The National home cook book

and four ounces raw, lean ham cut in dice. As soon as these have browned a little dredge with one and one-half ounces of flour, and fry again till the flour is brown, then add a one and one-half pints of beef broth, a gill of port wine, a bunch of parsley and sweet herbs to taste, cover closely and cook three-quarters of an hour. Remove the > herbs, skim off all the fat, and serve in a potato border. . ~ TO COOK A GOOSE—In buying a goose always select one of about nine or 10 pounds. You can tell a tender goose by bending the wings, same as you would a chicken. For the dressing take one pound prunes, about four apples pared and sliced and about four slices of stale bread; add a little sugar and cinnamon. This is the old German dressing for goose or duck; it flavors the meat fine and seems to cut the ~ grease. Have the oven rather hot and after the goose has cooked about one hour take out most of the grease. Cook it. Chop the giblets and add In buying a goose, a young one will give at the breastbone and under part of wings. Get butcher to draw it for you and wash it good inside. Before you start to fill it with dressing dry the inside and rub in a little salt. Chop fine three large onions, get one loaf stale baker’s bread, crumb it fine; do not wet the dressing. Mix in a few pieces of but- “ter, one-half small teaspoon sage (very scant), little pepper and salt, fill your goose, sew up with darning needle and. ‘ white twine, tie down the wings and legs, put in pan with — a little water; baste it well. Don’t have your oven too hot at first; look in often and you will be able to see if your fire is too hot or too slow. Serve apple sauce with it. - ROAST TURKEY—Make a stuffing out of moistened bread crumbs; rub with salt, pepper and powdered sage. Fill me breast and body, sew up with needle and coarse thread, : basting often. A turkey weighing 12 pounds should roast at least three hours. -- Having washed the heart, liver and gizzard put in pan and boil to make gravy. ‘THE THANKSGIVING TURKEY—Dress, clean and stuff 10-pound turkey. Place on its side on rack in dripping pan, rub entire surface with salt, and spread breast, legs and wings with one-third cup butter rubbed until creamy and mixed with one-quarter cup flour. Dredge bottom of pan with flour. Place in hot oven, and when flour or turkey be- gins to brown, reduce heat, baste with fat in pan, and add Continue basting every 15 minutes — For basting use half cup butter melted in half cup boiling ~ water, and after this is used baste with fat in pan. During cooking, turn turkey frequently, that it may brown evenly. If turkey is browned too fast, cover with buttered paper to save browning. Remove string and skewers before oven. Remove string and skewers before serving. Garnish with parsley or celery tips. MOCK TURKEY—To two cups of lentil pulp add one oun, strained stewed tomato, two eggs, two cups walnut meal (made by grinding English walnut meats through meat grinder), one-half cup granola, one-half cup 20 per cent gluten, which has been browned in oven, juice of medium ~ sized onion, a little minced celery and sage (pulverized), salt to give it flavor, and one-fourth cup thick nut cream. The mixture should be quite stiff, as it will be if the water is separated from the lentils. - Place in common bread tin and bake in quick oven. If it proves to be thin, a longer, slower baking will be required. Use a garniture of parsley or celery leaves. ~ — © _ As mock turkey recipe calls for granola I will send recipe -GRANOLA—One pint or pound winter wheat flour, four ounces fine oatmeal, two ounces cornmeal, one-half pint wa ter. Mix to stiff dough, roll thin, cut in strips, bake unti strips can be broken. Grind in meat grinder or coffee mill. \ very warm weather place frosting bowl in bowl of ice water.