European and American cuisine

Turkey in Aspic. — Prepare the boned turkey the same as in foregoing recipe, take it from the press, remove the napkin, and wipe the turkey dry with a clean towel or napkin. Take a square pan Ys inch larger all around than the turkey, set it into cracked ice. Have double the quantity of aspic prepared as in foregoing recipe, put sufficient of it into the pan to cover the bottom ; when this is firm turn the form over on its side, pour in some cold aspic, let it get firm, turn the form, pour in more aspic ; continue turning the form and adding aspic until the whole form has obtained a complete lining thereof. Then cut the white of hard-boiled eggs and some truffles into fancy shapes, or instead boiled beets, green pickles, and lemon rind ; take each piece separately up with a larding needle ; have some aspic standing on ice, and when it begins to thicken dip the needle with the decoration into the aspic, then lay it into the form, first on the bottom and then on all sides ; set the form upright in the ice, pour in more aspic so the bottom decoration is entirely covered. When firm lay in the turkey with the breast toward the decoration, pour Y2 pint of aspic in the form, let it get firm, then add gradually more aspic ; continue this until the form is full. Let stand until it becomes firm. Shortly before serving take the form from the ice, turn it upside down on the dish it is to be served in, hold a hot wet towel around the form until the gelatin slips out of it. Garnish with water cress and serve. GEESE. Goose roasted with Apple Dressing.— Singe, draw, and wash a fine, tender goose, wipe it dry ; season the inside with Y2 even tablespoonful salt ; then staff it with apple dressing, described below ; sew it np ; rub 1 tablespoonf ul salt all over it ; turn the skin of the neck backward and secure it with a small skewer, or sew it on to the back ; twist the wings back, and run a skewer through the thigh and body; lay the goose in a roasting pan, spread 1 tablespoonful butter over the breast, set in a hot oven to roast, baste frequently and turn often till the goose is light brown on all sides ; then add 1 cup of boiling water, continue to roast till done, allowing 15 minutes to a pound. Place the giblets in a saucepan, cover with cold water ; add Y2 teaspoonful salt, and when it boils add 1 small onion, cook iVt hour ; then strain the broth and chop the liver fine. Shortly before serving, lay the goose on a hot dish, remove skewers and thread, take off the fat from the gravy ; mix 1 tablespoonful of cornstarch with 1 gill of cold water, add it to the sauce, stir and cook 3 minutes on top of the stove ; then add sufficient giblet broth to make a creamy sauce, boil 5 minutes ; strain ; add the fine-chopped liver, and serve with the goose. Serve with Brussels sprouts à la crème, apple sauce, and boiled potatoes. Apple Dressing. — Pare and cut into quarters 8 large greening apples, remove the cores ; place the apples in a saucepan over the fire ; add Ys cupful cold water, cover and cook till tender, but not broken ; remove, and when cold rub 4 ounces stale baker's bread into crumbs, mix them with the apples; add IV, tablespoonful sugar, 1 ounce melted butter, and 1 egg ; mix all well together, and use as directed above.