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Newspaper
Scranton Tribune
Location
Scranton, Pennsylvania, United States of America
Date
Dec 06, 1902
Page
2
Saturday breakfast includes Brewed Figs and Corn Boel Thief with toast and coffee. Lunch features Postate Chowder and Kie Shaw with toasted English Muffin and quince dessert. dinner shows Shoulder of Mbition with boiled potatoes and Baked Apples for Sunday breakfast.
The article discusses the Christmas feast with emphasis on the traditional plum pudding as a central dish. It notes the pudding's age and role in British and American celebrations, tracing its origins from porridge as a pre-meal course to the present festive centerpiece.
A historical note explains a Christmas pudding served as a soup nudge, tracing how chefs improvised into a soup dish. It details a recipe and variations for the famed Pudding of the Three Kings, with ingredients and steps for multiple molds and accompaniments.
A collection of old fashioned kitchen instructions for rich desserts and fruit cakes. Recipes cover chestnut steamed cake with lemon rind, custard and whipped cream sauces, rice pudding with vanilla and candied fruit, suet fruit loaf, a brandy butter cake, and a dense fig and fruit cake aged months before Christmas.
Mrs Ros provides several tested methods for preparing salsify and vegetable oyster using common pantry items. The notes include boiling the vegetables until tender, seasoning with salt and pepper, making a crumb topping with butter and bread, and baking until lightly browned. Additional tips cover using oyster print and onion juice for flavor.
The article explains methods for preparing Muslin caviar as a fried mash or whole vegetable dish with butter and cream. It discusses Russian caviar paste made from sturgeon roe, its import status, and suggests a sandwich filling or spread with lemon and pepper. It notes domestic opinions on American versus imported caviar.
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