CIS:- is wise in not permitting anyone to "cook her goose" for her; but we think she might contrive to accomplish that feat for herself by the aid of a shilling cookery-book; or by asking for a hint from any old "goody" within a stone's throw. After being well plucked, singed, drawn, and trussed, which the poulterer will do for you, stuff it with sage, onion and potato, well mixed. Cut the thin outer rind from a small lemon and place it in the stuffing that the white skin left upon it may absorb what is objectionable in the onion flavouring. When the goose is dressed, remove the lemon before serving. Fasten a greased paper over the beast, and roast neck downwards, basting well during this roasting. A small bird will require about one and three-quarter hours and a large one from two to two and a half hours in roasting. Serve with good gravy and apple sauce.
ANGLO-INDIAN:- Dhal is made in England by putting one pint of split peas into one pint of boiling water or thin stock. Boil for five hours slowly till the peas be soft and pulpy, and add more liquid during the boiling if required. Add a dessertspoonful of curry powder, two small onions cut up and fried, two ounces of butter, a little pepper, and three cloves. The peas should be boiled for some hours before they are wanted, and then warmed up with the other ingredients mentioned. In India this dish is served with boiled rice, as you do curry. We do not know a more nutritious dish, nor one more appetising than dhal.
E.C.P.:- Clear the broth in which beef has been boiled, and then boil it quickly, no lid being on the saucepan, and remove the scum as it rises. When reduced to about a quart, turn it into a small stewpan and boil it again, but more gently, till it becomes a thick syrup. Take out a little in a spoon, and if it set like a jelly it is ready. When at this stage it is in danger of burning, and then is spoilt, so be careful. Then place it in a dry jar and it will keep for a considerable time. When required, dissolve it by standing the jar in a saucepan of boiling water, half way up it. Glaze may be ready-made in skins, although we think it inferior to a good home-made preparation. Another plan is to soak a spoonful of gelatine in cold water, and then dissolve it in twice its bulk of strong brown gravy.
POLLY:- To make potato cheesecakes, take one pound of mashed potatoes, a quarter of a pound of sultana raisins, a quarter of a pound of sugar and butter, and three or four eggs. Mix well together and place in patty-pans lined with puff or flaky paste.