5U ^S CEASE'S RECIFES. 



P^Jtnphin Pie. — Stew a kettle full of pumpkin and press it through a colan- 

 der. For a quart of the stewed pumpkin use about a pint or a little more of 

 «?weet milk, 2 cups of sugar, 3 eggs and a tea-spoonful of ginge*' bake in a 

 crust in a deep pie plate. 



Remarks. — The plum pudding will be found in another part of the book; 

 also salads, sauces or any other thing that may be desired upon Thanksgiving, 

 or most other important occasions. "Always room for one more " in an omni> 

 bus or street car, so I give one on 



Seasoning Pood, Sweet Herbs for— How to Eaise, When to 

 Cut and Dry, and How to Preserve their Plavor, etc. — It is a mis- 

 taken idea that nicely flavored dishes are expensive. If purchased the herbs 

 cost but a trifle per oz., and if raised at home it costs only a trifle to buy the 

 seeds for them. The principal kinds used are sage, summer savory, thyme, 

 parsley, sweet basil and sweet marjoram, tarragon, mint, mace, cloves, celery 

 seed and onions. The mints grow readily along small streams and the others 

 may be raised in boxes, even in the window or garden, wherever the sun will 

 shine upon them. Sage need not be gathered till the last of September or first 

 of October; summer savory, thyme and marjoram in July and August; basil in 

 August and September; tarragon and parsley in June or July, or just before 

 flowering; mints for winter use, when fully matured, in June and July. All 

 should be gathered on a dry, sunny day and dried in the shade, and best if care- 

 fully dried in an open, moderate oven, or else hung up close by a stove to dry 

 quickly. And when very dry is the time to powder and sift them, and then to 

 bottle and cork tightly or keep in air-tight cans, which saves their flavor per- 

 fectly. 



Remarks. — The reason why French dishes are superior to other cooking is 

 that they are seasoned with a variety of herbs or spices, or both; and the flavor, 

 although indistinct {i. e., no one thing overbalancing another) from the variety 

 used in a single dish; yet they are remarkably fine in themselves. Do the same 

 if you wish an equally nice dish. [See, also, "Value of Sweet Herbs for 

 Stews." Vinegars, pickles and some of the more common dishes for the table 

 will be found in the Miscellaneous Department.] 



Roast Goose. — A goose should not be more than eight months old, and 

 the fatter the more tender and juicy the meat. Stuff with the following 

 mixture 3 pts. of bread crumbs, 6 oz of butter, or part butter and part salt 

 pork, 1 tea-spoonful each of sage, black pepper, and salt, 1 chopped onion; 

 do not stuff very full, and stitch the openings firmly together to keep the 

 flavor in and the fat out. Place in a baking-pan with a little water, and baste 

 frequently with salt and water (some add vinegar); turn often, so that the 

 sides and back may be nicely browned. Bake 2 hours or more. When done, 

 take from the pan, pour off the fat, and to the brown gravy left, add the 

 chopped giblets, which have previously been stewed until tender, together 

 with the water they were boiled in; thicken with a little flour and butter 

 rubbed together, bring to a boil and serve. English style. 



