Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-12-23
by MRS. VI. A. WILSON
Copvrtoht, f926. by Mrs. ". 4. W'Sc
.tN riUhts rcccrrrfj
Ll<-a ALAAIlN 4
HCOOSIE. Goosie gandcr,
~ Whi,hrr do you wander?
1'nstnirs. dnMnstnirs

N''NlES' hOOSle RandeT,
~ Whiihrr do you wander?
= Upstairs, downstairs
And in my lady's chamber. -
This old nursery rhyme brings It's n
scasonablc reminder that the goose Is
3 delicate morsc which IS we'll fitted
for the holiday that comes at this time
Hatched in tn" spring. fcd in tine
Kitchen y0rG and watched with much
care, the voting goSiugs are permitted
Mt harvesting time To- wander In the
fields. where they usually find an abun-
dance of corn. Hence the young goose
usually cones to the table il the height
Of its perfection in size and flavor. and
just in timc for the Christmas table.
Many Old time housewives felt that
goose wa> the uiOCp de resistance su.
premc for the holiday dinner. and they
had their own special recipe for the
preparation and StUtfinG Of this splendid
bird
In Europe tir frn,a landlords in.
clided In leases executed to thcir ten
ants tha@ a line fat goose iHuSt -
brought to tie mansc at the holiday sea
son as part Of the yearly payment,
where the good lady Of the manor, with
her own hands. prepared this fowl for
the holiday festival.
AZ Wv Ne" IsuRldHl states anu IhIu
west the geese are exceptionally fine. l
have just returned from q trip to those
communities and bring with me- mum.
Der of famoTS old recipes. many Of which
have never before appeared in print.
The country mother Is a firm believer
IN the healing qualities of COOS" grease
and she prepares !, in SaIyeS t!.at have
very soothing qualities for cuts and
burns. etc These. too, I have brought
along with the recipes.
The honk and QuaCk OF the wild geese
as they f1y south for their winter quar-
ters have brought hunters galore q the
stubblc fields in the midwest for the late
November shooting and lucky Is the
family that can be regaled with trophies
such as these from the hunters pouch.
When selecting a goose the same test
as for ducks may be applied. The bill
should br Il good light yellow IN color
the feet should be the same: the wind
pipe should be quite easy 70 break when
the neck Is stretched. Usually the
geese are picked and ready for the
housewifn {" prepare for the table, but
should YOU receive the goose in all his
glory it ~Ii b" n"c'sSary for you to re-
move the irUthrrS. This ran De- done IN
the following manner
Prepare g. largo boiler - water and
have /; boiling. Then din in the goose
and turn round Fuickiy. Lift to tray
end begin c'iir,;I% 10 pull and remove the
feathers Af'rr removing the feathers
wash the goose we'll with vegetable
brush and q good soapy water. Rinse
we'll under cold running water and then
draw. Remove the fcot and neck. and
wash veil. Place the neck and giblets
IN n saucepan and add:
One onion.
one carrot cut in tinY dHs.
And sufficient cold water 20 cover.
Cook very slowly. Add sufficient water
from time 10 time. SO that the neck
and giblcts may be we'll covered. When
+he gizzard is tender, remove the sauce
pan from the stove and let cool.
Nov place the goose in a large boiler
and cover with boiling water. Bring
at once 10 q boil and then simmer
slowly for three fonrthS Of an hour.
lift out the goose and let it cool. Set
the boiler in a cold place. This vii.