Evening star., 1917-11-16

With roast goose serve oyster btsQue
drst with celery. then the goose meat
with potatoes. Dreamed cauitnower.
peas or sweet potatoes and salad and
cheese balls. Serve ices with small
waters or cake, with coffee last.
| Goose With Sauerkraut.-Wfpe oul
the goose with q damp towel and NIL
with sauerkraut. Sew 1t up and tie into
shape. Place in largo kettle ana
cover with about two quarts Of sauer-
kraut and boiling water. Simmer CONT
" for three hours. At the end of this
time take out the goose, palce II IN
! baking pan. baste with melted butter.
iredge tho breast thickly with -four
which will take about an hour. Serve
in a bed of boiled sauerkraut
Roast Duck or. Duckling.
After removing the feathers and as
much of the down as possible from
duck, melt some paraffin and pour
over ii. Let this COOL then remove
tirely free from all fuzz. Cover the
breasts of ducks with thin slices OF
fat bacon or salt pork. and OF duck
'ings with small pieces OF butter or
drtppings, and dust with pepper t and
salt Roast ducks one and one-hait
hours and ducklings three-fourths OF
an hour, having the oven very hot at
1rst. Serve with gravy made as ioi-
ows: Add to the pan one cup OF DOLL
ing water one slice of chopped bacon,
a sprig of parsley, one Glove. Few
drops of kitchen bouquet and one bay
.eaf and stir until boiling: then strain
and add one cup of chopped canned
ed cherries with two tablespoonIuls
After browning cover with soft linen
cloth and baste through this. The
cloth holds the steam inside and makes
the bird more tender.
savory Rabbits.
Rabbit is not rich meat but when
voung it has very delcate HaVoE1 u
ter seems to blend with 1t best. though
other fat may be substituted and broth
from other meats may be addeu TO
gravy for richness.
soak In cold water over night. Dry with
cloth, salt we'll and dredge with
aour. Make the following dressing:
To three cups OF rich milk. well heated
in a double boiler. add two well beaten TER
eggs, a tablespoonful of butter and salt,
pepper and sage to taste. Lastly. put
in six or seven crackers rolled fne and
cook about five minutes. stun the rap
sit and lay in pan with strips OF salt
pork. Bake about an hour, basting
often with half a cup of butter melted
in a cup of hot water. This VIII BAKE
down SO your pan will be nice brown
for making the gravy, after removing
the rabbit. Add onion II the flavor Is
liked Currant jelly is an excellent
addition.
Rabbit Fricassee.-Dress and disjoint
the rabbit and put it into saucepan
with Just enough water to cover 1t ana
let 1T simmer for fifteen minutes. Re-
move the meat, skim the liquor In Which
1t was boiled and set 1t aside. Wipe
each piece of the meat and roll it in
egg and cracker crumbs. which nave
been salted and peppered to taste. Fry
the meat in hot butter until it Is ten
der To one cup Of the water in which
1t was boiled add a quarter of cup of
Drowned -four and a tablespoonful OF
butter and boil until 1t is thick. Put
the meat on platter and pour this
sauce over It
Time-Honored Pies.
Pumpkin Pies.-Next to Columbus
who discovered the land where the
pumpkin grows, comes the one who dis
covered the pumpkin itself. and then
the one who discovered how to cook it.
All honor to all three of them. A pump
kin for pies should not be too large. as
the fiber is not always fine in the larg-
est ones. First, cut the pumpkin into
pieces with a carving knife Drive the
knife with the aid of a hatchet. Pare
the pieces and cut into inch squares.
II you have never tried steaming pump
kin for pies. do so. 1t quickly cooks
the pumpkin and leaves 1t perfectly
dry. smooth and easy to mash. II boil
ed. A watery pumpkin or q stringy one
will not make a good pie.
The following Is good recipe: One
quart of cooked pumpkin, one cup OF
sugar, two eggs. two tablespoonfuls of
cornstarch. half teaspoonful each of