The Cook County cook book

SALAMI OF GOOSE. — Cut the remains of a roast goose into small pieces, about an inch long and half as wide. Have ready a gravy made by boiling down the bones and toughest scraps until you have a cup of strong stock. Add to this a carrot, a young turnip, a tomato, an apple and a stalk of celery, all cut into dice, and the vegetables parboiled for 10 minutes. Simmer in the gravy until you can run them through your vegetable press. Put in the meat and cook slowly, until tender. Thicken with browned flour. — Mrs. Joseph King, Kenilworth, 111. STUFFING FOR GOOSE OR TAME DUCK— Mash potatoes finely, season highly with minced onion, sage, salt and pepper. Never fill a fowl more than %. Apples miay be substituted for the potatoes. — Mrs. E. D. Kelley, Winnetka, 111, GOSLING. — May be roasted in the same way as geese, allowing, however, but 15 minutes to the lb. for cooking. — Mrs. Allan George, Park Ridge, 111. TURKEY TO BOIL A TURKEY.— Make a stuffing for the craw of chopped bread, and butter, cream, oysters and the yolks of eggs, sew it in and dredge flour over the turkey, and put it to boil in cold water, with a spoon of salt and enough water to cover them well; let it simmer for 2j^ hrs., or, if small, less time; skim it while boiling. It looks nicer if wrapped in a cloth dredged with flour. Serve it with drawn butter, in which put some oysters. — Mrs. C. E. Worth, Wheeling, 111. FILLET OF TURKEY WITH RICE.— Skin the breast of a plump turkey, and slice away the breast. Use a sharp knife, and hold it almost horizontal while you work. The slices should be nearly y^ an inch thick, and as nearly uniform in size as possible. Dip in beaten ^%^, then in salted and peppered cracker crumbs; again in the t^Zt and once more in the crumbs. Set on ice, while you cook the rice. Put 1 cup of clear chicken or turkey stock into a saucepan; add a cup of rice, Yz teaspoon of onion juice, and the same of salt, and simmer slowly until the liquid is absorbed. When the rice is tender, add 2 tablespoons of butter, 1 tablespoon ot grated cheese, and season to taste. Cover, and let it stand at the side of the fire until the fillets are ready. Heat 5 or 6 spoons of pure salad oil slowly in a frying-pan, and when it boils, cook the fillets in it to a nice brown. Mound the savoury rice in the center of a hot dish, and lay the fillets about it. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. . TURKEY HASH.— Free from skin, fat and bone enough cold turkey to make 3 pts., and cut into small cubes. Season with 1 teaspoon of salt, and 54 teaspoon of pepper; melt in a frying-pan 1 tablespoon of butter, and when hot, but not browned, add 1 tablespoon of sifted flour. Stir until smooth and frothy, add gradually 1 pt. of milk, stirring all the time; season to taste, as it comes to a boil add the seasoned turkey, cook gently 10 minutes, then add 1 teaspoon of lemon juice and pour on hot toast. — Mrs. D. E. Gentry, Glencoe, 111. TURKEY RECHAUFFE.— With pastry-bag and rose-tube fashion potato roses around the inside of a dish that will stand the heat of the oven. Use hot potato, either duchess or plain mashed.