Blue Ribbon cook book

Oyster Stuffing—Omit seasoning and add 14 cup oysters. Celery Stuffing—Add 1% cup chopped celery to stuffing. Potato Stuffing (For Roast Goose)—2 cups hot mashed potatoes, 1 egg, | finely chopped onion, 14 cup butter, 1 teaspoon salt, 14 cup soft stale bread crumbs, 4 cup finely chopped fat salt pork or bacon, 1 teaspoon Blue Ribbon sage. Chestnut Stuffing (For Roast Turkey)—2 cups chestnuts, 14 cup milk, lg teaspoon Blue Ribbon pepper, 1 teaspoon salt, 14 cup butter, 1 cup bread crumbs. Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a potato ricer. Add 4 cup butter, salt, pepper and milk. Melt remaining butter, mix with bread crumbs, then combine mixture. Stuffing for Ducks—A peanut stuffing may be used. Make like chest- nut, using peanuts for chestnuts, and only 14 cup of butter. Or a bread stuffing as follows: Cover pieces of dry bread with boiling water. As soon as bread has absorbed water, press out water, season with salt, Blue Ribbon pepper, melted butter, and finely chopped onion. Boiled Fowl—Dress, clean, and truss a 4 pound fowl, place on rack ina kettle, barely cover with boiling water, cover, and cook slowly until tender, turning occasionally. Add salt the last hour of cooking. It is not desirable to stuff a boiled fowl. A steamed bird retains its flavor better. Poultry and Game 45 To Cut Up a Fowl for Stewing or Fricassee—Follow directions for cleaning poultry. Cut through flesh at thigh, bend back Jegs and cut off. Separate second joint and drum stick. Remove wings and cut off the tips. Separate the back from the breast by cutting through the ribs. Cut breast in two with a cleaver. To Stew—Cover the pieces of fowl with boiling water. Simmer until tender, adding salt when half cooked. Fried Chicken—Dip stewed chicken in flour, egg and flour. Brown in chicken fat or butter. Serve with brown sauce. Fricasseed Chicken—Prepare according to directions above. Half cover with boiling water and cook slowly till tender. Remove chicken and saute. Reduce stock and thicken. A little cream may be added. Pour gravy around chicken, or serve separately. Good served with halves of hot biscuits. Maryland Chicken—Dip stewed chicken in flour, egg and fine crumbs. Place in a dripping-pan with pieces of salt pork or chicken fat. Cover and bake 30 minutes. Serve with cream sauce, broiled bacon and corn fritters. N.B.—If chicken is tender it may be cooked without previous stewing. Chicken Pie—1 stewed fow], cut in pieces, 2 cups brown sauce, parsley, rich biscuit crust (2 cups flour). Place the chicken in a buttered baking dish, add the brown sauce, heat and add parsley and cover the mixture with the biscuit crust. Bake in a hot oven. Chicken Patties—Take 1 pint of cream, 1 tablespoon of cornstarch, 1 pint of cooked chicken, chopped coarsely. Let half the cream come to a boil in a stew pan. Mix the remainder of the cream with the cornstarch and add as soon as it boils; when this thickens, take off the fire, add the chopped chicken, and season to taste with salt, white Blue Ribbon pepper, and any other seasoning liked. Line patty pans or small saucers with rich pie-crust, and bake. When all is cold, place a heaping spoon of the chicken on each crust and serve. . Jellied Chicken—Half chicken and half veal or pork is cheaper, and practically as good. Use 2 cups diced cooked meat, 2 cups chopped celery, 2 cups stock, 2 tablespoons granulated gelatine, V% cup cold water, 1 tea- spoon onion juice. Soften gelatine in water, add to boiling stock along with onion juice, salt and Blue Ribbon pepper to taste. Remove from fire, add meat and celery and put in mould to set.