ADVENTURES IN COOKING 77

TURKEY SCALLOP

Cook 1 cup of rice in 242 cups of stock from turkey or chicken bones.
Cut what remains of meat into small pieces, having about 4 cups. Prepare
thick white sauce with 4 tbsp. of flour, 4 tbsp. of butter, 2 cups of milk,
1 tsp. onion juice, 14 tsp. salt, little pepper, pinch of nutmeg, and | tsp.
parsley. When cooked stir in 2 egg yolks beaten, the cooked rice and meat.
Fold in the stiffly beaten whites of 2 eggs.

Butter a deep fireproof dish, pour in mixture, and sprinkle with grated
cheese. Set dish in pan of water and bake 45 to 50 minutes in moderate
oven, 350 deg. F. Serve piping hot in same dish with an extra supply of
fresh grated cheese on side, and a salad of green peppers and lettuce.

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ROAST GOOSE

The goose should not be more than eight months old, and the fatter the
goose the more tender and juicy the meat. Stuff with the following mixture:

3 pts bread crumbs 1 tsp salt
6 oz. butter 1 tsp pepper
1 tsp sage 1 onion chopped

Do not stuff very full, and stitch openings firmly together to keep flavor
in and fat out. Place in a roaster 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 been previously 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.

POTATO STUFFING FOR GOOSE

3 cups hot mashed potatoes 3 cups soft stale bread crumbs
34 cup finely chopped onion 11% tsp salt

2 tbsp chopped parsley 22 tsp pepper
114 tsp sage 6 tbsp of melted butter or fat

Parboil onions for a few minutes in boiling water, drain, mix all ingredients
together. Now you are ready to stuff your bird.

ONION STUFFING

3 onions chopped fine VY tsp pepper

4 cup shortening 2 tbsp chopped parsley
14% cups soft bread crumbs 2 tbsp water

34 tsp sage 1 egg beaten

VY tsp salt
Cook onion slowly in melted butter, add crumbs, sage, salt, pepper, parsley
and water. Fry until light brown. Remove from fire and add beaten egg.