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 Shell
Champagne Style Sauce
Baked Ham Currant Jelly
Browned Sweet and White Potatoes
Spiced Cucumber 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 fagot 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.