The representative., 1899-12-21
Christmas Dinner.


Persillade Potatoes.
Chicken and Mushrooms
Crustades Of Brussels-sprouts.
Apple Sauce.
English Plum Pudding.
Cold Sauce. Hot Sauce.
Vienna Coffee
Note-In all recipes given in the Bos-
ton Cooking School lectures, it should
be remembered that the spoon and cup
measurements are always level, and for
dry mixtures and butter should be
applies to all dry mixtures, liquids and
butter.
OYSTER COCKTAIL.
This is favorite course for COM
mencing dinner. Usually small oys-
ters are selected, and six are allowed for
each person. Season them with lemon
juice, Tabasco sauce, and tiny sprinkle
of salt, and serve them in grape fruit.
If small cut the grape fruit in halves,
but If large, cut them in slices.
ROAST GOOSE.
1t is very necessary to select d young
goose, as an old one will be strong in
flavor and the meat tough. SINCE, re-
move the pin feathers, and before it is
cut or drawn, wash and scrub thorough
ly in warm soap suds, to open and
cleanse the pores, and render the oil
more easy to be extracted. Wash and
dry Stuff, sew, and truss it, put on a
rack in a pan. and cover the breast with
thin strips of fat salt pork Bake in
a hot oven about two hours, basting ev
cry fifteen minutes. When a part of
the oil has been extracted, pour it from
the pan and dredge the goose with -four
and place again in the oven. Dredge
with -four each time it is basted
STUFFING.
Cook one onion in two tablespoOnfuls
of butter five minutes. Add this to two
cupfuls of stale bread soaked in water
ten minutes, then drained and squeezed
as dry as possible. Cook the liver taken
from the goose, chop finely, mix it with
the meat from two sausages, add to the
When we'll Mixed add three tablespoon
fuls of butter and stuff the goose, sew
ing it together to keep it from Oozing
out.
PERSILLADE POTATOES.
Select small potatoes, wash and pare
them, cutting them into the shape Of
large olives, or into rounds with a veg
etable cutter. Cook them in boiling
salted water until soft, drain and let
stand to dry off. Pour over it some
clarified butter and serve at once.
CHICKEN AND MUSHROOMS.
Clean one cupful of mushrooms by
washing in cold water and removing the
outer skin. Break in pieces, and saute
or fry them with just enough butter to
quarter of cupful of butter, add one
third of a cupful of -four, and one and
third cupfus of milk. Have one and
half cupfuls of chicken cut in dice, turn
into the cream mixture with the fried
mushrooms. Season with salt. pepper
and cayenne. They will be delicious.
CUSTARD AND BRUSSELS-SPROUTS
Cut stale bread into slices an inch and
a quarter thick, cut these again into
fancy shapes, diamonds. squares and
circles. Cut out the centers of each.
making a case for filing TO do this,
cut around the edge with sharp knife
about an eighth of an inch inside. and
then carefully remove the center, leav-
ing thin case. Brush this over with
melted butter and brown in the oven.
then I'LL with Brussels-sprouts that have
been picked over and the wilted leaves
removed Soak them in cold water ff-
teen minutes, then cook them twenty
minutes in boiling salted water Drain
and reheat in white sauce, allowing two
cupfuls of sprouts to one cupful of
white sauce
APPLE SAUCE
This is always served with roast goose
Wipe, quarter, core and pare eight sound
apples. Make a syrup by boiling seven
minutes one cupfu of sugar and zone
cupful of water with than shayings
from the rind of lemon. Remove the
lemon and cook just enough section of
apple at time to cover the bottom
of apple at a time to cover the bottom
of a saucepan. Remove as soon as the
apples are soft. adding more water if
necessary. When all are done, strain
the remaining syrup over them
ENGLISH PLUM PUDDING.
Soak one-half pound of stale bread
crumbs in one cupful of scalded milk.
and let it stand until cool Add one
quarter OF pound of sugar, the yolks
OF four eggs we'll beaten. one-half pound
of raisins that have been seeded. cut in
pieces and Toured, one-quarter of
pound of currents, one-quarter of a
pound OF finely chopped figs, two ounces
OF citron finely cut, and one teaspoonful
of salt. Chop one-half pound of suet.
and cream by using the hand. Com
bine the mixture. then add one-half a
grated nutmeg, three-quarters of a tea
spoonful of cinnamon, one-eiehth NJ =