The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1911-11-18

r. ron have grave doubts upon this heaes
allow half an hour. basting frequently
When he is done to a turn. haste win
butter. pepper and salt him to taste anu
dredRe with Drowned -four. Leave MN III
the closed oven for i've minutes 70 brown
skim every particle OF Fat from the gravy.
pouring It into a bowl and setting the DOW
in very cold water to throw up the grease
before you thicken It with Drowned houi'
adding the giblets. chopped me. 30" W
once and turn into a boat
If you will add the juice Of lemon 70
the boiling water in the pan with which the
goose is basted in the roasting II Will min
gate the flavor into something surprisingly
akin to that OF turkey
=
PRESERVED CrrRON.-tBy request OF
V. NJ. BJ-Pare on carefully the green
outer rind of the citron melons. and serape
away the soft inner part Cut into strips
or cubes of the desired size. Line a kettle
with grape leaves and put the rind in layers
in this, sprinklng each layer lightly with
powdered alum. DO not use more than two
teaspoonfuIs OF alum for a large kettle
OF the preserves. Pour In just enough
water to prevent scorching. cover the kettle
closely. and set Il where the contents viii
steam gently for three hours At the end
iced water. Leave four hours changing
the water every hour Put together in the
preserving kettle a quart OF water and
two and one-half pounds OF granulatsd
sugar. Bring to a boil and boil. slsinming
often, until the scum from the sugar ceases
to rise to the surface. Then lay In the
drained rind and cook until tender all
through. but not broken. Take cut the
rtnd. lay It on platters to COOL and add 10
sliced ginger root for each pound OF the
citron rind. Boil for ten minutes. then
take from the fire. Pack the rnd IN jars
and I'LL each jar TO OVERLOOKING with the
scalding sirup which has been brought
again to the boil. When the JarS are COOL
seal them. Keep in a dark place.
ALMOND BfACAROON6.-CBy qusstSf
V NJ. B.)-Blanch one-half pound OF aim
onds and grind to a paste, or. better still.
buy the paste already prepared from a
grocer. Beat the whites OF four eggs stiff
add to them a cupfui OF powdered sugar
and a teaspoonfuI OF cornstaroh. havortng
with a little essence OF bitter almonds
Mash or crunltie the almond paste nne. and
add It gradually to the other ingredients.
Beat hard. then drop quickly by the spoon
full upon waKed paper and bake IN a hot
oven to a defeats brown.
4
CRySTALLTZED MINT IEAvH6-(By
request OF 2. G. S)-Wash thu sprigs OF
mint IN ICED water. shake and pat dry be-
tween the folds OF a clean towel. Put into
a porcelain lined saucepan pound OF gran
ulated sugar and a small cupful o. water
and boil. without stirring. untn heavy
thread spins from the tip OF fork dipped
into the sirup- Add teaspoonfui OF lemon
Juice. take the saucepan from the FIRE and
set It in an outer vessel OF boiling water.
Dip the mint spriss quickly into the strip.
sprinkle lightly with graduated sugar. and
lay on waxed paper TO dry.
GUAVA JELLY kindness OF CORE
spondent)-Boil green guSvas IN enough
water to cover them until hey are so tender
that they Will break and fall TO pieces.
Strain and measure the juice. For every
quart OF the juice make strip Of one
pound Of sugar and ono pint OF water. Add
the juice and boil slowly untn a little
cooled forms q Jelly. Lire tin boxes with
paper. pour in the jelly. and paste paper
over It TO keep It alright.