Have you ever enjoyed a cooking show on TV, or admired the chefs cook at your favorite restaurant? You can become just like them, but everyone has to start somewhere. Cooking is not only a very relaxing activity, but you'll enjoy the tasty benefit of getting to eat what you create. As with most things in life, things that are carefully hand-crafted and made with love and dedication are vastly superior to mass produced versions, and a a self made meal is no exception from this rule.
Take the breast of the goose and cut the meat from the bone. Chop fine with some onion, one clove of garlic, parsley and a little thyme, salt, black pepper and paprica. Mix with two eggs and fine bread-crumbs. Put the chopped breast mixture back on the bone. Place in a baking-dish. Pour over some dripping, sprinkle with flour and bake until brown. Serve with sour apple compote.
Cook one pint of milk, add a half cup of boiled rice and some currants; stir in the yolks of two eggs well beaten with two tablespoonfuls of sugar. Remove from the fire, and add one teaspoonful of vanilla, then form into cylinders. Dip in beaten egg and fine bread-crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some red currant jelly on top and serve.
Soak a half loaf of bread and press dry. Mix with half pound of chopped suet. Add a teaspoonful of salt, one cup of sugar, two eggs, the grated peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some sifted flour, mix well, and form into a large ball. Then peel one quart of pears. Cut in half, and lay in a large saucepan a layer of pears; sprinkle with sugar, cinnamon and grated lemon peel. Lay in the pudding; cover with a layer of pears and pour over all 3 tablespoonfuls of syrup. Fill with cold water and boil half an hour, then bake three hours and serve hot.