n or chives.
1 cup English Walnut meats chopped moderately.
1/2 teaspoon paprika.
1-1/4 teaspoon salt.
1/2 cup cream.
2 tablespoons butter.
Yolks of 2 eggs.
1 teaspoon sweet herbs if the flavor is desired.

PROCESS: Mix the ingredients in the order given and fill the body of the
goose.

ROASTING THE BIRD

After trussing, place the goose on a rack in a dripping pan, sprinkle
with salt, cover the breast with thin slices of fat salt pork, and place
in the oven. Cook three-quarters of an hour, basting often with the fat
in the pan. Then remove pan from oven and drain off all the fat. Remove
the slices of pork and sprinkle again with salt and dredge with flour
and return to oven. When the flour is delicately browned, add one cup of
boiling water and baste often; add more water when necessary. Sprinkle
lightly with salt and again dredge with flour. Cook until tender, from
one and one-half to three hours, according to the age of the bird. If
you have a very young goose it is infinitely better to steam or braise
it until tender, then dredge it with salt and flour and brown it richly
in the oven. Serve on a bed of cress, garnish with Baked Snow or
Jonathan apples.

CHANTILLY APPLE SAUCE (WITH HORSERADISH)

Pare, core and cut in quarters, five medium-sized Greenings. Cook with
very little water; when quite dry, rub through a fine puree strainer. To
the pulp add one-half cup granulated sugar, five tablespoons grated
horseradish, then fold in an equal quantity of whipped cream. Serve at
once with roast goose, ducks or goslings.

ONIONS AU GRATIN

Cook one quart of uniform-sized, silver-skinned onions in boiling salted
water. When quite tender, drain and turn into a baking dish; cover with
Cream Sauce (see Page 151), sprinkle the top with fine buttered cracker
crumbs and finish cooking. Brown crumbs delicately.

ENDIVE, CELERY AND GREEN PEPPER SALAD

Select crisp, well-bleached heads of endive, separate the leaves,
keeping the green leaves separate from the bleached; wash and dry.
Dispose the leaves on individual plates of ample size. Arrange the green
leaves first, then the bleached leaves until a nest has been formed;
fill the centers with the hearts of celery cut in one-half inch pieces.
Cut a slice from the stem end of crisp red and green peppers, remove the
seeds and veins and cut in the thinnest shreds possible, using the
shears. Strew