New Year’s Day Dinner

Adapted from “Morrell’s Pride, Book on Hospitality” 1922

New Year’s Day belongs to one’s friends.  Unfortunately, the old custom of calling on New Year’s afternoon and extending the good wishes of the season and for the coming year, has rather gone out of fashion.  Perhaps it is because of the telephone; or maybe the extra work such an informal reception has usually seemed to entail.  There is no prettier and no more hospitable custom.

The Christmas decorations are still in place; we still have fruit cake, candies and little butter cookies decorated with bits of angelica and candied cherries.  Really, it will be very little work to give an informal “At Home” in the afternoon, if it is a holiday – in the evening if it is not – so that father’s friends can accompany their wives.

Have the refreshments rather light.  The guests will go in and out at their convenience.  In case the affair is given in the afternoon, the little “At Home” announcements should be sent out in the form of visiting cards of both the husband and the wife, with the words:  “At Home New Year’s Day Afternoon from four to six.”  If in the evening, that fact and the time should be indicated.

If possible, introduce a little good instrumental music – perhaps you have a pianist or violinist friend, or a son or daughter gifted in music – or have a few vocal numbers.  If there are a good many young people present, and indeed often with older ones as well, you will find that along toward the end of the reception they will enjoy some dancing.

The refreshments should be arranged buffet style in the dining room.  The guests will help themselves.  The food and punch can be refilled as necessary.

Menu

*Swiss cheese and cooked ham sandwiches
*Orange marmalade and chopped walnut sandwiches
*Tiny mince tarts with apple meringue
*Spiced grape juice punch

If one wishes to give a midwinter dinner to a few friends, New Year’s Day offers a good opportunity.  Here is a unique menu:

*Celery soup with croutons
*Escalloped oysters with bacon
*Roast duck with apple stuffing
*Mashed potatoes
*Asparagus on toast
*Olives, celery
*Buttered rolls
*Cabbage and pimento slaw
*Baked mince dumplings
*Lemon sauce
*Coffee

Bacon and Olive Salad Sandwiches

Slices of buttered bread
Slices of bacon
French dressing
Lettuce
Olives
Pickles

Cook the bacon gently until crisp, and cut it into pieces to conform to the size of the slices of bread.  Prepare a French dressing with three tablespoons of oil, one tablespoon of lemon juice or vinegar, 1/2 teaspoon salt, 1/4 teaspoon of paprika.  Add to this 2 tablespoons each of minced olives and pickles.  Lay a lettuce leaf on a slice of bread, sprinkle with the dressing and pickle, lay two strips of bacon over this, and cover with a further slice of buttered bread.  Cut the sandwiches into triangular shapes and garnish with pickles and stuffed olives.

Baked Ham

Place a fully-cooked ham in a baking pan, remove the tough skin, sprinkle thickly with dry bread crumbs and brown sugar in equal proportions, and insert whole cloves over the surface.  Bake one hour in a slow oven, 345 to 350 degrees.  Serve with a garnish of Stuffed Baked Onions.

Stuffed Baked Onions

8 medium-sized onions
1 1/2 cups dry bread crumbs
1/2 cup grated cheese
2/3 teaspoon salt
1/6 teaspoon paprika
2 tablespoons tomato catsup
1/2 teaspoon grated lemon rind

Peel the onions and cook them in boiling water for 20 minutes.  Remove the centers, chop these and add the other ingredients.  Mix all thoroughly together and use to fill the onions.  Place close together in a baking dish, sprinkle a little additional cheese over the top, pour in a little water, cover closely, and bake in a moderate oven, 350 degrees, for 45 minutes, removing the cover 10 minutes before the onions are done that the tops may be brown.