Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1920-12-22
Menu for Christina. Dinner.

Menu for Christmas Dinner.
Oyster Cocktail
Consomme Toasted Waters
Roast Goose Potato Stuffing
Blushing Apples
Mashed Potatoes Dreamed Turnips
Head Lettuce with Hard-Boiled
Egg Dressing
Cheese Chops
Plum Pudding Lemon Sauce
Coffee
My Own Recipes.
Olives and celery may be passed
after the soup and plate of sailed
nuts between any of the courses.
Both celery and olives should be
thoroughly chilled Goose seems to
be the accepted meat for Christmas
dinner as turkey is for Thanksgiving,
but as many people do not like goose
the hostess will be wise to sound
her guests as she invites them and
plan accordingly. A goose must be
young to be good Good geese have
many pin feathers.
Since it's impossible to bring the
plum pudding to the table mass OF
flames nowadays a big candle tied
with a bright red bow put in the top
of the pudding and lighted just be
fore sending to the table looks pref
ty and reminds one of the buildings
of other years. Lemon sauce takes
the place of the former brandy sauce
and tastes just as good. The blush
ing apples served with the goose are
cooked with the little red cinnamon
n Il hn
ROAST GOOSE
SINCE and remove pin feathers
from goose. Scrub on the outside
with hot soap suds. Rinse thor
oughly. Draw and rinse the inside
carefully. Stuff and tie. Put on
rack in rooster and sprinkle with
salt and pepper. Cook As minutes.
Pour off the fat Dredge the goose
with flour, put cup of hot water
and 2 teaspoons of salt in the bot
tom of the pan and roast 2 hours.
If self-basting rooster is used no
watching is necessary, If not, haste
every 10 minutes. Make a gravy
in the rooster after the goose is
done and taken up.
POTATO STUFFING
3 1-2 cups seasoned mashed pota-
toes.
2 finely chopped onions
tablespoons salt
1-2 teaspoon pepper
teaspoon sage (optional) milk
to moisten.
Mix ingredients in the order Civ
en- and put in the goose. Do not
stuff too full.
PLUM PUDDING
IL cups sale bread crumbs.
IL cup scalded milk
Ia cup brown sugar.
2 eggs.
1-2 cup raisins seeded and chop
ped
IL cup currants.
Ia cup finely cut citron.
1-2 cup suet.
tablespoons orange juice and
grated rind of
IL orange.
1r2 cup chopped nuts (Englisl
walnuts, hickory nuts or pecans.)
IA grated nutmeg.
IL teaspoons each cinnamon,
cloves and allsuice
ga teaspoon salt,
Soak bread crumbs in milk and let
stand until COOL Add sugar, yolks
of eggs well beaten and fruit well
Toured. Chop suet very fine and
work with hands until soft and
creamy. Combine mixtures, add
orange juice and grated rind, nuts
and spices Add whites of eggs
beaten stiff. Turn into a battered
mold and steam four hours. Serve
with lemon sauce or hard sauce and
a lemon-cornstarch sauce. This re-
cipe will make enough pudding to
serve 6 persons.
LEMON SAUCE
. tablespoons butter
/ l cup powdered sugar.
tablespoons lemon juice.
l tablespoon grated rind.
2 eggs.
! 1-3 cup milk.
+ Cream butter and sugar, add graf
ed rind of lemon and Juice drop by
drop, beating constantly. Add wei
beaten yolks of eggs and milk. Cook
over not water until the mixture
coats the spoon. Pour onto the whites
OF the eggs beaten till stiff and dry.
A little vanilla may be added when
the custard is poured over the whites.