Medley Soup.
When you have cut the meat from the carcass of the goose, break up the bones; put on with the stuffing in two quarts of water, and boil down to one. Strain; skim; add what stock remains in your stock-jar, and simmer half an hour. The stuffing should thicken the soup sufficiently, and almost season it. Pour out into the tureen.
Réchauffé of Goose.
Cut the meat into neat slices, and lay in a saucepan with minced ham, and a little onion between the slices. Cover with gravy, and heat slowly until near the boiling-point. Take up the meat; lay upon a dish; thicken the gravy with browned flour; add a spoonful of currant jelly; boil up, and pour over the meat.
Stewed Salsify.
Scrape, and cut each root in two, dropping into water as you scrape them. Stew in boiling water, a little salt, until tender; pour off the water; add enough milk to cover the roots; when it boils, stir in a piece of butter rolled in flour; pepper and salt; simmer five minutes, and pour out.
Potato Cones—Baked.
Mash or whip boiled potatoes light; mix with a little very finely minced parsley a little butter, a great spoonful of cream, and the yolks of two beaten eggs. Make into cone-shaped loaves, about as large as an egg; set in a greased baking-pan; wash over with beaten egg, and brown in a quick oven.
Cranberry Sauce.
See Sunday, Third Week in November.
Apple Méringue.
Sweeten and spice some nice apple sauce; beat in two or three eggs. Pour into a pudding-dish, and bake quickly. When well crusted over, cover with a méringue made by whipping stiff the whites of three eggs with a little sugar. Shut the oven-door, and tinge slightly.