New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-12-25

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| GAME PEA game pie was usuah'
considered the piece de resistance OF tho
holiday dinner. and ranked in importance
with the roasted turkey and young shote
or roasted pig. In the original reclpe
small portions OF duck, partridge guam
venison and wild hare were used, out oil
equally satisfactory substitute may o'
found I'm a small duck. pound anu
half OF CATS liver and smal llh u
came nate. that may be purchased from
any reliable grocer. Roast the duck Doll
ing the giblets with the liver uhtiI 'ehue''
and cut all into small pieces. addlng the
nAte also cut into subes. Sprinkle uShtly
with salt and pepper and arrange IN lay
ers In a deep baking tin that has oeen
lined with rich pie crust, using alternate
| LAYERS OF small drained steWlng oysters
and bread crumbs that have been highly
seasoned with salt, paprika and poultry
seasoning. Cover the top with q layer OF
crust ornamenting II In fancy design
apd arranging for a small round opening,
through which. when the pie Is nearly
naked. a small cupful Of rich brown gravy
NAV he poured. Serve either hot or cold.
This pie will keep for two OF three days
ROASTED YOUNG PIG.-The pig Sc
| lected should be about two or three Weeks
old and should DO carefully drawn ana
| scraped. Wash IT thoroughly with colo
water and wipe dry, rub the INSIDE Win
a TABLESPOONFUL of salt and stun with the
following dressing: Place in mixing
howl a quart OF grated bread crumbs,
adding three tablespoonfuls of melted but
ter, one cupful OF ground chestnut pup
made from boiled chestnts), one heapins
teaspoonful of powdered sage, max tea
spoonful Of pepper, two teaspoontuIs Oh
salt and a teaspoonful OF minced onion
Sew I'D the vent securely and place In
aking pan, pressing the forefeet Tor
ward and the hind feet backward and
fastening them In that position. now force
omen the mouth and place small block
of wood between the teeth; pin two sheets
Of buttered paper over the ears. Dredge
well with salt, rub over with salt butter,
dredge again with flour and cook in mod
| erately hot oven for three hours and q
half Basic about every fifteen minutes
with butter or salad oil and light
shrinking of flour and salt, removing the
paper over the ears the last half hour
Serve surrounded with roast apples and
with a tiny lemon inserted in the mouth
after the block Of wood has been removed.
CHESTNUT MOUSEE.-Boil In sailed
water one pound OF French chestnuts
until tender. and after removing the shells
chop and place In the upper part of the
double boiler. Cover with sweet milk and
cook until the milk is nearly absorbed,
sweeten with half pound of powdered
sugar: turn into mixing bowl and mash
TO a paste with a potato masher. Set
il aside to cool. and when 1t is cold beat
i'm a quart OF stifiy whipped cream, two
teaspoonfuls of vanilla and six crushed
macaroons. Line fancy mould with lady
| fingers and pour in the chestnut cream
and after adjusting the watertight cover
hurry i'm ice and rock salt for three hours
| before serving. Serve unmouded. gar
nlshed with crystallized cherries and ac-
companied by an iced custard sauce