Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-01-06
Good Things to Eat

Roast Goose Stuffed With Apples-Se-
lect fat. young goose. split the skin at
the back of the neck, way down close to
the breast, lay it back and then cut the =
neck out. Cut of the first Joints of the
wings. Detach with care the gall from
the liver and put aside for the stuffing
To prepare the stuffing select out OF
three quarts OF apples, not too large. ten
of them for garnishing. Peel and core
the others. cut them in four pieces: chop
one white onion, cook II in boiling water -.
for ten minutes. Soak the crust of half "A
loaf of bread in some broth. then squeeze
IT. Chop the liver with a tablespoonful OF
parsley. Put all these ingredients togeth-
er. and also two tabespoonfuls of butter.
divided In small Jumps. season with a
large teaspoonful of salt and a salt spoon
full of pepper; mix well and put a quarter
OF this stuffing away for the ten apples.
adding the cut apples to the stuffing.
Fill up the crop very full with the stuff
mig, then turn the skin of the neck under
the back and stitch II with thread. Pu,
the remaining dressing inside and sew up
the opening. and with trussing needle
pass Irvine around the lower part of
the legs and draw them closely to the
body. Then turn the wings backward.
pass the needle through them and tie the
Irvine on the back. Sprinkle with salt
and pepper, pour in a roasting pan half a
cup of broth and cover the goose with
outtered paper Cook in warm oven
for two hours. Basic every half-hour.
While the goose is cooking get the rema in
ing apples ready, put them in saucepan.
covering them with cold water and when
they begin TO boil set the saucepan inside
covered, for five minutes. Take out the
apples, cool them, drain, peel and core.
filling them with the extra stuffing Tween
ty minutes before the goose IS cooked re
move the paper, place the stuffed apples
In the roasting pan, and after ten minutes
baste them and serve around the goose.
Beef Flank.-Purchase a whole flank; re-
move the fat and render as lard: when
slightly cool add one-half pint olive oil
and run into pail. This makes a very
superior article for cooking purposes. Cut
strip across the flank; spread with a
layer of rich dressing: roll tightly: tie
well with grocers' Irvine and boil until
tender. When cold cut in very thin slices.
Cut away the thickest of the remainder
of flank and put through food chopper
with few slices of salt pork. Season
with pepper and salt and shape into small
Hat cakes. Brown some butter in a fry
ing pan and lay in the cakes. When brown
on one side turn and brown on the other.
then cover the pan and cook ten minutes
on top of the stove.
Put the pieces of bone and remaining
pieces of meat into a kettle with cold
water; put over the fire and boil until
well cooked. Remove the bone and cut
meat fine; return meat to kettle with one
onion minced fine and one cupful of maca-
roni broken In small bits; cook until the
macaroni Is soft about half an hour; add
one-half can of tomatoes or an equal
season with salt and pepper and serve hot.
Chocolate Custard Pie.-Line a deep pie
plate with rich pastry cutting II large to
allow for shrinkage In baking. While
baking to a delicate brown, make this
filling:
Put one quart of new milk In a sauce
pan to scald, place two squares of I'M
sweetened chocolate in cup back of
stove to melt. beat three eggs in a bowl
and mix one tablespoonful of flour thor
Of adI to
then beat in melted chocolate; add scalded
milk by degrees when all is used, return
to kettle and cook carefully as custard
and remove from stove when done. When
crust is ready, pour in custard and re-
turn pie to oven for fifteen minutes: when
cold, spread with one-half pint of cream
whipped sweetened to taste and favored
with vanilla The whites of the eggs may
be kept out and meringue made of Them
instead of using whipped cream, if pre-
ferred.
One Egg Lunch Cake.-Cream together
scant cup of sugar and heaping ia
blespoonful butter; add one egg, Well beat
en-, scant cup of milk, one and a half
cups of -four, with pinch of salt, one-half
teaspoon of soda and teaspoonful OF cream
tartar, sifted with the flour; stir and beat
until smooth as velvet; add teaspoonful OF
lemon vanilla extract Grease and -four
either layer tins one loaf tin; pour mix
ture in; put in oven and bake fifteen or
twenty minutes.
Chicken Croquettes.-Chop cooked chicken
fine. season with little pepper, s<-zInd
butter mixed with one egg and little
cream. Roll the croquettes on a bread
board sprinkled with cracker dust until
they are shaped like little cylinders. Beat
one egg light and dip them in it. then roll
again in the cracker dust. Fry In a GRO
quette basket in boiling fat until a light
brown. The stock of chicken, veal. lamb
mutton may be used instead of cream to
mix them with.
Mince Meat-To make a small quantity
of mince meat take one cup chopped meat.
three cups chopped apples, one cup chopped
raisins, one cup currants, one-half cup seed
less raisins, one-half cup beef dripping or
butter, two cups brown sugar. one cup
grape juice, one cup boiling water or coffee,
one teaspoon cinnamon, one-half teaspoon
cloves. Let this stand in tightly covered
jar twenty-four hours before using. Not to
be cooked. If 1 do not have grape juice
use same amount of coffee. and often use
raw hamburg steak in place of cooked
meat.
cups of sugar, two of -four. one-half of cold
water. one teaspoon Of cream of tartar
one-half saleratus. Beat the sugar and
eggs together and add the water when they
are light then the flour, in which mix the
saleratus and cream of tartar. Flavor with
lemon and bake in quick oven.
Buttermk Biscuits-Take one even tea
spoon of cream tartar. one heaping tea
spoon of soda, one heaplng quart of -four
and sift il all through a sieve. Take three
cooking spoons of cream and mix with sour
milk or buttermilk enough to mix the above
ingredients, and have a good hot oven.
Cook fifteen minutes.
Pudding without Eggs.-One-half cup OF
brown sugar, one-half teaspoon salt and
one teaspoon cinnamon Small half cup os
molasses. Add four crackers broken into
small pieces. one scant cup of seeded raj
sins. quart of milk.
Hard sauce-Half cup of butter creame6
with one-half cup of sugar, little nut
meg grated over.
asenpfeffer-German Dish.
Cut two well cleaned rabbits into pieces
about two inches in length, season with a