關(guān)于新年的英語資料：各國的新年食物
    About the symbolism of New Year's Day foods What foods are prepared on New Year's Day in the us to bring good luck? That depends upon the culture and cuisine! Recurring themes are green, gold & coins (money/wealth) and pork/ham (because pigs root forward as they eat, embracing the new year) "As New Year's Day approaches, people around the world will plan for the coming year, eager to get off to the best possible start! Many people will "eat for luck"-they plan to eat special foods that, by tradition, are supposed to bring them good luck. Throughout history, people have eaten certain foods on New Year's Day, hoping to gain riches, love, or other kinds of good fortune during the rest of the year. For people of several nationalities, ham or pork is the luckiest thing to eat on New Year's Day. How did the pig become associated with the idea of good luck? In Europe hundreds of years ago, wild boars were caught in the forests and killed on the first day of the year. Also, a pig uses its snout to dig in the ground in a forward direction. Maybe people liked the idea of moving forward as the new year began, especially since pigs are also associated with plumpness and getting plenty to eat. However the custom arose, Austrians, Swedes, and Germans frequently choose pork or ham for their New Year's meal. They brought this tradition with them when they settled in different regions of the United States. New Englanders often combine their pork with sauerkraut to guarantee luck and prosperity for the coming year. Germans and Swedes may pick cabbage as a lucky side dish, too. In other places, turkey is the meat of choice. Bolivians and some people in New Orleans follow this custom. But other people claim that eating fowl (such as turkey, goose, or chicken) on New Year's Day will result in bad luck. The reason? Fowl scratch backward as they search for their food, and who wants to have to "scratch for a living"? Frequently, fish is the lucky food. People in the northwestern part of the United States may eat salmon to get lucky. Some Germans and Poles choose herring, which may be served in a cream sauce or pickled. other Germans eat carp. Sometimes sweets or pastries are eaten for luck. In the colony of New Amsterdam, now New York, the Dutch settlers still enjoy these treats...In some places, a special cake is made with a coin baked inside. Such cakes are traditional in Greece, which celebrates Saint Basil's Day and New Year's at the same time. The Saint Basil's Day cake (vasilopeta) is made of yeast dough and flavored with lemon. The person who gets the slice with the silver or gold coin is considered very lucky! Many of the luck-bringing foods are round or ring-shaped, because this signifies that the old year has been completed. Black-eyed peas are an example of this, and they are part of one of New Year's most colorful dishes, Hoppin' John, which is eaten in many southern states. Hoppin' John is made with black-eyed peas or dried red peas, combined with hog jowls, bacon, or salt pork. Rice, butter, salt, or other vegetables may be added. The children in the family might even hop around the table before the family sits down to eat this lucky dish. In Brazil, lentils are a symbol of prosperity, so lentil soup or lentils with rice is prepared for the first meal of the New Year. Thousands of miles away, the Japanese observe their New Year's tradition of eating a noodle called toshikoshi soba. (This means "sending out the old year.") This buckwheat noodle is quite long, and those who can swallow at least one of them without chewing or breaking it are supposed to enjoy good luck and a long life. Finally, Portugal and Spain have an interesting custom. As the clock strikes midnight and the new year begins, people in these countries may follow the custom of eating twelve grapes or raisins to bring them luck for all twelve months of the coming year! " ---"Eat for Luck!," Victoria Sherrow & David Helton, Children's Digest, Jan/Feb94 (p. 20)
