The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1880-10-07
Domestic,

Roast Goose No. IA goose should
be roasted in the same manner as q
turkey. 1t is better to make the stuff
ing of mashed potatoes, seasoned with
salt, pepper and onions to the taste.
Apple sauce is good to serve with it.
Allow fifteen minutes to Il pound for
gosling and twenty or more for an
older one. Goose should be cooked
rare.
Roast Goose No. 1.-Two ounces
onion and half rs much green saye
chopped line and ono coffee-cup of
bread crumbs, little pepper and salt,
the yolks of two eggs. Do not quite
fill the goose, but leave room to swell.
Roast from one hour and a half to two
hours, and serve with gravy and ap-
pie sauce.
Colds in the Heads.-These are plen-
ty. Every one (nearly) is blessed in
this manner. But an easy cure, if
done early, is to dissolve a tablespoon
full of pulvcriZed borax in a pint of
hot water, when tepid, snuff some up
the nostrils two or three times day;
or use the dry powdered borax like
snuff, taking a pinch rs often as is re-
quired.
Oatmeal Pudding.-Mix two ozs. of
fine Scotch oatmeal in a quarter of q
pound of milk add to it q pint of
boiling milk; sweeten to taste, and
stir over the fire for ten minutes then
put in two ounces Of sifted bread
crumbs; stir until the mixture is stiff ::
then add one or. IOf shred suet, and one
or two we'll beaten eggs; add little
lemon fiavoring OF grated nutmeg. Put
| the pudding into buttcred dish and
bake slowly for All hour.
How to Make Pot of Good Tea
Into an earthcn or plated metal vessel,
warmed for use, put teaspoon even
full for each cup required. Pour half
pint of boiling soft water to every
measure of leaf, and let it stand cover
cd ten minutes where the vessel will
retain its heat without boiling. If
soft water is not at hand, drop in q
small quantity of soda or baking DOW
der, as it is impossible to make good
tea out of hard water.
To Keep Hams After Curing.--Wrap G
in brown paper, and place in q tight
bag SO as to be secure from flies; or if
preferred, cut hams in slices suitable
for cooking, trim off the rind, and
pack as compactly as possible in a
stone jar; over the top pour melted
lard SO as to completely exclude the
air. When ham is wanted for use
scrape off the lard, remove layer Of
meat, and always be particular to melt
the lard and return it Immediately to
the jar. Prepared either of the above
ways, ham will keep through the sea-
son.
Scalloped Mutton.-Cut cold boiled
or roast mutton into bits, removing
all skin and gristle. If you have no
gravy, make it by stewing the scraps
and bones in a little water, then season
with pepper, salt, and tomato catsup,
and strain it over the meat. Boil some
potatoes, and mash them while hot
until they are free from Jumps, then
beat with fork until white and light /;
add lump of butter, some milk, and
lastly a beaten egg. Mix we'll, then
place the meat and gravy in pudding
dish; spread the mashed potato
which should be quite soft smoothly
on top, brush it evenly with a beaten
egg and bake it in q quick oven until
it is beautiful golden brown. This
makes an excellent breakfast dish and
can be prepared-ready for baking
the night before. Especial care should
be taken to have plenty of gravy, as it
is absorbed in cooking, and the dish
will not be so palatable if too dry.