The household cook book

STEAMED FOWL. — Place a fowl in a close steamer and cook 1 hour. Then remove the steamer, rub well with salt, and stuff as for baking; steam again until perfectly tender, then place it in a bakingpan, rub with flour and butter and place in the oven until brown, basting often with butter. Use some of the liquor in the steamer for gravy by adding it to the butter in the dripping-pan; thicken the gravy with flour, and add the chopped giblets and a little celery salt. Time, 2 to 3 hours. GUINEA FOWLS — They are better when a year old and under, for the old fowls are apt to be tough and dry, Guinea fowls are cooked in various ways in the same manner as the com- guinea fowl. mon domestic fowls. GIBLETS. — These are the liver, heart and gizzard of fowls, with the feet, and long, bony part of the legs, and the tips of the wings. Carefully cut away the gall sack from the liver, peel the hard lining from the inside of the gizzard, and remove the veins, arteries and enveloping membranes from the heart; throw them in cold water and wash well. Boil them | hour in slightly salted water sufficient to cover them. Take them up, cut in small pieces, or chop, thicken and season the gravy and return the giblets to reheat; then serve as giblets stewed. Or they may be baked in 2 crusts as " giblet pie." Giblets are also chopped, added to the gravies, and served with the fowls they were taken from. Scald and scrape the legs and feet for the soup-kettle — they are rich in gelatine. ROAST DUCK — Choose ducks that are plump, and have yellowish feet; dress like other poultry, taking care to get off all the down. Fill the body with seasoned dressing, sew up, and bake or roast, basting often. Time, 20 to 40 minutes. They are often parboiled before being baked, as that lessens the strong taste. They can also be stuffed with apples which absorb the strong taste and should not be eaten on that account. Celery should be served with roast duck, and any of the piquant meat sauces liked best. Wild ducks are cooked in the same way as the domestic variety, but if the bones are solid and show indications of age, they are better Ftewed, or boiled and made into side dishes. GEESE — Geese are called green until they are 4 or 5 months old. They are dressed, singed, trussed, and roasted in the same way as chicken, carefully basting them while baking or roasting. Cook until they are thoroughly browned on both sides, and the English sauce for them is made of gooseberries, as their name indicates. The remains of baked green goose is made into entrees, side dishes, hashes, etc., in the same way that other cold poultry is re-warmed. Time, 1 to 1^ hours according to size. ROAST GOOSE — It is better to keep the goose a few days after coming from the market, but do not let it come to the slightest taint. Pluck, singe, draw, and wash thoroughly; then fill the cavity with a dressing made with sage and onions, if liked, or a plain bread and butter filling may be used. Sew up, and bake or roast in a moderate oven until a golden brown on both sides. Baste often; use butter and flour when nearly done. The goose is sometimes parboiled before baking. The oil which runs out will be too strong for gravy. Serve apple sauce with the goose. Time, if small, 1^ hours; if large. If hours.