Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-01-27
HOU EHOLD HINT S

Geese are generally in prime condition at
this time of the year, and If young and
fat and properly stuffed with sage and
potato dressing make an acceptable change
for the Sunday roast. A goose over a year
old is strong and tough and usually con-
sidered unfit for food. The cd test in buy
ing goose was to stick pin in it; but, as
butchers generally object to this proceed
ing, much will have to be left to the honor
of the knight of the cleaver himself. If the
beak is hardened and the tip Of the breast
bone is not flexible. choose something else
and run no risk. Select goose for roast
ing that weighs four or five pounds. A
large bird is open to suspicion regarding
age. After picking and drawing, remove
all the.fat that can be reached under the
skin and from the inside.
This should be saved and tried out for
that sovereign Group remedy, goose
grease, but it is of no value in cooking,
and if left inside the bird will give a
coarse, rank flavor. Wash the bird next
in good soap suds, using a small vege-
Rinse thoroughly and wipe dry. Season
the goose on the inside with salt and pep
per, stuff with a sage and potato dressing,
and dress like turkey. Lay on its back
in dripping pan. dredge literally with
salt, flour and pepper, put a half cupful
of boiling water in the pan and set in an
extra hot oven to roast In a few minutes
begin the basting, dredging with salt, flour
and pepper after each basting. Continue
this basting every fifteen minutes and roast
for an hour and a half or two hours.
When well Drowned and done through"
take up and lay on a hot platter. Skim Off
all the fat in dripping pan. thicken with
Drowned flour, season, strain and serve as
sauce for the goose" A roast goose with
out its accompaniment of tart apple sauce
is as much of an anomaly as apple pie
without the cheese" Boiled onions are
also an addendum to the roast goose menu.
A green goose. one from three to four
months old, is esteemed special delicacy.
1t Is never stuffed, but is roasted in a quick
oven about an hour-like game.
Although the genuine pumpkin. the Sold
meated, glossy, golden ellpse which Whit
tier has idealized as the fruit loved OF
boyhood," cannot be procured at its best
outside the harvest fields of New England,
the canned pumpkin or the dried pumpkin
flour may be Manipulated so as to deceive
even connoisseur In pumpkin pies. If
one is fortunate enough to obtain a gen
uine pumpkin. cut in pieces, without peel
ing. Scrape out the i'll err shreds that hold
the seeds and boil the pumpkin with pint
OF water until sweet, tender and nearly
dry. This win usually require FIVE or six
hours slow cooking. Strain through
colander. and to four cupfuls of this strain
ed pumpkin add four cupfulls milk, five
well-beaten eggs. large cupful Of sugar,
teaspoonful of salt. half grated nutmeg,
ginger. Beat well and taste to see If 1t is
sweet enough. Put this mixture into deep
pie plates, lined with pastry, and bake for
three-quarters Of an hour, until a rich,
golden brown hue. In making pies of the
canned pumpkin, observe the same proper
lions. II the pumpkin flour Is used, spread
on tin and brown before adding the milk.
A correspondent asks directions for maxi
ing ladyfngers Beat the yolks of four
eggs until lemon colored and thick Add
gradually, still beating. half q cupfui Of
powdered sugar. pinch Of salt and tea
spoonful of vanilla eBat the whites until
dry and stiff and fold in slightly, then sift
in three-quarters of a cup of pastry -four
and fold in with as little stirring as pos
sfble. Have lightly creased dripping pan
ready. pour the batter into a rubber pastry
bag and press it through into shapes about
three inches long and three-quarters of an
inch wide. Sprinkle powdered sugar over
them and bake about fifteen minutes In a
very slow oven. II pastry bag is lacking
one can be improvised out of stfn writing
paper, or the batter may be dropped by the
spoonful.
An employee OF one of the largest dealers
in cut glass in New York says that shot
should never be used in the cleansing of
carafes. cruets, toilet and similar articles. |
It is very apt to scratch the glass. and thus
mar its beauty. Prosaic potato peelings