Girl's home manual of cookery, home management, home nursing and laundry

Bread Sauce. a small onion. 1 tsp. salt. 1% cups milk. f.g. pepper. 34 cup white breadcrumbs. Peel onion and scald in the milk. Add crumbs and seasoning to scalded milk and simmer for ten minutes. Remove onion and serve in a hot sauce boat. Stuffing for Chicken, Beef Steak or Fish 1% cups breadcrumbs. 1% cup melted butter, or 1 tsp. powdered thyme. 1%4 cup finely chopped suet. 1 tsp. powdered parsley. rind and juice of % lemon. 1 tsp. powdered marjoram or savoury. 1 tsp. salt. 1% cup milk. lg tsp. pepper. 1 beaten egg. Mix the dry ingredients well together, moisten with the beaten egg and milk. Sage and Onion Stuffing for Pork, Geese and Ducks. 1% cups breadcrumbs. 1 tsp. salt. 2 large boiled onions. lg tsp. pepper. 1 tbsp. sage, powdered. Chop onions finely and mix with dry ingredients. Steamed or Boiled Fowl. (1.) Clean and truss a fowl as for roasting. (2.) Tie it in a clean cheesecloth. (3.) Place in a saucepan of boiling water, let it boil up once, remove to the side of stove and cook just below boiling point for two hours if the fowl is old, one hour is sufficient for a young fowl. When cooked the flesh leaves the bones easily. Drain and remove the cloth. Do this on saucepan lid. Serve on a hot dish. Steamed fowl: cook over boiling water. A tough fowl may be steamed for two hours and then baked for half an hour to improve the flavour. Sauce. Serve separately .a medium white sauce made with part water in which the fowl was cooked and part milk. Chopped parsley may be added to the sauce. The remainder of water in which fowl was cooked will make the foundation of a soup. Stewed Fowl with Hot Biscuit. Cut a tough fowl into joints. Dip each piece into flour seasoned with salt and pepper. Fry brown in hot fat, but do not cook long. Place pieces of fowl in a stewpan, add a small peeled onion, cover with cold water, bring to boiling point and then cook slowly at the side of range for 1% hours, or in a fireless cooker. Arrange the fowl neatly on a hot dish. Make a sauce (see Sauces) from the-gravy, and pour it over the fowl. Serve hot baking powder biscuits split open around the dish. Jellied Chicken. This is a good method of utilizing an old fowl. Prepare and cook as for boiled fowl until the meat readily leaves the bones. An onion may be added if wished. When cooked, cut the. flesh from the bones, return the bones to the broth and boil hard with the lid off the saucepan until the broth is reduced to one half, then season to taste. Chop the meat, season with salt and pepper, and place in a wet mould. Pour over the broth and leave until cold, when it should be a firm jelly. Remove all fat, turn out on to a flat dish, garnish with parsley and serve with a salad. : ; Broiled Chicken. Tender chickens may be cut into joints and broiled or fried as chops are. The joints must, before cooking, be left for two or three hours with a few tablespoons of melted butter or olive oil, a few drops of lemon juice and a piece or two of onion if the flavour is liked. Before broiling, heat through in the oven. Thick joints, such as the legs, will take from 15 to 20 minutes to broil. SOUPS AND STOCK 61 SOUPS AND STOCK - Kinds. Soups may be divided into two classes: (1.) Soups made with meat stock and served either with or without vegetables and thickening. (2.) Soups made without meat stock. Fish or vegetables with milk and a thickening. These are called cream soups or purees, and are generally rubbed through a strainer. Value of Soup in Diet. (1.) It warms the body. (2.) It excites the appetite. (3.) Taken at the beginning of a meal it causes the digestive juices to flow more freely and thus helps the digestion of solid foods which follow.