    "Whether New Year's day is celebrated on Jan. 1 according to the Gregorian calendar, in September or October as the Jews' Rosh Hashanah or in midwinter by Asians, foods serve as edible talismans to assure luck, happiness or prosperity in the coming year. The notion, for example, that eating gold-colored food will put money in your pocket is common in Peru, where papas a la huanchaina, a potato dish tinted with tumeric or with a saffron-colored spiced called tadillo, is served on New Year's Eve. In China, dumplings made from golden egg pancakes, crisply gilded spring rolls and oranges are the aureat foods appropriate for the Chinese New Year's celebration...The Chinese also value fish. A whole one is preferred, suggesting that prosperity has favored you wtih more than you can eat. Pork is on the New Year's table in many cultures, connoting riches because at one time having a pig to slaughter guaranteed food for the coming year. In Italy and in southern parts of the United States, pork is eaten in the form of sausage, stuffed pig's trotters (zampone), ham hocks or pig's knuckles, invariably accompanied by a dish of dried beans. The Italians eat lentils, or lenticchie, which since Roman times have represented coins... parsley decorates the dish because it was thought to ward off evil spirits. In the American South, greens are added to black-eyed peas or hoppin' John (black-eyed peas with rice). The symbolism is straightforward: the greens represented dollars and the black-eyed peas coins. Dried beans, garnished or plain, represent the changing over of years, for they can be stored throughout the winter and then be planted to create the harvest. Sometimes a silver coin or trinket is buried in a dish of black-eyed peas or hoppin' John, providing an extra measure of good luck to the person finding it...In Spain...12 grapes are eaten just before midnight, one for each chime of the clock. Good luck will come to those who finish the grapse before the final stroke." ---"Culinary Talismans for a Lucky 1987," Florence Fabricant, New York Times, December 31, 1986 (p. C3)
    Coins and other trinkets baked in cakes are also common elements at Christmas and Twelfth Night.
    Chinese New Year food traditions
    "Calculated on a lunar calendar, it is New Year's that evokes the greatest celebrations in Chinese life. Celebrated on the first day of the first month with dragon-led parades, incense and fireworks and banners of red everywhere (signifying good luck), New Year's is traditionally usred in by family feasting...New Year's is celebrated for the first fifteen days of the new year, especially for agrarian families who take this period as the opportunity for an annual rest as well as for visiting, feasting, and wearing new clothes...In ancient times during the New Year's period, palace dignitaries were presented with purses embroidered with eight Buddhist symbols called "Eight Treasures," which they proudly hung on their chests. In more recent times this is recalled by the serving of a fruit-fuilled rice pudding called Eight Treasures rice pudding. Customary too at this time is the setting around the room small bowls of lichees and longans, platters of steamed rice cakes and jujubes (red for luck), and salted seeds. During the festive dinner itself, red sweet-and-sour sauce is sure to be part of at least one dish, be it pork or fish. This is also the time to give the "Kitchen God" some sticky sweets so he won't give a bad report on the family." ---You Eat What You Are: People, Culture and Food Traditions, Thelma Barer-Stein [Firefly Books:Ontario] 1999(p. 100)
    "Why do so many Chinese regard New Year celebrations with such delight? We think it is due to a combination of circumstances, among which food is very important. Besides good food there are many other ingredients: (1) a real sense of family togetherness and of the good life, (2) holidays (plenty of rest and fun), (3) new clothes, (4) ritual fanfare to ancestral spirits, and (5) general festivity. During this celebration, food is not important for the living alone: a large part of the ritual fanfare to ancestral spirits consists of fancy food and drink (tea and alcohol) offerings...For weeks before the New Year, women in every northern Chinese home are busy making meat dumplings called chiao tzu. These consists of a filling of chopped pork and cabbage, salt, ginger, scallions, and ground white and black pepper, wrapped in a thin skin of dough. In a large household the number of dumplings may run into the thousands...But pork and cabbage dumpling...are only part of the New year fare. many northern Chinese households make wine, bean curd, and sausages and slaughter a pig or two for home consumption...For days before