Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-12-17
ROAST GOOSE.

roast goose for the turkey, but this Gus
tom is not as common here as In Eng
land.
ROAST GOOSE.
Select green goose, one that is ten
der and not more than year old. 1t
should have white, soft fat, smooth,
yellow feet, wings supple and tender at
the pinions, the flesh thick and hard on
the breast, and the end Of the breast
bone soft aud pliable. The windpipe
should break easily when pressed with
thumb and finger, but be careful to
notice that this and the breast bone
have not been broken to make you
think they are on young bird.
SINCE the bird and remove all the
pin feathers. The skin OF goose Is
usually very uninviting, aud being so
oily, dust adheres to II easily. Ii Ia al
ways safer to give the bird thorough
washing (many authorities to the con-
trary Notwithstanding, and before II Is
drawn II possible. as the outside needs II
more than the inside. Use warm soap
suds to open the pores, soften the fat
and aid In drawing out the oil. Cold
water would make no impression on
them. Scrub It thoroughly rs you would
anything you really meant to clean.
Then rinse In clear water and wipe dry.
Draw the same as you would turkey.
Wash the inside quickly and wipe dry.
IL drawn when you purchase 1t you
should scrub the skin just Ms thoroughly,
but be careful not to get the soapy water
inside.
A roast goose Is usually stuffed with
potsto stufling made with mashed pota-
toes, highly seasoned with boiled onions,
salt, pepper, butter, and very slightly
with sage; and 1t is sometimes made
richer with the yolk ri egg, two eggs to
pint Of potato. Others prefer To use
equal parts OF bread crumbs, chopped
apples, seedless raisins, and boiled
onions, seasoned with salt. pepper and
butter.
Put in the stuiiiug, sew and truss the
goose as directed for turkey. Put II on
rack Ia the psn aud cover the breast
with several slices Of fat salt pork. Ii
Is unnecessary TO season or -four IL now,
for we wish first 10 draw out some OF
the oil--and the pork fat being quickly
drawn out by the heat. flows over the
goose aud aids In drawing out the oil.
IL also keeps the skin moist and no bast-
ing is required. After cooking one hour
remove the psn from the oven and pour
of the fat. Remove the pork and dredge
the goose with -four and place again In
the oven. When the -four L. Drowned
add hot water enough 10 cover the pan
and haste frequently. Dredge with
tlour after hasting, and cook until ten
der Ia the joints and nicely Drowned. Ii
will take from one and half to three
hours, and the oven should not be hot
enough To brown IL much until at last. IL
YOU have any doubt as 10 Its greenness
cook IL more slowly, but on no account
haste IL at first with any OF the oily
drippings. Make a gravy IL you like.
Garnish the bird with water crosses. and
serve apple sauce or roast apples or sp-
pie fritters with IL.
ENGLISH PLUM PUDDING.
ll-2 pints bread crumbs, pint chop
ped suet, l pint raisins, cup currants,
ID cup citrou, l.2 a candied lemon peel,
) eggs, / cup sugar. l-2 teaspoonful salt,
IL tesspoonful grated nutmeg, l-2 tea
spoonful cinnamon, level tablespoon
fuls -four, 2 tablespoonful milk, l-2 glass
fruit juice.
Use only the inside Of loaf OF stale
bread grated or crumbled finely. Wash
and stone the fruit, or, II you can pro-
cure them, use the California seedless
raisins and the best prepared currsnts,
AS the flavor is delicious and the labor
much less. Shave the citrou and lemon
In small, thin slices. Mix the sugar and
spices, make thin batter with the -four
and milk, then beat the eggs. Have
three melon molds, smallest size, or sew
eral small molds or pals well CREASED
with cold butter, and large kettle OF
boiling water, with a perforated tin in
the bottom, over the fire. Mix the suet
and fruit thoroughly with the bread
crumbs, add the sugar mixture, then the
well beaten eggs, the batter, aud lastly
the fruit-juice, turn into the molds.
place them In the boiling water and let
them cook four hours II small. and six II
large. Keep the water boiling steadily
and replenish as needed.
IL Is better TO make this pudding some
time before Christmas, as that day
brings so much extra work, aud the pud-
ding, like wedding cake, improves with
age. As but little Of IL can be eaten, or
should be eaten IL We have any respect
for our stomschs, IL Is always better TO
cook it in small forms. Steam IL again
in the mold the day it Is to be served for
at least three hours. Serve Ii with a
plain hard sauce and with rich, yellow
sauce. Decorate il with sprigs Of holly.
Ii would be more English to boil the
pudding in cloth, but the molds are 10
be preferred. as there Is much less
chance OF failure and much less labor.
YELLOW SAUCE.
Cream l-2 cup butter and 81 cup
brown sugar and stir over hot water
until liquid. then add the well beaten
yolks of two eggs and cool until Ii thick
ems, stirring constantly. Add a little
grated nutmeg and IL cup juice from
whole canned cherries or peaches.
MINcE PIE MEAT.
pounds beef chopped fine, peck
Greenipg apples chopped. pound brown
sugar, 2 quarts sweet cider, l-2 cup salt,
| tablespoonful mace, tablespoonful
cinnamon. nutmegs, pound suet chop
ped fine, pounds rsisins stoned, quart
molasses, pint boiled cider, teaspoon
full white pepper, teaspoonful allspice,
| teaspoonful cloves, IL cup rose water.
This il convenient rule for large
quantity of mincemeat. IL will keep all
winter. Boil the cider, mOlasses, sugar,
spices and raisins thirty minutes, pour IL
over the meat and apple. II sou prefer
you may omit the apple when the MKT
ure is made, and when YOU make into
pies use twice as much fresh chopped
apple as you have Of meat mixture and
mix it well with the meat. Do not add
the rose water until the mixture is
scalded.
Currants and citron NAV be used IL
YOU like, two pounds of each, but pre-
fer TO use only the raisins, and II you
care to enjoy the pies as did little Jack
Horner you will have half Of the amount
Of the California seedless raisins.
STEAMED BREAD AND FRUIT PUDDING.
Suitable for plain Thanksgiving or
Christmas dinner. One pint Of bread
broken into small pieces. Add one cup
Of milk, one-third Of cup Of molasses,
one egg beaten, and one cup OF raisins,
stoned and cut In halves. Mix thorough
lv thap siff In half a teasnOonful each