Singe the goose, wash it carefully in hot water and wipe it dry before drawing. Then fill it with potato stuffing and stitch up the openings and truss or tie the goose into shape. If it is not fat, lay thin slices of pork upon the breast and bake in a hot oven for 45 minutes; but if the goose has considerable fat, omit the pork. Remove the goose from the oven, pour out all the fat, sprinkle the bird all over with salt and pepper, dredge it with flour, and bake again. When the flour is of an attractive color, pour 1 teaspoon of hot water into the pan, and baste the goose often, dredging it each time with a slight sifting of flour to absorb the fat. A small goose should 'bake at least 2 hrs., if frequently basted; and a large one will require more time in proportion. Remove the goose from the pan, drain off most of the fat, add 1/2 pt. of water, and thicken, if necessary, with browned flour; salt to taste. Garnish the goose with parsley and serve the gravy in a boat. Apple sauce should always be served with roast goose. - Mrs. Roger Rawlings, Chicago Heights, 111.