The Cook County cook book

DEVILED GOOSE.— Clean the goose and wiping it well with a damp cloth, plunge it into a kettle of boiling water, and boil moderately for 1 hr. Take it from the kettle, drain well, .ind wipe it dry. Fill the body and neck with potato stuffing, truss and sew up the same as directed for roast turkey, and roast in a very hot oven, allowing 15 minutes to 1 lb. Pour over it the following mixture, and baste frequently: 4 tablespoons of vinegar. 1 tablespoon of pepper, 2 tablespoons of made mustard. Boil the giblets and make the gravy as directed in sauces for fish, meats, poultry, etc. An old goose should, be boiled 2 hrs., instead of 1 hr. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. JELLIED GOOSE (German Style).— Put 1 whole goose (not too fat), head, neck, heart, lungs, gizzard and feet iscald and skin the feet), together with 2 well-cleaned disjointed calf's feet, in a granite pot, cover with water and boil, skimming carefully until it looks clear, add 2 heaping teaspoons each of white peppercorns and allspice, several Large onions, 4 bay leaves, 1 carrot, 1 parsley root, part of a celery root, rind and juice of 1 lemon, salt, aad enough white-wine vinegar to give it a sour taste, boil until the meat is well done, remove the fat, as it rises, and strain, boiling hot, through a white flannel bag to cool. After the meat has cooled separate it from the breast bone, cut it in narrow, bias strips, cut the legs and the rest of the goose joints, add the head, neck, etc., put all together in a porcelain dish, well oiled with almond oil or greased with lard. Free the jelly of every particle of fat, remove all that is clear, melt and pour gradually over the meat. Do not turn it out until ready to serve. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I. — Stuff the roast in same manner as ducks; many cooks cover poultry with a paste of flour and water while baking, removing it before being served. — Mrs. Allan George, Park Ridge, 111. ROAST GOOSE WITH POTATO STUFFING.— Singe the goose, wash it carefully in hot water and wipe it dry before drawing. Then fill it with potato stuffing and stitch up the openings and truss or tie the goose into shape. If it is not fat, lay thin slices of pork upon the breast and bake in a hot oven for 45 minutes; but if the goose has considerable fat, omit the pork. Remove the goose from the oven, pour out all the fat, sprinkle the bird all over with salt and pepper, dredge it with flour, and bake again. When the flour is of an attractive color, pour 1 teaspoon of hot water into the pan, and baste the goose often, dredging it each time with a slight sifting of flour to absorb the fat. A small goose should 'bake at least 2 hrs., if frequently basted; and a large one will require more time in proportion. Reinove the goose from the pan, drain off most of the fat, add J^ pt. of water, and thicken, if necessary, with 'browned flour; salt to taste. Garnish the goose with parsley and serve the gravy in a boat. Apple sauce should always be served with roast goose. — Mrs. Roger Rawlings, Chicago Heights, 111.