The Common sense recipe book

Chicken in Casserole: Procure a French casserole of brown earthenware, with a close-fitting cover. Prepare chicken by singeing and drawing, but without stuffing. Put it in the casserole, cover breast and legs with slices of bacon, put one pint of hot brown stock in the pot, with four small potatoes cut in balls, and six: very small onions; put in oven, cook 40 minutes or more without removing cover; when done season to taste and serve in the casserole. The chicken or fowl is delicious when cooked this way. Should it be a tough fowl add more stock and cook two hours. Pickled Chicken: Take a big chicken, boil in very little water. When it is done, remove the bones and the skin; chop and season. Press in a large bowl, add the gravy, and put a weight over it. Eaten cold, cut in slices with lemon or pickles. Only one trial necessary to prove the superiority of A nse Lyman's Fluid Coffee --«MADE IN A MOMENT... No Pot Required. No Crounds. In ¥ lb., % |b. and 1 Ib. bottles at 25 cts., 50 cts. and go cts. ‘HOT CHICKEN PIE. Cut up two chickens into pieces, which you dust with flour, and roast in dripping; put them into a pot with boiling water, just covering them. Fry two onions in butter, add them to the sauce with salt, pepper and round peppers. If the sauce is not thick enough, add some flour browned in dripping, in order to give it a good color. You can also use beef or mutton for this pie. Woodcock and Snipes: Time, twenty to twenty-five minutes. Some woodcocks or snipes, butter, bread toasted, two slices of bacon. After the birds are picked and trussed, put a thin layer of bacon over them, and tie it on, run a bird-spit through them, and tie it on to a common one. Toast and butter a slice of bread, and put it under them for the trail to drop on. Baste them continually with butter, and roast them, if large, for twenty-five minutes; if small, five minutes less. Froth them up, take up the toast, cut it in quarters, put in the dish, and pour some gravy and butter over it. Take up the woodcocks and put them on it, with the bills outward. Serve with plain butter sauce in a tureen. Snipes are dressed the same as woodcocks, only roast the large ones twenty minutes, small ones a quarter of an hour. Wild Roast Duck: Time, twenty-five to thirty-five minutes. Wild ducks, butter, flour, cayenne pepper, one lemon, one glass of port wine. When the ducks are trussed, spit them, and put them down ROUCH DRY WASHINC—Something New (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 Ladies Say Baby’s Own Soap Is unsurpassed for the Caniplexion ee to roast before a brisk fire, keeping the spit in rapid motion. Baste them plentifully with butter, dredge them lightly with flour, and send them up nicely frothed and browned, with a good gravy in the dish. Before carving it, the breast should have a few incisions made across it with a knife, and a piece of fresh butter put on it; then cut a lemon across, on one half put a little salt, on the other a very small quantity of cayenne pep- ‘per; put the lemon together and squeeze the juice over the ducks, then add a glass of warmed port wine, and your ducks will be ready to carve. Boned Turkey, When boned, fill with the following: one pair of chickens, weighing about eight pounds, one cold boiled tongue, one pint mushrooms or truffles, one pound sausage-meat, two tablespoonfuls chopped parsley.