Part 13

A goose must never be eaten the same day it is killed. If the weather is cold, it should be kept a week before using. Before cooking let it lie several hours in weak salt and water, to remove the strong taste. Then plunge it in boiling water, for five minutes, if old. Fill the goose with a dressing made of:

Mealy Irish potatoes, boiled and mashed fine. A small lump of butter. A little salt or fresh pork chopped fine. A little minced onion. Parsley, thyme, and a pinch of chopped or powdered sage.

Grease with sweet lard or butter. Lay in a pan with the giblets, neck, etc. Pour in two teacups of boiling water, set in a hot oven, and baste frequently. Turn so that every part may be equally browned. Serve with gravy or onion sauce.

The above recipe will answer equally as well for duck.--_Mrs. S. T._

DEVILLED GOOSE.

Plunge the goose into a pot of boiling water and let it remain half an hour. Fill with a stuffing made of:

Mashed Irish potatoes, a heaping tablespoonful butter, minced onions, sage, parsley and thyme, half a teaspoonful black pepper.

Place it in a pan with a slice of fat pork and a pint of broth or liquor in which any kind of meat has been boiled.

Mix two tablespoonfuls pepper vinegar, celery vinegar, made mustard, and one of acid fruit jelly. Butter the breast of the goose and pour this mixture over it, adding salt and pepper to the taste.

Place in a hot oven, dredge with flour and baste frequently till done; when serve with its own gravy. This receipt will answer equally as well for wild goose.--_Mrs. S. T._

TO PREPARE YOUNG DUCKS.

Kill and hang to drain. Plunge, one at a time, in boiling water, then immediately in cold water, which makes them easier to pick. Kill some days before using, or if obliged to use them the same day as killed, they are better roasted.--_Mrs. R._

TO STEW DUCKS.

Truss the ducks and stuff them with bread, butter, and onion. Flour them and brown them in lard. Have prepared slips of bacon, giblets, onion, water, pepper, salt, and a little clove or mace, if you like. Put in the ducks and let them stew gently but constantly for two hours. Then add the juice of green grapes or of a lemon, or else a little lemon pickle. Flour the ducks each time you turn them, and thicken with butter rolled in flour.--_Mrs. Col. W._

SALADS.

In making salads, be careful to add the vinegar last. Where oil cannot be obtained, fresh butter, drawn or melted, is an excellent substitute and is indeed preferred to oil by some persons, epicureans to the contrary notwithstanding. Always use good cider vinegar in making salads, as chemical vinegar is sometimes very unwholesome. Much depends on the rotation in which you mix the ingredients for a salad, so I would call particular attention to the directions given on this point on the subsequent pages.

OYSTER SALAD.

½ gallon fresh oysters. The yolks of four hard-boiled eggs. 1 raw egg, well whipped. 2 large spoonfuls salad oil or melted butter. 2 teaspoonfuls salt. 2 teaspoonfuls black pepper. 2 teaspoonfuls made mustard. 1 teacup good vinegar. 2 good sized pickled cucumbers, cut up fine. Nearly as much celery as oysters, cut up into small dice.

Drain the liquor from the oysters and throw them into some hot vinegar on the fire; let them remain until they are _plump_, not cooked. Then put them at once into clear cold water; this gives them a nice plump look and they will not then shrink and look small. Drain the water from them and set them away in a cool place, and prepare your dressing. Mash the yolks as fine as you can and rub into it the salt, pepper, and mustard, then rub the oil in, a few drops at a time. When it is all smooth, add the beaten egg, and then the vinegar, a spoonful at a time. Set aside. Mix oysters, celery, and pickle, tossing up well with a silver fork. Sprinkle in salt to your taste. Then pour dressing over all.--_Mrs. E. P. G._

SALMON AND LOBSTER SALAD.

If the salmon salad is made of the fish preserved in cans, drain it from the oil and mince the meat fine. Cut up one third as much lettuce or celery.

