Roast Goose

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Photo: Denni Schnapp

ROAST GOOSE...how about one for Christmas or your holiday?...get yours at the Holiday Market. Or order one in advance.


Prepare the goose the same as a chicken. Fill with Potato or onion stuffing, being careful not to fill it too full, as this dressing will always swell in cooking. Place it in a baking-pan with one cupful of water (chicken stock may be preferable to some) and two teaspoonfuls of salt. Bake in a quick oven, allowing twenty-five minutes for each pound, basting it frequently. When the goose has been roasting an hour, cool the oven, and finish the roast at a moderate heat. Goslings (NOT RECOMMENDED!!!) may be cooked in the same manner, allowing fifteen minutes to each pound.

Boiled Turkey

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Photo: minuk

TO BOIL A TURKEY.





Pick, singe, draw, and wash it. Truss it by drawing the legs in under the skin; fasten them with a piece of tape (?? - we suggest twine) round the joints, and tie it round the rump. Make a stuffing of bread crumbs, pepper, and salt, or of chopped oysters, and put it where the crop was taken out. Boil it slowly for two hours, take off the tape/twine, and serve with either oyster, celery, or plain white sauce.

Chestnut Sauce for Roast Turkey

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.



Photo: MoToMo


Chestnut Sauce for Roast Turkey





Remove the outer skin from a number of chestnuts (carefully excluding that may be the least tainted!), put them to boil in salted water with a handful of coriander seeds, and a couple of bay-leaves. When thoroughly done, remove the outer skin, and pound the chestnuts in a mortar, adding a little stock (free from fat) now and then. When a smooth paste is obtained, fry an onion in butter to a light color, add the chestnut paste and sufficient stock to get the sauce of the desired consistency; add salt and pepper to taste, pass through a hair sieve, and serve.

Truffle (!) and Chestnut Stuffing

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Photo: Ian L

Truffle and Chestnut Stuffing (!)...

One pound fat bacon, two shallots, one pound chestnuts, one-half pound truffles (!), pepper, salt, spices, thyme, marjoram. Mince one pound of fat bacon and a couple of shallots, give them a turn on the fire in a saucepan; then put in one pound of chestnuts, boiled and peeled, and one-half pound of truffles, both cut up in moderate-sized pieces; add pepper, salt, and spices to taste; also a little powdered thyme and marjoram. Give the mixture another turn or two on the fire, and it is ready.

Given the record price recently obtained for a giant truffle, you may wish to substitute morels, chanterelles or other fancy mushrooms...you may even want to saute them prior to preparing this stuffing.

And, use only store-bought mushrooms. Please do this so as not to accidentally poison yourself and others! You may have to purchase them as dried mushrooms. We usually get ours at the Holiday Market.

Root Beer

Photo: joneser005

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Root Beer...ever wonder why root beer candies are barrel-shaped? Read on...

This recipe is NOT RECOMMENDED...read on...

Sarsaparilla root, and dry sassafras bark, of each, one-fourth pound; wintergreen leaf and stem, three ounces; yeast, one-half pint; molasses, one and one-fourth gallons; water, sixteen gallons, or enough to fill a common strong beer barrel, if for draft; if not, bottle. Bruise the roots, bark, and leaves, and boil to get the strength in five gallons of the water; then strain into the keg, if not to be bottled, and add the molasses; and when cooled to 65° or 60°, put in the yeast and let stand two hours, when the keg is to be filled with the balance of the water. If it is to be bottled, this can be done in a tub, or jar, covering over, to allow it to work for five or six hours, then bung the bottle as the case may be. It will be found a very valuable alternative for spring or summer drink. Dandelion or any other root desired may be added or substituted to suit any special case in the line of alternatives. (Remember, be certain of the quality of your sources for the roots, leaves and bark. Only use if you certain they are free of contaminants like pesticides and so on!).

If you use this recipe and you do bottle it , please do so safely. Leave empty space in the bottle for expansion being cautious not to let the bottle explode. Treat your mixture with respect and caution after adding the yeast!