New Year's Eve, regular stores in towns and cities are supplemented by temporary markets with hundreds of trading stands...When the shopping is done, the celebration begins with New Year's Eve dinner. This dinner begins in late afternoon (five o'clock) and is usually sumptuous. Even among the relatively poor, it would include four to six big bowls...featuring vegetables (chiefly cabbage, turnips, and dried musrhooms), chicken, fish, mussels, and especially pork. For the better-off families, there would definitely be eight big bowls...preceded by four or six cold plates and followed by one or two "big items"...In the cold plates are pickles, sliced cold meat, pigs'-feet jelly, roasted peanuts, thin-sliced jellyfish skin in vinegar and soy sauce, sugar-preserved green apricots or kumquats, or salted dried shrimp with peas, and so on. In the eight big bowls are...also such delicacies as sea cucumbers, sharks' fins, birds' nests, pork sausages, ham, giant pork meatballs...termed 'lions' heads', with cabbage, and fresh and dried shrimp. One of the big items usually is 'eight precious rice,' a sweet production of sticky rice mixed with eight other ingredients including lotus seeds, almond seeds, sliced red dates, several kinds of candied fruits, sweet bean paste, and brown-sugar syrup. In addition, there is usually a fancy,s weet soup, such as that made with white tree ears (a kind of edible fungus) and crystal sugar, which comes after the other dishes. White rice and wine or spirits are served with the entire meal...This feast is the opener. Beginning with New Year's Day, quite a few other sumptuous meals for members of each household and for visiting relatives and friends follow. Snacks in the form of watermelon seeds, sesame candy and other sweets, roasted peanuts, fruits such as pears and oranges, and cakes are available at all times. Visitors are served tea, watermelon seeds, and sweets as soon as they sit down...At this time...each child, up to the age of fifteen, is given a candle in the shape of his or her own birth animal made of mung-bean dough filled with candle wax and a wick." ---Food in Chinese Culture, K.C. Chang editor [Yale University Press:New Haven CT] 1977 (p. 297-299)
    "One period when food is offered to the Kitchen God is that of the Chinese New Year. Several days before that date, the Kitchen God is given a farewell dinner, by only of sweets, such as sweet rice, cake, and candied fruit. In addition, his lips are sealed with sticky sweets, such as honey, molasses, or sugar candy, in the further hope that he will say only sweet things when he visits Yu Huang...the "Jade Emperor" or supreme Taoist god, to give his annual accounting of family affairs. Then the represenation of the Kitchen God is removed and burned, along with spirit-money and other things to use on his journey, and he is sent on his way, accompanied by the sound of firecrackers. A new representative of the Kitchen God is set up several days later, on New Year's Eve, when his return is celebrated with firecrackers and he shares food and other offerings with the family ancestral spirits and other deities, and once again presides over the family hearth." ---Food in China: A Cultural and Historical Inquiry, Frederick J. Simoons [CRC Press:Boca Raton FL] 1991(p. 27-28)
    "Traditions vary from region to region in China and, as in the United States, from family to family. The Wang family traditionally eats a huge noon meal on the day before Chinese New Year. Because Chinese believe even numbers are lucky, there will be an even number of dishes, usually 12, with four cold dishes and eight hot ones. Some of the family favorites include cold sausage, cooked pork skin, peanuts and a salad made of finely shredded cucumber and vermicelli. The hot dishes will include different vegetables stir- fried with pork, mutton stir-fried with green onions (scallions) and a fish dish. Because the Chinese word for fish is a homonym for "plenty," no family will celebrate the holiday without a fish dish. There is always much more food on the table than the Wangs can eat, but the idea is to have a large spread to signify the hoped-for abundance in the coming year. In northern China, the most important meal is the fresh dumpling dinner at midnight. After setting off firecrackers to scare away evil spirits, the family will throw open their front