Evening star., 1924-11-14

Ill bullereu paper. DeNuiIS iiAe IV'e
feet under the body and the hind
feet backward. Skewer them in
place. Put a piece of wood between
the jaws TO keep them open.
Put the pig In a roasting pan and
rub the skin with olive oil or butter,
sprinkle with salt and pepper, and
dredge with -four. Place in hot
oven and baste every 10 minutes
with melted butter turning often to
cook and brown uniformly.
Roast for four and one-halt hours.
remove the paper from the legs, tail
and cars. and cook for 20 minutes
longer. Remove the wood from the
mouth, replace il with a lemon or
small rosy apple, and put necklace
of cranbcrries around the neck.
Serve on a hot platter on a bed of
parsley. GaTnish with app.e sauce
in red apple shells and with lemon.
celery and parsley.
Roast Duck, Cherry sauce.
Cover the breast Of the duck with
thin slices of fat bacon or salt pork,
or if it is u ducklng, with small
pieces of butter or drippings, and
dust with pepper and salt. Roast
duck liz hours and q ducill;ng q
o. an hour, having the oven very
hot at first. Serve with gravy made
"a follows: Add to the pan ! cupfui
OF boiling water. I slice OF chopped
bacon, a spris os parsley. ! Glove,
few drops of kitchen bouquet and
bay leaf. and stir until boiling, then
strain and add | cupful of chopped
canned red cherries. with table
spoonfuls OF the Juice. Ducks may
he stuffed with potato stutilng.
BrOiied Turkey.
Select Il fine young turkey, weighing
about ) or pounds. split il down
the back, then f'atten il with a
clever. Place it on u rack in roast
ing pan, spread il Well with butter
or drippings. dust with salt and white
pepper, cover and steam for hour.
Remove the cover and broil the tur-
key slowly until a light brown color,
or 1t may be sauted in a. large, hot
frying pan. Spread with butter. dust
with salt and paprika and garnish
with sprigs OF parsley and thin slices
OF lemon. Serve a { once.
Baked Rabbit.
Rabbits. usually u dry meat are
delicious cooked as follows: First.
clean tho rabbit and then soak il for
Il few hours in water. Then put in
an ,artheIu baking dish or jar, alter
ratc layers Of rabbit. salt pork and
onions. sprinkltns a little pepper and
mustard over the rabbit. Cover with
water ard bake until the water is
mostly absorbed, which will be in
about hours.
Goose. Potato Stufins.
After picking the goose. sinseirs,
removing pin feathers. and so on,
wipe out the inside with a. slightly
damp cloth. This cleanses II thor
ougniy without the loss Of favor In
VOWED If washed. The neck and skin
Of the neck should be cut off, leaY
ing only one inch, ard around this
short length thc skin should be tied
10 secure the stuffing. This is one
point Of difference between the prep
tri.tion Of goose and turkey The
second is thal the wings of the goose
Should be cut eff. leaving only the
nrst Joints. and thsso should be
.-Iiowered to the body the same a.
tha legs. The neck and wing joints
removed should be boiled with the
sihlcts to favor tho gravy. Thin
Slices Of bacon or fat salt pork may
be placed on the breast Of a goose
t" give flavor and 10 keep the meat
from drying out. Place slices of salt
pork over the breast and cook, ba St
ing frequently with hot water, from
Two u lilTec dGNp!ullS " the
age of the goose.
To make the potato stuffing, mash
enough hot boiled potatoes to make
three cupfuls, mixing them with a
cupful Of sausage meat or finely
chopped salt meat Of any kind, or
chopped oceans or peanuts. Mix with
ore grated onion, one heaping table
spoonful Of minced parsley and the
giblctf OF the goose, chopped fine
Season 20 taste with salt and pepper
and \ spoonful of dried sage or other
terh. Do not use fresh sage, as II
will make the stufling "runpy. Work
in :; cupful Of fine break crumbs from
toasted bread. first squeezed out OF
hot water. then mixed while warm
with rour ti1blsspOunfuls OF butter
Biud the whole with two beaten eggs.
This is a very good-ta sting stuIfing
and is good also with turkey, capon
or duck.
To Give Good Flavor.
II small punches Of parsley ana
thyme are placed in the water in
which fish is TO be boiled 1t will
make a big difference To the flavor
of the fish. and tablespoonful OF
vinegar or IL little lemon juice Will
keep the flesh white.
When cooking a piece OF salt beef
its flavor will be greatly improved if
two cubes Of loaf sugar and an onion
stuck with four or five cloves are
added to the water in the saucepan.