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One of the most toothsome goose Ituflings is made of potatoes and parhoiled onions cooked together until tender, mashed and seasoned highly with pepper, salt, butter and sage. The letter, and the onâ€" ion, may be omitted, or the inside of the goose may be rubbed with a. cut onion. Another dressing is made of chopped tart apples (peel- ed and cored), bread crumbs and boiled onions. But a. more upto- date method is to serve the cooked apples as a garnish or in a. carefulâ€" ly prepared sauce. Apples in some form are the invariable accompani- ment of roast goose. “ HOW TO ROAST. Roast on a rack in the dripping pans. Lay slices of fat pork over the goose, as it aids in drawing out the excessof oil. After three-quar» ters of an hour, remove the pork, draw all oil from the pan, and re- turn goose to the even, well dredged with flour seasoned with salt and pepper. After the flour has brown- ed, begin basting, and continue this every 15 minutes. Formerly it was the custom to add some water to the pan, but good authorities omit it, and do not begin to haste until‘ the fat has been drawn off. Cook‘ until the joints separate easily, from 1 1% to 3 hours. An eight-pound goose requires about two hours. In- I sufficiently cooked, a. goose is very; indigestible and unpalatable. lt A dry-plucked fowl is preferable, but if it is scalded, remember it takes much longer for the water to penetrate to the roots of the fea- thers of a goose than those of a chicken. Draw and truss the goose the same as a turkey, remembering to remove the tough legâ€"tendons. Cut thrmxgsh the skin very gingerly about 2 inches below the leg jointl bend the leg at the cut against the table and break the bone; then withdraw the tendons. If cut, they cannot be removed. “green” goose, four mdnths old [be- ing the choicest, and it should be well fatted. The dressing of a. goose requires more time and attention than that of a. turkey, the oily skin needing a. good scrubbing. Rinse outside and in. The goose should be con- Iiderably less than a. year old, a. “organ” n‘nt\an Fr".â€" mnnékn A1,! L- Have the soup clear and delicate 1y flavored, floating a thin slice of lemon. In serving a holiday din- ner, the soup should merely refresh and stimulate the appetite an-i not render it indififerent to the courses that follow. In this menu, the soup may be omitted, as also th: salad, with an abundance of good cheer remaining. As arranged, the din- or is to be served in courses, but t may be modified to lessen the la.- bor of serving. Arrange Lil? desâ€" sert on the sideboard or side table, with the exception of the pudding, which should be served piping hot on heated plates, accompanied by the sauce in a separate dish. Cof- fee is preferably served at the close of the meal, .but may accnupany it when desired. Taken clear, it aids digestion, and cream and su- ar should be omitted when such a ountiful dinner is partaken of, even if indulged in on other oc:a-~ lions. Foaming Sauce Priscilla/s Pumpkin Pie Kris Kringle Cakes Black Cofies Certain traditions must be ob- served in considering our Christ- mas menu. We desire the general ly accepted goose or turkey and the historic plum pudding. These age our foundation stones. The foni Value of these two, with their ac cessories, is high, consequently We center the nourishment on these two courses, adding to them other; of esthetic value which will' not multiply ’our dietetic sins suffici- ently to impair health. With this end in view the following menu has been arranged: Clear Soup Toast Fingers Pickled Peaches Salted Peanuts Green Goose, Roasted Potato Stuffing Garnish of Jellied Apples and Celery Tips Spiced Gravy Steamed Sweet Potatoes On Christmas day, of all days, (he menu should show discrimina- tion instead of superabundance. The Characteristic of ancient cookery was profusion; of modem, is deliâ€" nc and refinement. The capacity in; uman digestion is limited and not afforded any special dispen- sagions Aon feast days. Turnips a la. Creme Celeryâ€"andâ€"Orange Salad Up~to;datel Plug) Pudding Christmas Dinner Priscilla’s Pumpkin Pie.â€"To one pint cooked pumpkin add one egg, one gill molasses, butt-er size of an egg, one gill milk. one scant tea.