What\u27s sauce for the goose,  says the old line,  is sauce for the gander,  and yet show me the man who will have anything but orange salad or sauce with his duck, or chestnut dressing with his turkey

Marnette, Margaret L

English

"What's sauce for the goose," says the old line, "is sauce for the gander," and yet show me the man who will have anything but orange salad or sauce with his duck, or chestnut dressing with his turkey.</p

Marnette, Margaret

Digital Repository @ Iowa State University (ISU)

THE IOWA HOMEMAKER 3 Sauce for the · Goose Hw HAT'S sauce for the goose," says the old line, "is sauce for the gP.jllder," and yet show me the man who will have any-thing but orange salad or sauce with his duck, or chestnut dressing with his turkey. There are individuals, of course, who can eat "assorted" meals and still live happily, but let us hope they do it from ignorance rather than from deliberate choice. There are certain foods which naturally belong to each other, just as cups and saucers, or hats and coats. This year, why not plan for a dif-ferent set of foods that belong instead of the old oyster-dressing, cranberry sauce and turkey or whatever the meat is to be? Holidays become more or less stereotyped affairs, eventually. Made especially for the children, the grown-ups seem to be left out when it comes to surprises in the holiday season. Turn about is fair play. Why can't we surprise the "big" children this year? Let's suppose that you've decided to have duck for the piece de resistance of your holiday dinner. You may have a brace of wild ducks and cook them very rare so that the juice is a faint but attractive purplish color, and the meat is fine and delicious. With your du.ck, prepare a sauce of several table-spoonsful of butter in a small skillet. When fully melted add some chopped parsley, a half small bottle of stuffed and chopped olives and some chopped chive. Pour this over the servings of your duck and be prepared for con-gratulations. If you do not especially care for this sauce, perhaps one made with brighter ingredients would please you. The rind and juice of two oranges and the juice of one-half a lemon are mixed with one·half glass of currant jelly. Two tablespoons of sugar are added and the mixture is allowed to become quite cold. This sauce is a most attractive one when small pieces of parsley are chopped in it. With duck, orange salad becomes a favorite. French dressing is needed for orange salad since it adds a more piquant flavor. Grapefruit and white grapes are used with oranges to give variety. Margaret L. Marnette If your taste runs to goose, try fried apple rings as an appetizing accom-paniment. Simply core apples and slice in three-eights inch slices. Dip in sugar, salt slightly and fry until tender. Baked apples or apples boiled whole in syrup are also often served with goose. Celery and olive stuffing may be your choice. For this use three cups of dry bread crumbs, one cup diced celery, one-half cup chopped olives, one teaspoon salt, some pepper, a slice of minced onion and sufficient hot water to moisten the mixture. Did you ever try carrots escalloped with onions? The dish is an old favor-ite with our household. Scrape the carrots and arrange a layer in the bot-tom of a baking dish, slicing them quite thin. Cover with a layer . of thinly sliced onions and sprinkle with salt and pepper and a medium white sauce. Cover the top with bread crumbs mixed with a little chopped suet and bake un"til tender and well browned. Thi!l dish will serve for the vegetable that is needed with the din-ner. And now for that turkey that so many feel must be served. If you believe in the health-produc-ing qualities of sauerkraut and would like to try something decidedly differ-ent, put some sauerkraut in your tur-key as a stuffing. This method is one fcnow~d by many excellent German cooks. Onion dressing is another fa-vorite of · turkey lovers. Any good bread dressing is used and more on-ions than anything else are added to the stll;ffing. For an accompaniment, baked to-matoes might serve your taste. Add a finely chopped green pepper and a small minced onion to a can of toma-toes. Alternate with a layer of crumbs in a deep baking dish and bake twenty minutes. Add a medium cream sauce and serve at once. salad which requires only a minimum of effort to prepare. Another salad: whip one-half cup of cream, add one-half cup parmesean or stilton cheese and one-half cup aspic jelly. Mold and serve with a ring of sliced tomato, nuts and French dress-ing. It is best to serve the dressing separately. Did you ever eat Bermuda onions and oranges? There is a story of a woman who makes a business trip to New York City every winter and al-ways takes a box of Texas onions with her so she will not be without her fa-vorite food. For the salad: Slice on-ions very thin and soak for two hours in ice water to which has been added some sugar and salt. Arrange the onion slices with orange pieces and Grapefruit. Serve with cream mayon-naise. If you greatly admire the chestnut as a delicious food, there is a chestnut salad that you will surely enjoy. Peel and boil one-half pound of chestnuts until tender, with a celery root, a bit O·f mace and a small bay leaf. Add one-half the amount of celery and chopped apple. Serve on lettuce with small pieces of red-skinned apples and mayonnaise. Cranberry sauce, jelly, ice and pie are all well known accompaniments. The other day a new cranberry des-sert, or meat accompaniment, as you please, was found. This is just a cranberry roll made with two and one-half cups flour, four teaspoons baking powder, one teaspoon salt, one-half cup sugar, two tablespoons fat, three-fourths cup milk and two cups un-cooked cranberries. Make a dough and roll one-fourth inch thick. Spread with butter, cranberries and sugar, roll and fold up and bake in an oven of 450 degrees F. until well browned, then reduce heat to 350 degrees and bake 45 minutes. Serve with either As for salads, there are many, but whipped cream or a good hard sauce. a few new ones that have been tried and proved quite the things may give you an idea or two. Beets and apples arranged with cream cheese and al-monds are attractive when a color scheme of red and white is desired. Celery with cheese, nuts and capers is an easy way of providing a new There are still numerous vegetables and sauces to serve with your holiday meats, but by using a little ingenuity this year, planning ahead and then keeping your plans secret, the Christ-mas meat served with these accom-paniments will assuredly be a pleasant surprise for everyone, 

Sauce for the Goose

https://dr.lib.iastate.edu/handle/20.500.12876/42267

Sauce for the Goose

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