The Institute cook book

Prepare the chicken as for fricassee; put the giblets in cold water and stew until nearly done; add the chicken; season with pepper and salt and simmer for twenty minutes. Remove with a skimmer and make a gravy of the broth by adding the flour, egg yolk and parsley. Line the sides of a deep baking pan with pie crust; place an inverted cup in the center; put in the chicken in layers covered with strips of salt pork and moistened with the gravy. Pour on the remainder of the gravy; cover with pie crust, making the edges as firm as possible and cutting a few slashes. Bake slowly for nearly an hour. Family of Four POULTRY AND GAME CHICKEN TERRAPIN 1 chicken 1 cup chicken broth Salt and red pepper 1 cup cream 2 blades mace Vi pound butter 3 hard-boiled eggs 1 heaping tablespoon floiu 2 tablespoons currant jelly Boil the chicken and giblets; when tender, cool thoroughly; cut into small pieces a half inch square. Put into a saucepan with the seasoning, chopped eggs and other ingredients, rubbing the flour in the butter first. Simmer for about ten minutes; add the jelly and serve. CHICKEN AND OYSTERS 1 chicken Salt and pepper 2 ounces butter 2 hard-boiled eggs 1 heaping tablespoon flour 1 tablespoon chopped parsley 50 oysters Stew the chicken until tender ; drain it and set in the oven to keep hot. To the liquor add the butter in which the flour has been rubbed, the chopped eggs, seasoning and parsley. Drain the oysters; add them to the gravy; cook until the edges curl. Pour the gravy over the chicken and serve. ROAST DUCK Draw the ducks; stuff, truss and roast the same as chicken. Serve with giblet sauce and currant jelly. If small, the ducks should be cooked in an hour. ROAST TURKEY Singe and clean the turkey the same as chicken. Fill with plain or oyster stuffing; roast and serve with giblet sauce and cranberry sauce. If the turkey is very large it will require three hours or longer; a small one will require only an hour and a half. Baste frequently, as turkey is apt to be more dry than chicken. PIGEON PIE Clean and cut each bird in four quarters. Line the sides of a deep baking dish with plain crust and put a layer of salt pork in the bottom. Then put in a layer of birds, seasoned with pep- POULTRY AND GAME FamUyotFJur per and salt, dredged with flour and covered with small pieces of butter. Put in other layers to fill the dish; cover with thin slices of pork; pour over all a cup or more of broth or water; cover with crust and bake for about an hour. Leave an opening in the center of the crust and if the pie seems dry, add more water. RABBIT The rabbit when bought should be fresh and the body free from unpleasant odor. If young, the paws and ears will be soft; if old, they will be stiff. Rabbit may be cooked in a variety of ways, as fricassee or pie, following the recipe for chicken, or broiled like chicken. Skin the rabbit; singe it; remove the entrails and wipe well inside and out with a damp cloth. Split it down the back, and unless it is to be broiled, divide each half into four pieces. PANNED RABBIT 1 rabbit Salt and pepper 2 eggs 1 tablespoon chopped parsley Little grated nutmeg V4 cup fine bread crumbs