- In ‘serving the pudding decorate .it with springs of holly. Pour a tablespoonful of brandy around the base just before serving and light. No one need scruple to use this, or alcohol. It evaporates in the flame. Another way is to dip squares of loaf sugar in brandy and place around the dish, then set it afire and carry the dish to the table while it is wreathed in weird flames. No demon of dyspepsia lurks in its luscious depths, and partakers will rise up and call you blessed Serve with foaming sauce, or any other preferred. Foaming sauce is made thus: Two-thirds cup fine white sugar creamed with one-third cup butter; to this add three table~ spoons thick cream, the white of one egg, and oneâ€"half teaspoon va- nilla, beating them in with an egg beater. Set the bowl of sauce in a, vessel of hot water, and use the egg beater steadily until the mass beâ€" comes light and smooth. Serve im- mediately. It should be a, foam throughout, with no settling on the bottom. If it is allowed to stand or too much cooked, it will not be perfection. And now comes the plum pud~ ding without which, and holly and mistletoe, Christmas hardly seems real. Only once a year can the genuine Christmas pudding, deck- ed with holly and wreathed with flames, make its picturesque en- trance to the festive board. So many rich, indigestible concoctions have been served under this head, with their train of horrors next day, that it is with both pride and pleasure we present the following by Mrs. Kretschmar: Three-fourths cup New Orleans molasses, one cup brown sugar, one cup finely chop- ped suet from the region of the kidneys, three cups bread crumbs, two cups flour, one cup sweet milk, one cup mixed raisins, citron and currants, chopped, one teaspoon soda. Sift the sugar into the mo- lasses and add the milk and suet. Mix the soda evenly through the flour and add the fruit to it, toss- ing it about to insure its being coated. Then put into the wet mix- ture, adding last of all the bread crumbs. Boil or steam in molds three hours. Cook beforehand and reâ€"heat. Celery and Orange Saladâ€"Crisp the white stalks of celery in ice water, to which lemon slices have been added. Wipe the stalks dry, out in tiny pieces and dress with French dressing. Add this just be- fore it is to be served. Turn into a serving dish and garnish with slices of sour orange, cut length- wise of the orange, then in halves lengthwise. Wafers should accom- pany it. Turnips a. la, Creme-Cut peeled turnips into half-inch dice, boil in salted water until tender, drain; to each quart of turnips add one tablespoon sugar, a little salt, and lastly three tablespoons cream in- to which a beaten egg is stirred. Segve very hot. Spiced Gravyâ€"Try this novelty in making gravy, and it will be found appetizing. Boil the giblets in three pints water an hour with a few cloves and allspice, one tableâ€" spoon grated lemon peel, oneâ€"half onion, chopped, one red pepper and one-half teaspoon salt. When the giblets are tender, remove them, mince, season with a, dash of pep- per and a saltspoon of salt, keep- ing them hot in the gravy boats. To the gravy add one tablespoon butter and two tablespoons hot browned flour, stirring until smooth. Strain and add one-half glass hot water or wine if too thick. Let simmer a. few minutes and pour in the gravy boats.__ Steamed Sweet Potatoesâ€"These are better than boiled. Pare, steam until tender, put a pinch of butter on each and set in the oven to dry and brown a. trifle. These latter will be found delici 0113. Pure and core whole apples, large and firm ones being prefer able. Fill the holes with red 'cur- rant. jelly, sprinkle all over with lemon juice and dust with granu- lated sugar. Place a. little water in the pan around the apples, and bake them until candied but not broken. Preserved ginger may be usefld‘instead of 6h} jelly. should be killed at least two days before being roasted. Garnish the goose with tips of choice celery, al< teggating with jelliqd apples. THE CHRISTMAS PUDDING. During the earliest times the fav- orite date for Christmas was in January. It was held in England in that month at the time of the coming of the Angloâ€"Saxon conquer- ors. March has also had its Christ- mas Days. For nearly 300 years now Nancy, in France, has sent out its officials at, Christmastide with instrutetions to bring back fifty-four