The new practical housekeeping

Pepper and sage ; or first chop an onion and fry a light yellow in the butter, and add the potato and a well-beaten egg. Or for an Onion- Dressing y peel four large onions, put into boiling water, let simmer five or ten minutes and just before they are taken out put in ten sage leaves for a minute or two to take off their rawness, skim out and chop very fine, add quarter pound bread-crumbs, seasoning, and two tablespoons butter, and work the whole together with yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and many do not parboil the onions, but merely use them raw. The stuffing then is not nearly so mild. This is nice for either goose, ducks or pork. If for goose add the liver, first simmered a few moments and then very finely minced. Or, boil in water to cover four apples, peeled and cored, four onions, sage and thyme leaves. When done, pulp through a sieve, removing leaves ; then add enough pulp of mealy potatoes to cause stuffing to be so dry as not to stick to hand. Season with pepper and salt. For a Fruit- Dressing, stew one pound prunes as in recipe for stewed prunes, using as little water as possible, and add to them same quantity of tart apple sauce and a few raisins if liked, and let stew together till quite dry, adding sugar to taste ( some prefer twice as much apple sauce as prunes ) ; stuff as above or, when bread-dressing is used, it is very nice to garnish with spoonfuls of this around the goose ; or omit prunes and use teacup raisins, using raisins also in the gravy ; or take three quarters pound pulp of tart apples, which have been previouslv baked or steamed, add two ounces bread-crumbs, some powdered sage, a finely chopped onion, and season with a little cayenne pepper. After goose is stuffed, sew up and tie in shape as described in recipe for roast turkey. Place in oven on dripping pan, on a trivet or pieces of hard wood, with a little of the water in which goose was parboiled ; put bits of butter or slices of fat salt pork over the goose, and to make extra nice, unless very fat, add a little butter to the drippings each time of basting, which will want to be every ten minutes, adding more of the parboiled water as needed. Where the onion flavor is an objection, simply put hot water in the roasting nan. When almost done baste with melted butter, dredge with flour, let brown, then a little more butter till nicely frothed and browned. Some claim that a specially nice way to roast is to begin by basting with a teacup cider; then, when it begins to warm, dredge with flour;