i_PAGE TWELVE *™ Pag ---- tava THE DAILY BRITISH W -@ HIG, TUESDAY, DECEMBER 21, 1915. 'The Savory Christmas Goose Boasts of Traditions Which Might 'Make the Red Head of the Boastful Turkey Pale with Envy Cooking Well Here Are Some of the Improved Recipes for This Festive Bird, as Many Other Appetizing Delicacies. as y HERE You vees to hits have yi night ed hronicles SLUOmMenon which And in truth it was sone yf covirse n that hovse Mrs. Cratehit made the wiorehand fm a little sancepanl hissing 'eter mashed the potatoes with incred \ ba dusted Wwhnda sweeteaed up the npple su 1a ) i he bot piaies; Bob took Tiny I weside him in a the Hug set ny corner at the table; the ww gE Lra heirs for everybody, not forgetting themselves, and nounting guard upon their posts crammed spoons nto their months lest they should shriek for goose wefore their turn came to be helped Atl last the Yishes were set on and grace was sald. It was sue seeded Hy a breathless pause as Mrs. Cratchit, look prepared did stuffing ng slowly all along the earving knife to dunge it into the breast but when she and when the long expected gush of issned 'orth, one murmur of delight arose all around the board, and even Tiny Tim, excited by the twn vonng the~table with the handle of his nn ratchits, heat on anife and feebiy cried 'Hurrah!' Traditions of the Goose This is ax it should be Ihe Christmas goose shadowed hy of these days somewhat ove aithough h the showier turkey, is still pre-eminently the bird festivity for many families For those who have come from Sweden, Norway Denmark and some of without the festal hoard history which might wake the red head of the boast ful turkey but in the hall it head, which parts Germany Christmas would be incomplete of traditions the goose to ocenpy the place honor on The goose boasts of and with envy Not only in the had » wag Rorne pale cottage after the boar of place just with chant honor to the place of feagting One of the old time annge mewn with other All Came Old Christmas is cone placed the goose in the noble Christmas dishes vou that tn feasting and to mirth are inclin'd here is good news for to pleasure your mind for to keep open hose Apd scorns to be guilty of starving a monse Then came diet Plum pudding heef hovs, 'and welcome [or the chief goose, capon, minc'd pi and roast ebration in his native land side of Christmas celebration 1 un more attention than the re cpives n commences with Christmas Kvi important day socially, and last intil nin the new vear, ending usually on the day I'welfth Night Swedish Christmas Menu tnd good will are ere Originally the entire servants, took late dinner t ¢, which was served in the k still in use in of one enston SOM avery member the honseliodd ead in a big iron pot suspende which ham and salt It sdusages cooked WAS also customary for Nowadays the gifts are first passed around, ea: «+ sheaf of grain in the vard he hirds Shooting geese and gromang appetites one fealons for the honor of the goose wrote the plalnt "The geese who used to he fattened for the honest neighbors have heen of late sent to Londen ind the quills made into pens to convey away the landlord's estate." Groose in Sweden However, the goose fairly well maintained his place as the bird of the people in many countries. and does so 1o this day If one is prejudiced against the goose the probability is that he has never tasted it coked in the approved its manner of those who have maintained best for dish traditions In Sweden, in nee. where the goose. is the (Christmas of greatest importance, nothing could he more delicions than the time honored hird stuffed and roasted with A'most the care and reverence due a festal rite Fhe iradition has been handed down to tthern Europe the Christwas Bye festiviti descendant who have emigrated to America the countrie £ N« ire 0 dpartand as those of Christmas. Day One who was born in Sweden gives this aceount thie ~~ hy! Poets Sing Praise of Dainty Mince Pie INCE nowsdavs siunply for afford it controversy and a pie. which is regarded as 7a Christmas dainty. suitable the table of any household which can was once a subject of religious bone of conteniion he tween political parties » The Eugiish Puritans cousidered mince pie as dis Pmotly anti-Christian, or 'They refused to refer to it by the