The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-12-20

For the Christmas tree with It's fresh
ness and glamour Of fairylaHd, We must
thank that simple and legal soul, Hans
Anderson. who brought 10 our prosafc
age the idol of the childish heart.
The Christmas Dishes.
Every Christian lanu has many dishes
dedicated to the Christmas holiday sea-
son. Mos. of these may be traced back
to the middle ages. although they have
gone through such notifications and
change they have lost original form and
name In se olden time VIXEN merrie
England began the yuie-tide Festivities
on Christmas eve. it was the custom for
old and young, rich ard poor, to partake
of dish called -.freimepsy' cakes
boiled in milk and highly spiced.
The great eenfection of the Christmas
dinner and one so closely resembling our
twentieth century plum pudding as to
leave little doubt of the relationship.
was Il dainty called "hackin.'' The
rnince pie was also of English origin.
OF the meats, the oldest fowl OF which
we have record is the goose. This Is
still a favo-ite on the Christmas table
of old as well as cur own New Eng
land. The boar's head ard the Baron
of beef wete invariably found on Queen
Victorias sideooard on Christmas Gay
We substitute the boar's head with
small roast pig. and roast beef being
too common a corlmedhy is reiegated to
OF ortinnry GiGfer l.: les.
.-t';n.Iin fsorl-' I & the fowl Of the
French Christmas table.
Both French and German reveI in all
sorts OF cakes and pastries. many OF
these baked in curious figures, some SYM
bolical. some grotesGue. but all delight
ful in childish estimation. While your
Christmas dishes must be beyond re-
proach in quality and cooking and The
dinner is generally expected 10 be the
most elaborate meal OF the year, keep it
within your means and avoid post-festi-
val regrets which mar the remembrance
Of the feast.
Cooking the Christmas Goose.
Geese should be at their best at Christ
mas time, and when in fine condition and
cooked ''just right" there is no more
toothsone meat grown. Choose goose
with yellow bin and feet if you desire
young bird. If they are red the fowl is
old. The young goose may also be told
plump breast, and the web of the foot
tears easily.
If your goose is over year old it
should be steamed or praised until ten
der and may then be placed in the oven
uncovered. dredsed with -four and
Drowned.
A green goose tone four months old
may be roasted without stunning and is
very fine. The outside should be very
thoroughly cieansed. as the greasy skin
is apt to be very dirty
Some rub the inside of the goose with
cut onion and then dust with powdered
sage, salt and pepper, but IL is best to
omit onion and sage for the very young
goose. Flatten the breast of the goose
by placing heavy weight on the top or
cover with folded cloth and pound with
a rolling pin
Potato Stuffing.
Mash dry boiled potatoes sea son with
a small onion grated or chopped fine.
spoonful Of ssse, one tcsspoonfulsof salt.
oneo pepper and moisteD With melted
butter. STUFF same as turkey truss. place
on the roasting rack, and If the goose is
very fat roast an hour without water or
basting then pour the fat from pan.
dredge the goose with -four. cover with
slices of salt fat pork and when brown
haste frequently with boiling water. dust
ing over with -four after basiing. Goose
requires rather more than Twenty min
utes to the pound in goo6soven. When
the joints will separate readily the goose
is done.
Prune and Rice Stuffing.
Cook cup of prunes in the usual way
until nearly tender, Cook a cup of rice in
plenty OF boiling, slightly salty water for
five minutes, then drain dry. then cook it
until tender in the prune juice and water I
enough to keep the rice from becoming |
toe odry. When done season with salt, a
little cayenne, and two large tablespoon |
fuls OF butter and stuff rather loosely.
MIXTURE for Bast;ng Goose.
A very good mixture for Blasting a
goose with potato bread or rice stuffing |
is made as follows: 4 teaspoonful OF
made mustard. dash of Cayenne. quarter |
teaspoonful OF sail. large tablespoonful |
of butter, teaspoenful of vinegar and a
cup or hot water.
Chestnut stuffine.
Chestnuts may be added TO the prune !
and rice stufhns or used in the following |
manner:
Peel fifty ciestnuts, chop them fine al
possible. put into stew pan with two
ounces of butter, half pound Of sausage I
meat. a finely mined onion. sprig of I.
parsley minced and minced cleve Of
garlic Set over the fire and cock ten I
minutes Scald. drain and chop the goose !
- Al go txtr md
cook gently. closely covered. for fifteen (,
minutes Stuff The goose with the mix !
ture and when 6ore serve with clear !
brown gravy and fifty more large chest /
nuts cooked in white wine until tender /,
hut not broken. seasoning with little /
nutmeg or cinnamon. Use chestnuts for I
garnish.
Coffee marron Ciace.
Take a round and six ounces OF large 4
chestnuts, boil peel and chop fine: then 4
pound to a paste with half cup OF +
sugar. Put into double boiler with 4
half cup Of milk ard small piece OF
butter and cook TO a smooth. thick paste. j
Flavor with half q teaspoonfui Of vanilla. I
remove from the fire ard when cool 1
enough make into little balls. dip into I
coffee icing and place on oiled paper.
Peanut Brittle.
Shell and crush n pint Of peanuts and .
spread on buttered tins. Boil two cups 81 .
sugar 10 caramel ard pour quickly over j
ri. meats. stirring until .nized. The f
levers should DC quite thin. When colo +
break into rather snail pieces
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