For one box of salmon, boil four eggs hard; lay them in cold water a few minutes, shell and separate the whites from the yolks; lay the whites aside. Mash the yolks smooth with two tablespoonfuls sweet olive oil or one teacup sweet rich milk or cream. The oil makes the smoothest and best paste. Dissolve in one teacup vinegar,

1 tablespoonful sugar. 1 teaspoonful salt. 2 or more teaspoonfuls fine mustard. Pepper to the taste.

Mix this with the paste and toss lightly over the meat with a silver fork. Ornament the dish in which it is served with the green leaves of the celery, or with curled parsley and the whites of eggs cut in rings.

Lobster salad is prepared in the same way. Take the nicest parts of the lobster.--_Mrs. C. C._

LOBSTER SALAD.

Chop up one can of lobsters; cut in small pieces as much celery. Then cream with one teacup butter, one tablespoonful mustard, one tablespoonful sugar, one teaspoonful salt, and yolks of four hard-boiled eggs, rubbed smooth; stir in five tablespoonfuls pepper vinegar (simply pepper steeped in vinegar and sweetened with a little sugar), and pour the mixture over the lobster and celery.--_Mrs. S. T._

FISH SALAD.

Boil four flounders, or any medium sized fish; when done, take off the skin and pick out the bones, then shred very fine. Add pepper and salt, one tablespoonful mixed mustard, a half cup vinegar, and half a pound butter, and mix all well with the fish. Put into shallow pans, set in the oven and bake ten minutes. When cold put over it a little Worcestershire sauce, and sherry wine.--_Miss F. N._

TERRAPIN SALAD.

Boil them until the shells will come off easily and the nails pull out; then cut into small pieces and carefully remove the sand-bag and gall.

To three good sized terrapins, take six hard-boiled eggs; remove the yolks and rub into a powder with half a pound sweet butter. When creamy and light, add one teaspoonful flour. Put this with the meat into a saucepan; season with cayenne pepper and salt, and let it boil for one or two minutes. Just before taking from the fire, add wine to taste, and if desired, a little mace.

Be careful to remove the skin from the legs.--_Mrs. A. M. D._

TURKEY SALAD.

Mince the turkey very fine. Have ready the following mixture, for a large company.

Twelve or fourteen eggs boiled hard; mash the yolks smooth with one spoonful water; add to it pepper, salt, and mustard to the taste. Two teaspoonfuls celery-seed, one teacup of fresh melted butter or fine olive oil, and pour in strong vinegar to the taste.

Mix the turkey and celery, and pour over the mixture just before eating.--_Mrs. F. C. W._

_Turkey Salad._

Remove the skin and fat from a turkey; mince the meat fine.

Mince 2 or 3 slices lean ham. 2 or 3 bunches celery. 3 or 4 apples. 3 or 4 cucumber pickles; mix well together.

Prepare a dressing of the yolks of four eggs, rubbed in a little thick cream.

4 tablespoonfuls butter. 2 teaspoonfuls black pepper. 2 teaspoonfuls salt. 2 teaspoonfuls of mustard. Vinegar to the taste.

--_Mrs. Dr. S._

_Turkey Salad._

Boil two turkeys till well done, pick out all the bones, skin and fat, and cut up the balance in small pieces.

Boil one dozen eggs hard, let them cool, then separate the yolks and whites, mash the yolks fine, chop the whites very fine and set them to one side.

Have a large flat dish, in which put four large spoonfuls mixed mustard; pour in a little oil, and with a fork rub it in till smooth, then a little vinegar, in which has been melted two full tablespoonfuls of salt, then oil, and alternately put in oil and vinegar, each time rubbing it in till well mixed. When you have mixed a whole bottle of oil and one pint vinegar till it is as smooth as butter, add one heaping teaspoonful cayenne pepper, three teaspoonfuls celery-seed rubbed fine in a mortar, and one large mango cut fine, put in stuffing and all.

Have ready as much celery as you have fowl, cut fine, mix meat and celery carefully together, and pour the dressing over all.--_Mrs. E. I._

CHICKEN SALAD.

One large chicken boiled; when cold remove the skin and chop into a dish, over which throw a towel slightly dipped in cold water to keep the meat moist. When the celery is cut, put between clean cloths to dry.

