Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-23

Then ktn0le ule logs lar ana VICE
To burn on every happy hearth
That purify and bless the earth.
MENU, CHRISTMAS, 1905.
BREAKFAST.
Baked Apples with Cream.
Corn Beef Hash.
Popoyers
Dinner
Cream of Corn Soup
Roast Pig or Roast Goose. Apple Sauce.
Mashed Potato.
Baked Sss Squash sB OF appe saiad. 0n'
1 u, ShSsss s "a ssa VITA sss,ssas
rum Nuts. Bonbons.
se efffssi
Roast oysters Brown Bread and Butter.
Cold Tongue in Aspic Buns Buns
Christmas Squares
Chocolate.
Christmas Goose-It Is the part of wisdom
70 have the breakfast for children on
Christmas at an early hour. NO normal
child is in bed after dawn on that day. ana
the sooner he gets his breakfast the petter
for his Chr stmas disposition. He propapiy
will beg off, preferring to munch nols-
criminately the sweets considered insepara-
BILE from the day, but breakfast first Should
be the rule.
While there are no hard and fast laws
regulating the makeup Of the Christmas
dinner. a nice green goose is considered enl-
inently appropriate and toothsoHe. roi
oastine a goose should be scarcely past
the costing period not more than year
old at the most. Its wings should De sup
ple and tender at the pinlons, It's oreas.
bone soft and pliable, Its feet Smootn anu
yellow and it's fat white and soft BEFORE
drawing SINCE the bird, then give 1t a thor
ough bath with soapsuds and soft SCRUB
bling brush. The skin is so oily cold water
would make-ilo impression, and the SKIN Is
bound to be full of dust. When purlnca-
ton Is complete, rinse thoroughly n clear
cold water then dry and draw. Wash the
inside quickly with clear water 10 " !hc,,
a little baking soda has been added, then
rinse and wipe. The Germans are par
tial to stuffing made of equal parts OF
bread crumbs, chopped apples, seeded raj
sins and boiled onions well seasoned with
salt, pepper and butter. Americans as
rule give the preference to a. potato stuf-
fng made of mashed potato highly season
ed with onion. salt, pepper and little out-
ter and sage The yolks of two eggs allow,
ed to each pint of potato makes the dress
ing richer Before trussing the goose, re-
move all the extra fat. This should be
saved and tried out later for the sovereign
remedy for croup-"goose grease" It Is
of no value, however. in cooking, and II lett
In the bird gives a coarse. rank flavor. Sea-
son the goose on the INSIDE with salt ana
pepper then stuff and truss 1t into shape
q rack in a dripping pan, and cover the
breast with several thin slices Of TAT salt
pork This keeps the skin of the bird
moist, and no basting is required for the
first hour At the end Of an hour remove
the pan from the oven pour OFF all the rat
that has fried out. remove the pork ana
dredge the goose with flour. Return TO the
oven, and as soon as the flour mas broWn-
ed pour in hot water to cover the bottom
of the pan. Basic frequently, dredging
with flour between the hastings, and COOK
until the bird is tender in the joints and
nicely. Drowned. The roasting will take two
or three hours, and should not be hurried
When done, take up on a hot platter, skim
the fat off the pan and stir In tablespoon
full Of flour. As soon as frothy pour on a
cup of boiling water and stir until thick
ened and smooth. Season with salt and
pepper. Strain and serve as gravy with the
goose. Always serve a dish of tart apple
sauce with either goose or pork. The acid
makes the fat more digestible. Apple frit-
tiers or roast apples also go well with
goose.
Little Roast Pig-There be those who
yearn like Hoyti and Bo-bo, for a crisp
little pig for Their Christmas or New
Year dinner. To prepare a pig for
roasting, secure one not moro than
three or four weeks old, but we'll filled out.
Have the butcher clean and dress It. When
It comes from the shop. wash thoroughly
In cold water, using soft cloth and pay
Ing Special dlleUtiUll 10 the lITOdl anu tS .
sockets. then rinse in plenty of cold water
and wipe dry. Rub the inside with salt.
pepper and little finely sifted sage. Make
good dressing, using generous quart Of
dried bread. large apple chopped, salt, pep
per and a little sage and mace. FIJI the
body with the mixture, pressing IL full and
fastening with few stitches Roll the four
legs in oiled paper and make paper caps
for the ears. Bend the fore feet under the
body and press the hind ones out back
word, skewering in place. Place the pig on
the rack in the drip. pan, rub the skin with
salt and pepper and cover with a few thin
slices OF fat pork. Dredge with hour and
put q piece of hard wood between the teeth
TO keep the mouth open. Set in a brisk
oven, and as the pig begins to bake haste
frequently with the drlpings or a little olive
oil, using a piece of soft cloth tied to
stick When the pig Is roasted TO delect-
able 'scrackle arrange for him bed Of
water crosses and white celery tips on a
large platter; lift him tenderly thereon
take the piece of wood from his mouth and
insert a rosy lady apple, encircle his neck
with a string of crimson cranberries or
leaves of curly parsley and serve with tart
apple sauce. creamed onions and corn fritz
tiers.
Syllabub.
No southern housewife would consider a
Christmas dinner complete without big
dish of sylIabub to fall back upon. This is
simply chilled cream sweetened in the pro-
portion of two tablespoonfuls Of finely pow
dered sugar to each cup of cream and fla
vored with sherry or other sweet wine, then
whipped to a froth and piled over calves
foot jelly.
Calves Foot Jelly---whiie this nourIsh-
Ing jelly Is now frequently made from
some OF the quick process gelatines or
powders 1t Is very easy to make and
undoubtedly more nourish.ng when made
at home under the watchful eye of the
housekeeper. Procure four calves feet,
scald and clean thoroughly Split
break the bones and put over the fire
in a kettle with four quarts OF cold water.
Heat slowly, then simmer gently until the
broth has been reduced to about three
pints. This will take several hours Strain
and set aside until cold, when the fat can
be readily removed. Return TO the kettle.
with one cup sugar, the juice and grated
yellow rind Of two lemons, blade of mace
and two-inch stick OF cinnamon. Put over
the fire. and as II begins to heat add three
eggs whites and crushed Shells Cook five
minutes, until thick scum has arisen Re-
move. then add one pint wine and strain
through napkin into a shallow dish.When
ready to serve cut into blocks and pile