The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-07-29


in spring What is called a green
goose is four months old. 1t is insipid
after that, though tender. Pick well
and SINCE the goose, then clean care
fully. Put the liver and gizzard on
to cook as a turkeys. When the goose
is washed, and ready for stuffing,
have boiled three white potatoes, skin /.
and mash the; chop three onions !
very fine, throw them into cold water; |
stir into the potatoes a spoonful of |
butter, a little salt and black pepper, |
a teaspoonful of fnely-rubbed sage |
leaves; drain off the onions and mix |
with the potato, sage, etc. When well |
mixed, stuff the goose with the mix |
ture. Have ready a coarse needle and !
thread, and sew up the slit made for |
r cleaning and introducing the stuffng. |
r. A full-grown goose requires q hours. !
l Roast it as a turkey, dredging and
basting. The gravy is prepared as
for poultry, with the liver and gizzard. |
= Apple-sauce is Indispensable for roast
/ goose.
Roast Goose or Duck.-Singe, draw,
r and truss fowl; if an old one barboil
n it; best stuffing for a goose is sage
and onions. If a strong flavor of on
ions is liked, they should be chopped
t raw. If this is not the case, should
4 be boiled in l or 2 waters, and mixed
y with bread crumbs powdered sage,
e salt, pepper and extract ndtmeg to
:, taste Fill bird with stuffng, sew up
!, with coarse thread, sprinkle salt over,
and set in pan with a little warm wa
e ter. Basic frequently, and do not take
|. from oven until thoroughly cooked.
a Apple Sauee.-Pare, core, and slice
<, tart apples, stew in water enough to
Il than until 20 ,,3o
e Beat to pulp with good lump of
k butter and plenty of sugar; serve
k cold.
n To Bake a Turkey-Let the turkey
# be picked, singed and washed, and
y. wiped dry, inside and out; joint only
d. to the first joint in the legs, and cut
r; some of the neck off if it is bloody;
r, then cut l dozen small gashes in the
9p t1eshy parts of the turkey-on the out
y. side and in different parts-and press
b. ! whole oyster in each cash, then
If. close the skin and flesh over each
ed cash as tightly as possible; then stuff
of your turkey, leaving a little room for
the stuffing to swell. When stuffed
an sew it up with a stout cord, rub over
so lightly with flour, sprinkle little salt
IN and pepper on it, and put some in
alf your dripping-pan; put in your tur
"a hSgB bdolC II OlIGl VIII us OWL uIlD
of pings; bake to a nice brown; thicker
he your gravy with little -four and wa
ne ter. Be sure and keep the bottom O
tn the dripping pan covered with watel
lat or it will burn the gravy and make i
it bitter.
Stewed Cranberries. - Wash anC
ne look over carefully. Place in sauce
up pan, little more than covered with wa
~ ter. Cover saucepan and stew unit
~ skins are tender, adding more waite
!, if necessary; add l pound sugar t.
~, "a each pound of berries. Let them sim
''i mer 10 or IL minutes, then set ava
!. in a bowl or wide-mouthed crock
VI To Truss and Roast a Partridge o
'"' Pheasant-Time, 25 to 80 minutes
Partridges should hang a few day.
-. Pluck, draw and wipe partridge; CT
~ ~ off head, leaving sufficient skin o
us us neck to skewer back; bring legs clos
ieo to breast, between it and side bone
M M pass skewer through pinions an
liiS thick part of thighs. Roast and serN
fh III with little gravy poured over bird
.Io, and breadsauce and gravy in tureen
I,,o Fried Spring Chicken.-Clean an
wa joint, then soak in saltwater for
t hours. Put in frying-pan equal par
rs of lard and butter-in all enough
- CIie cover chicken. Roll each piece
NJ -four, or dip in beaten egg, then re
80 in cracker crumbs, and drop into Il
y % boiling fat Fry until Drowned {
80 both sides. Serve on fiat platter ga
leu nished with sprigs of parsley. POI
most of fat from frying pan, thickt
= the remainder with Drowned flou
400, % add to it cup of boiling water or mil
90 go Serve in gravy-boat.
Fricasseed Chickens.-Clean, wa
fills and joint the fowls, lay in cold So
SALT and water for an hour. Put in p
tea with y Id. salt pork, cut in striI
nen- and cold water enough to cover the
tie Cover close and heat slowly to a &c
> is tie boil; when, fowls are full size a
,per fairly tender stew / hour or mo
rees after they begin to boil. When do
the add half-chopped onions, parsley a
has pepper, cover again for ten minut
SUI Stir up two tablespoonful flour
for cold water, then into a cup of
milk, and this in turn into beat
and eggs, then put in l large spoon
the Dutter, and pour all INTO the sau
18th. pan; mix well, boil fairly, place chi
ound ems on your dish and pour the gra
orce- over them and serve.
d is Chicken Pates.-Chop meat of G.
suf- chicken fine and season we'll Ma
ii to large cupful rich drawn butter, q
+ UNI while on fire stir in 2 eggs, boi
toast hard, minced very fine, also a lii
trim chopped parsley then chicken me
and Let almost boil. Have ready so
ce to pate-pans of good paste, baked quic
to light brown. Slip from pans WI
hot, fill with mixture and set in o
thin to heat. Arrange upon dish and sc
hot
Chicken Pie.-Take 2 full-gr:
If. chickens, or more if small, disjt
ntuis them, cut backbone, ETC., small
V lb. convenient. Boil them with
ting slices of salt pork in water enough
sea cover them, let boil quite tender, t
ce OF take out breast bone. After [
lst at boil, and scum is taken off, put
liter; little onion cut very fine-not emo
Hour to taste distinctly, just enough
When flavor a little. rub some narslev =,