Easy dishes for small incomes, or, The housewife's guide to practical cookery

1. Skin, boil and chop the onions. 2. Dry and rub the sage until fine, mix with the onions and bread crumbs, put the stuffing into the body of the birds and secure each end with a string. 3. Place on a greased baking tin, breasts downward, place some fat on the backs and cook in a quick oven for one hour. 4. Turn at the end of half an hour. 5. Serve with a thick gravy. ROAST GOOSE Ingredients (for stuffing) : One pound of Onions Three sprigs of dried Sage One tablespoonful of Bread Crumbs. 1. Order a goose ready dressed as for roasting. 2. Boil and chop the onions, powder the sage and mix the two together. 3. Add the bread crumbs and season with pepper and salt. 4. Fill the body with the stuffing, and, before securing the ends of the bird, put half a lemon inside. This will give the stuffing a nice flavour. 5. Roast for two hours. The liver should be placed in the pan when the bird has been in the oven one and a hall hours. 6. Serve hot with apple sauce, ROAST TURKEY Buy a prepared turkey which has been drawn, singed and the sinews removed. 1. Wash and dry the bird. 2. Turn the skin back and cut off the neck close to the back. 3. Fill the crop with veal stuffing. Fasten the skin down with a skewer on to the back of the bird. 4. Finish the trussing, fastening the gizzard on one side and the liver on the other, in between the pinions. 5. Roast in front of the fire or place on a tin in the oven and baste well. Allow three hours for a large bird and two for one weighing about eight pounds. 6. Garnish with rolls of broiled bacon and baked sausages. 7. Serve with a nice brown gravy and bread sauce. N.B. — It is more economical to garnish with the sausages than to stuff the turkey with sausage meat. For a fowl allow one hour for roasting and the breast may be stuffed with sausage meat if liked. For a chicken allow about three quarters of an hour in a hot oven. ROAST LEG OF PORK Ingredients : Leg of Pork, weighing five or six pounds Three large Onions One tablespoonful of fine Bread Crumbs One tablespoonful of powdered Sage Leaves Pepper and Salt. 1. Score the skin with a sharp knife, taking care not to cut the flesh. 2. Place in a baking tin with some peeled potatoes. 3. Allow from two to two and a half hours in a hot oven. Baste occasionally. 4. Serve with brown gravy, apple sauce, and sage and onions. SAGE AND ONIONS 1. Boil the onions and mince finely. 2. Add the bread crumbs, sage and season with pepper and salt 3. Stir in a tablespoonful of liquor from the pork and place the jar or basin in a hot oven for twenty minutes. ROAST RABBIT Ingredients : One or two Rabbits One small Onion Two ounces of Ham, minced Two ounces of chopped Beef Suet, One dessertspoonful of chopped Parsley, Four tablespoonfuls of Bread Crumbs One teaspoonful of mixed Herbs Pepper and Salt Yolks of two Eggs or A little Milk 1. Wash and dry the rabbits. 2. Make a forcemeat of the above ingredients, 3. Fill the rabbit with the forcemeat and sew up. 4. Truss the rabbit into shape and flour lightly. 5. Place in a quick oven for an hour and a half and baste with dripping. Serve with a thick brown gravy and currant jelly. SAUSAGES AND MASHED POTATOES Ingredients : Mashed Potatoes One pound of Sausages Thick Gravy, 1. Partly cook the sausages.