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Show ROAST GOOSE FOR CHRISTMAS How to Prepare Fowl Which for Hundreds Hun-dreds of Years Has Been Conven". tlonal Holiday Dinner Dish. For hundreds of yours goose tins been nn Important conventional Christians Christ-ians dinner dish. Select n young, tender ten-der goose, for Its palntnblllty greatly depends on this, ono weighing about eight or ten pounds, says mi experienced experi-enced housekeeper. I'or the dressing tnko four cupfuls of hot mashed potatoes, two anil one-half one-half tablespoonfuls of finely chopped onions, ono cupful of Kn'gllsh walnut meats chopped moderately flno; ono nnd one-halt tcnspoonfuls of salt, ono-half ono-half cupful of cream, two tablespoonfuls tablespoon-fuls of butter nnd tlio yolks of four eggs and a tcuspoonful of sage. Stuff the body with the dressing nnd sew up. tho openings. Urlng tho legs nnd wings closo to the body and tie with a whlto string, which must bo removed Just beforo. serving. Put the goose In the dripping pan with two cupfuls of boiling wnter and roast for nearly two hours, according to slr.o of fowl, basting often and freely. free-ly. Itctuovo tho goose .to a hot platter, pour off tho oil In tho pan und make a gravy with flour that has been browned. Always servo applo suuco with roast goose. Select Juicy, tart apples and pnrc, slice nnd stew with just cnougi w liter to keep from burning. When done, ruli them through u slovu uud udd sugur to taste. |
