The Waterbury Democrat., 1934-12-24
BY MARY E DAGUE NEA Service Staff Writer
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 Nothing, not even the stories about Santa Claus, made such an impression on my mind when was 8 child as the pictured Christmas processions led by a man in a chefs cap bearing a boar's head aloft. Christmas after Christmas, in accordance with tradition, our family had turkey while I longed to satisfy my romantic soul, if not palate, with roast pig.
 Meantime the years have slip ped by the English custom of serving roast pig at Christmas is spreading in this country. Or if your family is too small for an entire pig, served rich and brown with an apple in his mouth, a lux urious crown roast, while not so picturesque, will fill the bill.
 A. sucking pig weighs from 20 to 25. pounds dressed and if or dered from a reliable butcher will probably be quite ready for stuffing when it is delivered. However, it should be plunged into boiling wa ter and then rubbed vigorously with coarse towel. This will make the flesh plump and pink and insures against hairs being left on. Wash thoroughly inside and out and dry. Cut off the feet at the first joint, leaving enough skin to turn over the ends and fasten. Put in a cold place until ready to stuff. You can and should make the stuffing and have the pig all ready for roasting the day before Christmas.
 Chestnut Stuffing
 Two quarts Italian chestnuts, 5 cups mashed sweet potatoes, 2-3 cup melted butter, 1 cup cream, 2 eggs, teaspoons salt, 1-2 tea spoon pepper, ? tablespoons grat- ed lemon rind, 2 tablespoons mine ed parsley, 1-2 teaspoon onion juice.
 Shell chestnuts. Boil until ten der and force through ricer. Beat eggs slightly and combine all in- gradients. Stuff pig and sew up the opening. Wrap ears and tail in heavy buttered wrapping paper to prevent them from becoming too crisp. Put a small block of wood in the mouth.
 Bend the legs we'll under and | fasten with skewers and stout cord. Rub the entire surface with | a paste of butter and flour. Place in a hot oven-425 degrees Fin an open roaster. Roast at this temperature for an hour, bastine frequently with hot water tc which little butter has been add ed. Reduce heat to $50 degrees F. Sprinkle well with salt and pepper, cover roaster and roast
 five hours longer. Serve with 8
 tiny red apple in it's mouth and a wreath of parsley around it's neck For a highly seasoned meat here's good sauce: Two pounds butter, 8 cups wa ter, 1 1-2 cups vinegar, 1-2 | tablespoons powdered mustard
 IA sugar, tablespoons salt. tablespoons chilli powder, 2 table spoons Worcestershire sauce, tablespoons tabasco sauce, table spoons black pepper, 5 tablespoons paprika, l large onion, 1-2 tea spoon red pepper, teaspoon eel cry seeds.
 gradients and simmer for thirty l minutes. Then baste the pig every l fifteen minutes while it is roast ing with this sauce. To go with the roast pig dinner, try this | menu:
 Chilled Fruit Cocktail Roast Pig | Cinnamon Apple Sauce Mint Jelly Potato Marbles in Parsley Butter Diced Beets in Orange Sauce Steamed Brussels Sprouts Celery Olives Pickles Cranberry Salad
 Frozen Plum Pudding Candy Nuts Raisins Coffee Be sure to put snips of green cherries in the fruit cocktail with the maraschino cherries to carry out the red and green color scheme.
 Use old fashioned "red-hots" to flavor and color the apple sauce. If you decide to have crown roast, try these accompaniments: Christmas Canapes Oyster Cocktail Crown Roast of Pork Flushing Apples Glace Sweet Potatoes Spinach Timbales Stuffed Rose Apple Salad Mince Pie with garnish of Pistachio Ice Cream Candies Nuts Raisins Coffee
 The Christmas canapes are cut