Boston Cooking-School cook book

Cook butter and onion 5 minutes, add cornstarch and stock gradually. Add lemon juice, celery, salt, paprika, and chicken; when well heated, add egg yolk and cook 1 minute. Serves 4. CHICKEN CHARTREUSE Prepare and cook like Casserole of Rice and Lamb (p. 292), using chicken in place of lamb. Season chicken with salt, pepper, celery salt, onion juice, and 4 teaspoon finely chopped parsley. CHICKEN OR TURKEY CAKES 1 cup chopped, cooked 14 teaspoon salt chicken or turkey Few grains pepper 1 tablespoon cream 1 cup White Sauce (p. 191) 1 egg, slightly beaten ¥% cup celery, finely cut Add cream, egg, salt, and pepper to chicken. Shape in small flat cakes, dip in egg and crumbs, and sauté in butter until well browned on both sides. Add celery to sauce and pour over cakes just before serving. Serves 4. SCALLOPED TURKEY 1% cups cooked turkey, Seasoned cracker crumbs cut in small pieces Buttered cracker crumbs 1 cup turkey gravy Sprinkle bottom of buttered baking dish with seasoned cracker crumbs, add turkey meat, pour on sauce, and sprinkle with buttered cracker crumbs. Bake in hot oven (400° F.) until crumbs are brown. ‘Turkey, chicken, or veal may be used separately or in combination. Serves 4 to 6. MINCED TURKEY 1 cup cooked turkey, diced ¥ cup soft, stale bread crumbs Onion juice 1 cup turkey gravy Season gravy with onion juice. Add turkey and crumbs. Heat. Serve on toast and garnish with toast points. Serves 4. CHICKEN TAMALE PIE Line large or individual baking dishes with cooked corn meal. Lay in slices of cooked chicken. Mix stewed fresh or canned tomatoes with fresh or canned corn, season highly with minced onion, chile peppers, salt and pepper and pour over chicken. Cover with corn meal mush. Sprinkle with minced bacon or grated cheese. Bake in moderate oven (350° F.) until brown. TURKEY TETRAZZINI 1 cup White Sauce (p. 191), 14 cup mushroom caps, sliced made with cream and sautéed in butter 1 cup cooked turkey, cut in 14 cup grated Parmesan thin strips cheese ¥4 cup cooked spaghetti, cut 34 cup buttered cracker in -inch pieces crumbs Season sauce with celery salt. Bring to boiling point and add turkey, spaghetti, and mushrooms. Fill buttered ramekin dishes with mixture, sprinkle with cheese and crumbs, and bake in hot oven | (425° F.) until crumbs are brown. Serves 6. SALMI OF DUCK Cut cold roast duck in pieces for serving. Reheat in Spanish Sauce (p. 198). Wash all eggs just before using. Strictly Fresh Eggs (sold within a week) are best for poaching, boiling, eggnog, etc. Fresh Eggs (never stored) are satisfactory for omelets, scrambling, egg whites to be beaten stiff, and meringues, etc. Storage Eggs (preserved at low temperature, packed in sawdust, or put down in water glass), if properly cared for after taking out of storage, are satisfactory for most cooking purposes. To Store Eggs. Store in refrigerator. Take out into room temperature long enough before using to remove the chill. To Put Down in Water Glass. Use strictly fresh eggs bought from a reliable source during May, June, and July, when eggs are plentiful and cheap. Wipe off with clean flannel cloth but do not wash. Place upright, small end down, in a large stone crock. Use 1 pound water glass or liquid sodium silicate to 10 quarts of cooled boiled water and pour over eggs. To Test Eggs for Freshness. Hold in front of candle flame in dark room; if egg is fresh, center will look clear. Place in basin of cold water; if egg is fresh, it will sink. A fresh egg has a rough shell. BOILED EGGS I