The blue ribbon cook book

Remove skin and fat from thin slices of cold roast lamb and sprinkle with salt and pepper. Cover bottom of baking dish with butter and cracker crumbs, cover crumbs with meat; cover meat with boiled macaroni and add another layer of meat and macaroni; pour over tomato sauce and cover with buttered cracker crumbs. Bake in hot oven until crumbs are brown. Cold boiled rice may be used in place of the macaroni. RAGOUT OF VEAL. Reheat two cups cold roast veal, cut in cubes, in one and one half cups brown sauce seasoned with one teaspoon Worcestershire sauce, few drops of onion juice, and a few grains of cayenne. POULTRY AND GAME BROILED CHICKEN. After chicken has been cleaned thoroughly, split through the back and wash and wipe well. Put a piece of bacon under each wing and on the broiler, and season well with salt, pepper, and butter. Broil twenty minutes over a clear fire, watching carefully and turning broiler so that all parts may be equally browned. The flesh side must be exposed to the fire the greater part of time, as the skin side will brown quickly. Remove to a hot platter, spread with soft butter, and sprinkle with salt and pepper. Chickens are so apt to burn while broiling that many prefer to partially cook in oven. Place chicken in dripping-pan, skin side down, sprinkle with salt and pepper, dot over with butter, and bake fifteen minutes in hot oven; then broil to finish cooking. Put on hot platter and garnish with pastry crullers and parsley. CHICKEN GUMBO. Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and saute in pork fat. Fry one half finely chopped onion in fat remaining in frying pan. Add four cups sliced okra, sprig of parsley, and one fourth red pepper finely chopped, and cook slowly fifteen minutes. Add to chicken, with one and one half cups tomatoes, three cups boiling water, and one and one half teaspoons salt. Cook slowly until chicken is tender, then add one cup boiled rice. ROAST TURKEY. Dress, clean, stuff, and truss a ten-pound turkey. Place on its side on rack in a dripping-pan, rub entire surface with salt, and spread breast, legs, and wings with one third cup butter, rubbed until creamy and mixed with one fourth cup flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour on turkey begins to brown, reduce heat, baste with fat in pan, and add two cups boiling water. Continue basting every fifteen minutes until turkey is cooked, which will require about three hours. For basting, use one half cup of butter melted in one half cup boiling water, and after this is used baste with fat in pan. During cooking turn turkey frequently, that it may brown evenly. If turkey is browning too fast, cover with buttered paper to prevent burning. Remove string and skewers before serving. Garnish with parsley or celery tips. For stuffing, use double the quantities given in recipes under Roast Chicken. If stuffing is to be served cold, add one beaten egg. Turkey is often roasted with chestnut stuffing. Q RAW. Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook five minutes, season with salt and pepper; strain. For giblet gravy, add to the above, giblets (heart, liver, and gizzard) finely chopped. POULTRY AND GAME. 51 CHESTNUT STUFFING. 3 cups French chestnuts. J teaspoon pepper. I cup butter. J cup cream. 1 teaspoon salt. 1 cup cracker crumbs.