New-York tribune., 1917-12-16
SUBSTITUTES FOR THE TURKEY

a border Of small baked apples, spiced with
cinnamon and grated nutmeg.
Cold goose will be found very adaptable for
it lends its 'remains" to more piquant second
editions than does turkey-probably because
the flesh is more juicy. Devilled it is a savory
morsel and the cold meat, cut in filets, brushed
with oil, broed and served with an orange
sauce, will make the partaker decide that
goose should be roasted purposely to make
this delectable dish possible afterward. Also,
cooked in the chafing dish as mock terrapin or
la Newburgh goose is unexcelled.
Roast beef we always have with US. If a
Christmas roast is decided upon have rib
standing roast" and let it weigh not less than
eight pounds. Roast at first in a very hot oven,
so that the outside will be quickly scared over
to retain the juices; then reduce the degree
of heat and cook more slowly. BE very care
full, however, that it is roasted rather rare,
as the roast beef of holiday fame should have
juicy blood gravy that follows the knife as
the meat is sliced.
In roasting a bay leaf added to the gravy
in the pan gives delicious flavor. The York
shire pudding that should always be served as
an accompaniment may be turned from the
pan and, with small fancy cutter, stamped
into the form Of small stars.
A young pig furnishes choice Christmas
dinner, but it should lot be over one month
old, as the skin Of an older pig will not de-
velop the savory "crackle' that Is one Of the
most delightful features Of this savory dish.
Also, to be at its best, it should not be kept
more than day or two after killing.
AS rule, young pig comes from market
ready dressed, but it will require a thorough
washing with cold water, taking care that the
throat, eye sockets, etc, are well cleansed
Then rinse in plenty of cold water and wipe
dry.
Season the inside with salt and pepper and
fill with any preferred dressing. A good in
expensive dressing is made by moistening a
quart of grated bread crumbs very slightly
with warm milk and adding three tablespoon
fuls Of melted chicken fat, two stalks Of very
finely minced celery tops, one grated tart
apple, one grated onion, salt and paprika to
taste and half tablespoonful Of poultry sea-
soning.
Fasten the dressing in by taking a few
stitches with long needle, threaded with
coarse thread. Roll the ears and forelegs in
buttered paper to protect them from the in
tense heat, bend the forelegs and hind legs
both forward and skewer them in place. Also
fasten the mouth open with bit Of hard VOID,
so that it may afterward admit the traditional
apri..
Rub over the outside skin with vegetable o;r
sprinkle with salt, dredge with -four and lay at
first in large dripping pan. Set in very not
oven and then reduce the heat and roast fos
about three hours. Until the dripping forms
in the pan, brush frequently with vegetable
oil, using for the purpose fat brush or
piece Of soft cloth tied to a stick
A quarter of an hour before removing the
meat from the oven take the papers from the
ears and legs, so that these may brown. When
roasted sufficiently lift to heated platter
on which has been arranged bed Of water
cress and celery tops. Remove the skewers,
take the wood from the mouth and insert
small rosy apple.
Garland the neck with chain of cranber-
ries and garnish with sweet potato croquettes.
Sreamed onions and tart apple sauce arc the
usual accompaniments.