name of Christmas Me, by which title it had been called from its first sppearmie vn the Christmas board, and first gave it the name of mince pie hibited 'Die as follows. at least as anti Puritan. Une poet writes of the pro- "All pus the prophet's sons deny And spice broths are too hot, Ireason's in a December pia Agd &eath within the pot Another poet thus celebrates the Puritan point of view --- : "The b'gh-shoe lords of Cromwell's making Were not for dainties roasting, baking; The chiefest food they found most good in, Was rusty bacon and bag pudding; Plum broth was popish, and mince pie O, that was flat idolatry!" The Quakers later adopted the prejudice of the Puritans, and many believed thai clergy men, at leagt, shoyld pot partake of the mince pie As eariy as 1506 mince pies, then known as mutton ples, were a part of the Christmas banquetting. Neats tongue was later used in place of the mutton in these pies. which otherwise included much the sme materials as those which make up the mince ples of to-day. Nowsdars the meat part of the mince ple 1s applied by dean beef asd best awel, instead persons of mutton or neats-tongne. One of the verse of the period thus "Without lof sorrow lie Aud if for cold it hyfp to die We'll in & Chests pie I of the door chants the pastry bury it And evermore he merry Herrick telis about the wateh that had to he set the toot hsome Christmas | » suve it from mara ders "Come guard That the thief, though ne'er so «ly With his flesh-hooks don't come nig the Christmas pie To cateh it From him, who all aione sifs Having his eves still in And a deal of nightly fear here his war To wateh it Modern cooks in making meat frequents leave out some of the ingredients which were nsed hy the women whose mince pies were mince considered the pmost pinnacie of perfection in this luxury. But mince meat to be worth while at al must be rien, and it is not well to economize too much in its mix ing. Here is a recipe which has served some famous cooks to the contentment of their families: Two pounds beef heart or lean fresh beef boiled two pounds beef suet chopped fine: four pounds ap ples, preferably greenings. chopped fine: two pounds Praising, also chopped, and seeded before chopping (the seedless raisins ure now much used, of course); two pounds currants, two pounds sugar, preferably brown sugaf) one quart brandy. one quart white wine. wineglassful rosewater; two grated nutmeg. one-half ounce cinuamon; one-quarter oupce cloves, one-quarter ounce mace; two large oranges, the jujce and grated peel; ope teaspoonful salt. Mince meat is aways ihe better for being kept some time before it is used.. Put aways in stone jas and it will last nicely throughont the winter. It is al ready time to make it ready for the holidays, so that te many ingredients may be properly blended the day of the feast. - : | ? 5 > Canada goose ( Branta "ET the I'he averagegmenn at this meal is Ca Go the and then Chriftmas ry ed evening supper "Sun dried codfish, boiled, with cream sauce or melted butter and green mustard "Roasted ham (first cooked in wine), boiled potatoes, cabbage. "Rice, boiled in milk, flavored with cinnamon, sugar and choppeu almonds; esten with cream and milk mixed. "Coffee, Christmas cakes and pastry Apples, nuts and raisins In Southern Sweden and Denmark the mis snbstituted by or, still better, sug vith roa JOOS ciietimes also With prunes After there supper is general conviviality cll and toddy be sefved ng Christmas Day is thaoecasion of family reunions Lhe great gala dinner in the after I= served early Fhe tenuis something like (his " 'Smergasbord,' consisting of bread and but. ter, cheese, cold meats, lobster patties, &c. 