Take one tablespoonful best mustard, the yolk of one raw egg, which drop into a dish large enough to hold all the dressing; beat well for ten minutes and slowly add to the mustard one tablespoonful vinegar.

When well mixed add three-eighths bottle of oil, a drop at a time, always stirring the same way.

Rub the yolks of six hard-boiled eggs very smooth and stir in half a teacup of vinegar. Pour this mixture to the mustard, oil, etc., stirring together as lightly as possible.

Add to the chicken one pint chopped celery, a little yellow pickle, and half a loaf of stale bread crumbs, and the oil taken from the water in which the chicken has boiled. Salt and pepper to taste.

Pour on the dressing just before serving. If the salad is kept too cool the dressing will curdle.--_Mrs. E._

_Chicken Salad._

The meat of 2 boiled fowls chopped very fine. 2 or 3 heads of cabbage cut fine. 1 cup olive oil. ½ pint vinegar. Yolks of 9 hard-boiled eggs. 1 gill made mustard. 1 small teaspoonful black pepper. 1 small teaspoonful salt.

Mix smoothly with the oil and then add the vinegar.--_Miss N._

_Chicken Salad for Thirty-five People._

Yolks of 4 eggs beaten lightly. ¼ box of mixed mustard, and salt to the taste.

Add slowly, beating all the time, one large sized bottle of best salad oil. Lastly, add two-thirds teacup of vinegar.--_Mrs. C. C. McP._

_Chicken Salad._

1 head cabbage. 2 heads celery. 2 chickens finely minced. 10 eggs. 3 small cucumber pickles. 1 tablespoonful mustard. A little cayenne pepper. ½ cup butter; ½ cup cream. 1 onion. 1 teaspoonful sugar.

Boil the eggs hard, mash the yolks, put in the seasoning with a little vinegar.

Chop up the whites of the eggs, the pickle, chicken, cabbage and celery--then mix. If liked, add a little olive oil.--_Mrs. O. B._

_Chicken Salad._

Boil a chicken; while warm, mince it, taking out the bones. Put it in a stewpan with boiling water. Then stir together until smooth, one quarter of a pound butter, one teaspoonful flour and yolk of one raw egg; all of which add to the chicken one half at a time, stirring all well together.

Season with salt and pepper.

Let it simmer ten minutes; then add half a gill of Madeira wine, and send to the table while hot.--_Mrs. P._

CELERY SALAD.

2 boiled eggs. 1 raw egg. 2 tablespoonfuls melted butter, or 1 of oil. 1 tablespoonful sugar. 1 teaspoonful mustard. ½ teaspoonful salt. ½ teaspoonful pepper. ½ teacup vinegar.

Rub the yolks of eggs smooth, then add the oil, mustard, etc., the vinegar last. Cut the celery into pieces half an inch long. Set all in a cool place.

Just before serving sprinkle over a little salt and black pepper, then pour over the dressing.

If you have any cold fowl, chicken, or turkey left from dinner, chop it up and mix it with some of the above--equal proportions of both--and it will make a delicious salad; or a few oysters left in the tureen will be a great addition to the celery salad.--_Mrs. S. T._

TOMATO SALAD.

8 large tomatoes. 1 tablespoonful made mustard. 1 tablespoonful salad oil. 2 tablespoonfuls white sugar. 4 hard-boiled eggs. 1 raw egg beaten. 2 teaspoonfuls salt. 1 saltspoon nearly full cayenne pepper. ¾ teacup vinegar.

First rub the yolks of eggs smooth, adding mustard, oil, sugar, salt, pepper and beaten raw egg--then the vinegar. The tomatoes should be peeled and sliced and set in the refrigerator--the dressing also.

Just before serving, cover the tomatoes with ice broken up; sprinkle over a little salt and pour over the dressing.--_Mrs. S. T._

A SALAD OF TURNIPS.

Scrape six common sized turnips. Add 2 cups of sugar. 1 or more cups vinegar. Mustard, celery-seed, and pepper to taste.--_Mrs. G. A. B._

POTATO SALAD.

