Deviled Goose

Clean the goose and wiping it well with a damp cloth, plunge it into a kettle of boiling water, and boil moderately for 1 hr. Take it from the kettle, drain well, and wipe it dry. Fill the body and neck with potato stuffing, truss and sew up the same as directed for roast turkey, and roast in a very hot oven, allowing 15 minutes to 1 lb. Pour over it the following mixture, and baste frequently: 4 tablespoons of vinegar. 1 tablespoon of pepper, 2 tablespoons of made mustard. Boil the giblets and make the gravy as directed in sauces for fish, meats, poultry, etc. An old goose should be boiled 2 hrs., instead of 1 hr. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.

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 2/3. Apples may 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.