Blue Ribbon and Pure Gold cook book

To Truss a Fowl—After stuffing the fowl, sew the skin of the neck over the back. Then run a long skewer through the wing, and then through the body and out through the other wing, pressing them close to the body. Also press a skewer through the thigh and body, and out through the other thigh. Pass a string over the projecting ends of the skewers, and tie it firmly at the back to keep the bird trussed. The legs can be crossed over the tail and tied. The wings and thighs can be tied in place by winding a string around the body, if you have no skewers. Cut the string off carefully when done, so as not to tear the flesh. To Make Old Fowls Tender—Take an old fowl and stew or steam it from 2 to 4 hours; then roast it in the oven, basting frequently. Garnishes and Relishes—Turkey, use parsley, celery tips, rings of carrots, or sautéd sausages. Goose, use watercress and bright red cranberries. Serve cranberry sauce with turkey, apple sauce with goose, orange sauce or currant jelly with wild duck. Poultry and Game 43 Roast Chicken—Dress, clean, stuff and truss a 4 pound chicken. Rub with salt and Pure Gold pepper and place in a covered roasting pan, and cover breast with bacon strips. Dredge bottom of pan with flour. Place in a hot oven, and when flour is browned baste with } cup of butter melted in } cup boiling water. Reduce oven heat and baste every 10 minutes until chicken is done. If water dries from the bottom of the pan, add more. A 4 pound chicken requires 1} hours to roast. Plain Stuffing—Take 2 cups fine bread crumbs, season with salt and pepper, and add 1 teaspoon each of Pure Gold parsley and summer savory, and 4 teaspoon Pure Gold marjoram; moisten with } cup melted butter. Fill the cavity in the fish or meat, but do not crowd it in; sew up, or wind the meat with a string. This is excellent for fish, poultry, game, etc. For ducks use Pure Gold sage, instead of Pure Gold summer savory, parsley and marjoram. Ii stuffing is to be served cold, add 1 beaten egg. Oyster Stuffing—Omit seasoning and add § cup oysters. Celery Stuffing—Add } cup chopped celery to stuffing. Potato Stuffing (For Roast Goose)—2 cups hot mashed potatoes, 1 egg, 1 finely chopped onion, $ cup butter, 3 teaspoon - salt, ¢ cup soft stale bread crumbs, } cup finely chopped fat salt pork or bacon, 1 teaspoon Pure Gold sage. Chestnut Stuffing (For Roast Turkey)—2 cups chestnuts, , cup milk, § teaspoon Pure Gold pepper, 1 teaspoon salt, 3 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 } 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 chestnut, using peanuts for chestnuts, and only { 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, Pure Gold pepper, melted butter, and finely chopped onion. Boiled Fowl—Dress, clean, and truss a 4 pound fowl, place on rack in a 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. To cut up a Fowl for Stewing or Fricassee—Follow directions for cleaning poultry. Cut through flesh at thigh, bend back legs 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. 44 Blue Ribbon Cook Book 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.