OCR Text |
Show Let the Goose Hang High in Your Kitchen By MRS. GAY.NOR MADDOX Four pounds of goose make six people happy. But the goose must have yellow feet, be fat and as soft as an old slipper. A duckling is young, but can be quite a panfull, because some duck- Kitchencraft lings weigh as much as six pounds. A duckling should be as soft and as white as an evening glove. Koast Durklinc With Prune muffing (Serves Four to Six) One duckling pounds), salt, pepper, prune and apple stuffing, giblets for gravy. Stuffing: One-half One-half teasooon grated onion, i table-. table-. TOMORROWS MENU Breakfast: Cranberry Juice, dry cereal, creamed codfish on toast, whole wheat muffins, coffee, milk. Luncheon: Parsley omelet, French bread, hot gingerbread, apple sauce. Dinner; Grapefruit Juice, In wiled haliem alaaki Ismeai and parsley butter, boiled potatoes, pota-toes, broiled mushrooms, lettuce and tomato salad, orange cream cake, coffee, milk. spoons butter, n teaspoon salt, 1 cup chopped celery, 1H cups dried bread crumbs. 1 cup cooked chopped prunes. 1 cup tart raw apple, chopped. Clean duck, cut off neck, wipe dry. Sprinkle Inside with salt and fill loosely with stuffing. Sew up and truss. Rub outside of duckling with salt and pepper and place on its back In roasting pan. Do not cover and DO NOT ADD WATER. Place in hot preheated oven (300 degrees F.) and cook for 15 minutes. Reduce heat to moderate 4350 degrees de-grees F t and cook until done, allowing al-lowing 29 minutes roasting time per pound of duck. Cook neck and giblets gib-lets in vegetable water. Make gravy from them. Cold sliced duckling with highly spiced orange gelatin molds makes a beautiful Sunday night supper dish. Cooking (loose To rook a goose, have It drawn first by the butcher, have all pin feathers removed as well as the oil sac. When you get it home singe It. scrub well and then wipe dry Rub both inside and out with salt and pepper. Now for the stuffing Use the same prune and apple stuffing stuf-fing recommended for the above duckling recipe, or else fill the inside in-side of the goose with raw sauerkraut. sauer-kraut. Truss up with skewers. Place on back in roasting pan on rack. Roast in hot preheated oven 1450 degreea F. for one-half hour. Then reduce oven -to moderate 3S0 degrees F.) and continue roaating at that temperature for three and one-half hours. Baste occasionally with pan drippings. Pour off excess ex-cess fat. Cook giblets in vegetable water and use for gravy. For gravy, use 3 tablespoons flour and 3 tablespoons table-spoons pan drippings for each cup liquid in which giblets were cooked. Onions or Brussels sprouts go well with goose. So do carrots, and. of course, a large green salad with a plain French dressing. Goose is rich keep the rest of your menu simple. |