Mrs. Wilson's Cook Book Part 109

One-half cup of seeded raisins, One-half cup of finely chopped nuts, One-half cup of finely chopped citron, One-half cup of finely chopped apricots, One cup of syrup, One-half cup of brown sugar, One-half cup of shortening, One-half cup of cold coffee, One egg, Two and one-half cups of flour, Two tablespoons of baking powder.

Mix thoroughly and bake like a Moravian fruit cake.

A WAR CAKE OF 1865

Place in a mixing bowl

One and one-half cups of mola.s.ses, One cup of shortening, One cup of quince or peach preserves, One cup of finely chopped nuts, Three-quarters cup of finely chopped candied orange peel, One-half cup of finely chopped candied lemon peel, Three cups of seeded raisins, One tablespoon of cinnamon, One teaspoon of nutmeg, One-half teaspoon of allspice, One-half teaspoon of cloves, Five cups of sifted flour, Three level tablespoons of baking powder, One egg, One and one-half cups of thin apple sauce.

Mix thoroughly and then grease the pan and line with paper. Grease and flour the paper, turn in the mixture and bake one and one-half hours in a slow oven.

TOM-TIDDLE GINGERBREAD

Place in a mixing bowl

One cup of mola.s.ses, One-half cup of brown sugar, One-half cup of shortening, One tablespoon of cinnamon, One teaspoon of ginger, One teaspoon of allspice.

Mix and then add

One cup of cold coffee, Four cups of sifted flour, Three level tablespoons of baking powder.

Beat to mix. Pour into greased and floured baking pan, cover with prepared crumbs and bake in a moderate oven for forty minutes.

TOASTED CHEESE SANDWICHES

Cut bread into strips the width of a finger. Toast them, place a thin slice of cheese on the toast and toast again. Dust with paprika.

DELMONTE DRESSING

Place in a mixing bowl

Four finely chopped pimentoes, One grated onion, Four tablespoons of finely chopped parsley, Seven tablespoons of salad oil, Three tablespoons of vinegar or lemon juice, One teaspoon of sugar, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of catsup.

Mix and then serve.

Leisurely preparation of the Christmas dinner makes for its success.

Each family is an authority in itself as to the choice of the piece de resistance. Turkey, duck, goose, chicken, guinea hen, suckling pig, shoulder of fresh pork and the baked ham afford a splendid variety.

SUGGESTIVE MENUS

No. 1

Clear Tomato Soup Celery Roast Turkey Filling Brown Gravy Cranberry Jelly Mashed White Potatoes Creamed Onions Coleslaw Mince Pie Coffee

No. 2

Home-made Pickles Celery Soup Radishes Roast Goose Potato Filling Roast Apples Currant Jelly Sweet Potato Pone Cauliflower Celery and Cabbage Salad Cranberry Pie Coffee

No. 3

Olives Celery Pea Soup Baked Fresh Country Shoulder of Pork Brown Gravy Apple Sauce Candied Sweet Potatoes Spinach Lettuce French Dressing Pumpkin Pie Coffee

No. 4

Chow-chow Celery Water-cress Oysters on Half Sh.e.l.l Champagne Style Sauce Baked Ham Currant Jelly Browned Sweet and White Potatoes Spiced Cuc.u.mber Rings Corn Peas Lettuce Cranberry Roll Coffee

ROAST GOOSE

Select a plump bird and remove the pin-feathers. Singe and draw, then wash well in warm water, using a vegetable brush to scrub the skin.

Plunge into cold water. Now place the goose in a preserving kettle and add

One f.a.got of soup herbs, Two onions.

Sufficient boiling water to cover. Bring to a boil and cook for three-quarters of an hour. Remove and let cool. Place one-half cup of shortening in a large frying pan and add

One and one-half cups of finely chopped onions.

Cook until soft and add

Two cups of mashed potatoes, One cup of fine bread crumbs, One-half cup of finely chopped parsley, One-half cup of finely chopped celery leaves, One-half cup of finely chopped pimentoes, The meat picked from the neck and giblets, chopped fine, also One teaspoon of thyme, Three-quarters teaspoon of sweet marjoram, One-quarter teaspoon of sage, One-half teaspoon of poultry seasoning.

Cook slowly, turning frequently for one-half hour. Cool and then fill the goose. Sew the opening with darning needle and stout string.

Fasten the flap and neck, then rub the bird well with plenty of shortening. Dust thickly with flour. Place in a roasting pan in hot oven for twenty minutes, then commence to baste, using boiling water.

Reduce the heat to moderate, turn the goose breast down and cook for two and one-half hours. About one-half hour before removing from the oven, turn the bird on its back and let the breast brown nicely. Lift to a warm plate and garnish with roast or baked apples.

To make the gravy, drain nearly all the fat from the pan, add sufficient boiling water and cook for a few minutes.

PEA SOUP

Soak one cup of dried peas in one quart of warm water overnight. In the morning, wash and drain, then mince four ounces of salt pork fine.

Place in a saucepan and add

One and one-half cups of sliced onions.

Cook slowly until soft, but not brown, then add the peas and

Five pints of cold water, One bunch of soup herbs, One-half teaspoon of poultry seasoning.

Add well-cracked bones from the shoulder. Bring to a boil and cook slowly for three and one-half hours. Cool, then put through a coa.r.s.e sieve into a bowl and set aside until needed. To serve: Reheat and add two tablespoons of finely chopped parsley. If too thick, reduce with a little boiling water.