Kirmess cook book

Turkey may have the same stuffing, with the addition of a cup of walnuts or oysters or chestnuts, but only one slice of onion should be used. As apples should accompany goose, peel some fine ones and cut into quarters, removing the cores; cook a cup of sugar with a cup of water for five minutes, with a few bits of lemon peel if that is liked, and drop in the apples; cook until transparent, but do not let them break; remove to a flat glass dish and cool; boil down the juice, and pour over them when it cools. ROAST GOOSE STUFFED WITH CHESTNUTS. Mrs, Seely's Cook Book. Select a tender goose weighing about five pounds. Singe, draw thoroughly, wash and dry. Stuff it with chestnuts prepared as follows: Chop one shallot very fine and put it in a saucepan with two scant tablespoonfuls of butter. Cook for two or three minutes. Then add one-quarter of a pound of sausage meat. Cook five minutes. Then add twelve finely chopped mushrooms and twelve cooked chestnuts which have been peeled and pounded in a mortar. Add one pinch of salt, one-half pinch of white pepper, one-eighth of a teaspoonful of powdered thyme, and a teaspoonful of finely chopped parsley. Let all come to a boil and add one ounce of fresh bread crumbs and twenty-four French chestnuts cooked, shelled, and whole. Mix thoroughly, being careful to keep the chestnuts whole. When cold, stuff the goose with this mixture. Sew both ends, truss, and wrap in heavy white buttered paper. Roast in moderate oven for one hour and a half. Baste with the drippings, dress on a hot platter. Skim the fat from the drippings, add one gill of white broth. Let it come to a boil. Strain into a sauce-boat and serve. Also serve apple sauce with the above. BRAISED OOSLINQS. Marion Harland. Clean and truss without stuffing. Prepare a bed for them by slicing a carrot, an onion, a turnip (all younglings, like the birds), also a pared apple, and cutting a stalk of celery into bits. With these cover the grating of your roaster; lay the birds upon them, dredge with salt, pepper and a little powdered sage, when you have poured a little boiling water over them from the kettle. Cover, and roast slowly fifteen minutes to the pound. Wash with butter, dredge with flour and brown. Take the goslings up and keep hot while you make the gravy. Rub vegetables and liquor through a colander into a bowl. Set this in cold water to throw up the grease. Skim, thicken with browned flour, adding two teaspoonfuls of tomato catsup, boil up and serve. Serve apple sauce and green peas, or Lima beans, with the goslings which are most eatable when halfgrown. BROILED PARTRIDGE. Mrs. Howard Bumstead. Cut neck and feet off two fat partridges. Split open through back, remove spinal bones, envelope in coarse towel and flatten. Mix on a plate a tablespoon of oil, a teaspoon of salt and a half teaspoon of pepper, and turn repeatedly in seasoning; broil for ten minutes on each side, on a double broiler. Mix a half ounce of butter, a tablespoonful of Worcestershire sauce, teaspoon of French mustard and the juice of a quarter of lemon and spread over partridge. BROILED PARTRIDGES^ AMERICAN STYLE. Oscar, Waldorf-Astoria.