Boil your potatoes very carefully; or, rather, steam them until very dry and mealy; cut in slices and prepare a dressing of egg, onion, mustard, oil, pepper, salt, and vinegar, and pour over them.--_W. S. S._

VEAL AND POTATO SALAD.

Take equal proportions of cold veal and boiled Irish potatoes.

Shred the veal and cut up the potatoes. Season with a little butter or oil, vinegar, salt, pepper, celery, and mustard.--_Mrs. R._

IRISH POTATO SALAD.

Cut ten or twelve cold boiled potatoes into small pieces. Put into a salad bowl with--

4 tablespoonfuls vinegar. 4 tablespoonfuls best salad oil. 1 teaspoonful minced parsley. Pepper and salt to taste.

Stir all well that they may be thoroughly mixed; it should be made several hours before putting on the table.

Throw in bits of pickle, cold fowl, a garnish of grated cracker, and hard-boiled eggs.--_Mrs. C. V. McG., Alabama._

POTATO SALAD.

To one quart potatoes mashed fine and rubbed through a colander:

1 tablespoonful fresh butter. 1 teaspoonful salt. 1 teacupful rich milk.

Cream all together and beat until light.

Rub the yolks of three hard-boiled eggs with--

2 teaspoonfuls mustard. 2 teaspoonfuls sugar. 1 teaspoonful pepper. 1 teaspoonful salt. Enough pepper vinegar to moisten.

Then chop the whites of the eggs very fine and mix in.

Put a layer of the potatoes in the salad-bowl and with a spoon put the dressing over in spots. Another layer of potatoes, then the dressing, and so on, putting the dressing on top. Garnish with curled parsley, and serve.--_Mrs. S. T._

LETTUCE SALAD.

Take two large lettuces, after removing the outer leaves and rinsing the rest in cold water, cut lengthwise in four or six pieces, rub into a bowl and sprinkle over them--

1 teaspoonful salt. ½ teaspoonful pepper. 3 ounces salad oil. 2 ounces English, or 1 ounce French vinegar.

Stir the salad lightly in the bowl until well mixed. Tarragon and chevies, or a little water or mustard cress.--_Mrs. R._

SLAW.

Chop fine one head of cabbage put in a pan. 1 cup cream. 1½ teaspoonful mustard. 1 teaspoonful salt. 1 tablespoonful butter. 1 tablespoonful sugar. And yolk of one egg, beaten light.

When boiled add one-half cup of strong vinegar; stir well and pour over the cabbage.--_Mrs. E. T._

COLD SLAW.

Wash well and shred fine, a firm white cabbage.

Boil one teacup vinegar.

One tablespoonful butter in a little flour, stir this in the vinegar.

Beat the yolks of four eggs till light and stir also in the mixture, just before taking from the fire.

Add mustard, pepper, and salt, to the butter and flour, before putting in the vinegar.

Pour all, when hot, over the cabbage and set away to cool.--_Mrs. M. C._

_Cold Slaw._

Wash your cabbage and lay in cold water some hours. Have a seasoning of egg, mustard, oil, pepper, salt, celery-seed, and vinegar, and pour over it. In winter the slaw will keep a day or two.--_Mrs. W._

LETTUCE DRESSED.

Take well headed lettuce, chop it fine and pour over a dressing made of salt and pepper, mustard, hard-boiled egg, and olive oil.

Cream the yolk of the egg and mustard together with a little oil, until quite smooth. Add vinegar if desired.--_Mrs. R._

_Lettuce Dressed._

Lettuce chopped fine. ½ cup vinegar. ½ cup ice-water. 1 tablespoonful white sugar. 1 teaspoonful salt. 1 saltspoonful cayenne. 2 hard-boiled eggs, chopped. 1 onion chopped. 1 tablespoonful made mustard. 1 tablespoonful of olive oil.--_Mrs. S. T._

SAUCES.

SAUCE FOR SALAD OR FISH.

Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper, salt, three tablespoonfuls salad oil, three of vinegar and one of tomato catsup.--_Mrs. J. H. F._

FISH SAUCE.

