Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-12-22
Number of Main Dishes TO
Choose From in Order
to Find The One That
Ererybody Likes Best
-Four Menus " 18th Delicious
Food in Them and Easily
Folloued Recipes Sho,C-
ing HotC to Cook II
By MRS. NJ. A. WILSON

BY MRS. NJ. A. WILSON
fCopv,foht, 1919. BY Mrs. ". 4. Wilson. An
rights rCserrcd.J
II EISURELY preparation of the
hChristmss dinner makes for its sue
cess. Each family is an authority
IN itself as to the choice of the
piece dc resistance. Turkey. duck,
goose, chicken, guinea hen. suckliug pig.
shoulder of fresh pork and the baked
ham afford a splendid variety.
SUGGESTIVE MENUS
No. -
Clear Tomato Sour
Celery
Roast Turkey Filling
Brown Gravy Cranberry Jelly
Mashed White Potatoes
Creamed Onions Coleslnw
Mincc Tic Coffee
Home Made Pickles
CELERY SOM Radishes
Roast Goose Potato Filling
Roast Apples Currant Jelly
Sweet Potato Pone Cauliflower
Celery sud Cabbage Salad
Cranberry Pie Coffee
No. s.
Celery va 7Vup
Baked Fresh Country Shoulder OF
Pork
Brown Gravy Apple Sauce
Csndied Sweet Potatoes Spinach
lettuce French Dressing
Pumpkin PIC
Coffee
Np. T.
CELERY Watcrcress
Oysters on Half Shell
Champagne style Sauce
Bakod Ham Curraut jelly
Drowned Sweet and White Potatoes
Spiced Cucumber Rings
Corn teas M
lettuce Cranberry Noil
Coffee
Roast Goose
Select a plump bird and remove the
piu feathers SINCE and draw, then
wash well in warm water using a vege
table brush to scrub the skin. Plunse
into cold water. Now place the goose
In preserving kettle and ada
One faggot Of soup her6S'
Tro onions,
Sufficient boiling water to cover.
Bring to boil and cook for three
uuarters of an hour, Remove ana let
cool. Place one half cup of shortening
in large frying pan and add
One and onc-hdU cups Of tncIy
chopped onions,
Cook until soft aud add
Tro CUPS of mashed potatoes,
One cup Of fine bread crumbs.
One half cup Of finely chopped pdrS-
fey,
One half cup Of finely chopped celery
feaees,
One half cup Of finely chopped ptmon
tos.
The meat picked from the neck and
giblets, chopped fine. also
One teaspoon Of thyme
Three quarters teaspoon ot S~eet
nt1rjoram,
One quarter teaspoon Of sage,
Ono half teaspoon Of poultry season.
iHg.
Cook slowly, turning frequently for
one half hour. Cool and then fill into
goose. Sew the opening with darnlng
needle and stout string. Fasten the
fan and neck, then rub the bird well
with plenty of shortening. Dust thickly
with -four. Place in roasting pan III
hot oven for twenty minutes, then com e
mencc TO baste, using boiling water
Reduce the heat to moderate, turn INC
goose breast down and cook for tWtH
and one halt hOurS. ABOUT 'uO pul'
hour before removing from the oven
turn the bird on its back and let the
breast brown nicely. Lift to warn
plate and garnish with roast or baked
apples. 4,
To make the gravy. drain nearly nj
the fat from the pan, add sufficient boil
ing water and cook for few minutes
Sweet Potato Ponc
Wash aud cook until tender the dc
sired number of potatoes. Cool, re
move the skins and mash, Now ado
to ten medium sized potatoes
One half teaspoon of cinnamon,
One halt teaspoon Of nutmeg,
-Four tablespoons of bacon fat.
I One and ono halt teaspoons of salt
One half teaspoon Of whtte pepper
Mix we'll and then spread one incl