Perth Amboy evening news., 1923-12-19
Sister Mary Gives
Suggestions for the
Christmas Dinner
CHOICE OF MENUS

go
with prune stufting, martinique Pc
tatoes. brussels sprouts. salad in ap-
pie cups. plum pudding, orange ice,
glace nuts and fruits, coffee.
Supper
Sealloped oysters, lettuce sand
wiches. brown bread sandwiches,
beet pickles, fruit cake, tea
Breakfast
Steamed prunes, creamed dried
beef on toast, popovers, orange mar
malade, coffee.
Dinner
Grapefruit cocktail, oyster bouil-
Ion. crown roast of pork, blushing
apples, glace sweet potatoes, spinach,
Christmas salad, Santa's own des-
sert, fancy cakes, nuts, r~aisins,
coffee.
Supper
Scrambled eggs with cheese on
toast, olives, Christmas cake. tea.
il you had turkey for Thanks
giving you may not want it for
Christmas, but there is a ereat va
riety of meats from which to
choose.
Roast goose is quite Christmasy
and with prune. onion or potato
stufling, delicious.
A crow roast of pork is appro-
pirate and perhaps the incest ort
of piece de resistance for the small
family.
Not only the dinner menu should
be carefully planned but the meals
for the entire day. Breakfast is apt
to be a hurried meal for the cook
if she is also the housewife, sc let
this meal be easy TO get.
If Christmas dinner is served at
one o'clock. a light, easily %digestible
supper will be welcome. In many
families the "going-to-the-cupboard''
part of Christmas is considered as
much fun as the dinner itself. But
if the same rich and heavy foods
are INDUCED in that formed the din
ner, indigestion may result.
Christmas supper served in the
living room will appeal to the family.
A reasonable amount of thou-ht
should be used to nrevent repeating
~fiavors. For instance, If 81 ruit
is used for breakfast, don't begin the
Christmas dinner with chilled grape
fruit. Or if crown of pork is the
dinner meat. don't serve bacon or
sausage for breakfast.
Menu Suggestions
Use pimentoes, picked beets and
olives for garnishing the Christmas
canapes. These should be in the
shape of stars.
Maraschino. candied, preserved or
canned cherries carry out the
Christmas eolors in desserts.
The blushing apples are co.ored
with tiny red cinnamon candies.
The orange juice should be pre-
pared the night before.
The salad in the dinner menu is
made of mixed fruit, served in a
bright red apple cup on a bed OF
shredded leaf lettuce. A small spoon
full of whipped cream topped with 3
bit of crimson jelly or n cherry maA
cover the salad piled slightly abov'
the apple shell.
The beet pickles could be cut il
the shape of stars or tiny Christina
trees for the supper menu.
= Roast Goose
Goose should not be more thai
eight months old at the most. Fou.
to six months is preferred, although
a four-month goose is usual,
roasted without stutIing. An eight
month to a year-old goose should b.
steamed before roasting.
Scrub and wash thoroughly inside
and out. BE sure n soft fat on thu
inside is removed. Rinse well in cole
water: wipe dry. Rub ms witt
salt and pepper and onion cut il
half. Stuff and sew the opening, theI
, truss and put in rooster. Roast al
hour and pour off fat in the pan
Then dredge with -four, season witt
t salt and pepper and roast one Il
two hours longer, depending on agt
| of bird. When flour is Drowned bastl
with boiling sailed water. A COOS
is usually so fat that pure water
better for bast;ng than the dripping
in the rooster.
? Prune Stuffing
One cup prunes, 2As cups sof
? stale bread crumbs, l teaspoon salt
Il teaspoon pepper, " teaspoon
r cinnamon, Is teaspoon cloves,
tablespoon lemon juice. y teaspoon
grated lemon ,rind, 4 tablespoon
melted butter.
1 Wash prunes and soak over nigh
H in cold water to cover. Cook in waite
until tender but not broken. Drail
and reserve juice to moisten dress
ing. Stone prunes and chop coarse
ly. Mix prunes with crumbs, sea
sonings, grated rind and juice o
lemon. Add butter and toss with
, fork. Moisten with prune juice.
I Two cups of bread crumbs an,
one-half cup of Italian chestnut
/, boiled and chopped make a deliciou
dressing, instead of all breal
+, crumbs.
I Martinique Potatoes
| Six large baked potatoes, 8 table
spoons butter, 4 tablespoons cream
2 eggs, / teaspoon salt, q teaspoon
pepper, few gratings nutmeg.
Remove potatoes from skins an.
mash. Beat in butter, cream, salt
= pepper and nutmeg. Beat egg yolk
until thick and lemon colored an,
: beat into potatoes. Cook three min
utes, stirring constantly. Beat whit
of egg until stiff and dry and fol
into first mixture. Shape betweeI
/, two buttered spoons. place on a but
tered dripping pan or sheet and bak'
fifteen minutes in a moderate oven
The potatoes should brown slight,
while baking.
Crown Roast of Pork
May be q rib roast or spare ribs
If rib roast, have butcher choI
through bones Of two strips, con
, tanning six chops each or less a
needed. Trim ends Of bones event
and tie in "A circle having meat Of
inside. Tie squares of buttered pape
over ends of bones to prevent char
ring. Season with salt and peppe
and roast in moderate oven.
Allow from two to three hours TO
roasting. Basic frequently with drip
LAlAn. Dbl naLL-A M rr..ll LAnA ,.