beggars to a sumptuous feast. For the dining- hall an enormous barrel is speci- ally built, as being emblematical of the town’s dependence upon the vine, and in this the mayor bids the beggars welcome, and invites them to partake of the banquet. All the expenses are paid by the town. In the menu suggested nothing complicated, expensive or out of season is chosen. Cheese, nuts, exâ€" cept in small quantities, and a pro- fusion of rich dishes have been omitted intentionally. The dinner table itself should proclaim the season by its artistic and seasonable decoration. Each hostess may exercise her ingenuity in using the materials at hand‘ whether they be holly and mistletoe, laurel or other greens. Do not crowd the table, and arrange the programme of cooking and serving as‘far as possible in advance. FREE DINNER FOR BEGGARS “Beat one cup butter to a cream and add, gradually, one and one- half cups sugar with the ‘yolks of two eggs. Beat until very light Sift two and one-half cups‘fiour with two teaspoons baking powder. Beat the whites of the two eggs to a stiff froth, add one-quarter pint of water and half the flour to the first mixture and beat thoroughly. Add one-quarter pint water, the egg whites and the flour. When smooth and light, turn into two shallow buttered baking pans. Bake in a quick oven for 15 minutes Turn out carefully and cut into fancy shapes, stars, diamonds, squares, etc. spoon salt, one teaspoon ginger, one-half teaspoon cinnamon, one- quarter teaspoon of nutmeg. This makes one pie. Bake 40 minutes. While it is well to have a goodly supply of fruit cake and other va- rieties prepared in advance for the holidays, for the Christmas dinner, especially if there are children, it is far better to serve small, fancy cakes simply made, and lacking richness. They may be made very attractive by the various shapes and by the icing, which can be elaâ€" berated with citron, nuts, red can- dies or candied cherries, if desired. Mrs. Rorer gives the following, which can be made at slight exâ€" pense, and which invariably pleas- es the little folk: ‘ CHRISTMAS DAY IN MARCH. DECORATIONS. SANTA. CLAUS ON THE WAY. SANTA CL A US’ ARRIVA L To those who may have become tired of the old-fashioned games usual at Christmas, the following may be found suitable: Hunt up a. lot of poor people that have not got any Christmas dinner, and go and give them one. N.B.â€"â€"This game may‘be played by any number of persons. The biggest private Christmas- tree ever seen in England was one which the Duke of Norfolk had cut from his own estate and conveyed, with much trouble, to Arundel Cas- tle. It stood 70 feet high, weighed nearly four tons, and bore on it branches presents to the value of $20,200. The Christmas-tree which Queen Victoria gave soon after her marriage to the Prince Consort was 40 feet high, and its crop of gifts was valued at something like $45,- Don’t give things because they are cheap and make a. big show for the money. As a, rule it is a. dangerous thing to pick up a. lot of all sorts of things at bargain sales for Christmas presents. If you do, there is always the temptation to make inappropriate gifts. Besides there is usually some defect in barâ€" gain articles, or they are out of style, out of date, or there is some other reason why they are sold un‘ der price. Don’t decide to abstain from giv- ing just because you cannot afford expensive presents. The thought- fulness of your gift, the interest you take in those to whom you give, are the principal things. The in- trinsic value of your gift counts very little.» Don’t wait until the last minute to buy your presents, and then, for lack of time to make proper selec- tions, give What your better judgâ€" ment condemns. Don’t give because others expect you to. Give because you love to. If you cannot send your heart with the gift, keep the gift. Don’t give too bulky articles to people who live in small quarters, unless you know that they need the particular things you send them. Don’t make presents which your friends will not know what to do with, and which would merely en~ cumber the home. Don’t give trashy things. Many an attic could tell strange stories about Christmas presents. Don’t try to bay debts or return obligations in your Christmas giv- mg. Don’t embarrass yourself by giv- ing more than