New Britain herald., 1925-12-18

 that may be orthodox in other re- spects,
 Christmas Is always essentially | tho Children's day so the dinner | should not he overburdcncd with | forbidden foods. The vegetables should be carefully planned with the l juniors in mind and while a taste" of the festive dishes may be per mitted, the simple, wholesome foods must be used to satisfy appetite and nourish.
 A Ccntcrpicce
 As for the decorative centerpicCc for the Christmas table this year, why not try a gingerbread house with gingerbread santa Claus? Can you imagine the thrill of nibbling the chimney of Santas house or actually swallowing Q spicy, crumbly hand of the beloved old saint? One will glad ly forego the plum pudding or minco pie when one is less than s if one may consume q piece of house.
 The following menu is not bris- ting with new dishes, but does have one or two points that make it diff fercnt and worth consideration. It begins with an oyster cocktail for several reasons. First the oys- tcrs are nourishing and easily di- gested, second they require no cook ing and extra fussing at the last minute and third they are at their best at this time of year. Also with the cocktail sauce they form a piquant appetizer that is not so high | ly favored as to dull the palate to foods to come.
 The tomato bouillon carries out the Christmas colors esthetically and stimulates the digestive juices die tctically.
 Chestnut Stuffing
 Roast goose with chestnut stufTing provides the piece de resistance. The sauce is bit unusual and most de- licious.
 The vegetables arc rlanncd with children in mind. And so is the salad.
 The plum pudding isn't really plum buildings at all but a gelatino pudding full of fruit but not as rich and heavy as the steamed pudding. Stuffed celery in place of plain , dressed celery is planned as a fes- tive touch and because cheese is not used elsewhere in the menu. , Oyster Cocktail Tomato Bouillon
 Stuffed Celery Olives Roast Goose, Chestnut Dressing
 Apple and HorseradiSh Cream Gblet Gravy
 Mashed Potatoes Creamed Onion, : Buttered Spinach Prunc and Nut Salad Plum Pudding , Coffee , How to Serve Of course the table is resplondcn , with the "best' linen, best silvcI and "best" dishes. The centorpicc'
 is in place and the cocktails arr
 served when the guests sit down tt
 the table, The celery and olives
 may be on the table or if. a maid i'
 in attendance they arc passed ant , then placed on the table to stay un
 til the removal of the main course The cocktails are removed, leaving the service plate in front of cacl guest and the bouillon cup in it' , saucer placed on the service plate.
 The bouilon cups arc remove, from the service plates after thu second course. Then the seryic' l plate is removed with one hand, tn dinner plate served with goose an' stufnng is placed with the othe hand. The host may carve and SCrv = the plates if he prefers or they ma, 3 be served from the kitchen, If tn
 dinner is mailloss it means much l.
 the cook and hostess if the man 0
 the house will CRrvc.
 And now for the goose, A so . called green goose is the choicest " but ono up to eight months old a good.
 '' N(TNb NuODSt htil n scrub the bird we'll with hot soa $ Suds when it comes from the butch o CT. This removes some of the oi y RinSc we'll after scrubbinE and I'll 70 the inside with a cut onion. ScaSo i' with salt and pepper and sprinkl 'o inside and out with lemon iuic = Rub the inside with salt, pepper an
 powdered thyme. The bird is no
 ready 10 stuff
 Stuff and place ON rack in roastc
 Sprinkle with salt and pepper. pl " into hot oven and roast one hou
 Pour off fat. DrcdgG with flour an x put a thin slice of salt pork on eac It side of the breast Reduce heat an
 roast for two or three hours, dt ;, pending on the age of the zoos u The joints should separate casil when inc goose is done. If bird |" moro than eight months old it shoul |" be steamed for two hours befol ~, roasting.
 's Chestnut Stuffing '' Two cups cooked Chestnuts, GU 7' stale bread crumbs. 4 tablespoon = melted butter, ? teaspoons salt, |, tablespoon minced parsley, IA tci Ii spoon pepper, hot water to mah II moist (about t-2 cup). II American or European nuts ca II be used Boil so minutes, shell an II put through coarse ricer Combir