The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1876-12-21
HOUSE FARM & GARDEN
Selected Recipes.

the goose over night with salt, pepper Der
sage, thyme, and sweet marjoram, III:
side and out; in the. morning pprep,arSe
the dressing as follows "A large hand:
full Of stoned raisins and Zante cur.
rants to bread-crumbs, a couple of
sour apples chopped fine, and one
mealy potato, with butter mixed In
and all well rolled together; but put
no spice in the dressing. For the gria,
w, boil the giblets in little water,
and mash the liver in a spoonful Of
-four, chop the gizzard, stir these in
the liquid they were boiled in, add Il
to the gravy in the dripping pan,
sprinkle in little thyme, sage; and
sweet marjoram, and it is done. Serve
the gravy separately. When the goose
is cooked and served, garnish it with
sliced lemons, and a few sprigs of
green parsley. st'
Roast Goose.-Make a dressing of
two ounces of onions, an ounce of
green sage chopped line, a coffee cup Of
bread crumbs, a little pepper, salt,
and the yelks of two eggs; do not quite
fill the goose, but leave room to swell.
Roast two hours and serve with gravy,
and apple sauce.
Boiled Goose. Dress and SINCE it,
put 1t in deep dish, and cover it
with boiling milk and leave it over
night. In the morning wash of, the
milk, and put the goose into cold VA.
ter on the fire; when boiling hot take
1t of, wash it in warm water, and dry
with, cloth. This process takes out
the Oil. Fill the body with dressing
of bread crumbs seasoned with pepper,
salt, butter, and two chopped onions
if relished, and little sage, Put the
goose into cold water and boil gently
until tender. Serve with giblet sauce,
and with pickles, or acid jellies.
Roast tPig.-With a small sharp knife,
take out the eyes and tongue, cut off
the feet, trim the ears, and clean it
both iuside and outside thoroughly.
Then wash we'll through several wa
ters, and dry it with a clean towel.
Rub it inside and out with salt and
pepper. Make stuffing, with six pow.
dered soda-crackers, one tablespoonful
of sage, two of summer savory, one
chopped onion, half pint Of rich
milk, (cream is better) two eggs, with
pepper and salt. Mix these together
and stew about fifteen minutes. Fill
the pig with the stufling and skewer
closely. Put the pig to roast, with a
pint of water, and little salt. Let it
roast gradually; and in order to make
it brown nicely, rub butter over the
pig. Basic frequently with the drip.
pings while roasting Boil the liver
and heart, chop fine, and add them to
the water in the dripping-pan to form
the gravy.
Roast Pork.-For roast pork make a
stuffing as for roast pig. Take the leg
of pork, of seven or eight pounds in
weight, and raise the skin off the
knnckle, and put in the stuffing; then
make deep cuts in the thick part of the
leg, and fill them. 1t must be Toured
over, and a pint of water put in the
pan. While roasting, baste it often
with the drippings. Cook about three
hours and half. Skim some of the
last fat from the gravy, add little
-four, and let it boil up. Serve in
sauce tureen.
Spare Rib of Pork.-Wash and dry
your spare rib, and season it with salt,
pepper and powdered sage. Put it in
a pan and set it in a moderate oven.
Baste it we'll while roasting. Serve it
with egg sauce or white sauce. -