Evening star., 1933-12-08
Meat for Christmas Feast
Wide Choice Is Offered for Those Who Decide
Not to Serve Turkey-Recipes Which
May Be Used.

into quarters. In frying pan melt
olive oil: In this lay the bananas and
Arrange with the dllets Of chicken
around o mound of hominy. To pre-
pare the hominy add one teaspoonful
of salt to four cupfuls Of water boiling
directly over the IRE; into this stir one
cupful Of hominy. and when the mix
ture boils set over hot water and cook
for one hour without stirring.
Southern Chicken Pie.-This never
has any vegetables in 1t and is made
with the smallest size chickens. Two
or three Of these are disjointed and
boiled tender, then the small pieces are
placed In deep pastry-lined dish, and
the broth. seasoned with q heaping
tablespoonful Of butter and some salt
and pepper, Is poured over them. A
few spoonfuls Of tender. fluffy dumping
dough is dropped among them until the
pan is nearly full. then the top crust is
To Keep Chicken Warm.-When
serving fried chicken with some course
preceding main course most housewives
have trouble keeping the chicken warm
yet tender, as keeping 1t In the oven
dries 1t out. To prevent this place
brown paper on the bottom of the top
compartment Of large double boiler
to absorb all surplus grease. Then
place the fried chicken In the closed
compartment over boiling water, and it
will keep perfectly for hours. In this
way you viii be able to fry chickens
even before you dress for dinner and
will be assured that they will be hot
yet tender and juicy when you are
ready to serve them. This Is also o
good way to warm over cold chicken.
Chicken always combines well with
other filling materials for making
hearty sandwiches. 10 save time when
you want chicken meat for sandwiches,
open . can of q well known brand, as
this is the simplest and most convenient
method. You will then get . solid, all
chicken meat Of finest quality, and
avoid oil the trouble and fuss Of pre-
pairing q market fowl. In addition, you
win need q bottle Of green peppers or
pimentoes, some sliced pineapple and
some ripe and some stuffed olives, and
Of course.
!. Cover one-inch wide strips of bread
with minced chicken which has been
combined lightly with mayonnaise. Chop
some watercress and blend it with q
small amount Of butter. Make q layep
Of this mixture on top Of the chicken.
Place three narrow strips Of pimento
crosswise on top Of each sandwich.
2. Mince some chicken and add
creamed butter, tomato pulp and horse
radtsh to taste. Spread on thinly but.
tefed whole wheat bread circles and
sarnbh by placing . stuffed olive up.
right Ia the center.
Rna~k TSwaIr -. n>n<>
Roast Duck-After cleaning and pre-.
pairing the duck, rub . . or ( pound
duck with butter, celery salt and pep
per. Put In roAsteT. pour over It one
can Of consouime and bake until .
golden brown, bastine about every 80
Put one cupful Of canned
pitted red cherries and one-fourth their
liquid In double boiler and heat to the
boiling point; then add one and one
half tablespoonfub Of cornstArch and
half . cupful Of powdered sugar
smoothed with Q little watsr, boil until
quite thick ana set ABIDE for. Q few
hours. Duck meat may be cut IN small
pieces and immersed IN cherry sauce, or
both the whole duck aud s4ucs my be
served separately. Again, cold duck
may be sliced and garnished with the
sauce.
Roast ooose-CleAn and prepare. Be-
1ect an or 10 pound goose, young and
fat. and sprinkle lightly with salt and
pepper. Core six large tart apples, but
do not peel, then MI with chopped GLIB
lets lightly Drowned In butter. Stun
the goose with tart apples, put in q
roaster, surround with six onions,
moisten the pan with three-fourths
cupful Of lukewarm water and bake in
q very slow oven until . golden brown,
basting every 10 minutes; It will take
about three and one-hah hours, de-
pending upon the age Of the goose;
pierce with knitting needle to deter
mine the tenderness. An oyster, celery,
sauerkraut. or fruit dressing may be
used in place Of the apple filling.
To Cook Rabbit.
When selecting . rabbit, examine the
claws, which should be smooth and
sharp, and the jaws, which should be
narrow, with smooth, white teeth. With
become. long and yellow. Plump ami
With game birds, notice the eyes, which
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should be soft and smooth and
the flesh firm. The flesh Of q newly
killed bird will be fresh in color, that
Of . bird which has been hanging q
long time viii be dark and discolored.
To truss rabbit, turn the forelegs
backward and the back legs forward,
skewering and tying them firmly into
place. Rabbit may either be stuffed or
roasted plain. The meat Is very dry,
for which reason constant basting is es-
sential during the cooking process,
which should, preferably, be done In
double roaster. Place on the platter
back uppermost, head toward the left.
With q general knowledge Of the
relative position Of joints, bones, tough
and tender muscles, almost any one may
readily acquire skill II he or she has
sufficient information, practice, and the
proper tools The knives should be kept
well shArpened. Select Is good q grade
y you can Afford to buy. To carve rab-
bit. separate both fore and hind legs