Take 6 tablespoonfuls of zwieola, pour over it 2 1/2 cups of water, and let it soak for fifteen minutes. Then add 4 hard-boiled eggs, which have been sifted through a fine sieve, and the yolks of 3 eggs, and the white of 1. Save the whites of the other 2 eggs for the basting. Mix well; take out about one third of the mixture and put in another bowl, and to the remaining two thirds, add 4 tablespoonfuls of pecan meal, 2 tablespoonfuls of roasted pine-nut butter, 1 heaping teaspoon-ful sage, and 2 heaping teaspoonfuls of grated onion, and salt to suit the taste. Mix well. Use this mixture for making the back and legs of the goose. Then to the one third that was taken out, add 2 tablespoonfuls of nut meal made from toasted almonds, 1 tablespoonful of blanched filbert meal, and I tablespoonful roasted pine-nut meal, a little salt, a little sage, and 1 teaspoonful of onion juice; this mixture is to make the breast and wings of the goose. Take some good, strong macaroni, break it into desired lengths for the bones. Place some of the pecan mixture on a well-oiled tin or sheet of iron, on which you wish to bake it, and shape it into the form of a goose lying on its back. Press into it a stick of macaroni running the whole length, for the backbone. Thru build it up with the mixture, pressing it down well. Oil the hands, and form the legs, pressing a stick of macaroni into the center, and have it long enough to reach the whole length of the leg, covering it up at the upper end, but letting it stick out about an inch at the other to represent the drumstick of a goose leg. Then with the almond mixture form the breast of the goose, making it quite high, but not so high and full as that of a chicken. The neck and lower part of the body should be made of the pecan mixture, to represent the dark meat of the fowl. Press the legs on to the body, using a little of the white of an egg to stick them on with. It is also best to insert some pieces of macaroni, running it through the leg just below the leg bone, and into the body, covering up the end of it with a little of the dark mixture. This will help to hold the legs in position while it is baking. Make the wings of the almond mixture, fastening them to the body in the same way that the legs were. Then with a knife, smooth the surface of the goose, and brush it over with a soft cloth wet in peanut oil, and place it in the oven to bake. The oven should be of a moderate temperature, and it should bake for one hour; then remove from the oven, and spread with a mixture of I egg well beaten and 1 tablespoonful of almond butter. Return to the oven, and let it bake until it is nicely browned. Take from the oven, and slide it carefully on to the platter on which it is to be served. Garnish to suit the taste and convenience; the one in the accompanying cut is garnished with parsley and sliced yolks of hard-boiled eggs. A gravy should be served with it made of 1 heaping table-spoonful of roasted pine-nut butter, 1 heaping tablespoonful of white flour, 1 pint of water, and a little salt.

Baked Goose.

Baked Goose.