Evening star., 1934-12-14
. HE bird for the Christmas din
ner need not be a turkey II
YOU would like to serve scme-
i thing else for change. Geese.

YOU would like to serve scme
i thing else for change. Geese
ducks, chickens and even gam,
birds may be served at this feast. The
stufings for these birds may be en-
bellished in many ways, and In place
of the gravy may be an interesting
piuuant sauce. AS for garnishes ant
special tidbits there is almost no limit
to the fascinating good things one
may add to the feast.
There should be a distinct and dif-
ferent type of stufflng for each bird
The filling for turkey, chicken and
capon should be more delicate than
that for goose or duck, and SQUAD
guinea fowl and quail also have thelr
own special requirements.
To remove the wild taste from duck,
prepare as for baking, then place In a
vessel OF cold water. together with a
sliced white potato, one medium-sizeo
potato for each duck, and boil until
tender. When cold, cut into pieces,
roll in flour, and fry like chicken. In
this way YOU can have fried duck that
is not only tender but also Is free from
the strong wild taste which Is common
in this type Of wild game.
Roast duck is good served with en-
dive and slices of orange and olives, or
with rice cups filled with currant jelly
Roast goose may be served with
brolied sausage. gooseberry sauce, ap-
pie or barberry jelly or cooked rings
Of apple.
Cider gravy goes very well with
roast goose or duck. Pour all but
three tablespoonfuls Of the fat from
the roasting pan, add three table,
spoonfuls of flour to the remainder
stir over the fire to paste, then add
two cupfuls Of tart cider mixed with
one cupful of hot water. cook until
thick, season, then strain.
Prunes in blankets are decorative
as well as very tasty when served as q
garnish to duck, goose. chicken or tur-
key. Wash and soak some large, meaty
prunes, then steam them until tender
and pit them. Roll pecan nut meat
in each prune and wrap the prunes in
wafer-thin strips Of bacon, fasten with
toothpick. Then broil until the
bacon Is crisp.
Stuffings.
Old d-fashioned bread crumb stuffing
with such pungent fiavors as sweet
marjoram or Summer savolry is one
of the most popular. 1t is made by
crumbing q large loaf Of bread "a
hours old, emitting the crusts. Add
a teaspoonful of salt, one-fourth tea
spoonful each of pepper and paprika,
one tablespoonful Of sweet marjoram,
half q teaspoonful Of Summer saw
ory, and one-fourth cupful of butter
cut in fine pieces. Mix well. Do
not moisten it; the juices from the
bird will do that quite well during
the roasting, and do not add onions.
although celery salt or seed is per-
missable. Old fashioned bread stufnng
Is the foundation for a number of
other good filings. Half a pound of
sausage meat, fried to a crisp brown.
may be mixed with 1t If a richer fill
ing is desired. A pint Of chestnuts.
boiled, shelled, and mashed, will make
it very delicious.
Chestnut and pineapple stuf1ng
adds q delicious taste to the dinner.
To make, boil a quart of large chest
nuts for 20 minutes, after Sitting the
skins, blanching in cold water, and
removing the brown shells and skins.
Chop fine and mix with an equal
quantity of crushed and well-drained
pineapple, and half the quantity OF
bread crumbs which have been light
ly sauted in butter. Add pineapple
Juice to moisten. Season to taste
with salt and papriks, and use with
turkey, chicken. or capon.
Apple and onion stumng Is hearty
and also very appropriate for goose
or duck. Bake six medium. sized on.