The Worcester salt cook book

Soak gelatin in cold water. Heat stock, add gelatin, seasoning, and cool. When it begins to thicken, add chicken. Place in a mold, adding slices of egg, chill thoroughly and serve with cress, tomato, lettuce and a tart mayonnaise. « Chicken Marengo (D) Cut young chicken in sections, sprinkle with salt* and _ pepper, dredge with flour and saute in bacon fat. Put into chafing dish, cover with sauce and cook five minutes. Add one- half pound or one can of mushrooms, cut in pieces, and two or three slices of crisp bacon, cut fine. « Sauce Y¥, cup butter lcup cooked 1% cup flour tomatoes 142 cups boiling 1 small onion, water chopped % cup chicken 1 teaspoon salt* jelly or re- ¥y teaspoon duced pepper chicken broth Dash of cayenne Add tomato to boiling water, add all seasonings and chicken broth. Fry the onion and add. Thicken with but- ter melted with flour. Cook up once before adding to chicken. « Roast Goose with Baked Apple (D) leight pound 1 teaspoon salt* goose Pinch of pepper 17 2cups bread 6 to 8 apples crumbs VY, cup brown 1 chopped onion sugar 2 tablespoon fat 3 sweet pota- Y% teaspoon sage toes Cook the giblets until tender, chop and add to stuffing made by mixing bread crumbs, onion, fat, sage, salt* and pepper. After cleaning and wash- ing the goose thoroughly, stuff and sew the neck and back. Roast for fif- teen minutes at 500 deg. F., then re- duce the heat to 350 deg. F. and cook about three hours. Wash and core six to eight apples; sprinkle with brown sugar, stuff with mashed and sea- soned sweet potato; bake until ten- der and serve hot with the goose. « Braised Ducks (D) 1 brace ducks Parsley lslice bacon Salt* and pepper 1 carrot 1 small turnip, 1 onion stuck diced with cloves Oil or cooking fat Thyme Flour Prepare ducks as for roasting, put them into a large stew-pan with the bacon, carrot, onion and a little thyme and parsley; season with salt* and pepper and cover with water. Simmer over a low fire until the ducks are tender, then remove them from the pan. Cook the turnip in the fat until brown, then drain and cook in liquor in the stew-pan, until tender. Strain the liquor, thicken with the flour and pour the gravy thus » over the ducks. Garnish with + of turnip. SOME UNUSUAL SALAD AND A VARIETY OF DRESSINGS « Frozen Cheese Salad (*) 3 3-0z. pkgs. VY, teaspoon éream cheese paprika 1% cup chopped % teaspoon salt* green pepper 1 tablespoon cup chopped lemon juice nuts Y% cuv heavy cream Cream the cheese with a fork until soft. Then add the chopped green *Worcester Salt pepper, nuts, paprika, salt* and lem- on juice. Last add the cream whipped stiff. Turn into one of the trays of a refrigerating unit and spread smooth with a spatula to a thickness of %4 inch. Chill until the salad is firm enough to cut into l-inch squares. Serve on lettuce with French Dress- ing. « Shrimp and Pineapple Salad (*) 14% cups canned 2 sprigs or fresh chives cooked chopped shrimp 6 tablespoons lcup canned French or fresh Dressing pineapple, Romaine diced ¥% teaspoon salt* ¥y teaspoon paprika Combine the shrimp, pineapple, salt*, paprika and chives. Chill thoroughly, and just before serving, pour over the French Dressing. Toss until well mixed, then arrange on crisp romaine or endive leaves and serve, « Jellied Chicken and Vegetable Salad (*) 2 tablespoons ¥ cup cold water granulated or chicken gelatin broth 3 cups hot 34 teaspoon salt* chicken broth 1 cup diced or canned chicken meat chicken soup 1 tablespoon 2 cups cooked chopped vegetables pimierto (peas, string 1 green pepper, beans, carrots, minced beets, aspara- Lettuce sus, etc.)