door to welcome in the God of Wealth. Wang's father and mother, as the senior members of the family, will then pass out "red packets," of money to their grandchildren.Only then will the Wangs sit down to bowls of rice piled high with jiao zhi, or boiled meat-and-vegetable-filled dumplings. The dumplings are supposed to represent prosperity and riches because they are the same shape as yuan bao, a gold or silver ingot that was used as money in ancient China. Their rounded shape also represents unity, and eating them symbolizes the reunion of the family. Inside one of the dumplings will be a coin. "Whoever eats that dumpling will be blessed with special good fortune in the new year," said Wang. But just as fortunate are the cooks in the family: The days before the festival are spent in front of the chopping board and the stove because one of the important traditions surrounding this ancient festival is that no one is supposed to cook during the first several days of the new year." ---"Foods Fill With Meaning at the Chinese New Year,"Lena H. Sun. The Washington Post, Jan 20, 1993 (p. E15)
    Need more information? We recommend:
    Chinese New Year/Food Museum (includes pictures and recipe) Chinese New Year/Chinese Culture Center of San Francisco (symbolism) "Chinese New Year,"/Flavor & Fortune Magazine (family traditions) New Year's food in the United States
    "New Year's Celebrations. Although champage has become de rigeur as midnight strikes, no single food epitomizes the contemporary New Year's holiday. The menu may be luxurious caviar at a New Year's Eve bacchanalia or a sobering hoppin' John on New Year's Day. Celebrations marking the inexorable march of Father Time often involve foods imbued with symbolism, such as in the Pennsylvania Dutch New Year's tradition of sauerkraut (for wealth) and pork--the pig roots forward into the future, unlike the Christmas turkey, which buries the past by scratching backward in the dirt. Seventeeth-century Dutch immigrants in the Hudson River valley welcomed the New Year by "opening the house" to family and friends. The custom was adapted by English colonists, who used brief, stricly choreographed January 1 social calls for gentlemen to renew bonds or repair frayed relationships. Ladies remained at home, offering elegantly arrayed collations laden with cherry bounce, wine, hot punch, and cakes and cookies, often flavored with the Dutch signatures of caraway, coriander, cardamom, and honey. Embossed New Year's 'cakes," from the Dutch nieuwjaarskoeken--made by pressing a cookie-like dough into carved wooden boards decorated with flora and fauna--were a New York specialty throughout the nineteenth century...The New York custom of open house spread westward in the nineteeth century...In the eighteenth and nineteenth centuries those of French and English backgrounds celebrated the twelve days of Christmas with gifts of food and festive dinners on January 1...African Americans in the eighteenth and nineteenth centuries made one of the most enduring contributions to the modern holiday. Starting in the Carolinas but extending throughout the South, hoppin' John and greens became traditional New Year's fare, black-eyed peas bringing luck and the rice (which swelled in the cooking) and greens (like money) bringing prosperity. In the early twentieth century Japanese Americans adopted the open house tradition, serving glutinous rice dishes, soups, boiled lobsters (signifying health and happiness), and fish specially prepared to appear live and swimming." ---Oxford Encyclopedia of Food and Drink in America, Andrew F. Smith [Oxford University Press:New York] 2004, Volume 2 (p. 189-90)
    Colonial American collations Many Colonial-era Americans greeted the New Year with collations, informal social gatherings often held in "open" houses. This custom originated in New Netherlands (New York) and quickly became popular in other parts of the country. Food and drink served reflected the pocketbook of the host as well as the location of the home. Some concentrated on desserts and light snacks; others offered elaborate and complicated menus.
    Colonial/Early American cookbooks do not contain suggested menus/bills of fare for New Year's Collations. What we know about these gatherings is gleaned from primary sources such as journals, letters, household accounts, and newspaper articles.
