherries, cut into bits.

Place a large lump in the ice bowl and stir to blend. Serve in tall punch gla.s.ses.

A MIDNIGHT REPAST

Oysters a la Newburg Pimento Sandwiches Pickles Celery Salted Nuts New Year's Punch Coffee

or

Creamed Chicken Delmonte Celery Salad Home-made Pickles Olives Rolls b.u.t.ter New Year's Punch Tea or Coffee

A punch may be made with part grape juice and part lemonade and then the fruit added.

OYSTERS A LA NEWBURG