ROAST LOIN OF PORK

Select a five- or six-pound cut and have the butcher remove the entire chine bone.  Wipe and place in a baking pan and pat in one cup of flour.  Core one apple for each service and place meat in the hot oven.  Let brown and then reduce the heat and allow one-half hour for the meat to the pound to cook in a moderate oven.  Baste with boiling water.

CRANBERRY DUMPLINGS

Chop two cups of cranberries very fine and add

  One-half cup of seedless raisins,
  One cup of brown sugar.

Place in the mixing bowl

  One and one-half cups of flour,
  One-half teaspoon of salt,
  One teaspoon of baking powder.

Stiffen to mix and then rub in three tablespoons of shortening and work to a dough with one-half cup of cold water.  Roll out one-quarter inch thick and spread with cranberry mixture.  Roll like for jelly roll and then wrap in a pudding cloth.  Plunge in a saucepan containing boiling water; cook for forty minutes and then lift and drain.  Serve, cut in inch-wide slices with sweetened cranberry sauce.

Many persons like the old-fashioned idea of entertaining on New Year’s Day with a real old-time dinner.  An ideal number is either eight or twelve persons.  Put the full quota of leaves in the dining-room table and pad it nicely.  Cover with your best table cloth.  A miniature tree or a bush of mistletoe or holly for a centre-piece is both seasonable and appropriate.

To serve this meal with one maid, it must be arranged so as to relieve her of the waitress tasks.  Mould the butter into balls and arrange the service, allowing at least twenty-two inches between the guests.  Place the celery and relish in glass dishes at intervals along the side of the table and serve the salad with the dinner.

A SUGGESTIVE COLONIAL MENU

Oyster Soup
Celery Home-made Relishes
Roast Beef, Yorkshire Pudding
Brown Gravy Horseradish Sauce
Mashed Potatoes Buttered Onions
Spiced Cantaloupe and Watermelon Rind
Beet and Cabbage Salad
Plum Pudding Mince Pie
Coffee

RECIPES FOR TWELVE PERSONS

Strain the juice of fifty stewing oysters, then look them over carefully and remove all bits of shell.  Wash and then place in a saucepan and add two tablespoons of butter.  Now place in a large saucepan

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.