Click here for information on carbonation.

Potato Stuffing for Geese or Ducks

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Potato Stuffing for Geese or Ducks

Mix together two cupfuls of hot mashed potatoes, one teaspoonful salt, one teaspoonful of onion juice, four tablespoonfuls of cream, one-fourth teaspoonful black pepper, one tablespoonful of chopped parsley, 1 tablespoonful butter, and the yolks of two eggs. Beat mixture until it is light.

Duck for Dinner

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Photo: Lazy Lightning

TO COOK DUCKS. Prepare as many ducks as you wish for a meal, and cut them up as you would to stew. Cover with cold water and let it come to a boil, then pour off the water, adding a fresh supply. Boil until tender, season with pepper and salt, then pouring off the water, fry brown in butter. This is a splendid dish; the parboiling takes out all the wild taste which ducks usually have. Old prairie chickens may be treated in the same way.

Sausage Stuffing

FROM: The Recipe Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Photo: ame nielsen

Sausage Stuffing

Pork sausage meat, 1/2 pound
Mushrooms, minced, 1/4 cup
Salt, 1 teaspoon
Onion, chopped, 2 tablespoons
Bread crumbs, soft, 2 and 1/2 cups
Parsley, chopped, 2 tablespoons
Eggs, well beaten, 1
Pepper

Break sausage meat into small pieces and fry a crisp brown. Add minced mushrooms and cook about three minutes. add bread crumbs, chopped parsley, onion and well beaten egg. Add any other seasonings which may be desired. Sufficient to stuff one chicken.

For turkey use the proportions of: One pound pork sausage meat, 1 cup minced mushrooms, 4 tablespoons chopped onion, 2 teaspoons salt, 8 cups soft bread crumbs, 2 tablespoons chopped parsley, 2 well beaten eggs and pepper.

Savory Dressing

FROM: The Recipe Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Onion, grated, 1
Bread crumbs, grated, 5 cups
Paprika, 1/4 teaspoon
Celery salt, 1/4 teaspoon
Salt, 1 teaspoon
Pepper, 1/8 teaspoon
Poultry Seasoning, 2 teaspoons
Parsley, chopped, 2 tablespoons
Butter, melted, 2-3 cups

Mix in order given and add melted butter last. Wash and prepare turkey for roasting. Salt generously on the inside, fill with dressing, salt on the outside and rub over with melted butter. Place in a shallow, uncovered pan in oven and roast for 20 minutes at 500 deg. F. Reduce heat to 375 deg. F. and continue roasting. Allow 20 minutes to the pound.

Sage Dressing

FROM: The Recipe Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Photo: cmurtaugh

Sage Dressing

Bread, soaked, 12 cups

Salt, 2 and 1/2 tablespoons

Pepper, 3/4 teaspoon

Chopped celery, 1 and 1/2 cups

Onion, chopped, 4 tablespoons

Butter, melted, 3/4 cup

Leaf sage, 1 and 1/2 tablespoons

Soak dry bread in water until soft. Drain off excess water and measure, add one and one-half tablespoons slat, pepper, leaf sage, chopped celery and onion, melted butter. Then mix together. Rub remaining tablespoon salt inside of turkey before stuffing with dressing.

Mince Meat Nut Pudding

FROM: The Recipe Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Mince Meat Nut Pudding

Mince meat, (9 ounces), 1 package,
Baking powder, 1 teaspoon,
Water, 1/2 cup,
Eggs, 2,
Brown sugar, 1/2 cup,
Flour, 1 tablespoon,
Nut meats, chopped, 1 cup.

Break mince meat into pieces. Add cold water. Place over heat and stir until all lumps are thoroughly broken up. Bring to brisk boil; continue boiling for three minutes or until mixture is practically dry. Allow to cool. Beat eggs and blend with brown sugar. Fold in flour with baking powder. Blend well. Fold in mince meat with chopped nut meats. Pour into buttered baking pan (10-inch) and bake in slow oven (275 degrees F.) about one hour. Serve cold with cream. Serves eight.