The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1921-12-23

cook, and u long list Of splendid foods
may be served with it,
Here is Christmas dinner. plan
yned around goose as the principle part
| of The whole celebration
Oyster Cocktail
Roast Goose
Currant and Apple Dressing
Mashed Potatoes. Caiflower in Sauce
Cranberry Sauce
Celery Lettuce Onion Salad
Hot AIince Pie
Coffee Cheese Crackers
Nuts.
There are other vegetables that may
be used In place Of the Cauliflower
However. it should be one Of the
coarse vegetables. as turnips. cabbage
egg plant. onions. etc, and il should
often that gravy is made with the
soose. However it may be-
There is this caution in planning
the foods to serve with goose Goose
is very greasy meat and as much
mid acid should be served with it as
pcssible-more than with any other
meat. even the fattest of pork For
that reason. it is better to have one
vegetable in heavy white sauce than
lbuttered
Oyster Cocktail
individual Servings
large or small oysters
tablespoon of the sauce.
y lemon slice.
The Sauce
Mix together horseradish tohasco
sauce. catsup. salt cayenne and lemon
JUICE. These may be used in proper.
tion to suit the taste. one cup should
season from to glasses. Put the
halfround of lemon on the side of the
glass 50 its handy if more acid Is
liked. For the one cup, about table
vsroons horseradish, to the three.fourths
ycup Of catsup is "A good foundation
the other seasonings being added to
IIsuh. Keep oysters. on ice until ready
IA serve. then before putting In the
cocktail Csherbet glasses may he used
glasses go over each oyster carefully
for bits of shell.
The Goose
gSuy young goose not over year
old. You can tell this by several ways
pc purchased at the meat market. the
breast should be full and plump with
b white. smooth skin. Old birds have
hairs on the skin. II the feet and bin
tre red and hard, the bird is old It
s said Of all the tough meats In the
world. 10 try Ia cook. 1t is the old
goose. II you should get an old one
cook II in boiling water IN covered
vessel until ii shows signs of the
POINTS becoming tender then begin the
Foasting
Weigh the goose then measure out
l-teaspoon OF salt to the pound. Rub
one half this amount on the inside Of
the bird Many Jewish cooks also rub
the inside with garlic. Fiji with the
dressing and sew the skin togather at
the crop and at the opening under the
breast bone with coarse thread. Rub
the outside with the rest of the sal,
dampened with lemon juice. Place in
Ia roaster. cover add i.cup boiling
Iwater and cook slowly. II will usually
take from two to 2is hours to cook
vgoose.
IThe Apple.Bread aud Currant Dressing
cup washed currants.
} cup diced tart apple.
cups chunked. toasted bread
Boiling water
Minced crisp bacon.
Nj cut three slices Of fresh. sweet
bacon in tiny pieces then cook crisp
in skillet. Put all the other ingre.
{. Ihenls with this, adding boiling water
NO moisten. This Is a most excellent
viuftin FOR goose. The apple and cur.
Irants. cutting" as We might say. the
estrong flavor of the goose fat How.
Fever there are good cooks who always
use the onion dressing for goose.
Cranberry Sauce
While cranberry Jelly or mold will
DO as we'll there are good reasons for
vscrving the sauce. The coarseness the
yskin Of the cranberrics lend to the
sauce is an aid to digestion and we
must admit this is quite heavy din.
aer. Cook
n quart washed cranberries.