The bride's cook book

Cream the butter substitute, add pepper, parsley, onion, garlic, and lemon juice. Split a young chicken as for broiling, place in dripping-pan, sprinkle with salt and pepper, dot over with butter substitute, and bake in a hot oven until nearly cooked. Grease plank, arrange a border of Duchess Potatoes close to edge of plank, and remove chicken to plank. Clean, peel, and saute mushroom caps, place on chicken, spread over prepared butter substitute, and put in a very hot oven to brown potatoes and finish cooking chicken. Serve on the plank. CHICKEN CURRY 3 Pounds Chicken 1-3 Cup Butter Substitute 2 Onions 1 Tablespoon Curry Powder 2 Teaspoons Salt 1 Teaspoon Vinegar Clean, dress, and cut chicken in pieces for serving. Put grease in a hot fryingpan, add chicken, and cook ten minutes; then add liver and gizzard and cook ten minutes longer. Cut onions in thin slices, and add to chicken with curry powder and salt. Add enough boiling water to cover, and simmer until chicken is tender. Remove chicken, strain and thicken liquor with flour diluted with enough cold water to pour easily. Pour gravy over chicken, and serve with a border of rice or Turkish pilaf. CHICKEN EN CASSEROLE Cut two small, young chickens in pieces for serving. Season with salt and pepper, brush over with melted butter substitute and bake in a casserole dish twelve minutes. Parboil one-third cup carrots cut in strips five minutes, drain, and fry with one tablespoon finely chopped onion and four thin slices bacon cut in narrow strips. Add one and one-third cups brown sauce and twothirds cup potato balls. Add to chicken, with three tablespoons Sherry wine, salt and pepper to taste. Cook in a moderate oven twenty minutes, or until chicken is tender. If small casserole dishes are used allow but one chicken to each dish. JELLIED CHICKEN Dress, clean, and cut up a four-pound fowl. Put in a stewpan with two slices onion, cover with boiling water, and cook slowly until meat falls from bones. When half cooked, add one-half tablespoon salt. Remove chicken; reduce stock to three-quarters cup, strain, and skim off fat. Decorate bottom of a mold with parsley, and slices of hardboiled eggs. Pack in meat freed from skin and bone and sprinkled with salt and pepper. Pour on stock and place mold under heavy weight. Keep in a cold place until firm. In summer it is necessary to add one teaspoon dissolved granulated gelatine to stock. ROAST TAME DUCK Take a young farmyard duck fattened at liberty, but cleansed by being shut up two or three days and fed on barley meal and water. Pluck, singe and empty; scald the feet, skin and twist round on the back of the bird; head, neck and pinions must be cut off, the latter at the first joint, and all skewered firmly to give the breast a nice plump appearance. For stuffing, one-half pound of onions, one teaspoon of powdered sage, three tablespoons of bread crumbs, the liver of a duck parboiled and minced with cayenne pepper and salt. Cut fine onions, throwing boiling water over them for ten minutes; drain through a gravy strainer, and add the bread crumbs, minced liver, sage, pepper and salt to taste; mix, and put inside the duck. This amount is for one duck; more onion and more sage may be added, but the above is a delicate compound not likely to disagree with the stomach.