'Brannvin' and beer. , "Clear soup with patties; suckling pig, roasted whole, or roasted ham, or roasted Joos, or two of these together; boiled potatoes, cran- berries, pickles; apple pudding (made of grated black bread and apples), favered with cinna- mon and sugar, served with whipped cream; coffee, Christmas Jona cakes and pastry; as- sorted fruit, nuts, raisins, confitures. "The wines are sherry, Burgogne, Bordeaux and port and the Baueurs Benedictine, anjaette, Swedish punch and French. brandy. "This is an Sohevved Swodish recipe for roasting Draw, and singe Stuff with mixture of apples the Christmas goose; Rub inside with salt and pepper cut in small pieces, stoned prunes, also cut up, and Rew en. Dour a cupful of boiling water with level tea- spoonful of sait i pan. Roasg uni] well done. about (weaty five minutes being required for each pound." dried hread crumbs up and put in very hot Apple Stuffing. Americans use the apple in some form as an ad- juunct to the roasted goose but seldom as a stuffing A recipe by Miss Farmer is fin exceéHent ope for preparing the goose and for making the appie a decorative as well as an appetizing feature "Ringe, remove pin feathers and scrub with soap suds; draw, wash with ceid water and wipe dy: pepper; lay six Igion wine 1¥ he oasted plemented I Re stulfed with apples and dried b ead, ! 1? POTATO it the apples fro four hours, adding water as | of the breas the m# ve the the sami y remove th ffing cut through the - Py wreast aud SpOOn.e ne hagored I'o piaks dish Ing and removing every and season high with Put wn plenty of with gr withent crust the gravy they may black pepper and put in a baking dish itton, the Hauer and 1 Fut Fattening up 10 do thew duty . SWEKT POTATOES WITH SHERRY WINE Boil sweet potatoes until soff] mash, season with salt, L pepper and sherry w Moisten with rich milk, beat b vigorously and py ighfly ou a hot vegetable dish." } s New England Recipes £ » These recipes come from: New England, York from and, by the way, the best geese in New goslings and self Lhe markets are the Boston which weigh ten to eighteen pounds for from twenty eight (o thirty cents a pound. In the South, where the goose Is much cheaper, there this are many good recipes for Of these pound ef ouions cut cooking fowl, Ome provides for a stuffing made of a up fine, a teaspoonful of powdered. sage, a teaspoonful of salt and the same of brown sugar and pepper. This ix boiied for fifteen minutes, stirring frequently, and Another Fecipe calls for a wine glass of port wine and a the goose stuffed while the onions are hot teaspoonful of mustard to be poured in at the last * moment hefore serving. A hint' ls given about roast ing which When the half dome fasten a piece of paper over the breast will prove helpful. goose is with a skewer. When the breast rises take off the paper and serve hefore it flattens Ware Old Geese. Wild goose is better without stoffing. "If gne is Rub the breast wigh onion he roastigg, and the addition of a few cranberries nsed, potato is hest fore placed mside is liked by some persons WITH SAUERKRAUT.- washed goose with sauerkraut, GOOSE Riuff the weil hape place in a large keltie, cover with water and simmer for about two hours. Thea take if out and pt it in the oven, basting with Butter and dre Aging with floor When nicely browned tske from the ven thd xerve in a bed of stuerkrant reese live to a great age. and care wiwst be taken and of six person Here ix a menu which cludes roast goosa which by family for can provided for a about six dollars { Grapefruit Oxtail or Mock Turtle Soup. Roast Green Goose with Apple Sauce. Mashed White Potatoes or Baked Sweet Potatoes Boiled Onions with Cream Sauce Orange and Endive Salsd. Cheese Plum Pudding with Brandy Sauce Syllabub, Nuts and Raisins Coffee. Some Persons Janay 1 how the syllabub is made. It is one of the things that may be preparad the day before Christmas Make a jelly ffom ths Quick process gelatine powders if in a hurry Mher wise scald and clean pigs' feet split awd break the bones and the fire kettle of put over in a with four quarts water Heat slowly, skim and simmer . uutil the has been reduced 10 three ind set aside until coid the kettle grated rind of two teks of the lieginid about pints. Strain I'ben remote And the of the fat return to with ope cupfu sugar ice 1 blade lemons, a mace and three namon ahem eh long ME over re. ar t beat inch g.. 3 fir ' begin to heat add whites of crushed scum has three eggs iwiten and their shell five Conk Remove minutes aati oa add one plore of strain through a napkis Int the k wine an Whe e up light a wha dish ready to serve cut into blocks and in a pretty ziass dish y Whip hiilled powdered sugar to each oi cream, adding copoonfuls of ream. fiavor with wrry snd when When he ready to every opel" frot! poly the {ie this Tim, you have partaken of say with Tiny dinner "God vou wil biend ug, "