you pap afford. Don’t. let; Chfistmas giving de- teriorate into a trade. Don’t leave the cost mark on pre< sents. Don’t: let money dominate your Christmas giving. FAMOUS CHRISTMAS-TREES. CHRISTMAS DON’TS. For a few moments she vstood de‘ hating the awful question in her mind, and then reached the box. “John need never know,” she said. With trembling hands she broke own the box and emptied on the {cable a collection of buttons. nails, and so on. Christmas gift!” Mechanically her eyes wandered around the room until, with'a guilty start, they rested on some‘ thing standing on the mantelpiece I: was baby’s money-box. ALAS ! TOO LATE. It was Christmas Eve. Staring at the dying embers of the fire was a beautiful woman. Her face was worried, and she clasped and unclasped her hands in nervous excitement. “Christmas Eve,” she murmured, "and no money to buy baby a. Christmas gift!” “If I only dared,” she thought, "but What would John say 7” Perhaps this brief sketch may not add to your pleasure in keeping Christmas, but it has been a satis- faction to tell it. And now to din- ner, for after all: that’s what we look forward to, next to the tree Let’s first gather at the church to offer up the thanks that should so gladly pour from full hearts, and then the whole day will be so much more satisfying. _ At one time the celebration lash ed until Candlemas, but because of the increasing realization that it is in commemoration of the birth of the Christ Child, it has become more and more the children’s day, one continuous round of shrieking happiness from first break of day until the tired little heads snuggle down into the pillows to dream of what Santa, Claus brought them. By the Episcopal and Roman Ca- tholic Church, and by the Lutheran Church, Christmas is celebrated by special services, and gradually the Protestant Churches are beginnin tn look upon it as a. church day, an not altogether as a. social holiday as they oncg did. Many of the éustoms and feasts of these old German and Roman hea- then passed into Christianity, puri~ fied and adapted by the Church for the celebration of the Nativity. Mangerâ€"songs and /Christmas carols sprang up. Later the Christ-trees, or Christmas trees, adorned with lights and gifts; the custom of giv- ing and receiving gifts; special meats and dishes, such as Christ- mas cakes, puddings, etc., came in- to vogue. The fact that had most to do with fixing the celebration on December 25th, was that almost all heathen nations regarded the Winter 801- stice (the time of the year when the sun is at its greatest declination), as the beginning of renewed life and activity of the powers of nature, and of their gods, who originally were merely symbolical of these na~ ture powers. On this account the Celts and Germans, from oldest times celebrated the season with great festivities, holding their Yule- feast in commemoration of the reâ€" turn of the. fiery sunâ€"wheel: ‘ There was no special uniformity in the day set aside for the cele- bration of the Nativity among the early Christians, some put it in May, others in April, and still others in January, but finally Deâ€" cember 25th was established arbi- trarily, ’ though, as a matter of fact, Christ was probably not born at that season of the year in Judea._ The institution of Christmas, Krismas, Christ Mass. or as it is spelled in Old English, Christe- Masse, can be authenticated as far back as the time of Emperor Com~ modus in 180â€"192. In the reign of Diocletian, 284â€"305, while the ruler was keeping his court at N icomedia, he learned that a. multitude of Christians was assembled in the city to celebrate the birthday of Jesus. The Churches were filled, he ordered the doors barred and then set fire to the buildings and every worshiper perished in the flames. Consequently it won’t do us any harm to know a little of the- history Qf_t3he d_ay. Although no day is looked for- ward to with such joy and happiness as Christmas, few of us know any- thing more about the day than that we keep it in memory of the birth of Christ, and have a. Christmaq tree, or hang up our stockings, for the exchange of gifts which good, old, jolly Santa Claus, or Saint Nick, of course, brings along with him from his snowy home at ~the North Pole. John had been there firm? CHRISTMAS E ++++++++++++++++++++Â¥+§