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JELLIED SHRIMP AND GRAPEFRUIT APPETIZER

3 large grapefruit Y cup mayonnaise
2 (44 oz.) cans shrimp 1 tbsp. lemon juice
2 pkgs. lemon-flavoured gelatin 1 tsp. salt

2 cups boiling water chopped parsley

1 cup grapefruit juice
(from fruit above)

CUT grapefruit in half and remove seeds. Cut around inside edge as close to
shell as possible. Separate grapefruit segments from membrane. Lightly
squeeze shells to collect remaining juice. Use spoon to remove membrane
from shell. Save shells. Cut grapefruit segments into small pieces and drain.
Save juice.

DRAIN shrimp. Save 12 for garnish later. Flake rest of shrimp with fork.

DISSOLVE gelatine in boiling water. Add 1 cup saved grapefruit juice, mayon-
naise, lemon juice and salt. Blend with rotary beater. Chill until partially set.
Fold in drained grapefruit and flaked shrimp. Fill grapefruit shells level.
Any remaining mixture can be molded in individual jelly molds. Top each
with square of waxed paper and chill until firm—4 hours, or overnight.

TO SERVE: Remove waxed paper. Cut grapefruit halves in half. Arrange each
on bed of watercress or chicory on small plate. Spread a little mayonnaise
on edge of shrimp (saved from above) and roll in chopped parsley. With
coloured cocktail pick impale to filled grapefruit wedge.

YIELD:—12 servings.

ROAST GOQSE

(Allow I Ib. per person)

Wash goose in warm water and soda. Remove any large layers of fat from
the body cavity. Rinse in cold water. Wipe bird dry. Rub the interior and
exterior with half a lemon. Stuff the wishbone cavity with Almond Fruit
Stuffing; bring neck skin over back and fasten with a skewer. Fill the body
cavity with stuffing. Insert skewers across the opening and lace shut with
cord. Loop cord around ends of drumsticks and draw them slightly in toward
body. Place on rack in roasting pan and roast uncovered at 325°F. Allow
25-30 minutes per pound. The drumstick meat should feel soft when the bird
is done. If browning occurs too rapidly, cover bird with aluminium foil.

TO SERVE: Transfer goose to serving platter. Remove skewers and string.
Fasten half orange slices and preserved crabapples with toothpicks along
back of goose. Garnish platter with fresh parsley or watercress.

ALMOND FRUIT STUFFING

8 cups soft bread crumbs 1 tbsp. salt
(use day old bread) YZ tsp. pepper
4 cups diced apple 114 cups orange juice
14 cups raisins 1 cup melted butter or bacon
1 cup slivered almonds drippings

34 cup sugar

MIX the first seven ingredients. Add the juice and melted butter and mix well.
YIELD:—about 15 cups—sufficient stuffing for a 12-14 lb. goose.
Note: Use dry bread crumbs if a dry-type stuffing is desired.

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