The Washington times., 1929-12-24

dinner may be purchased ready
cooked, needing only to be heated
or garnished before serving. For
example, there Is delicious chicken
which Is cooked and canned
whole or cut up for frying.
Canned soup, canned fruit, canned
vegetables, commercial jellies,
relishes, ice cream and cake all
add variety to your menu and
save you time and labor in the
preparation Of your Christmas
dinner.
The unusual recipes follow: y
Roast Goose
Geese range in weight from
Q to is pounds. Choose one with
q yellow bill, soft. firm, thick
breast and soft, fat, yellow feet.
Before the goose is cut or drawn
wash and scrub with warm soap
sudS to open and cleanse the
pores and render the oil more
easily extracted. Remove the
entrails and wash and rinse the
bird with soda water, using one
teaspoonful Of soda to each quart
of water. Dry the bird thor
oughly and rub the inside with
an onion cut In half. Then stt11
with the following stuffing:
Bread and Celery Stuffing
For q nine-pound goose, moisten
two quarts of stale break crumbs
with one cupful Of melted fat,
Add two eggs, beaten lightly. Add
two tablespoorfuls Of finely
chopped parsley. one and one
half cupfuls Of finely chopped
celery. one apple, peeled and
diced, one cupful OF seedless
raisins, and, last, one teaspoonfW
of poultry seasoning, three tea
gpoonfuls OF salt and one-nau
teaspocnful Of pepper.
no truss the goose, draw the
thighs close to the body and hold
them. Insert q steel skewer ul-
der the middle Joint. run u
through the body so that II comes
ont under the middle joint on the
other side. Place the wings close
to the body and hold them by IN
sertinr a second Skewer through
the wings, body and wing on the
other side. Wind a string twice
around the bone Of one leg, then
around the other, leaving space
Of one inch between the legs.
with both ends Of the string draw
the legs close to the back then
cross the string under the back,
around the lower Skewers, cross
again, fasten under the upper
skewer and tie in q knot. Draw
the neck skin under the back and
fasten with a small skewer. The
bird is now ready for roasting. :.
After stuffing the goose II
should be weighed and the cor
rect time for roasting computed.
Allow twenty minutes Of roasting
| for each pound Of meat. Then
arrange the bird on q trivet In.
the roasting pan and roast In 9
very hot oven Of 500 degrees F..
for fifteen minutes and IN me
dium oven Of $50 degrees +. Tor
the remaining time. II . COW
cred roaster Is used. roast the
goose at 500 degrees F.. Tor thirty
minutes and $50 degrees F. for.
the remaining time.
Baked Squash
cut one mediumsized Hub
bard SQUASH III quarters. remove
/ the fiber and seeds and scrape
the cavity thoroughly. Arrange
cut side down In 3 dripping pan
with Cne.han cupftll Of hot water.
Bake at least two hours In .
moderately hot oven OF 400 de-
grees +. replacing the water 4
necessary. II the squash Is too
moist. remove it from the pan
when done, pour off excess
water. return 1t to the pan, cut
side up, and dry for ten minutes
| fl. & waxrn oven. Scrape from
the shell, mash with q fork and
season with Onehalf teaspo o0nfuI
lof salt. one-eighth teaspoonful Of
pepper. one-sixteenth teaspoOnful
az mace and one tablespo poonful Of
melted butter. This may be done
| the day before and then the
squash Is chilled In the refriger-
ator and reheated the next day.
Casserole of Ham and Vegctablcs
Pour one ana onehaK cupfuls
lof scalded milk over one cup
fuI Of soft bread crumbs. Add
onefourtn cupful of melted but
ter, two pin1ientoes chopped, one
and one-half tablespoonful Of
chopped onion. one tablespoonful
Of chopped parsley. one ctlpfil Of
American cheese, grated, three
eighths teaspoonful Of salt, one
eighth teaspoonful Of pepper and
dash OF paprika. Add three
eggs Well-beaten. Put two cup
fuls Of diced cooked ham and one
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