The blue ribbon cook book

Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a potato ricer. Add one half the butter, salt, pepper, and cream. Melt remaining butter, mix with cracker crumbs, then combine mixtures. MOCK TERRAPIN. 1J cups cold cooked chicken or Whites 2 hard-boiled eggs, veal cut in dice. chopped. 1 cup White Sauce I. 3 tablespoons sherry wine. Yelks 2 hard-boiled eggs finely J teaspoon salt. chopped. Few grains cayenne. Add to sauce, chicken, yelks and whites of eggs, salt, and cayenne; cook two minutes, and add wine. BROILED QUAIL. Broil same as chicken. Allow eight minutes for cooking. Serve on toast and garnish with parsley and thin slices of lemon. ROAST QUAIL. Dress, clean, and stuff the same as chicken, adding pecans or oysters to dressing. Bind with thin slices of bacon and roast from fifteen to twenty minutes and serve with gravy. GOOD STUFFING FOR TURKEY OR CHICKEN. Moisten a cupful of bread crumbs with melted butter, season highly with salt, pepper, thyme, chopped parsley, and onion juice. Or, put in a saucepan a tablespoonful of butter and fry in it one onion chopped fine, then add a cupful of bread which has been soaked in water, all of the water having been pressed out thoroughly, one half cupful of stock, a teaspoonful of salt, a teaspoon each of pepper and thyme, one half cup of celery cut into very small pieces. Stir it until it leaves the sides of the pan, then stuff either turkey or chicken. — Century Cook Book. BOILED POTATOES. Select potatoes of uniform size. Wash, pare, and drop at once in cold water to prevent discoloration; soak one half hour in the fall, and one to two hours in winter and spring. Cook in boiling salted water until soft, which is easily determined by piercing with a skewer. For seven potatoes allow one tablespoon salt, and boiling water to cover. Drain from water, and keep uncovered in warm place until serving time. Avoid sending to table in a covered vegetable dish. In boiling large potatoes, it often happens that outside is soft, while center is underdone. To finish cooking without potatoes breaking apart, add one pint cold water, which drives heat to center, thus accomplishing the cooking. MASHED POTATOES. To five riced potatoes add three tablespoons butter, one teaspoon salt, few grains pepper, and one third cup hot milk; beat with fork until creamy, reheat, and pile lightly in hot dish. DUCHESS POTATOES. To two cups hot riced potatoes add two tablespoons butter, one half teaspoon salt, and yelks of three eggs slightly beaten. Shape (using pastry bag and tube) in form of baskets, pyramids, crowns, leaves, roses, etc. Brush over with beaten egg diluted with one teaspoon water, and brown in a hot oven. POTATOES EN SURPRISE. Season one pint of hot mashed potatoes with one tablespoonful of butter, one teaspoonful of salt, one fourth teaspoonful of celery salt, one fourth teaspoonful of pepper, and a few grains of cayenne. Add six drops of onion juice, cool slightly, and add the yelk of one egg beaten slightly. Shape into balls. Make a hole in the center, fill with creamed chicken, oysters, or sweatbreads. Close up, dip in crumbs, diluted egg and crumbs, and place in a fryingbasket and fry in hot fat. Serve with cream or oyster sauce. POTATO CROQUETTES. 2 cups hot riced potatoes. \ teaspoon celery salt. 2 tablespoons butter. Few grains cayenne. i teaspoon salt. Few drops onion juice. | teaspoon pepper. Yelk 1 egg. 1 teaspoon finely chopped parsley