Capital city recipes

Put the roesin a pan and cover with water and parboil, be careful not to break them. When donetake from the water and cool, dust with pepper and salt, rollin flour and dip in beaten egg, roll in cracker dust, fry in boiling lard. MEATS. STUFFED HAM. Select a round, thick ham weighing from 9 to Io pounds; boil slowly and steadily for 3 hours; allow to stand in the liquor until cool enough to handie; skin and trim into good shape; draw the bone by standing the ham upright, grasping the knuckle and running a boning knife all around the bone. Fill the cavity with a dressing of bread crumbs, 2 well-beaten eggs, 1 teaspvonful of chopped parsley, butter the size of an egg, pinch of cayenne pepper, I teaspoonful of chopped onion, salt to taste, spices and herbs if liked; melt in a sauce-pan 1 large tablespoonful of butter, and as it boils stir in 2 tablespoonfuls of sifted flour until smooth ; add 1 pint of the ham liquor, half of a small onion, 3 or 4 sprigs of parsley, a pinch of red pepper; let thicken. Place the ham in a roasting-pan. pour the sauce over it and bake 1% or 2 hours, basting frequently ; when done brush the surface with the beaten white of au egg, sprinkle over fine cracker crumbs, pour over % cupful melted butter and brown. Mrs. Wo. H. PACE. ROAST TURKEY. Turkey (8 pounds), . , ; T Hard Biscuit or Rolls, : ‘ 12 Pepper, ; : : : ! 1 teaspoonful. alt, Wr: : : ; ; . 1 dess‘rtspoonful. Onion, : : : : , I medium sized. Celery Seed, : ; : , I teaspoonful. Butter, : ; : : ; 2 tablespoonfuls. Egg (beaten), . ; I Rub pepper and salt into the turkey, inside and out, with the hand. Make a stuffing of the biscuit or rolls grated and the other ingredierts. Stuff the day before cooking if the fowl has been well drawn--or if it has been killed and hung up for 24 hours previously. If the turkey is fat, rub a little butter over it; if not, use it more plentifully. If the turkey is tough, steam 2 hours before baking; if tender, put immediately into the roast- ing-pan, as steaming or parboiling renders it tasteless. After pee the fowl in the pan sprinkle with flour and let the flour rown ; then pour over it I pint of hot water. Baste frequently. Let it roast slowly about 2% hours, or until a rich dark brown. Cut up the giblets (already cooked in the pan with the turkey), skim off the fat and serve in a grevy-boat. SAUNT er DW i 12 MEATS. ROAST DUCK. Dress and stuff as for roast turkey, only adding 1 small tea- spoonful of powdered sage to the stuffing. Serve with acid jelly. SMOTHERED CHICKEN. Take two young chickens, frying size or a little larger ; split down the backs; rub into them salt and pepper, and lay them in a small baking-pan. Put in water enough to cover, a heaping tablespoonful of butter, cut into bits; cover with another pan ard put into the stove. Let them cook until done, turning occasionally ; then take off the cover, set them on the upper grate of the stove (inside), cut up another spoonful of butter over them, and let them brown nicely. Serve with gravy poured over them. CHICKEN CROQUETTES, NO. 1. Chickens (cold), 2 Mushrooms, . f : ¥% can, Onion (grated), ; I teaspoonful. Butter, . ; ; : I tablespoonful. Flour, 2 heaping tablespoonfuls. Chicken Broth (or water), % pint. Salt and Pepper to taste. Sherry cr Madeira Wine, I wine-glassful. Eggs (yolks), . : ; 4 Eggs (well beaten), : 2 Plate of Cracker Dust or Crumbs. Lard for frying.