The Common sense recipe book

Chop the uncooked meat of the chickens very fine. Cut the tongue into very thin slices. Cut the mushrooms also into slices; spread the turkey out on the table, with the inside up and the rump toward: you; dust it well with salt and pepper. Now put on a layer of sausage meat, then a layer of mushrooms, then a layer of chopped chicken, then a layer of tongue, then a sprinkling of parsley, and so on till you have used nearly all the materials given. Mix the remaining materials, which should be just enough to fill the wings and legs. Bring the two sides of the skin together, giving the turkey a round ‘form; sew it up, turn it over, tuck back the wings and fasten them with a small skewer; bring the legs down by the side of the turkey and fasten them in the same way. Now finish in precisely the same manner as for boned chicken. In selecting poultry to bone, choose those at least a year and a half old, with a smooth, perfect skin, and dry picked. [illustration: Made with Benson's Canada Prepared] Orange Corn is an exquisite dish for the table, and in- Aine VAADLOmOninvalias: Manufactured only by The EDWARDSBURC STARCH Co., Ltd. Cardinal, Ont. R K RENAUD, KING & PATTERSON ® 652 Craig Street ! kK keep special Chairs and Tables to rent for card and other parties. Furniture TELEPHONE 757. Roast Duck Wash and dry the ducks carefully. Make a stuffing of sage and onion; insert, and sew up completely that the seasoning may not escape. If tender, ducks do not require more than an nour to roast. Keep them well basted, and a few minutes before serving dredge lightly with flour, to make them froth and look plump. Send to the table hot, with a good brown gravy poured not round but over them. Accompany with currant jelly, and, if in season, greén peas. Chicken with Rice: Cut up a spring chicken as for fricassee, and put it on the stove in a saucepan with a tablespoonful of butter and a minced onion. When the pieces are lightly browned, which should be in about ten minutes, add.a gill of tomato liquor and a pint of weak chicken stock, which should have been made from the neck, feet, giblets and wingtips of the fowls. Bring this to a boil. Wash and pick over a cupful of raw rice, stir it into the broth, and cook all together for twenty minutes, or until the rice is soft. Ten minutes before it is done add two tablespoonfuls of grated Parmesan cheese and a dozen French mushrooms. Before taking from the fire, season to taste with salt and pepper. serve very hot. JELLIED CHICKEN. Boil until tender, in enough water*to cover, one chicken. Remove when done, and let water boil down to one quart. Cut the meat into small pieces. To the water add three-quarters box gelatine, soaked, one tablespoonful Worcestershire sauce, and salt and pepper to taste. Slice one hard-boiled egg, add to the chicken, pour over it the strained liquor. Mix well, and put into square mold. Set in cool place to harden. Prof. Wm. Sullivan has had a Morris Piano in use over seven years and it is still in perfect condition. W. H. Lracu, 49 Metcalfe Street, sells these Celebrated Pianos at very moderate prices. ; HK FLUID BEEF prepared from the choicest cattle : RT BLT AH TET WET 9 EEE ST A OTROS raised in the Argentine Republic and Australia, SE A RATE PE IO TL EN EERE ST : Fried Chicken, Wash the chickens until all the blood is out, cut them in pieces, rub a very little salt over them, then roll each piece in flour. Fry them (covered) till a nice brown color in lard or butter. Make a gravy of cream and butter; if the cream is not very thick, add a little flour, season to taste, adding a little mace or nutmeg as desired. Chicken Tele: