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Dressed To Impress

Garnishing your ham platter with sugar coated fruit looks elegant. Stir together ¼ cup water and 2 TBLS powdered egg whites. Dip assorted fruits into egg white mixture and lightly sprinkle with granulated sugar. Set aside and allow to dry before laying on platter.

Author: RETRO HOUSEWIFE, 12-26-2007



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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

GAASESTEG (Roast Goose or Duck), Danish

Ingredients
  • 10 - 12 lb. goose
  • Salt
  • Flour
  • 6 tbsp. butter
  • 2 lbs. tart apples
  • 1 lb. prunes
Preparation Instructions

Singe and wash goose carefully with hot water, both inside and out, and then salt both inside and out. Stuff with apples which have been pared, cored, and quartered and then mixed with prunes. Place in a very hot oven (250°) for 45 minutes.

Remove and drain all fat from pan. Sprinkle goose all over with salt and dredge with flour. Return to oven, lower temperature to 350°, Allow 20 minutes roasting time per lb. When flour has browned, baste with hot water in which butter has been melted. Baste frequently. Sprinkle lightly with flour each time after basting to absorb excess grease. (Use same recipe for roast duck, measuring butter, apples and prunes proportionately)

This is the Danish Christmas dish. With it are served red cabbage and browned potatoes.

Contributed by Mrs. E. Hempel, 1950

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