The Landmarks club cook book

The giblets and liver should be cooked in a basin on top of the stove, then chopped very fine, and when the gravy is made add them to it. Mrs. George H. Wadleigh. POULTRY AND GAME. DRESSING FOR TURKEY. Two cups of breadcrumbs or one of cracker and one of bread, one teaspoon ful of salt, one of sage, one egg, one tablespoonful of butter, milk to make it quite moist, sage to taste — two teaspoonfuls of sage; sweet marjoram, summer savory to suit. Mrs. George H. Wadleigh. TRUFFLE AND CHESTNUT STUFFING FOR POULTRY AND GAME. Remove the outer skin of a quart of chestnuts, put them in a saucepan with a bay leaf, a lump of salt, plenty of coriander seeds ; cover them with water, boil until tender and drain the chestnuts, peel off the inner skin; allow half pound fat bacon, quarter pound truffles cut up in small pieces, season with pepper, spices ; add a little thyme and marjoram ; it is ready for use. Mrs. J. G. Mossin. CHAPTER V. HINTS TOR CHOOSING MEAT. Good beef should be of bright red color in the lean parts, and white in the fatty portions. Healthy mutton is of a clear, dark red color in the lean, clear, white fat, and a great deal of it. Mutton is very nutritious and easily digested. Lamb is juicier than mutton, but of much the same color. The bones will be red and the fat hard and white. Young pork should be white, firm and dry. Good veal will have white, firm fat and the lean a pinkish tinge. It should never be blue. Choose your chickens by seeing that the breast bone yields to tbe touch, that the scales of the legs are smooth and the comb red. Select a goose with clean, white skin, plump breast, and yellow feet. If the feet are red, the bird is old. A young turkey should have legs black and smooth, the spurs short, and feet limber. GENERAL DIRECTIONS TOR COOKING MEATS. The great point in cooking meats is to have them tender without wasting the juices. In boiling, allow from eighteen to twenty minutes for every pound of meat. Boil slowly in as little water as possible ; tbe meat will be more savory and tender. Put fresh meat in hot, salted meat in cold, water. Never let meat stand in the water after it is done. Strain off all scum rising. The sirloin is best for roasting. The round is best for boiling. The juice which flows from the meat is the best gravy; season, and if too thin, sift in a little flour. If too greasy, skim. Mrs. Bonsall. Roasting. — Have a brisk oven, rub a very little flour over the joint, but neither salt nor pepper. Salt draws out the juices, which it is your object to keep in, and parching in- meats. jures the flavor of pepper. This applies also to broiling and frying. Pepper after an article is cooked. Carefully turn your roast once, that it may be browned on both sides.