The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-12-20
Variety of
Meats Good
for Holiday
Goose Is Traditional Rird
for YuIe, But Other
Poultry in Style
BY SISTER MARY
Ma Ecrr.ce Ilrilc-

A study Of worldwide customs
and menus suggests a great variety
Of meats in perfect keeping for the
Christmas feast. Roast beef, baked
ham, crown roast Of pork, game and
fowl Of any sort. may be chosen
for the meat course.
Goose has been the traditional
Christmas bird for centuries. but
duck or chicken can be quite as
festive. Many housewives plan
their Christmas dinner with regard
to the preceding Thanksgiving feast
and the following New Year festiv-
ity, turkey for Thanksgiving, goose
FOR Christmas, and duck or roast
pig for New Years.
Christmas breakfast is an i'm
portant meal in homes where there
are children. Breakfast any time
until 8 o'clock means fairly hearty
meal, but it should be simple and
easily prepared.
Avoid Breakfast Excitement
Fruit prepared the day before,
toast and simple easily digested
main dish are all that is necessary.
Excitement retards digestion.
The day before Christmas is
usually very busy day for the
cook, because the more she accom-
plishes toward her dinner, the less
she will have to do on Christmas.
Careful planning will simplify the
final preparation of the dinner so
that she may enjoy her own gifts
and guests without overwork and
worry.
All the foods that can be pre-
pared one or more days ahead of
time should be taken care Of Plum
pudding is better if made some time
before wanted
Steam Plum Pudding
On Christmas day it can be re-
turned to its mold and steamed one
hour before serving. The pudding
sauce can be made at least in part
the day before and combined with
whipped cream for serving. If
fowl is chosen it also can be
trimmed and made ready for the
oven.
The salad dressing can be made
one or two days in advance. Let
tuce and celery can be washed and
crisped and stored in the refriger-
ator for twenty-four hours or
longer.
Consomme or bouillon, if home
made, should be cooked and clari-
fed one or two days before. A cream
soup can be made ready for COM
bining the day before.
This planning produces a sched- |
ule that will reduce the amount of |
work left to be done on Christmas
day to a minimum
Two Sample Menus
Following are two menus that can
be elaborated or simplified to meet |
individual needs. Keep in mind the
wisdom of serving foods that chill
dren may eat without an aftermath
of discomfort.
Let dish of stewed prunes gar
A''''ANN NAVlA q NAob VI WlilDptQ CIcdIl
and a cube of bright red jelly take
the place of plum pudding with it's
rich sauce for their dessert
Menu No.
Christmas Bouilon
Homemade Pickles
ROAST Beef Yorkshire Pudding
Drowned Potatoes
Dreamed Turnips
Christmas Tree Salad
PUN PUDDING Sunshine Sauce !
MIX Coffee
Add strained tomato Juice to
clear bouillon to make it quite red. |
Garnish with minced parsley and
you have Christmas soup.
Arrange shredded leaf lettuce in
the shape of a Christmas tree on
individual salad plate. Sprinkle |
with ships of canned pimento.
threads of grated carrot and shreds
of cabbage. Serve with French
dressing.
Menu No
Tomato Juice Cocktail
Olives Celery Relishes
Roast Goose with Prune Stuffing
Giolet Gravy Apple Sauce
Martinique Potatoes
Dreamed Onions