ater,
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 coarse
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.

FRESH COUNTRY SHOULDER OF PORK

Select a plump shoulder of pork, weighing about seven and one-half
pounds. Have the butcher bone and roll the shoulder. Now put the
coarse branches and sufficient green tops of celery through the food
chopper to measure one cup. Place in a bowl and add

One cup of finely chopped onion,
One-half teaspoon of sage,
One teaspoon of poultry seasoning,
One teaspoon of salt,
One-half teaspoon of pepper.

Mix well and then pack into the shoulder. Wipe shoulder, rub well with
shortening, and pat in one cup of flour. Place in a roasting pan and
place in a hot oven. Let brown for thirty minutes. Reduce the even
heat to moderate and commence to baste, using boiling water, and baste
every fifteen minutes. Cook for three and one-quarter hours. Turn
frequently and when ready to serve, lift to a warm platter and garnish
with parsley. Drain the excess fat from the pan and add the required
amount of boiling water to make the gravy.

HUNGARIAN GOULASH

Cut one pound of lean stewing beef in pieces and place in a saucepan
and cover with boiling water. Cook slowly until tender and then add

One-half cup of onions,
One carrot, diced,
One fagot of soup herbs.

When the meat is tender, season with

One teaspoon of salt,
One and one-half teaspoons of paprika.

Thicken the gravy with browned flour and then add one-half cup of sour
cream. Garnish with finely chopped parsley.

MENUS FOR SIX PERSONS FOR CHRISTMAS DAY

BREAKFAST 9 A.M.

Grape-fruit
Cereal and Cream
Broiled Mackerel Parsley Butter
Lyonnaise Potatoes Hot Rolls
Coffee

CHRISTMAS DINNER 4 P.M.

Clear Tomato Soup
Celery Cole Slaw
Tuna Fish a la Newburg
Potato Balls Sliced Cucumbers
Roast Turkey
Game Filling Brown Gravy
Cranberry Sauce
Candied Sweet Potatoes
Spinach Corn
Lettuce R