    "The custom of paying New Year's calls originated in New York, where the Dutch held open house on New Year's Day and served cherry bounce, olykoeks [doughnuts] steeped in rum, cookies, and honey cakes. From New York the custom spread throughout the country. On the first New Year's after his inauguration, George Washington opened his house to the public, and he continued to receive visitors on New Year's Day throughout the seven years he lived in Phildadelphia. On January 1, 1791, a senator from Pennsylvania hoted in his diary: "Made the President the compliments of the season; had a hearty shake of the hand. I was asked to partake of punch and cakes, but declined...Eventually, it became de rigeur [common social practice] for those who intended to receive company to list in newspapers the hours they would be "at home." It was a disastrous practice: parties of young men took to dashing from house to house for a glass of punch, dropping in at as many of the homes listed in the papers as they could. Strangers wandered in off the streets, newspapers under their arms, for a free drink and a bit of a meal. The custom of having an open house on the first day of the year survived the assaults of the newspaper readers. The traditional cookies and cakes continued to be served, along with hot toddies, punches, eggnogs, tea, coffee, and chocolate. But public announcements of at-home hours were dropped at the end of the nineteenth century, and houses were open only to invited friends." ---American Heritage Cookbook and Illustrated History of American Eating & Drinking, American Heritage:New York] 1964 (p. 392)
    [New York] "New Year's Eve was especially noisy, with the firing of guns to bring in the New Year. Ordinances in both the Netherlands and New Netherland eventually prohibited such behavior. The special treat for New Year's Day in the Netherlands was nieuwjaarskoeken (thick crisp waters), which originated in the eastern part of the country and adjoining parts of Germany. These wafers were made in a special wafer iron. The oblong or round long-handleed irons, made by blacksmiths, created imprints of a religious or secular nature on the wafers. Wafer irons were often given as a wedding gift, even in this country. Enourmous quantities of wafers were prepared on New Year's Day. The were consumed by family, servants, and guests distributed to children, who went from house to house singing New Year songs, while collecting their share of treats along the way. There is ample evidence in diaries and letters that Dutch Americans continued the custom of visiting each other on New Year's Day. In New Netherland...the nieuwjaarskoeken were molded in wooden cake-boards, instead of wafer irons...The American New Year's cake is a combination of two Dutch pastries brought here by the early settlers, the nieuwjaarskoeken described above and spiced, chewy, honey cakes formed in a wooden mold or cake-board. It was in the late eighteenth century that this homemade pastry prepared in heirloom wafer irons by the Dutch, changed to a mostly store-bought product purchased by the population at large." ---Matters of Taste: Food and Drink in Seventeenth-Century Dutch Art and Life, Donna R. Barnes and Peter G. Rose [Syracuse University Press:Syracuse NY] 2002 (p. 24-5)
    [Maryland] "New Year's Day Collation at Mount Clare: Crab Imperial, Oyster loaves, Boned Turkey Breast with Forcemeat and Oyster Sauce, Fried Chicken, Maryland Ham, Fruits in White Wine Jelly, Beaten Biscuits, Sally Lunn, Apricot Fool, Minced Pies, Pound Cake, Light Fruit Cake, Maryland Rocks, Little Sugar Cakes, Coconut Jumbles, Peach Cordial, Syllabub, Egg Nog, Sangaree." ---The Thirteen Colonies Cookbook, Mary Donovan et al [Montclair Historical Society:Montclair NJ] 1976 (p. 176)
    New Netherland's special cookies
    "New Years Cakes were considered a delicacy most peculiar to New York and the Hudson Valley, but we do find professional bakers in many other East Coast cities advertising these cakes. A baker in Philadelphia advertised in 1840 that he "sells the real New York New Year's Cakes, the genuine Knickerbockers, of all sizes, from a cartwheel to a levenpenny bit...But how is it that New Years Cakes are also called Knickerbockers? We have already seen this term in connection with the olie-koecken...Yes, early Americans were sometimes confused about names, but at least this does tell us that people in the 1840s were well aware of the Dutch origins of this recipe." ---The Christmas Cook: Three Centuries of American Yuletide Sweets, William Woys Weaver [Harper Perennial:New York] 1990 (p. 140) [NOTE: This book contains a modernized recipe based on one published by Eliza Leslie, circa 1838.]
    "New Year's Cookies. Christmas and New Year's have always called for special recipes, and the Dutch New Year's koekjes, traditionally baked in molds that produced the design of an eagle or the name of a famous person like Washington, were once among the most ornate. In 1808, Washington Irving's Salmagundi: Or, The Whim-Whams and Opinions of Launcelot Langstaf, Esq., and Others claimed: "These notable cakes, hight [called] new-year cookies...originally were impressed one side with the burly countenance of the illustrious Rip [Van Winkle]."
