The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1906-10-27

Forks. The contracting parties were
Mr.. Michael Trauffler and Miss Kate
Dieken, The bride was very attrac-
tive in beautiful white landsdowne
gown and large picture hat and was
attended by her sister, Miss Annie.
Wagner's Wedding March, from Lob
engrin was rendered by Mrs. Burton,
the organist. A high nuptial mass was
celebrated by Rev. Father Greene, and
q very fine offertory solo from Guonod,
was sung, by Miss Lila Craig, the tai
ented soprano singer. The church was
filled with friends of the bride and
bridegroom, who wished them Cod
speed on their journey through life to-
gether.
One of the prettiest little dramas
that has ever graced the stage of the
Metropolitan theater here was the
ILLUSION of Beatrice" with Miss Maud
Fealy in the leading role, and the play
was greeted by as fashionable an audi
ence as ever gathered in the opera
house. the play was not only ex-
ceptionally good of itself but was
of more than usual local inter-
est On account of the prom
inence it gave one of our most
popular young ladies'. Miss Daphne
Bosard. The management of the
company offered to the Evening Times
the disposal of two boxes which were
voted to the most popular young lady
in the city and Miss Bosard easily,
without effort on her part, carried OF
the honors, and as result entertained
ten Of her friends in the boxes and
with dainty supper at the Bosard
home afterwards. The guests for the
evening were Mrs. ]. H. Bosard, Miss
Edith Bosard, Miss Jessie Strachan,
Miss MacHugh of Oak Park, ILL.,, and
Messrs Jack Marquette, Stephen Nc
kinnOn, Bert Selby and Mr.. and Mrs.
Ray Jackson. Miss Fealy appeared
at her best on that evening. She is
charming, dainty little actress and one
of the youngest on the stage taking
such important roles. Her support
was very good, each taking their part
with ease and grace and the staging
of the place could not have been inn
proved upon. The costumes also were
very handsome.
A request was made some days ago
for our method of cooking the native
wild goose. The flesh of this fowl
is the most delicious of all our wild
game If cooked properly, and directly
otherwise If done the other way. In
the first place of all our game the
flavor of the goose is the widest and
most "gamey," and in the cooking this
must not be done away with, but in
order to make the delicious dish this
can be made, it must be modified.
First pick your goose if possible; this
Is tedious process. we know, but If
the housewife Is hurried, skinning will
suffice, although the juices are re-
tanned better by leaving the skin on.
Now to modify the wild gamey taste,
wash the bird we'll in strong salt
water then place half an onion inside
and parboil for three hours slowly,
two will suffice If the bird happens
to be young. The onion will add
flavor to the meat, and when the
bird is removed from the stove notice
will be taken that the onion has alb
sorbed a great deal of the wild flavor
and will have turned black. Dry the
goose we'll and stuff with dressing
made of bread crumbs, chopped
onion, melted butter and an egg, salt
Ing and peppering to suit the taste.
Have your oven hot, not warm or luke
warm but hot enough to scar the fowl
over quickly and retain the juices.
Roast one hour, for a young goose,
and two hours for an old one, basting
every ten minutes with a gravy COM
posed OF some of the soup from the