The Grange advance. [volume] (Red Wing, Minn.) 1873-1877, 1876-12-27
HOUSE FARM & GARDEN.
Selected Recipes.

Selected Recipes.
Roast Goose, German Mode.-Rub
the goose over night with salt, pepper
sage. thyme, and sweet marjoram, in
side and out: in the morning prepare
the dressing as follows A large hand
full of stoned raisins and Zante cur
rants to bread-crumbs, couple Of
sour apples chopped fine, and one
mealy potato, with butter mixed in,
and all we'll rolled together; but put
no spice in the dressing. For the gra-
Wy, boil the giblets in a little water,
and mash the liver in a spoonful of
flour, chop the gizzard, stir these in
the liquid they were boiled in, add it
to the gravy in the dripping pan,
sprinkle in a 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 few sprigs Of
green parsley.
Roast Goose.--Make Il dressing of
two ounces Of onions, an ounce of
green sage chopped fine, 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 it in a deep dish, and cover it
with boiling milk and leave it over
night. In the morning wash off the
milk, and put the goose into cold wa
ter on the fire; when boiling hot take
it off, wash it in warm water, and dry
with cloth. This process takes out
the oil. Fill the body with a 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 Pig.-With a small sharpknife,
take out the eyes and tongue, cut off
the feet, trim che ears, and clean it
both Inside and outside thoroughly.
Then wash we'll through several wa
tiers, 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 stufing and skewer
closely. Put the pig to roast, with
pint of water. and a 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.
Coast Pork.-For roast pork make a
stufhng 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 ill them. 1t must be Toured
over, and a pint Of water put in the
pan. While roasting, haste it often
with the drippings. Cook about three
hours and half. Skim some of the
last fat from the gravy, add little
flour, and let it boil up. Serve in a
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.
Basic it well while roasting. Serve it
with egg sauce OF white sauce.
Selecting Dairy Cows.
A good constitution is important.
This may be judged of by the lustre