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And Roast Goose

If apple sauce is desired, cook the apples until very soft and stir them perfectly smooth. Add sugar and a little gelatine dissolved in water, using one tablespoon to a pint of sauce. Pour into molds or bowls and when cold turn out on a plate the same as jelly. This is often preferred to plain sauce.. If baked apples are preferred, select good, firm greenings, pare, halve and core them. Place on a shallow pan not touching each other, and cover them with boiling water in which has been stirred. one cup of sugar to every six apples. Stew till tender and remove without breaking. Boil the syrup one-half hour longer, pour over the apples and serve cold. Lemon may be used as a flavoring, if desired.

SPANISH SAUCE, No. 1-This sauce is used with many French dishes and is made of two ounces of butter; one and one-half ounce of lean raw ham; two ounces of flour; one carrot, one pint of stock or water; one onion; two cloves; one stalk of celery; salt and pepper. Heat the butter, add the flour and stir until of a rich brown; then add the stock, ham and other seasoning, cutting the vegetables into small pieces. Stir until it begins to boil, then remove the pan to the back of the range and let it simmer gently for one hour. Skim off the oil, strain and it is ready to use.

SPANISH SAUCE, No. 2-To make this finest of brown sauces, take one and one-quarter cups of consommé; four tablespoons of flour; four tablespoons of butter; two tablespoons of chopped onion; one tablespoon of chopped celery; one ounce of lean ham; one bay leaf; one sprig of parsley; two cloves; salt and pepper to taste. Cook the butter and the vegetables together for ten minutes, being careful not to let them burn; then add the flour and cook until brown, stirring all the while. Draw the saucepan back, and gradually add the consommé; boil for three minutes, stirring all the time; then add the herbs and spice, and put the mixture back where it will simmer. Skim off the fat, and strain. It is now ready to be served as a simple Spanish sauce or as the foundation for various fish and meat sauces.

TOMATO SAUCE, No. I-One quart of canned tomatoes; two tablespoons of butter; two tablespoons of flour; eight cloves; one slice of onion; salt and pepper. Set the tomatoes, onion and cloves on the fire and cook for thirty minutes. Place the butter in a frying-pan, and when it is hot, add the flour, and cook until smooth and brown, stirring constantly. Add the tomatoes, cook for three minutes, season with salt and pepper, and pass through a strainer fine enough to hold the seeds.