    3 cups sifted all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon nutmeg 2 eggs 1 cup sugar 1 cup heavy cream 1 1/2 tablespoons caraway seeds Sift together flour, baking powder, salt, and nutmeg. Set aside. Beat eggs until very light, beat in sugar, a little at a time, and then the cream. Stir in flour combination and caraway seeds. Refrigerate for several hours until dough is firm enough to handle. Roll about 1/4 inch thick on a lightly floured board and cut with a small cooky cutter. Sprinkle tops with sugar and bake on greased cooky sheets in preheated 350 degree F. oven for about 10 minutes. Makes about 8 dozen." ---American Heritage Cookbook, Helen McCully recipes editor [American Heritage Publishing:New York] 1964 (p. 608) [1796] "New Year's Cake. Take a pint milk, and one quart yeast, put these together over night and let it lie in the sponge till morning, 5 pound sugar and 4 pound butter, dissolve these together, 6 eggs well beat, and carroway seed; put the whole together, and when light bake them in cakes, similar to breakfast biscuit, 20 minutes." ---American Cookery, Amelia Simmons, facsimile second edition printed in Albany, 1796 with an introduction by Karen Hess [Applewood Books:Bedford MA] 1996 (p. 45)
    [1857] "New-Year's Cake.--Stir together a pound of nice fresh butter, and a pound of powdered white sugar, till they become a light thick cream. Then stir in, gradually, three pounds sifted flour. Add, by degrees, a tea-spoonful of soda dissolved in a small tea-cup of milk, and then a half salt-spoonful of tartaric acid, melted in a large table-spoonful of warm water. Then mix in, gradually, three table-spoonfuls of fine carraway seeds. Roll out the dough into sheets half an inch thick, and cut it with a jagging iron into oval or oblong cakes, pricked with a fork. Bake them immediately in shallow iron pans, slightly greased with fresh butter. The bakers in New York ornament these cakes, with devices or pictures fiased by a wooden stamp. They are good plain cakes for children." ---Miss Leslie's New Cookery Book, Eliza Leslie [T.B. Peterson:Philadelphia PA] 1857 (p. 605)
    New Year's Day in New York, 1886
    "A general and cordial reception of gentlemen guests upon the first day of the year, by the ladies of almost every household, also by clergymen, and by gentlemen upon the first New-Year's Day after marriage, is a Knickerbocker custom which prevailed in New York, with scarce any innovations, until within the last ten years. It was once a day when all gentlemen offered congratulations to each of their lady acquaintences, and even employes of a gentleman were permitted to pay their respects, and to eat and drink with the ladies of the household. Hospitalities were then lavishly offered and as lavishly received. This custom began when the city was small, but it has now quite outgrown those possibilities which the original usages of the day could compass without difficulty. Beside, there came a time when this excessive social freedom was proportionate to our over-large liberties, therefore, our hospitalities were narrowed down to a lady's own circle of acquaintences. Even this boundary in many instances widened to so extended a circumference that not a few of our kindliest and most hospitable of ladies have been compelled either to close their doors upon this day of hand-shaking, eating, and drinking, or else to issue cards of welcome to as many of their gentlemen acquaintences as they can entertain in a single day. Not many ladies in New York are, however, placed upon such heights of popularity as to make this limitation a genuine necessity, and others may choose to receive congratulations upon New-Year's-Day only from relatives and intimate friends...ladies who recieve in a general way whoever choose to call upon them are now almost certain that the old-time crowds which thronged all open doors a decade ago will no longer intrude upon those from who they are uncertain even of a recognition...to be considered a man of to-day, he must be well-bred and unobtrusive, even during this gala season... Those who entertain elaborately upon New-Year's-Day sometimes send out cards of invitation...They are handsomely engraved... Many gentlemen, even among those who take wine ordinarily, refuse it upon this day, because they do not like to accept it at the hand of one lady and refuse it from that of another. Again, many ladies, form whose daily tables the glitter of wine-glasses is never absent, do not supply this drink to their guests upon this day, because it is dangerous for their acquaintences to partake of varied vintages, the more specially while passing in and out of over-heated drawing rooms. Delicacies, coffeee, chocolate, tea, and bouillon, are supplied in their places, whether the wines be withheld by kindly considerateness, or through conscientious scruples." ---Social Etiquette in New York, Abby Buchanan Longstreet, facsimile 1886 new and enlarged edition [Eastern National: Fort Washington PA] 2002 (p. 187-196)
    Creole menus, New Orleans, 1901
    A New Year's Menu Breakfast Oranges Oatmeal, Cream Radishes. Cress. Olives Broiled Trout, Sauce a la Tartare. Potatoes a la Duchesse. Creamed Chicken. Omelette aux Confitures. Salade a la Creole. Batter Cakes. Louisiana Syrup. Fresh Butter. Cafe au Lait.
