Blue Ribbon and Pure Gold cook book

Fricasseed Chicken—Prepare according to directions above. Half cover with boiling water and cook slowly till tender. Remove chicken and sauté. 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 fowl, 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 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, Pure Gold white pepper, and any other seasoning liked. Line patty pans 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 Pure Gold gelatine, + cup cold water, 1 teaspoon onion juice. Soften gelatine in cold water, add to boiling stock along with onion juice, salt and Pure Gold pepper to taste. Remove from fire, add meat and celery and put in mould to set. Roast Goose and Potato Stuffing—Singe, remove pinfeathers, wash, and scrub a goose in hot soapsuds; then draw. Wash in cold water and wipe. Stuff, truss, sprinkle with salt and Pure Gold pepper, and lay thin strips fat salt pork over breast. Place on rack in dripping-pan, put in hot oven, and cook 15 to 20 minutes per pound. Baste every 15 minutes with fat in pan. Remove pork last half-hour of cooking. Place on platter, cut strings, and remove string and skewers. Garnish with watercress and cranberries. Serve with apple sauce. Goose is sometimes parboiled before roasting. Game 45 Roast Duck—Clean and stuff, rub duck outside and in with salt and do not stuff too full. Lay pieces of bacon on breast and bake in moderate oven 1 hour, if young. If old, parboil or steam until tender before roasting. Serve with currant jelly. Roast Turkey—Clean, stuff and truss the turkey. Rub entire surface with salt. Put in pan and cover breast with strips of bacon. Cook in moderate oven. Baste with fat and add 2 cups of boiling water; continue basting every 15 minutes until turkey is cooked, which will require about 4 hours for a 10 pound turkey. For basting use } cup butter melted in 1 cup boiling water, and after this is used baste with fat in pan. Serve with cranberry jelly. Turkey Ragoût—Cut all the meat left from roast turkey in as large pieces as it will allow. Break up the bones, put them in a stew pan, with cold water to cover them, boil an hour, and strain out the bones. Season the liquor with pepper, salt, a little chopped celery or Pure Gold celery salt; stir in a thickening made of flour rubbed smooth in a little cold milk, 3 cup milk and butter the size of an egg. Stir over the fire constantly until thick as cream, put in the cold turkey, simmer 5 minutes and serve. Se | GAME All water birds should be eaten as fresh as possible, as their flesh is oily and soon becomes rank, If there is a large quantity of game on hand at one time, it will be well to cook the young game first, and the old one or two days later, as old birds will keep longer than young ones. Old