The Common sense recipe book

Cut into pieces one chicken, boil in enough water to cover until tender, adding when half done one tablespoonful of salt. Take out chicken, keep warm, and thicken the liquid with one tablespoonful each flour and butter rubbed together. Add salt and pepper to taste. Boil five minutes. Take one quart flour, two teaspoonfuls; Bache's Baking Powder, a -little® “salt and one small cup butter, Mix as biscuit. - Take half, roll one-quarter inch thick, and line a deep dish, leaving an inch over the sides to turn up over top crust. Put in chicken, pour over gravy, cover with the other crust, with a large hole in centre for steam’ to escape. Wet the edge and fold over the under crust, press firmly together. Spread soft butter over the top, make ornament to fit the centre, and bake until done. SMOTHERED CHICKEN: Cut up chicken for fricassee, wash and let stand in cold water a little while. Drain, season, dredge with flour, and put in dripping pan not quite covered with water. Dot with bits of butter. Cover closely and bake until tender. When done, take from pan and make a gravy. The Best is the Cheapest. cor” HARPER’S HAMS and BACON, Jdunket In Hot Weather make the most palatable Dessert. Ask for Hansen’s and take no other. EVANS AND SONS, Ltd., Agents for Canada, Montreal and Toronto. PRESSED CHICKEN: Boil a chicken until tender; take out all the bones, and chop the meat very fine; season with salt, pepper and plenty of butter. Add to the liquor the chicken was boiled in, one cup of bread crumbs, made soft with hot water, and to this the chopped ‘chicken. » Whendheated> dakevoutvand) press into va basin. Serve cold. FORCE-MEAT FOR ROAST DUCK Soak a pint of stale bread crumbs in cold water, and squeeze them quite dry by wringing them in a clean towel; chop fine a tablespoonful each of parsley and onion, and a level teaspoonful each of thyme, marjoram and sage; peel, slice, boil and mash through a colander a pint of potatoes; when all these ingredients are ready, put them over the fire in a frying-pan containing two tablespoonfuls of hot Cottolene; season them with a heaping teaspoonful of salt and a saltspoontul of pepper; stir them until they are scalding hot, then remove the pan from the fire, quickly stir in the yolks of two raw eggs, and use the force-meat for stuffing the duck. Notice that, in frying with Cottolene, this fat will brown before it begins to smoke; the test of heat is to drop into the hot fat a crumb of bread, and fry as soon as the bread browns. ROASTED DUCK Pluck and singe a duck, draw it without breaking the intestines; wipe it with a wet towel and lay it in a baking-pan; wipe a dozen small, sour apples with a wet cloth, cut out the cores without breaking the apples, and arrange them around r"aowe- LUBY 'S nai nenewen ‘Nothing succeeds like Success ” Success always attends the efforts of those who use WHITE MOSS COGOANUT. the duck; put the pan into a hot oven and quickly brown the duck, then moderate the heat of the oven, and continue the cooking for about twenty minutes, or until the apples are tenden but not broken; baste both duck and apples every five minutes until they are done, and then serve them on the same dish. POTATO STUFFING FOR POULTRY AND GAME. Potato stuffing may be used for any fowl, though it is better for ducks and geese. Take about two cups of mashed potatoes, a teaspoonful of onion juice or two spoontuls of fine chopped onion, half a cupful of milk or cream, tablespoonful of butter, black pepper, salt, tablespoonful of chopped parsley; many like yolk of egg, about two to the above quantity; mix and beat well. nec Lee Views NL) 2 Mrs. Jas. Beaty.