To enjoy Christmas it is not necessary to spend weeks preparing 4 plum-pudding, nor to follow Mrs. Pepys, who, on Christmas morning, 1666, "sat up till four seeing her! maids making mince-piks." Nor need a small family buy a bird too big for the oven. This Christmas Day menu from a house of quality in France half a century ago might still serve for Nor fuil'd old Scotland to produce, 'AE wich high tid, her savoury goose.
Turkey, stuffed with chestnuts oF frufles, is common in most French Feutaurants; but in its domestic cookery French is several distinct nations. There is Provence, for Instance; and Frederic Mistral, its oot, slescribes the Christmas Eve Titos at his father's farm where the neat-herds would gather:— a I atnapkins who dels fouge mother used to give to exch
aal (a fine with all), found of nona dred riga, and some ehoes ilot de mouton roth.
'Crodte aux' Champignons.
Pommes en Croustade.
The chicken fillets were cooked in @ saucepan with melted butter, They were then drained and dished up ina circle, alternating with pieces of fried bivad, the centre being filled with béchamel sauce.
Some rare folk do without a bird altogether; and tH? genial Dutch chef, who teaches English boys the profession in all its branches at the Westminster Technical School, has "Water there were 1 ccculoune (onails), which ench with a fons new Salt drew: fromthe shell, fried. cod, rule with olives, cardoons, celery with nee suns and above al the can not ent anti had 1 Been Teligiously riven fo the first poor man who passed
Text read from the printed page and cleaned; old type leaves the occasional error.