TO SERVE ON NEW YEAR’S DAY

[Welland Telegraph December 29, 1941]

By Betsy Newman

If you are going to keep open house New Year’s afternoon and evening you’ll want to know what to order for refreshments. Tea and coffee, fruit punch and egg nog may be served with biscuits of various kinds and fruit cake. I’m giving you some recipes for punches with today’s menu.

Today’s Menu
Sausage Loaf
Bakes Sweet Potatoes
Buttered Beets
Celery Cabbage Salad
Apple Pie   Cheese
Coffee or Tea

Sausage Loaf
1 1/2 lbs of sausage
1/2 cup milk
1 1/2 cups of bread or cracker crumbs
1 tablespoon of grated onion
2 tablespoons of catsup
2 tablespoons of horseradish
1/2 teaspoon of prepared mustard
1 egg, slightly beaten

Mix sausage and bread or cracker crumbs, add grated onion, catsup, horseradish and mustard. Moisten with slightly beaten egg and milk and shape into loaf. Bake in moderate oven (350 deg F) about 1 hour.

Fruit Punch
Juice of 18 lemons
Juice of 6 oranges
1 quart of water
2 bottles of ginger ale
1 pint of strong tea

Sweeten to taste and add more water if necessary, although ice cubes, added last, will probably reduce the beverage sufficiently. Serves 50.

Unfermented Grape Juice Punch
Juice of 6 lemons
1 can shredded pineapple
1 quart of carbonated water
4 oranges cut in slices
3 quarts unfermented grape juice
Ice cubes

Put all ingredients in punch bowl, stir thoroughly and serve. Makes 1 gallon of punch.

Eggnog
6 eggs
1 quart of rich milk
2 tablespoons of sugar
1 1/2 cups of orange juice
1/2 teaspoon of salt

Separate yolks from whites of eggs, beat yolks, add orange juice and blend well, then add sugar, salt and milk. Add stiffly beaten whites of eggs last, just before serving.