San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-12-23
BIG CHRISTMAS
FEASTS ARE
FAMOUS
History and Literature
Tell Of Dinners on
December Is.


REST of all our festivals, the one which
indeed calls forth the spirit OF Peace
on Earth, Good WEI to Men" should
come in the dark time of the year:
In these short days We doubly apprc
eiate the cheer We can make among
ourselves, and for those who must be
helped to their share Of Christmas
joy.
Christmas feasts have always been
famous, and our literature abounds
with descriptions of banquets which
sound quite incredible to this more
moderate age. But even now the
| Christmas dinner is always Of a sub
stantial character. 1t is never too elab-
crate; three courses are ample, but
the food can be suited to the more
hearty appetites which come with cold
weather.
ROAST TURKEY.
As the turkey is the correct chief
dish of Thanksgiving, so is the goose
that of Christmas. A green goose
our grandmothers used to call it. Why
green" no one seems to know, but IT
evidently meant a young goose, and
that advice holds good today, for never
was there anything tougher to be found
in the line Of poultry than an old
goose. II the ambitious housewife de-
cides on a goose as her roast it is well
to begin the dinner with a light and
appetizing soup, and nothing can be
better than a clam bisque. Put the
milk in an enameled ware double
boiler, allowing one cup Of milk to
each person. While that is heating,
put the juice of pint Of clans into
an enameled ware sausepan and let
it come to boil skim carefully with
an enameled ware skinner. Add to
the heated milk and let both simmer
together for a few moments. In an
enameled ware mixing bowl rub to-
gether one tablespoonful of flour and
one of butter until they are cream.
Thicker the clam bisque with this,
stirring it in slowly. Just before re-
moving from the fire to serve, add a
dash of red pepper. Serve in cups.
GOOSE DELICIOUS.
IL the housewife is fortunate enough
to possess an enameled ware rooster
her anxieties will end with the selec-
ton OF the goose. These roasters are
seK-basting and require only a hot
oven and proper timing. Wash and
dry the goose carefully, and stuff with
either a potato or dry bread dressing.
which should be one-half OF either and
one-half finely chopped onions. fla
vored with sage. Then confidently
trusting to the enameled ware rooster
to complete the operation, the prep
aration Of the vegetables can be I'M
dertaken.
A roast goose calls for apple sauce
to 20 with it and the same should be
uade of really sour apples. Peel and
core the apples. slice in small pieces,
put in an enameled ware saucepan,
which will not affect or be affected by
this acid fruit. adding just enough
water TO keep the apples from scorch-
ing. Cook briskly until all is smooth.
Then add sugar in the proportion of
one cup of sugar to three of the apple
sauce. Just at the end add table
spoonful of powdered cinnamon.
NEED VEGETABLES.
For vegetables have spinach and car
rots. Wash and pick over the spinach
carefully. Place in an enameled ware
saucepan with about one cup Of boil
ing water poured over it. Cook quick
~ for from 20 minutes TO half an
hour. BY that time the leaves should
be perfectly soft. Pour into an enam-
eled ware colander and press out all
the water. Put the spinach into an
enameled ware dish and cut up with
knife until no large pieces are left.
Add a couple of tablespoonfuls of but
ter and transfer to the serving dish.
Carrots 20 well with all poultry and
especially with roast goose. Boil the
carrots in an enameled ware saucepan,
which will preserve their delicate
golden color. Serve either plain, with
a little butter, or with a cream sauce.
Have the potatoes riced. This is
done by simply pressing boiled pota-
toes through a ricer or an enameled
rara coioudar MAILING Thorn dal;cafaI+