Six hard-boiled eggs, chopped and stirred into two cups of drawn butter.

Let it simmer, then add one tablespoonful of pepper-sauce, two tablespoonfuls minced parsley, a little thyme, and salt to the taste.

Pour over the fish and slice a lemon over all.--_Mrs. S. T._

SAUCE FOR FISH.

Yolks of three eggs, one tablespoonful vinegar, half a tablespoonful fresh butter, a little salt.

To be stirred over a slow fire till it thickens, it must only be warm or it will curdle and spoil.--_Mrs. S._

SAUCE FOR COD'S HEAD.

Take a lobster, stick a skewer through the tail, to keep the water out; throw a handful of salt in the water. When it boils put in the lobster and boil half an hour; pick off the spawns, if any, and pound them very fine in a marble mortar and put them in one-half pound drawn butter. Take the meat out of the lobster, pull it in bits and put it in your butter; add:

1 spoonful walnut catsup. 1 slice of lemon. 1 or 2 slices horseradish. A little pounded mace. Salt and cayenne pepper.

Boil them one minute; then take out the lemon and horseradish, and serve it up in the sauce-boat.--_Mrs. R._

DUTCH SAUCE FOR FISH.

½ teaspoonful flour. 2 ounces butter. 4 tablespoonfuls vinegar. Yolks of two eggs. Juice of half a lemon. Salt to the taste.

Put all the ingredients, except the lemon juice, into a stewpan; set it over the fire and keep constantly stirring. When it is sufficiently thick, take it off, as it should not boil. If, however, it happens to curdle, strain the sauce through a taminy, add the lemon juice, and serve. Tarragon vinegar may be used instead of plain, and by many is considered far preferable.--_Mrs. C._

MAÎTRE D'HÔTE SAUCE.

It is nothing more than butter-sauce made thus:

Add to one teacup drawn butter, the juice of one-half lemon. 2 teaspoonfuls chopped parsley. A little minced onion and thyme. Cayenne pepper and salt to taste.

Beat with an egg-whip while simmering. Good for almost any dish of fish or meat.--_Mrs. S. T._

FISH SAUCE.

3 tablespoonfuls butter. 1 wineglassful vinegar. 2 wineglassfuls tomato or mushroom catsup.

Pepper, salt, and mustard to the taste. Stew till well mixed.--_Mrs. J. D._

ANCHOVY SAUCE.

Soak eight anchovies in cold water, for several hours; cut up and stew in a very little water for twenty minutes; strain into one teacup drawn butter.

Pour all in a saucepan and set it on the fire. Beat it up until it comes to a boil; pour into a sauce tureen. Add a little cayenne pepper; one squeeze of lemon.--_Mrs. S. T._

HORSERADISH SAUCE.

Grate one teacupful horseradish. 1 tablespoonful ground mustard. 1 tablespoonful sugar. 4 tablespoonfuls vinegar, or olive oil if preferred. Pepper and salt. 1 teaspoonful turmeric.--_Mrs. J. H. T._

Celery sauce is good made in the same way, by adding butter instead of oil, and celery instead of horseradish.--_Mrs. P. W._

MUSHROOM SAUCE, FOR FRIED OR BROILED FISH.

Get fine-grown fresh gathered mushrooms; break them up and sprinkle salt over them. Let them lie for the juice to run out, stirring them often. When the juice has been extracted, strain it, boil well with a little ginger and pepper.

Do not season much, as it is the mushroom flavor to be desired. You can add seasoning as required; all necessary to keep it is enough salt and pepper.

This makes a nice flavoring for any sauce or gravy mixed with soy or lemon pickle.--_Mrs. C. C._

PEPPER VINEGAR.

Fill a quart bottle with small peppers, either green or ripe; put in two tablespoonfuls sugar, and fill with good cider vinegar.

Invaluable in seasoning sauces, and good to eat with fish or meat. If small peppers cannot be obtained, cut up large pods instead.--_Mrs. S. T._

TOMATO SAUCE.

