Christmas Dinner Menu From 1918
A page from a Loose-leaf notebook with handwritten notes on nutrition, foods, and recipes that belonged to Helen O’Shea Keleher
Consommé Bread Sticks
Olives Salted Peanuts
Roasted Goose Potatoes and stuffing
Cream of Lima Bean Peas
chicken croquette Dressed lettuce
Cheese straws English Plum Pudding
Sauce Assorted Cookies
Bon Bon Café Noir
Roasted Goose from “Tried Recipes” by the Ladies Aids Society of the Frist Christian Chruch of Lawrenceville, Illinois,1918
“Goose taste better if rubbed with salt, pepper, and a light vinegar that day before using. Fill pan half full of water. lay goose breast down. add a little celery and onion. cover and roast. baste frequently.”
