Fifty-Two Sunday Dinners Part 5

1 teaspoon sweet herbs if the flavor is desired.

PROCESS: Mix the ingredients in the order given and fill the body of the goose.

ROASTING THE BIRD

After trussing, place the goose on a rack in a dripping pan, sprinkle with salt, cover the breast with thin slices of fat salt pork, and place in the oven. Cook three-quarters of an hour, basting often with the fat in the pan. Then remove pan from oven and drain off all the fat. Remove the slices of pork and sprinkle again with salt and dredge with flour and return to oven. When the flour is delicately browned, add one cup of boiling water and baste often; add more water when necessary. Sprinkle lightly with salt and again dredge with flour. Cook until tender, from one and one-half to three hours, according to the age of the bird. If you have a very young goose it is infinitely better to steam or braise it until tender, then dredge it with salt and flour and brown it richly in the oven. Serve on a bed of cress, garnish with Baked Snow or Jonathan apples.

CHANTILLY APPLE SAUCE (WITH HORSERADISH)

Pare, core and cut in quarters, five medium-sized Greenings. Cook with very little water; when quite dry, rub through a fine puree strainer. To the pulp add one-half cup granulated sugar, five tablespoons grated horseradish, then fold in an equal quant.i.ty of whipped cream. Serve at once with roast goose, ducks or goslings.

ONIONS AU GRATIN

Cook one quart of uniform-sized, silver-skinned onions in boiling salted water. When quite tender, drain and turn into a baking dish; cover with Cream Sauce (see Page 151), sprinkle the top with fine b.u.t.tered cracker crumbs and finish cooking. Brown crumbs delicately.

ENDIVE, CELERY AND GREEN PEPPER SALAD

Select crisp, well-bleached heads of endive, separate the leaves, keeping the green leaves separate from the bleached; wash and dry.

Dispose the leaves on individual plates of ample size. Arrange the green leaves first, then the bleached leaves until a nest has been formed; fill the centers with the hearts of celery cut in one-half inch pieces.

Cut a slice from the stem end of crisp red and green peppers, remove the seeds and veins and cut in the thinnest shreds possible, using the shears. Strew these shreds over each portion and, just before serving, marinate each with French Dressing.

VANILLA ICE CREAM

3/4 cup sugar.

1/3 cup water.

1 quart cream.

1-1/2 tablespoons vanilla.

PROCESS: Make a syrup by boiling sugar and water three minutes. Cool slightly and add to cream, add vanilla and freeze in the usual way. Pack in a brick-shape mold. Bury in salt and ice, let stand several hours.

Remove from mold to serving platter and pour around each portion Hot Chocolate Sauce.

HOT CHOCOLATE SAUCE

Melt two squares chocolate in a sauce-pan, add one cup sugar, one tablespoon b.u.t.ter and two-thirds cup boiling water. Simmer fifteen minutes. Cool slightly and add three-fourths teaspoon vanilla.

COCOANUT CUBES

Use recipe for Bride's Cake (see recipe on Page 175). Bake in a sheet.

When cool cut in two-inch cubes and cover each cube with Boiled Frosting; sprinkle thickly with fresh grated cocoanut.

CHOCOLATE NUT CAKE

1/3 cup Cottolene.

2 cups sugar.

4 eggs.

1 cup milk.

2-1/3 cups flour.

4 teaspoons baking powder.

1/4 teaspoon salt.

2 squares chocolate melted.

3/4 cup English walnut meats broken in pieces.

1/2 teaspoon vanilla.

PROCESS: Cream Cottolene, add gradually one cup sugar, stirring constantly. Beat egg yolks thick and light, add gradually remaining cup of sugar; combine mixtures. Add melted chocolate. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add nut meats and vanilla, then cut and fold in the whites of eggs beaten stiff. Turn into a well-greased tube pan and bake forty-five minutes in a moderate oven. Cool and spread with boiled frosting.

[Sidenote: _January_

_Second Sunday_]

Menu

CONSOMMe WITH EGG b.a.l.l.s

CELERY OLIVES

BREADED SEA Ba.s.s--SAUCE TARTARE

NORWEGIAN POTATOES STEWED TOMATOES

CABBAGE RELISH

LEMON PIE CHEESE

CAFe NOIR

CONSOMMe WITH EGG b.a.l.l.s

To six cups of hot Consomme add egg b.a.l.l.s, serving three or four in each portion.

EGG b.a.l.l.s

1 hard cooked egg.

1/8 teaspoon salt.

Few grains pepper.

Few drops onion juice.