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Holiday Recipes

Our cook, Mrs. Dobbs, thought perhaps you might like to try some of her recipes yourself, so she has put together this small collection for you.

Cream of Celery Soup

1 bunch of celery (including leaves),
1 small onion chopped
2 tablespoons butter
2 tablespoons of flour
3 cups of milk
1 tablespoon of salt
1/2 teaspoon of pepper

Take celery and onion and put in pot with enough water to cover. Bring to boil, then simmer for 15 minutes. Drain celery, keep the water.   Puree the celery mixture in batches of 1 cup of celery plus 2 tablespoons of the celery water. Melt butter and whisk in flour. Gradually add milk. Mix the celery puree, salt and pepper and heat stirring occasionally until ready to serve.

Horseradish Sauce

1/2 cup bread crumbs
1/2 cup grated horseradish
1-1/2 cups milk
3 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper

Mix all together and let stand for 2 hours. Cook 20 minutes over very low heat. Stir in butter, salt and pepper.

Baked Honey Ham

1 Ham 5 lbs.
1 quart of cider
1 cup honey

Slash fat on ham with knife and place in roasting pan. Roast for about 3-3-1/2 hours. Remove from oven about 1/2 hour before done. Cut off all the skin. Score into diamond shapes cutting only about 1/4" deep and pour honey over top evenly. Place back in oven until glaze browns. Remove from oven and let stand for 15 minutes before slicing.

Roast Goose

1 Goose 10-12 lbs.
10 slices stale white bread, broken into small pieces
2 cups chopped onions
2 tablespoons melted butter
3 egg yolks
8 tablespoons sage, chopped finely
giblet cooking liquid* or chicken stock
salt and pepper

Clean goose thoroughly, removing giblets and extra patches of fat. Combine bread, onions, butter, egg yolks and sage. Pack into goose loosely. Prick outside of goose all over. Place in oven in middle of rack. Roast for 1 hour. Pour off fat every 20 minutes. Roast until tender about 2-1/2 hours more. Set on plate for about 20 minutes before carving.


Pour off all but 2 tablespoons of fat. Place roasting pan on top of stove and scrape bottom. Whisk in enough flour to make thick paste. Slowly stir in enough liquid to make a thin gravy. Continue to simmer until gravy thickens. Season to taste with salt and pepper.

*Simmer neck and giblets in 4 cups of water for 1-1/2 hours. Strain.

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