    Dinner. Oysters on the half Shell. Spanish Olives. Celery. Pickles. Salted Almonds. Green Turtle Soup, Croutons. Broiled Spanish Mackerel, Sauce a la Matire d'Hotel. Julienne Potatoes. Lamb Cutlets Breaded, Sauce Soubise. Green Peas. Sweetbreads a la Creole. Ponche a la Romaine. Roast Turkey, Cranberry Sauce. Baked Yams. Cauliflower au Grating. Asparagus a la Matre d'Hotel. Lettuce, Salad Dressing. Broiled Snipe on Toast. Pouding a la Reine, Wine Sauce. Mince Pie. Cocoanut Custard Pie. Biscuit Glace. Petits Fours. Fruits. Nuts. Raisins. Cheese. Toasted Crackers. Supper Cold Turkey, Currant Jelly. Celery Salad. French Rolls. Butter. Assorted Cakes. Fruit. Nuts. Tea.
    A More Economical New Year's Menu
    Breakfast Sliced Oranges. Oatmeal and Cream. Broiled Spring Chicken. Julienne Potatoes. Radishes. Celery. Egg Muffins. Fresh Butter. Louisiana Syrup. Cafe au Lait.
    Dinner Consomme. Radishes. Celery. Olives. Pickles. Boiled Sheepshead, Cream Sauce. Mashed Potatoes. Vol-au-Vent of Chicken. Salmi of Wild Duck. Green Peas. Banana Fritters. Roast Turkey, Cranberry Sauce. Baked Yams, Sliced and Buttered. Green Pepper and Tomato Salad, French Dressing. Points d'Asperges au Beurre. Mince Pie. Roquefort. Vanilla Ice Cream. Sponge Cake. Assoprted Fruits. Nuts. Raisins. Cafe Noir.
    Supper. Cold Turkey, Cranberry Sauce. Tomato Salad. Cake. Fruit. Tea.
