Here is the Food section's suggestion for a New Year's Eve dinner for four persons. The main dish would be duck or goose from one of the recipes found elsewhere on this page. The other recipes are given here.

MARCELLA HAZAN'S KOHLRABI AND VEGETABLE SOUP

(For 4 to 6) 1/2 stick (4 tablespoons) butter 1 cup onion chopped very fine 1 teaspoon garlic chopped very fine 2 kohlrabi heads, peeled and sliced very thin (about 11/2 cups) 1 medium carrot, sliced very thin (about 2/3 cup) 1 medium potato, peeled 4 cups homemade broth (canned broth is definitely not recommended in this soup) Salt Freshly grounded black pepper

Put the butter, onion, and garlic in a soup pot, and turn on the heat to medium. Cook briefly, until the onion is just wilted. Add the sliced kohlrabi and carrot, and cook for about a minute, turning them in the hot butter. Add the potato, the broth, salt, and 1 or 2 grindings of pepper. Stir well, and cover the pot. Turn the heat down low, and cook for 1 1/2 hours at a very gentle simmer.

The rice: 1 tablespoon butter 2 tablespoons chopped onion 1/2 cup rice Salt

Preheat oven to 400 degress. Choose medium-size casserole with a tight-fitting cover. Put in the butter and onion, and turn on the heat to medium. When the onion becomes colored a light gold, put in the rice. Stir in for a few moments, coasting it well with butter. Add 3/4 cup water, a couple of pinches of salt, and stir well.

Cover tightly; if not sure of a tight fit, press a sheet of aluminum foil over the pot before covering it. Place in the uppermost level of the preheated oven, and cook for 17 minutes exactly. When done, remove at once, uncover, and stir the rice with a wooden spoon.

The combined rice and kohlrabi soup: The soup and rice cooked as directed above 2 cups homemade broth 1/3 cup freshly grated parmesan cheese 1 tablespoon chopped parsley Salt Freshly ground black pepper

Add the 2 cups broth to the kohlrabi soup. If the soup has been prepared much in advance, reheat it, bringing it to a gentle slimmer, but do not boil it. Remove the potato from the pot and mash it through a food mill or potato ricer, or even mash it with a fork. Put it back into the soup. Add the rice to the soup, stirring it well. If the rice was prepared in advance and is cold, let it reheat for a minute or so in the simmering soup. Add the grated cheese. Stir, and taste and correct for salt and pepper. Add the parsley and turn off the heat. Serve promptly.

NOTE: If you are preparing the kohlrabi soup and the rice ahead of time, do not combine them until ready to serve.

-From "More Classic Italian Cooking"

RICHARD OLNEY'S TURNIP GRATIN

(4 Servinga) garlic 3 Tablespoons butter 1 1/2 pound crisp, tender turnips, peeled thinly, sliced in 1/8-inch thicknesses salt, pepper 1 scant teaspoom finely crumbled dried herbs 3 ounces thinly sliced prosciuttotype ham, cut into a fine julienne 3 ounces swiss gruyere, cut into very thin slices 1/2 cup heavy cream 1/4 cup breadcrunbs.

Add the turnip slices to boiling water, cook for 2 or 3 minutes, drain and pat dry on paper towels.

Rub well a gratin dish with garlic (or puree the garlic and rub the dish with the juice, discarding all debris), let dry, butter generously, and arrange the turnip slices, slightly overlapping, in three layers, sprinkling with salt, pepper, herbs, and the julienne han in between the two intermediate layers. Arrange the slices of cheese on the surface, pour over the cream, sprinkle with breadcrumbs, cover with paper-thin shavings of butter.

Bake 45 minutes in a 400-degree oven.

From "Simple French Food"

(NOTE: This dish may be partially prepared ahead. Reserve cream, breadcrumbs and butter and add then just before cookin.)

Brocooli and walnuts

(4 servings) 2 pounds broccoli 3/4 cup walnut havves 2 to 3 tablespoons butter Salt and pepper totaste

Cut flowerettes from stems of broccoli and steam until just tender. Meanwhile heat butter in a fryint pan and saute walnuts until browned. Gently stir brocooli into walnuts and serve.

PEARS SABAYON 4 firm, ripe pears with stems. 1/2 lemon sliced 1/4 to 1/2 cup sugar, depending on ripeness of pears 4 egg yolks 2 tablespoons sugar 1/2 cup Marsala wine 1 tablespoon brady 1/2 tablespoons water (KEY OFF) eel (KEYWORD) pears and cut off slice at bottom so they will stand up. In water just to cover pears, with lemon slices and 1/4 to 1/2 cup sugar, cook the pears until tender. Keep water at a simmer; do not boil. Drain and chill pears in refrigerator for several hours.

Combine yolks with 2 tablespoons sugar in top of double boiler. Beat well with rotary beater or wire whisk. Add wine, brady and water and beat well. Place over hot water and continue beating until mixture thickens. Remove from heat and chill. To serve, place pears in stemmed goblets or individual glass serving dishes, if possible. Spoon over sauce and decorate with green leaf at stem.