Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-12-24

IT IS a fortunate thing that Christ
mas, the brightest of all the festivals,
comes. at the darkest period Of the
year. Even when the days are at their
shortest and the weather at its
dreariest. we have Christmas to think
of and prepare for. A..
Though Christmas is a festival
shared in by all the Christian nations
of the world, yet each nation has de-
veloped its own especial celebration.
Christmas as we know it may almost
be said to have developed since Dickens
wrote the beautiful christmas CAROL
Up to that time Christmas was more
a church festival. Dickens taught us
that it might, and should: be a time Of
good will to men, of family gather
ings and for taking thought of those
who are lonely and in need.
Tradition Prascribes Goose
Of course. one of the most import
ant parts of the celebration is the
Christmas dinner. Here is IN orthodox
menu for a quite sufficiently elaborate
Christmas dinner. First raw oysters.
Then a clear soup. If the housewife
has an enameled ware soup kettle
which she keeps duly going with all
the odds and ends and left-overs, she
has a foundation for her clear soup.
To a quart of this o u stock, strained
out. add one pound of soup meat cut
in small pieces. Cook for two or three
hours. Set off and when cold skim. Re-
heat and settle with the white Of an
egg, as one would coffee. Set aside and
heat when needed.
For the roast have the Christmas
goose of English tradition. The goose
is a noble bird, imposing in appear
ance and most excellent in flavor. Many
housewives. however, fear to try. goose
as it is not easily roasted. 1t needs
much basting for one thing and a
rather slow oven. If. however, the
hostess owns an enameled ware rooster
she need have no misgivings. These
roasters are self Blasting and the ar
engagements for ventilating allow the
goose to cook as slowly or as fast as
Is needed.
The goose must have apple sauce as
its accompaniment. Apple sauce when
properly made can be appetizing. The
apples should not be pared and sliced
until just when they are to be cooked.
Put in an enameled ware saucepan
with just enough water to keep from
burning and cook quickly; add sugar
just before removing from the fire,
also a dash of lemon juice il the apples
are not sour. Cooked in this way the
apple sauce will be a golden amber as
the enameled ware will not darken the
fruit. Onions and boiled rice also go
well with the rich roast goose.
Plum Pudding for Dessert a
a fruit salad is a refreshing next
course. Canned Pineapple covered
with a layer of sliced bananas. with
a spoonful Of whipped cream on top
is a very good salad and easily pre-
pared.
For dessert. of course, comes the
plum pudding. No longer can the pud-
ding enter in q glory of blazing brandy
to the awe and amazement Of youthful
guests. but it can still wear its sprig
of holly and be as delicious as ever.
Here is an old English rule for the
genuine article. Take half a pound of
stale bread crumbs, one cup of hot
milk. Soak the crumbs in the milk and
let it stand until cold. Then add one-
quarter Of a pound OF sugar, the beaten
yolks of four eggs, half a pound of
rants. the same Of figs chopped fine
and a little fine cut citron. Then take
half a pound of suet, cut up and stir
to a cream. Add this to the other mix
ture. Then add spices, cinnamon and
a tablespoonful of each. A half
teacupful Of cider follows and last of
all the whites of~four eggs beaten stiff. |
small sized enameled ware dishpan
will be found most useful for mixing
this puddingg. 1t should be carefully
tied in a cloth and boiled for six hours
in a preserving kettle. This pudding is
very good when cold and cut into,