Norwich bulletin., 1915-12-18
CHRISTMAS DINNER SUCCESS
 TONS,

guess we all feel anxious to have a jolly Christmas and so 1 am going to give few suggestions for the Christi mas dinner. which I hope may be help full. .a
 A holly decorated table napkin placed before each plate and holly sprays strewn here and there make a pretty appearance to the table. The leaves may he frightened by rubbing olive oil into them.
 Candles placed on the Christmas cake makes the best decorations. An old fashioned fruit cake baked in square tin, iced in a glistening white, with poinsetta decorations in red icing,
 put or with a pastory tube makes
 pretty and appetizing cake.
 A Christmas dinner should be a lit- tie more elaborate than any of the other festivals of the year, and if pos- sible d little different from the pre- ceding one Although goose is not as popular in this country as turkey, it is the proper thing for Christmas
 dinner, and since we had turkey for the Thanksgiving dinner, why not have a young, tender goose for the
 main course here, and begin the din | ner will the halves of grapefruit in l stead of oysters? Their golden bowls will add charming color note to the l holly decorated table.
 For an excellent soup chop one can l | simmer for a few minutes. then rub 1 through a sieve. Scald five cups | of milk with one onion, thinly sliced 1 in it, then remove the onion. Melt 1 two tablespoons of butter in a sauce pan, add two tablespoons of flour. and 1 then gradually the hot milk and cook | slowly for a moment or two, and add l the corn, season with salt and pepper. i reheat. and serve with a spoon of i popcorn in each dish.
 d. l founder, or any fresh, white fish that l can be easily boned and cut into ob l long pieces of the right size for one l service. Wipe each piece dry, dip 1 them into well-seasoned flour, and | fry evenly, in deep fat, until a golden | cup of cream or mayonnaise salad l dressing. thick and smooth, and to 1 this add a teaspoon of finely chopped l pickles and parsley. and a few drops | of onion juice, and if necessary a l dash of lemon juice. for it should be rather tart Serve the fish on a long 1 narrow platter, on a folder napkin, | and garniSh it with slices of lemon | and parsley. and pass the sauce with 1 it.
 Your goose should be chosen with | care. one from four to five months old l is best. one a year old should be l steamed before it is baked. Singe it | and remove all pinfeathers; wash and | scrub it in hot soap suds, then draw | and wash again in cold water and
 wipe. For the filling mix together | three cups of mashed potatoes. one cup
 of fine stale bread crumbs. soften with | one cup of milk, two tablespoons of | finely minced fat pork, two small l onions. one-half cup of butter. one egg,
 salt. pepper, and a little sage. Fill
 with salt. pepper, and lay several thin | strips of salt pork over the breast. | Place on a rack in dripping pan, i put in a hot oven, and bake from two | to three hours, according to the size 1 of the bird basting every half hour | pork a half hour or so before taking | from the oven. that the breast may
 be evenly Drowned.
 For a delicious apple sauce to go | with the goose, quarter and core, but
 do not pare, some deep. red apples. Put 1 in a saucepan. sprinkle with sugar, | add a few whole cloves and the juice | and pulp of two tart oranges. and | water enough to prevent the apples | from burning, and cook quickly to a
 mush, stirring occasionally; then rub 1 through a sieve.
 Glazed sweet potatoes go nicely with | goose. Wash and part medium sized | ones Cook them ten minutes in salt i ed water, then drain and cut into | halves lengthwise, and put them in | buttered baking dish. Make a | syrup by boiling three minutes, one | half cup of sugar and four tablespoons | of water. add a tablespoon of butter
 and brush each piece of potato all over | with this, and bake them for half an | hour, basting three or four times in ! the meantime.
 A very pretty Christmas salad is
 crisp cabbage as will be needed, with i one-half of 8 small red pepper. Mix l we'll with French dressing and ar | range in a mound in the center of a
 salad dish, edge 1t with very crisp lettuce hearts, and mass with may
 onnaise or cream dressing, and then | decorate with thin strips of red and
 green peppers.
 As for the dessert, if there is to be | B Christmas cake for the centerpiece
 to be cut at the close of the meal, ice | cream is the best to serve with it. oI
 a delicious old-fashioned Christmas
 plum pudding might take the place o1
 the cream and cake. For this, softer | one cup of stale bread crumbs in one
 cup of milk. In a mixing bowl put one
 cup of brown sugar, two cups o1
 raisins, seeded and chopped, two cups
 half cup each of sliced citron, ana
 chopped candied lemon and orange
 peel, and one teaspoon of eacf
 cloves, cinnamon and mace. To the
 aud Ine Dedlen yOlhS three
 eggs, and the last mixture with one
 and one-fourth cups of sifted flour
 then fold in the whites of eggs beater
 stiff. Turn the mixture into a vel
 oiled mold or individual ones, anC
 steam three and a half hours.
 For the sauce, mix one-half cup O
 butter with two of powdered sugar
 then add f1avoring, and beat unti smooth and creamy. Just before thu coffee have nuts and raisins,
 An easy and delicious dessert tt make is a cranberry pie. Stew tn fruit down thick. Line a deep, rounC pie plate with rich f1aky pie crust
 and fill this two-thirds full with tn fruit, ana cross the top with strip of the pastry, using the little pastr!
 wheel to cut them with, and fiuisl , the edge with one of these strips, GU
 very narrow. Bake in a quick oven i and serve 1t decorated with holly.
 A Christmas tree is delightful thing to have. Keep it out of sigh until the evening then it will be en joyed more. Tipsel shows up fin when the candles are lighted and tn tree then sparkles like silver. Moss and snow can be bought at 5 very small expense and moss put a
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