Scald and peel six large ripe tomatoes; chop them up and stew slowly. Cream one tablespoonful butter, one tablespoonful sugar, one tablespoonful flour, together.

When the tomatoes are thoroughly done, and reduced to a fine pulp, add pepper and salt.

Stir the butter, sugar, and flour in. Let boil up and serve.--_Mrs. S. T._

MUSHROOM SAUCE.

Roll a piece of butter as large as an egg into one heaping teaspoonful sifted flour; stir in two tablespoonfuls warm water; let it simmer. Pour in one teacup cream, and stir; throw in one pint young mushrooms, washed, picked, and skinned; add pepper, salt, another small piece of butter.

Let it boil up once, shaking the pan well, and serve.--_Mrs. S. T._

ONION SAUCE.

Boil four or five large white onions in salt and water; change the water, then drain them. Chop fine and boil with one teacup new milk, salt, pepper, and one tablespoonful pepper sauce.

Add drawn butter and serve.--_Mrs. S. T._

NASTURTIUM SAUCE.

This is made by stirring into one teacup drawn butter, three tablespoonfuls pickled nasturtiums, adding a little salt and pepper. Simmer gently and serve.--_Mrs. S. T._

APPLE SAUCE.

Pare and slice some tart apples; stew until tender in a very little water, then reduce to a smooth pulp. Stir in sugar and butter to the taste, a squeeze of lemon juice, and a little nutmeg.--_Mrs. S. T._

MINT SAUCE.

3 tablespoonfuls vinegar. 2 tablespoonfuls mint. 1 tablespoonful powdered sugar. 1 saltspoonful salt.

Mix ten minutes before using.--_Mrs. S. T._

_Sauces especially suitable for Fowls, though they may be used for any kind of Meats._

WHITE SAUCE FOR FOWLS.

Take the neck, gizzard, liver, and feet of fowls, with a piece of mutton or veal, if you have any, and boil in one quart water with a few whole peppers, and salt, till reduced to one pint; then thicken with a quarter pound butter mixed with flour and boil it five or six minutes.

Mix the yolks of two eggs with one teacup good cream; put it in the saucepan, shaking over the fire till done.--_Mrs. Dr. S._

SAUCE FOR BOILED POULTRY.

One stick of white, blanched celery, chopped very small; put it in a saucepan with one quart milk and a few black peppercorns; let it boil gently, till reduced to one pint. Keep stirring the celery up with the milk until it is in a pulp. Thicken the whole with the yolk of one fresh egg well beaten, and half a teacup of fresh cream.--_Mrs. S._

CELERY SAUCE.

Chop celery into pieces half an inch long, enough to fill one pint measure, and stew in a small quantity of water till tender. Add one tablespoonful pepper vinegar, a little salt and pepper; pour in one teacup cream or milk, then add a sufficient quantity of drawn butter.--_Mrs. S. T._

EGG SAUCE.

Cut up six hard-boiled eggs, with salt and pepper to taste.

Stir in a sufficient quantity of drawn butter, adding, just as you serve, minced onion, parsley, and thyme.--_Mrs. S. T._

ASPARAGUS SAUCE.

Parboil one bunch of asparagus, first scraping. When nearly done, drain and cut in small pieces. Stew in a teacup of milk, with pepper and salt. When done pour into drawn butter, and serve.--_Mrs. S. T._

OYSTER SAUCE.

Scald one pint large fresh oysters, just enough to plump them; adding one tablespoonful pepper vinegar, a little black pepper and salt.

Pour into a sufficient quantity of drawn butter and serve.--_Mrs. S. T._

DRAWN BUTTER.

Take one-quarter pound of best fresh butter, cut it up and mix with it two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan and add to it four tablespoonfuls cold water.

Cover the pan and set it in a kettle of boiling water, shake it round continually, always moving it the same way. When the butter is entirely melted and begins to simmer, then let it rest until it boils up. In melting butter for pudding, some substitute milk for water.--_Mrs. Dr. S._

_Drawn Butter._

Cream together one-quarter pound fresh butter, with two heaping teaspoonfuls sifted flour; add to this six teaspoonfuls water.