Purity flour cookbook

Singe and remove pin feathers and scrub a goose in hot soap suds, then remove the insides and rinse well in clear cold water. Wipe dry inside and out, stuff, truss, sprinkle with salt and pepper and roast in a hot oven for 2 hours. For the first hour of roasting the breast should be covered with butterea paper. Baste every 15 minutes. When done, place on a hot platter and remove skewers and strings. Garnish with browned apples and water-cress. Page Ninety-niae PURITY S FLOUR More Bread and Better Bread STUFFING Chop an onion fine, blanch and dram, fry with a little butter, mix it with 2 cups well seasoned mashed potatoes, 1 cup bread crumbs, adding sage if liked. BROWNED APPLES Pare 6 small sour apples and brown in butter and sugar, 1 tablespoon of each. Stew in broth enough to barely cover. Remove apples as soon as tender; boil the broth to a glaze and roll the apples in it. APPLE SAUCE Quarter and core 12 tart cooking apples. Steam till tender and sprinkle with 4 tablespoons sugar and a little salt. Do not make it too sweet. If the apples are not very sour, add the juice of a ^ lemon. ROAST DUCK Prepare a dressing of bread crumbs, 1 onion, season, with 1 teaspoon sage, salt and pepper. Rub duck outside and in with salt and do not stuff too full. Lay a piece of bacon on breast and bake in moderate oven 1 hour, if young. If old, parboil or steam until tender before roasting. STUFFING FOR DUCKS, No. 1 1 pound onions. ^ cups bread crumbs. 1 teaspoon sage. 1 duck liver. 1 teaspoon salt, i teaspoon pepper. Mince, blanch and drain the onions, parboil the liver and chop very fine, combine with onions, bread crumbs and seasonings. This quantity is sufficient for one medium-sized duck. STUFFING FOR DUCKS, No. 2 1 cup bread crumbs. J cup butter. 1 teaspoon parsley. 2 minced sage leaves. 3 chopped shallots. J teaspoon salt. i teaspoon pepper. Page One Hundred More Bread and Better Bread ROAST TURKEY Clean, stuff and truss the turkey. Rul) entire su ■with Purity Flour. Place in hot oven and when well add 2 cups of boiling water; continue basting every about 4 hours for a 10-pound turkey. For basting after this is used baste with fat in pan. During cook For gravy pour off liquid in pan in which turkey return the fat to pan and brown with 5 tablespoons Pu were cooked, or add 2 cups of boiling water to dissol broth. Cook 5 minutes, season witli salt and pepper giblets may be used for forcemeat balls or chopped rface with salt, brush with soft butter and dredge browned reduce the heat. Baste with fat in pan and 15 minutes until turkey is cooked, wliich will require use I cup butter melted in 1 cup boiling water, and ing turn turkey frequently, that it may brown evenly. was roasted. From the liquid skim ^ cup of fat, rity Flour; add slowly 3 cups of stock in which giblets ve and glaze in bottom of the pan and substitute for and strain ; add the giblets chopped very fine. The fine and mixed with the stuffing. TURKEY STUFFING 3 cups dry bread crumbs. i cup fine sausage meat. 1 tablespoon parsley (chopped). 1 tablespoon onion (chopped). 1 egg. i cup butter. 1 teaspoon salt. J teaspoon pepper. Few grains nutmeg.