Cut the thick fat of a fat goose in pieces as big as the palm of your hand, roll together and run a toothpick through each one to fasten. Put a large preserve kettle on top of hot stove, lay in the cracklings, sprinkle a tiny bit of salt over them and pour in a cup or two of cold water; cover closely and let cook not too fast, until water is cooked out. Then add the soft or "linda" fat, keep top off and let all brown nicely. About one to two hours is required to cook them. If you do not wish the scraps of "Greben" brittle, take them out of the fat before they are browned. Place strainer over your fat crock, to catch the clear fat and let greben drain. If greben are too greasy place in baking-pan in oven a few minutes to try out a little more. Serve at lunch with rye bread. ROAST GOOSE BREASTS The best way to roast a goose breast is to remove the skin from the neck and sew it over the breast and fasten it with a few stitches under the breast, making an incision with a pointed knife in the breast and joints of the goose, so as to be able to insert a little garlic (or onion) in each incision, also a little salt and ginger. Keep closely covered all the time, so as not to get too brown. They cut up nicely cold for sandwiches. GOOSE MEAT, PRESERVED IN FAT If too fat to roast, render the fat of goose, remove and cut the skin into small pieces. The scraps, when brown, shriveled and crisp, are then "Greben," and are served hot or cold. When fat is nearly done or clear, add the breast and legs of goose, previously salted, and boil in the fat until tender and browned. Place meat in crock and pour the clear, hot fat over it to cover. Cool. Cover crock with plate and stone and keep in a cool, dry place. Will keep for months. When ready to serve, take out meat, heat, and drain off fat. SMOKED GOOSE BREAST Dried or smoked goose breast must be prepared in the following manner: Take the breast of a fat goose; leave the skin on; rub well with salt, pepper and saltpetre; pack in a stone jar and let it remain pickled thus four or five days. Dry well, cover with gauze and send away to be smoked. SMOKED GOOSE Remove skin. Place legs, neck and skin of neck of geschundene goose (fat goose) to one side. Scrape the meat carefully from the bones, neck, back, etc., of the goose, remove all tendons and tissues and chop very fine. Fill this in the skin of the neck and sew up with coarse thread on both ends. Rub the filled neck, the legs and the breast with plenty of garlic (sprinkle with three-eighths pound of salt and one tablespoon of sugar and one teaspoon of saltpetre), and enough water to form a brine. Place the neck, legs and breast in a stone jar, cover with a cloth and put weights on top. Put aside for seven days, turn once in a while. Take out of the brine, cover with gauze and send to the butcher to smoke. When done, serve cold, sliced thin. STEWED GOOSE, PIQUANTE