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Roast Goose, Bread and Apple Dressing

Wipe inside with damp cloth, and season with salt and pepper; put in dressing and sew up. Push back skin and cut off neck. In the skin put 2 apples, which have been pared and quartered; tie the skin. Put in pan breastbone up; dust with salt, pepper and flour. Place in hot oven; when seared, baste with 2 cups cold water; turn breast side down and roast 2 hours, basting three or four times (always with cold water). Ten minutes before serving time, turn breast side up. Remove fat and make gravy as directed for "Roast Poultry". DRESSING 1 loaf stale bread 1 quart finely chopped cooking apples 2 tablespoons chopped parsley 2 tablespoons chopped onions 1 egg 1 teaspoon salt 1/2 teaspoon grated nutmeg 1/8 teaspoon pepper 1/8 teaspoon paprika 1 tablespoon drippings or butter Put drippings and onion into frying pan, cook a few minutes and add chopped apples. Cover bread with cold water a few minutes, remove and press out all water. Put into pan; add seasoning and well-beaten egg; keep mashing with wire potato masher until thoroughly cooked.

Fish, Meat and Vegetable Sauces Thin Cream Sauce 1 tablespoon butter 1 tablespoon flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper Melt butter in saucepan over fire, add flour and mix well; add cold milk slowly, stirring until smooth and creamy; add salt and pepper and boil about 3 minutes.