Canadian cook book

Note, — In order to avoid the long cooking of oysters which makes them tough and indigestible, it is considered better to serve scalloped oysters with turkey. ROAST GOOSE. 1. Weigh, dress, stuff and truss a goose. 2. Place on rack in roasting-pan ; season with salt and pepper. 3. Pour into pan 1 c. boiling water and 1 T. salt. 4. Cover tightly and cook IJ^ hours, then pour off the fat which has collected in pan. 5. Cook uncovered; baste frequently with boiling salted water. 6. Serve with Apple Sauce or Spiced Currants. Time — 25 mins. to 1 lb. and 25 mins. extra. Potato StuflBng for Goose. 2 c. hot mashed potatoes, c. bread crumbs. 1 to 2 tb. finely chopped onion. }/i c. butter, melted. 13^ T. salt. 2 T. sage. Mix all together; beat until light. Bread Dressing for Goose. 4 c. bread crumbs. 4 medium onions. 13^ T. salt. 1^ T. pepper. 3 T. sage. 3^ c. melted butter. 1. Peel and parboil onions; drain and chop. 2. Mix crumbs and seasonings; add to melted butter. 3. Add onions. ROAST DUCK. 1. Weigh, dress, stuff and truss a duck. 2. Place on rack in roasting-pan ; season; place strips of bacon over breast. 3. Pour into pan 1 c. boiling water and 1 T. salt. 4. Roast in hot oven 20 mins to 1 lb. and 20 mins. extra; baste frequently during cooking. 5. Serve with Giblet Gravy or Olive Sauce and Currant Jelly or Apple Sauce; garnish with steamed apple rings and parsley. Potato Dressing for Duck. 2 c. hot riced potatoes. T. salt. y% T. pepper. 1 T. grated onion. 13^ tb. butter. 3 tb. milk. 1 egg yolk. 1 tb. chopped parsley. Mix in order given; beat until very light. PISH (F.) FISH SELECTION OF FISH. Fish should be used fresh and when in season. Freezing reduces the flavor and changes the texture of the meat. Fish which has been frozen is not firm as when fresh, and breaks up easily during cooking. If necessary to use, thaw in cold water just before cooking. For baking select medium-sized fish, as salmon trout, whitefish, haddock, pickerel, or a thick piece of large fish, as cod, haUbut, salmon. For sauteing and broiling use small fish, as bass, perch, speckled trout, smelts, or steaks of larger fish, as whitefish, salmon, halibut. For invahds, select fish which are not too rich, as whitefish, halibut, bass, trout. Broiling and baking are the best methods to be used when preparing fish for an invalid. FRESHNESS OF FISH. Because fish spoils quickly it is necessary that it be used fresh. The flesh should be firm, should show no discoloration and should not have strong odor. The eyes should be bright and the gills firm. TO PREPARE FISH FOR COOKING. 1. Remove scales. Hold fish by tail; loosen scales with knife, keeping knife close against the fish, to prevent scales from flying. Fish may be scaled under water in a large pan, so that scales will not fly about. Remove fins. 2. Remove head and tail. These are sometimes left on if fish is to be baked, also in case of small fish, as smelts. If head is left on, remove eyes, using sharp knife or pair of scissors to loosen membrane. 3. Wash inside and out; sprinkle inside of fish with salt, then wash thoroughly with cold water; rinse and dry. To Bone Fish 1. Clean fish; remove head, tail and fins. 2. Remove large bones near the head, then slip a sharp knife under flesh close to backbone.