RECOMMENDED RECIPES

Evening Post, Volume CVIII, Issue 120, 16 November 1929, Page 23

RECOMMENDED RECIPES

Koast Goose.—Choose a young, plump goose with a smooth skin and yellow pliable legs. Stuff the-body with sage and onions or with potato or rice and nut forcemeat. Roast in a good oven li to 2 hours, according to the size of the bird. Baste occasionally, but remember that a goose does not require frequent basting, as the flesh is so fat. When tender and nicely browned put it on a hot dish, and remove all trussing strings and skewers, ger.ve brown gravy and apple, cranberry, ,or gooseberry sauce, or, if preferred, a compote of tart fruit. Roast Turkey.—Required . turkey, one pound of chestnuts, one p&und of Spanish onions, quarter of a pound of breadcrumbs, two ounces of butter or dripping,,one egg, one lemon, two pork sausages, salt, pepper, and nutmeg. Boil the onions until tender, chop finely. Boil the chestnuts for ten minutes, take off the husks, then boil them again until they are tender. Next rub them through a sieve. Take the skins off the sausages. Mix together the nuts, crumbs, onions, and sausage meat.' Melt the butter, add it and the grated rind of the lemon, with salt, pepper, and nutmeg. * Beat up the egg, add it, and, if necessary, a little milk to bind the mixture. Singe, draw, and truss the bird. Insert the stuffing through" the neck, folding the flap of skin under the bird, keeping it in place with a small skewer. Tie a piece of fat bacon over the breast of the bird, and roast it, either before a clear fire or in a quick oven, keeping it well basted. Half an hour before the bird is cooked remove the. bacon, so that the breast may brown nicely. A bird weighing eight to ten pounds will*take from two to two hours and a half. When done remove the skewers and string, put the turkey on a hot dish, and garnish it with fried sausages, and, if possible, rolls of toasted bacon. Hand with it good gravy and bread sauce. BANANA RECIPES. Banana Cream Pie.—Line a pie dish with a thin layer of pastry; fill with sliced bananas; beat the yolk, of.one egg with one-third cup of sugar; add teaspoonf ul ,of orange extract, one cup of sweet cream or rich milk. Pour this over bananas and bake; cover with meringue made with white of three eggs beaten.stiff, with three tablespoonfuls of sugar. Flavour to taste. Hooghy Eice and Banana Cream.—Colour three quarts of water a' bright red with cochineal; add : tablespoonful of salt; bring to a boil; then throw in lib of rice; when cooked drain and dry carefully, so as each grain stands apart, while yet retaining its moisture. Of this rice make a border round a glass dish; then place in the centre half dozen bananas baked. " Jellied Bananas. —Peel eight or' ten over-ripe bananas, cut each in slices lengthwise, then across; lay. out flat on a dish. Have ready some melte'' red jelly, cherry, or orange; J?our this over, so that slices are just "covered; when cold and stiff cut each slice with a border of jelly, and pile carelessly in a glass dish. They may be garnished with desiccated coconut dusted over, or with shredded almonds. Banana Pudding.—lngredients: Three bananas,, one pint of milk,1 two tablespoonfuls cornflour, one tablespoonf ul sugar, two eggs. Peel and slice bananas into pint of milk; heat to boiling point, add cornflour, which has been atiired smooth, in a little milk, one tablespoonful sugar, yolks of two eggs, well beaten; stir until this thickens; turn into a pudding dish; beat whites and spread over the top. Best eaten cold. Banana -Chartreuse.—Line a fluted jelly mould having a pipe in the centre with a layer of wine jelly, and decorate the bottom with half of glace cherries and slices of bananas. Cover this with a layer of jelly, and when this is set, or nearly so, put in another layer of banana slices, and continue until the mould is completely filled. Allow to set then turn out. Pill the centre with stiffly whipped cream slightly sweetened. Another method is to peel and slice four large bananas. Place them on an earthenware dish, and squeeze over them the juice of half a lemon and half teaspoonful of butter before baking in slow oven. When they are half cooked sprinkle on them a good dessertspoonful of good.rum.- A pinch of powdered nace improves the flavour The dish may be served either hot or cold. .