The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1915-05-19
STORY OF A FAMILY
GOOSE IN GERMANY


tFrom Mabel Potter Daegctt's artl-
Gle IN Pictorial Review Tor June. The
Wonderful German Housewife.r)
IANHE's o. economical as the
beef tru1t--I don't know hut
- more 80. We have been told
how at Chicago are saved hide. hair
and hoof, u OF which they make
ev more millions than from kteaSs
and the chops for which we are
charged sach high prices. but you
should see how Shy products' are
handled In Rosike Won Hofman's
kitchen. There was the goose for the
Pfineesen festival. which corresponds
10 the English Whitsuntide. lateral.
~, little else tut the quack from that
bird went into the garbage pail. 1
can see Il now az u hung suspended
BY a string In the open window TO
air. all dressed and ready to be
roasted for sunday. And hat would
have been about all OF It for an
American table except possibly cold
meat left over for a luncheon. Here
Il will go some several meals farther.
The conservation OF the German
GOOSE begins with It's feathers. Frau
leia. who II Frau Won Honman's
maid. as she plucks them carefully. H.
putting them in a bingham bag TO be
hung in the attic with a row OF other
like Bingham bags. on sunny days
they will all be hung out on the back
fence. In time they will have been
cured to go into a feather bed.
w. -. .au.a NN. sNNa ~. V...N.-
beds are accumulated for the future
troussoal OF the little daughter OF the
family. These are the cherished
heirlooms OF the German household.
Frau Won Honman's wi plumcaux
are descended from her mother and
her grandmother before her.
The goose lJr Pfingstcn Sunday
has been plucked. The bill and the
claws, 1, is true. have gone into tho
garbage pail. But the preparation OF
the rest proceeds. only the body OF
the goose will be roasted for the fes-
tival dinner. The feet are being care
fully skinned. These with the head,
the neck, the wings and h stomach
are being prepared like a fricasee for
today's dinner. This ianscklein Is
By some, esteemed AN ever greater
delscacy than the goose itself. The
heart. which might also have gone
into the Gansekiein. Is. however. re-
served By Frau Won Hoffman, for
another purpose. The long skin
which was removed from the neck l.
tied At one end. Into q h stuffed the
chopped-up heart, mixed with a quar-
ter OF a pound OF chopped beef and
4 - a. Al - 49, - 49,
crums and seasoning OF marjoram
and onion. The other end OF the
skin Is now tied ana this u~ansewurst
Il set aside to be roasted in the pan
with the goose. which has been stuff
fed with apples.
The GOOSE sausage" will be eaten,
We will say. perhaps IN Tuesday.
Now Fraulein Is skimming the grease
from the fricaSsoe. Any surplus fat
In a German kitchen is carefully coli
lected In a little brown jar tina Is
kept on a shelf In the pantry or
Speisekammor. II IL used In cooking
To save the butter. But the goose fat
Is a special luxury, which sold by
itself Is more expensive even than
butter. The fat hat h collected from
the Pfingsten goose will not 20 into
the brown jar. Il Is preserved by IL
self to be spread on bread or 10 be
used In frying apples delicately sea-
soned with a little onion. The goose
liver will be served for Gabelfruh-
stuck. or second breakfast, at "a
o'clock tomorrow morning. Cut Ia
thin slices dipped ia Hour and fried
Ia butter seasoned with onion. IL Is an
iupuetIzIum blf TINT fnthpr GENERAL,
appreciates highly. Now there vii
also be a SOUP, perhaps for Monday
Any OF the gravy remaining from the
roast. together with the bones OF the
goose. 90 into the soup kettle. som,
people even boil these bones n second
time for a second soup.