Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-12-03

RlCES actually taken rom the pre-
vailing figures In the Washington
markets for the week show clearly
that a Christmas dinner which includes
the English roast pig may be served six
people for a trifle over So. while il the
roast goose. equally proper for the Yule-
tide feast, is served, the same dinner will
cost but few cents more than 81. If a
richly Drowned roast chicken. weighing
about six pounds, is substituted as the
foundation for the dinner. the bill will be
exactly $337, which certainly should not
shatter the most modest Of incomes.
1t generally is taken for granted that
the prices on foodstuffs which have pre-
vailed Cor the last few years render the
serving OF an Old -t.sae Christmas dinner
a difficult matter in tie hvfIe Of average
means. A careful study Of prices. how.
ever. shows that q Christmas dinner may
be gotten up for at least no more than in
the days that were
AS to whether the roast pig or the
goose should be served is purely q mat
ter Of personal taste, although 1t seems
that ancient custom has decreed that one
or the other should be the center of the
feast. In many American homes. how
ever, chicken is the favorite substitute
for either. Guinea fowls, or keats" as
they are called on the markets. are to be
a choice dish this Christmas. since an In
ious quality Of the properly prepared
fowl.
Carefully selected menus, completely
balanced, are given, with recipes for
dishes which may be prepared at far less
cost than might be thought. in order to
show how far ones money may be made
to go by proper purchasing. The follow
ing menu, in which the goose is included
may be prepared for $421:
Olive Canapes.
Cream Of Celery Soup. Waters
'Aa'I Roast Goose. with STUN stafing .'-'''
y ~ Drowned Sweet Potatoes;
80 Beet Salad Pastry Flakes
Mince and Pumpkin Pies.
orange 'fAppe Chocolate Mints. sweet "e''
Cheese Straws. Coffee
The olive canapes require 10 cents
worth of olives. cents worth OF tin!
cucumber pickles ana two hard-boilee
eggs. which would cost an additional
cents. On crisply toasted bread rounds
place alternate stripes Of the chopped
olives, cucumbers and the eggs. the white!
and yellows of which have been separate
ly seasoned and chopped. With a pastry
tube dot each stripe with bits OF mayon
naise. The celery for the soup will cos
10 cents, while the radishes and home
made apple pickles will cost, respective
ly, 10 and cents.
Interest in the dinner centers about tn,
goose. and its proper preparation re
quires the highest skill Of the coo< Sc
lect a ten-pound bird. with plump breas
and a oreamy-colored skin, which, at II
cents per pound, will cost $3.50. Owinl
to the difficulty of picking a goose, 4
scarcely pays housewife to attempt II
pick her own fowl in order to save thu
few cents charged for the work by pro
fessional p;ckers. After carefully remoy
ing any remaining pinfeathers and SINCE
ing the fowl nothing will cleanse IT
greasy skin like hot soapsuds appliet
with brush. Rinse through many wa
ters and wipe dry.
After removing head and feet. cut ope,
the skin of the back Of the neck and dis
joint the neck close to the body. an
skin of the neck. pull it out with tn
windpipe. Insert finger at the open
ing of the breast, loosen the organs from
the breastbone. Cut around the ven
with a sharp knife or scissors, making
slit large enough to admit two or thre
fingers, with which the entire entrails ma.
be drawn. After careful rinsing the bir,
Is ready for the stuffing, which Is mad
of seasoned mashed potatoes and choppe,
blanched onion, which has been fried ii
butter. From three to four hours Will b.
required to bake thes ten-pound goose IL
a moderate oven. In order to keep thu
juices in the breast. oiled paper should b.
placed over it while baking During tn,
pla> ed in the pan. To make giblet sauc,
the fat must be carefully skinned from
the pan and beef stock added to give thu
proper amount of liquid.
For garn shing the roast fowl rings o
jelled cranberries should be placed
around the edge Of the platter. filling
in the spaces up to the bird with cauli
flower. These rings can be made will
the ordinary dOughnut cutter from q par
in which the cranberry jelly has been al
lowed to thicken to the depth Of an inch
Caul flower carefully cut into small heads
and boiled in seasoned water should b,
placed heads up in the center of the Gran
berry rings and around the bird. Thu
caulifower will cost dime, while tn,
pint of cranberries and the required sugar
will also cost 10 cents.
~
Sufficient Of the Drowned sweet potatoes
can be prepared for 6 cents. A IO-cen,
can of peas allowing cents for dressing
should be prepared and poured over the
narrow strips of toasted bread, placed or
small plate log cabin" fashion. One
quart Of standard oysters at 80 cents will
make six generous pies. A good accom-.
paniment for a dinner of rich meat Is a
beet salad, which is not often served
Ten cents worth of fresh beets, boiled
until tender and chopped medium fine
with half cup of chopped raisins at .
cents and half cup of chopped nuts al
cents, mixed with 2 cents worth of sour
salad dressing, will make a delicious
salad, which can be served on lettuce
laa1 doSirad A L.