The daily morning journal and courier., 1906-12-29

of butter or sweet drippings until well colored. add three quarts of cold water and the remainder of the meat. let soak off the fire for an hour, then put over and heat slowly Simmer and skim until no more scum rises, then draw aside where it will barely sim mer and keep at an even heat for four hours. Add a half cupful each of chopped carrot and onion which has been fried pale brown in a spoonful of butter one stalk of celery minced, one small bay leaf, three cloves six pep percorns, tiny bit of mace, a sprig of parsley, one of thyme and a half tablespoonful of salt Simmmer one hour and a half longer, strain and set away. Next day add salt and remove all fat add salt and pepper to taste, the whites of two eggs beaten to a soft fr5th and the crushed shells. Stir until boiling then simmer undisturbed for ten minutes. Strain carefully through two thicknesses of wetted cheesecloth and 1t is ready to reheat and serve.
 Beat the yolk of one egg with a scant teaspoonful of cold water, add a pinch of salt and flour ito make wary firm dough. Roll out as thin as paper. Let stand on the board fifteen min- utes, double 1t over and stamp out the tW1o thicknesses together in tiny rounds with thimble. Just before the. meal hour have ready a small saucepan containing smoking hot fat an inch or more in depth. Drop in a half dozen of the circles at a time. They will quickly rise, swell and color a palS brown, Skim out on soft paper. Drop three in each pile of consommme.
 For eight persons wash a pound and a half of cod or halibut, place it in a saucepan with one teaspoonful of salt, a dozen peppercorns, half of a bay leaf, a slice of onion and boiling water to cover and simmer gently until the flesh draws away from the bones. Drain, remove skin and bones and pass through the food chopper twice, then pound to a pulp. Add salt and cayenne to taste, half teaspoonful of lemon juice, two tablespoonfuls of thick swet cream and the whites of four eggs whipped to a stiff broth Mix lightly but thoroughly. Decorate the bottoms of small buttered mclds with bits of canned or fresh peppers, fill with the mixture Stand in a pan partly filled with boiling water, place in a moderate oven cover and cook slowly until the centers feel firm when lightly pressed; this will take about twenty minutes Serve with a sauce made with two tablespoonfuls each of butter and flour, one cupful of veal stock, one cupful and a half of thin cream, salt and white pepper to taste. When taken from the fire add the yolks of two eggs beaten with two ta- blespoonfuls of chopped parsley.
 The potato balls for this course are shaped raw, boiled until barely tender drained, placed in a saucepan at the side of the fire and melted butter. little at time. poured over then un- til they have absorbed about three ta- blespoonfuls. They must be shaken gently every few minutes.
 The first step in the preparation of a goose hy to scrub the skin thorough ly with hot water and ivory soap then rinse well with cold water; this re- moves much of the oily taste. 1t is then to be cleaned in the same way as a turkey (which has been described several times lately) Chop fine two large onions and saute slowly in al large spoonful of butter until soft but not colored. Mix this with three cup fuls of hot, seasoned mashed potato and fill the goose with the. mixture, putting 1t in very lightly Truss and roast in the same manner as turkey, basting every fifteen minutes With it serve a well favored apple sauce.
 Green peas at this season are of the canned variety. Open two cans early in the day. drain. wash and drain again, then cover with cold water. Change the water tw2 or three times. Twenty minutes before serving drain again, place in a saucepan with a half teaspoonful of salt. dash of cayenne, a scant teaspoonful of sugar and a quarter of a cupful of butter. Cover and cook very gently. They will prove next best to the fresh article.
 Make a tomato jelly with one pint of the liquid drained from canned to-