The Washington times., 1906-12-24
a NEW YEAR DINNER

By coRNELIA C. BEDFORD.

The favOrite roast for Thanksgiving
and Christmas is without doubt. a tur-
key. but for New Year more geese are
sold than for any other one American
holiday. With this as a central dish
the following menu Will be found suf-
nciently varied for a small dinner com
pany.
Ccnsomme with Pun Balls
Celery PIN Olas Salt Nuts
IimDales or Fish Sauce AlIemande
Potato Balls
toast Goose Onion and Potato Stumng
sweetbread Salad in Jelly Ring
Saltines Edau Cheese
Frozen Orange sponge
Fancy Cakes Bon Bons
The consomme requires one pound ana
a half OF lean beef and veal and two
ounces Of ham, cut separately and quite
rne Slowly fry the ham ard one-thIrd
OF the beef In one tablespoonful OF
butter or sweet dripping until well col
ored. Add three quarts of cold water
and the remainder of the meat. let soak
on the fire for an hour. then put over
and heat slowly Simmer ana skin un-
III no more scum rises, then draw aside
where II Will barely simmer and keen
al an even heat for four hours Add n
haIt cupful each of chopped carrot and
---'+A ftA+Ntt As1n Dtfil LEiru Dale brown
ln spoonful OF butter, one stalk Of
celery minced one small BAY leaf. rhrea
cloves, six pepperc0rns. a tiny bit Of
mace, sprig OF parsley, one of thyme
and half tablespoonful of salt. sim
mer one hour and a half longer, strain
and set away. Next day add salt and
remove all fat, add salt ana pepper to
taste, the whites OF two eggs beaten 10
q sort froth and the crushed shells. Stir
Until boiling. then simmer uuditurbed
Tor ten minutes. Strain carefully
through two thicknesses OF verte5
cheeseeloth and II is ready 10 reheat
and serve.
Beat the yolk of one egg with scant
teaspoonful OF cold water. add 2 pinch
or salt and -four TO make very firm
dough. Roll out as thin as paper. Let
stand on the board fifteen minutes
rouble 1t over and stamp out the two
thlcknesses together in tinv rounds win
thlmble. Just before the meal hour
nave ready small saucepan contain
ing smoking hot fat an inch or more
IN depth. Drop in half-dOzen Of the
circIes az a time. They viii quickly
Use, swell and color a pale brown
SAAh OUT on sort paper. Drop three
IN each plate of cOnsomme
For eight persons wash "a po,4nd-and-
a-hdlf or COD or haibut place ID In a
saucepan with one teaspo0nful of salt
a dozen peppercorns, half Of a bay leaf.
slice of onion and boiling water Ia
cover and simmer gently until the
nesh draws away from the homes
Drain, remove skin and bones and pass
through the food chopper twice fheu
pound to a pulp. Add saSt and cavenne
70 taste, half teaspoOnful of lemon
juice, two tablespoonfuls Of thick sweet
cream ana the whites OF four eggs
whipped 10 q stim froth Nix Hrbf7v
but thoroughly. Decorate the boffoms
OF small buttered mOlds with bits of
can sianned, or fresh RED peppers. nh with
the mixture. stand in a pan partly
filled with boiling water, place In a
moderate oven, cover and cook slowly
until the centers feel firm when lightly
pressed. this viii take about twenty
minutes. Serve with sauce made with
two tablespoonfuls each OF butter and
hour, one cupful or veal stock, one cup
fui and a half of thin cream, salt and
white pepper to TASTE. When taken
from the fire add the >Olks of two eggs
beaten with two tsblespoOnfuls To OF
cream and one tablespoonful of chopped
parsley
The potato balls for this course are
shaped raw, boiled until barely tender.
drained. placed in saucepan at the
little at time. poured over them until
they have absorbed about three table
spOonfuls. They must be shaken gently
every few minutes
The first step In the preparation of a
goose is TO scrub the skin thoroughly
with hot water and Ivory soap then
rinse Wei MilN cola water. this
moves much OF the rank oily taste II
is then to be cleaned in the same way
as a turkey (Which has been described
several times recently. Chop fine two
large onions and saute slowly In a large
spoonful of butter until soft. but not
cOlored Mix this with three cupfuls oE
hot seasoned mashed potato and hil the
goose with the mixture. putting il I'm
very lightly. Truss and roast in the
same manner as turkey. basting
every fifteen minutes, With it serve a
well-iavored apple sauce.
Green peas at this season are of The
canned variety. Open two cans early
, In the day drain wash and drain again
= then cover with cold water. Change the
water two or three times. Twenty min
utes before serving drain again. place
in a saucepan with a half tsaspOOnful OF
salt dash OF cayenne. a scant tea
spoonful Of sugar and a quarter OF
cupful Of butter. Cover and cook very