1877 - Buckeye Cookery

Christmas Dinners

DDV CULINARY

Clam soup;
baked fish,
Holland sauce;
roast turkey with oyster dressing and celery or oyster sauce,
roast duck with onion sauce,
broiled quail,
chicken pie;
plum and crab-apple jelly;
baked potatoes in jackets,
sweet potatoes,
baked squash,
turnips,
southern cabbage,
stewed carrots,
canned corn,
canned pease,
tomatoes;
Graham bread, rolls;
salmon salad or herring salad,
Chili sauce,
gooseberry catsup,
mangoes,
pickled cabbage,
bottled, French, or Spanish pickles;
spiced nutmeg melon and sweet pickled grapes, and beets;
Christmas plum-pudding with sauce,
charlotte-russe;
cocoa-nut, mince, and peach pies;
citron, pound, French loaf, White Mountain, and Neapolitan cakes;
lady's fingers,
pepper-nuts;
centennial drops, almond or hickory-nut macaroons;
cocoa-nut caramels, chocolate drops;
orange or pine-apple ice cream;
coffee, tea, and Vienna chocolate.