Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1901-12-26
FOR A HOLIDAY DINNER.
By Mrs. Barbara ssdlen


Without desiring or attempting to
suggeFr what you shall eat for Christ
mas dinner will suggest at this time
several, dishes that will be season a BILE
et about that time and from the num-
per you may select something that will
please your guests on that day when
good things are always In order.
am one OF those who esteem very
Nnighiy the goose as a central figure on
the occasion OF a formal dinner. Prop
erly cooked II cannot fail to please al
most every one. II you have an old
bird It must be parboiled, as otherwise
r. may be tough and too fatty to be
liked. When you receive the bird from
the market it should be well washed
both inside and out, both to remove
me oil and also 10 take off the dirt
which OFTEN adheres to any fat animal.
In stufing put the bulk Of the stuffing
IN the neck, after the crop has been re-
moved. ! prefer for goose a potato
and onion stufiing, the recipe for which
will give In this article. Truss the
pird by pinning the wings closely to
the body with skewers. then tie the
iegs closely to the body with a stout
irvine and bind down the neck on the
back. Sprinkle with salt and pepper
and dust with -four and bake in hot
oven for two hours. basting as often as
every fifteen minutes. 1t Is essential
mat the oven be very hot when the
goose is frst put in, even IL the hear
is moderated later on.
10 make the stuffing cook one onion,
hnely chopped, with one quarter of a
cupful OF finely chopped salt pork, ten
minutes Strain and add to the fat
one and one-quarter cupfuls of soft.
stale bread crumbs, two cupfuls of hot
mashed potato, one-third cupful of but
ter. one-hslf cupful each of chopped
celery and English walnut meats, one
egg. slightly beaten, and salt, pepper
and sage to taste.
A nice entree for dinner of this
kind will be found in chicken timbales
with mushroom sauce and the dish Is
one very easily prepared. Cook one
quarter Of a cupful of stale bread
crumbs with half cupful of milk five
minutes. add two tablespoonful of bur
ter, one cupful of cold, cooked, chopped
chicken. two beaten eggs. some salt,
pepper and a few drops of onion Juice.
MIX well together and turn into tim
pale molds. Bake in pan of hot water
until hrm. Serve with mushroom
For this sauce cut six large mush-
room tops into strips and cook them
on moderate fire in three tablesnoon-
with two and one-half tablespoonfuls Of
hour, add three-quarters of cupful of
rich white stock and hree-uuarters OF
cupful OF cream. Cook two minutes
longer, add one tablespoonful of but
ter and serve.
/ also often serve baked macaroni
with roast goose and prepare it in this
wny. (When well cooked macaroni il
sure TO be appreciated but poorly pre-
4 fc a. Al
nkesD Break up the sticks into several
pieces and put 1t on to cook in boiling
saited water and cook rapidly until the
paste will hang Imply over fork and
not slip OF. Butter baking dish thor
oughly and cover the bottom with III.
cooked macsroni. sprinkle with grated
cheese, dust with pepper and salt. ana
DOT over generously with pieces of but
ter. Continue the layers until the dish
Is fuli, finishing with the cheese. Now
blend one teaspoonfu OF flour with one
cupful Of cream. or very rich milk. and
pour this over the macaroni, making
little openings with a fork for it to
run through the mass. Bake until ,
rich brown in a moderate oven. then
cover with plate and let stand for q
quarter Of an hour in hot closet. Tn.
latter is not absolutely essential but II
tends to soften the Drowned cheese and
make the dish more desirable If You
nave very large dish It may be de-
sirable to use more cream as It Is her
ter to have the cream when served nor
too thick. "''
For sweets for your dinner trv
creamed walnuts: Beat the white ~
an egg to stiff froth. add gradually
eight tablespoonfuls of powdered sugar
beat well together and favor with vs.,
nilla. Halve English walnuts and mn,
the cream between them. Press 70.
gether and set away to harden. This
amount Of filing should be suficient for
fifty nuts. iof