    A New Year's Decoration. On New Year's Day, no matter how humbler her circumstances, the Creole housewife will have freshly blooming roses on her table. In our delightful climate, wehre flowers bloom the year round, and where, in winter especially, roses are in their zenith of glory, there are few homes, indeed, in which a patch of ground is not set aside for the cultifation of flowers; while in the lovely open gardens in the "Garden District of New Orleans" roses in exquisite bloom overrun the trellises and arbors and smile upon you from the fancifully laid-out garden beds. It is wonderful how a bit of green, with a few roses nestling between, will brighten up the homeliest table. With the linen spotless, the crystal shining, a few loose clusters of rosebuds, typical of the budding year, blooming on the mantels and in low, glass bowls in the center, a charm is imprted to the feast, the graceful idea of beginning anew suggested, and a lingering fragrance thrown over memory's page that will remain as an incentive to nobler effort for many a day." ---The Picayune's Creole Cook Book, facsimile 2nd edition, 1901 [Dover Publications:New York] 1971 (p. 432) New Year's Afternoon Tea, 1911
    "Menu No. 1: Attleboro Sandwiches, Jam Jumbles, Walnut Meringue Squares, Salted Almonds, Five O'clock Tea Menu No. 2: Devonshire Sandwiches, Buttered Eduators, Scotch Five O'clock Tea, Sultana Sticks, Hickory Nougat, Russian Tea, Hot Chocolate and Whipped Cream Menu No. 3: Noisette Sandwiches, Peanut Crisps, Rochester Sandwiches, Florida Orange Sticks, Turkish Delight, Iced Tea, Five O'Clock Cocoa Menu No. IV: Lobster Patties, Huntington Chicken, Tea Rolls, Orange Honey Sticks, Pineapple Mousees, Macaroons, Silver Sponge Cakes, Oriental Punch" ---Catering for Special Occasions With Menus & Recipes, Fannie Merritt Farmer [David McKay:Philadelphia] 1911 (p. 3-25) [NOTE: This book is online...New Year's menus & recipes begin on scanned page 16.]
    New Year's Buffet, 1930s
    New Year's Eggnogg Thin Chicken Sandwiches Asparagus Tip Canapes Fruit Cake, Salted Nuts, Candies.
    Lobster Bisque Toasted Crackers Chicken and Pineapple Salad Finger Rolls Syllabub French Almond Cake, Coffee." ---America's Cook Book, Home Institute of The New York Herald Tribune, [Charles Scribner's:New York] 1937(p. 861)
    Marian Manners recipe column [Los Angeles Times, December 31, 1938 (p. A7) states "This Sunday supper would also be appropriate for a New Year's Eve Snack...Sliced Cold Breast of Turkey, Potato Chips, Cranberry Relish, Fresh Pineapple Fingers, Ribbon Sandwich Loaf, Coffee, Fruit Cake."
    New Year's Buffet, 1950s
    "Eggnogg or Fruit Punch Tray of Crackers, Bowl of Cheese Spread Baked Ham (Sliced), Roast Turkey (Sliced) Buttered Thin Slices of Rye, Whole Wheat, and White Breads Olives, Celery, Radishes, Pickles Potato Salad, Cranberry Jelly New Year Clock Cookies." ---Betty Crocker's Picture Cook Book, Revised and Enlarged, 2nd edition [McGraw-Hill:New York] 1956 (p. 57)
    "New Year's Day Susan's Rib Roast of Beef Horseradish Sauce 1 or II Potatoes and Onions (browned with meat) Lettuce with French Dressing Brown-and-Serve Rolls Eggnogg Ice Cream Prickly Butter Balls or Fruitcake Coffee (instant), Milk." ---Good Housekeeping Cook Book, Dorothy B. Marsh [Good Housekeeping:New York] 1955(p. 609)
    New Year's tables, 1960s
    "A Buffet Supper for New Year's Eve Punch Charentaise Anchovy-Egg Boats Chicken-Liver Pate Sesame-Cheese Roll Thin Slices of Dark Bread Cold Glazed Corned Beef Cauliflower Pickle Mixed Salad Greens Mistard French Dressing Cranhberry Sponge Roll Bisque Tortoni." ---New York Times Menu Cook Book, Craig Claiborne [Harper & Row:New York] 1966(p. 51)
    "A Dinner for New Year's Day 1. Cantaloupe with Honeydew Balls Stuffed Squabs Wild Rice Brussels Sprouts with Celery Knob Chickory with Mandarin Oranges Chestnut Pie
    1. Consomme Julienne Beef Wellington Sauce Madere Rissole Potatoes Spinach with Sauteed Mushrooms Grand Marnier Pudding." ---ibid (p. 48)
    About these notes: Food history can be a complicated topic. These notes are not meant to be a comprehensive treatment of the subject, but a summary of salient points supported with culinary evidence. If you need more information we suggest you start by asking your librarian to help you find the books and articles cited in these notes. Article databases are good for loca