Norwich bulletin., 1916-12-16
CHRISTMAS SUGGESTIONS AND
 RECIPES.

Dear Social Corner Sisters: Here are a few suggestions and recipes that may be used in preparing for Christ mas.
 The Christmas candlehoard = IT some hospitable old homes the Christ mas candleboard is still used for serv- ing the cake or plum pudding. Ii serves also for birthdays, wedding an niversaries, or any other family fes- tivities. The cake or pudding In the center is surrounded py a wreath o. myrtle, ivy, snilax, nasturtiums oI holly, and by the rows of candles about the outer edge of the board.
 When the hostess is ready to serve the cake, the board is passed to the guest to snuff the first candle, after which the hostess snuffs sufficient number in one group to enable her tC cut the cake. The remaining candles are permitted to burn throughout the rest of the meal. It is a pretty custom and enc that is worthy of preservation Such a board can be made from a piece of smooth pine, IS inches in diameter It may be either round or oblong, but the round board is usually preferred The toard may be stained. Candle holders can be purchased for a few cents. They are made of 8 chear metal, but when they are stained with lampblack pr gilded they are far from being unattractive. Many prefer the original color and use no stain. They are easily pinned into position on the board, exactly as thumb-tacks are used.
 Roast Goose: Singe, remove Dir feathers, and scrub goose in hot soap studs, then remove the inside and rinse well in clear cold water. Wipe dry inside and out, stuff, truss, sprinkle with salt and pepper, and roast in g hot oven for two hours. For the first hour of roasting the breast should bt covered with butte-ed paper. Baste on hot platter and remove skewers and strings. Garnish with Drowned apples and watercress.
 Stuffing: Chop an onion fine, blanct and drain, fry with a little butter, ni1 it with two cups well seasoned mashed potatoes, one cup bread crumbs, add ing sage if liked
 Crowned Apples: Pare six small soul apples and brown in butter and sugar one tablespoon of each. Stew in brott enough to barely cover. Remove ap- pies as soon as tender; boil the br'otf to 0 glaze and roll the apples in it. Steamed Fish: Clean carefully but without removing head CT fins, rui inside and out with salt and pepper ! and lemon juice, laying slices of on ion inside if liked: Lay on a bulteret
 
 easily from the bones. Lay on a folded napkin, garnish with lemon and par. sley and serve with a HoIlandaist sauce.
 Hoiiandaise Sauce: One-half cup ot butter, yolks of two eggs, three fourth. tablespoon lemon juice, one-third cul boiling water, one-fourth teaspoon 1 salt, few grains cayenne. Melt butter add yolks of eggs. lemon juice and sea. sonings to one-third of tue butter place in saucepan over boiling water stirring constantly till butter is melt ed. As 1t thickens add the rest of tn, butter, bit at a time, add the wate l and cook one minute. I Stuffed Pekatoes: Six. medium sizes l potatoes, thfee tablespoons butter, one half teaspoon salt,: one-eighth teaspoon pepper, one-third cup hot milk. Wasl l the potatoes but do not cut. Bake iron ] 40 to 46 minutes.. When done la.
 the potatoes on the sides, with a shar] l knife cut a slice from each, very thin lscrape out the potato. pass through ricer or mash, mix with seasoning land beat until very light. Pack light I ly into the potato shells, brush with little white Of egg and brown in quicl
 oven. Serve each with tiny sprig o i parsley on top. l Domestic Fruit Cake: Two cups o dried apples soaked over night; i. the morning chop fine and boil on 1 hou- in one cup of Enoiasses. then adl Tone cup sugar, one cup sweet mill