Shrimp Cocktail

Roast Goose - Apple And Prune Stuffing

Riced Potatoes Turnip Souffle

Currant Jelly

Waldorf Salad In Red Apple Shells

Snow Balls With Strawberry Sauce

Salted Almonds Bonbons

Color Scheme - Red, Green and White.

Table Decoration

The following is a simple and effective table decoration. Lay an open work centerpiece over a foundation of red paper. Outline with sprays of holly. Heap cotton lightly in the center and sprinkle with diamond dust. In the midst stand a pretty deer. Fasten red baby ribbon to its neck and extend to each place, tying a sprig of holly or a favor to the end and lay on each napkin. A Santa Claus standing at the head of the deer adds greatly to the effect.

Shrimp Cocktail

Wash the contents of I can of dry shrimps in cold water. Let lay for 15 m in salt water. Drain, split them in half lengthwise. Remove the intestinal canal which lies along the back and looks like a tiny black thread.

Arrange lettuce leaves on a salad plate and lay the halves of the shrimps, split side down, in a circle. Set a tiny cup filled with cocktail sauce in the center. The cup may be any one of the varieties of the little paper cups that would be suitable to the occasion, or may be the halves of small lemons, the pulp being removed and the edge cut in points. One can of shrimp serves eight.

Cocktail Sauce

Mix 2 T prepared horseradish, 2 drops of Tabasco sauce, juice of 1 lemon, 1/2 c red tomato catsup, and a dash of cayenne. Serve with the cocktail.

Apple and Prune Stuffing

Mix well 3 c dry bread crumbs with 2 T melted butter, 1 t salt, a dash of pepper and paprika, and 1/2 t thyme. Then add 1 c tart apples cut into cubes, 1/2 c stoned raw prunes, and 1/2 c English walnuts broken into pieces.

Roast Goose

Follow directions for dressing a fowl given in Part III. Be sure to scrub well both inside and out using plenty of soap or soda. Then rinse with boiling water. Dry, rub the outside with flour and breadcrumbs mixed in equal proportions. Season with salt and pepper.

Bake about 3 h basting from time to time with the fat as it cooks out. Then pour the fat from the pan and baste occasionally with water during the last hour.

For an 8 pound goose allow 4 h at a very low temperature.

Turnip Souffle

To 1/2 c thick White Sauce (p. 38) add 1 c turnips, cooked and mashed, and the yolks of 2 eggs beaten well. Season with salt and pepper and then cool. Cut and fold in the whites of the eggs beaten stiff. Turn into a buttered baking dish and bake in a slow oven about 40 m or until firm.

Waldorf Salad

Select even-sized, well-colored, red Jonathan apples. Cut a slice from the stem end thick enough to include the stem which will serve for a handle. Scoop out the center of the apple, being careful to keep the pieces large enough for the salad, leaving a perfect shell.

Mix the apple with an equal quantity of celery, 1/2 c Malaga grapes, halved and seeded, and 1/2 c English walnuts. Mix with Lemon Cream Sauce, p. 99. Fill the apple shells with the salad and cover with the tops. Serve on lettuce leaves on salad plates. If there is too much to fill the apples put into a bowl and cover tightly with a wet cloth.

Snow Balls

Cream 1/2 c butter, add gradually 1 c sugar, and alternate 1/2 c milk with 2 1/4 c flour sifted with 3 1/2 t baking-powder. Then cut and fold in the whites of 4 eggs beaten stiff. Steam 35 m in buttered cups. Turn out on serving plates and pour Strawberry Sauce around.

Strawberry Sauce

Cream 1/4 c butter, add gradually 1/2 c powdered sugar, to the white of 1 egg beaten stiff, and 1 c preserved strawberries. Beat well until all are blended and the sauce light and foamy. Either preserved or fresh fruit may be used as desired. Serve on the hot pudding.

Preparing The Meal

Dress the goose the night before. Stuff and truss in the morning and begin baking at 9 o'clock. Cook and mash the turnips and prepare the souffle up to the point of adding the whites of the eggs.

Wash the lettuce, wrap in a cloth or paper and lay in a cold place. Peel the potatoes and let them stand in cold water, then make the pudding sauce.

Set the table, arranging the decorations and getting everything as nearly ready as possible, putting on the jelly, etc. At 11 o'clock fix the shrimps and the cocktail sauce and set in a cool place until needed. Then prepare the salad. About 12 o'clock make the snow balls. Put the potatoes on to boil and steam the snow balls over them. Finish the souffle and set to bake. Put bread, butter, water, etc., on the table.

Arrange the shrimp cocktail on the salad plates and put on the table. Remove the goose to a hot platter and put in the warming oven. Make the gravy. Take the potatoes out of the boiling water and rice them, leaving the snowballs standing in the steamer over the boiling water. Let the souffle remain in the oven until ready to serve.

Have the bon bons and salted nuts in dishes on the side table and the dessert dishes ready for the snowballs.