Dainty recipes

Two hens boiled until tender so that meat will almost drop from the bones. Salt while cooking. Remove the meat, keeping the white and dark meat separate. Into a brick-shaped pan (bread pan of aluminum or granite) arrange a layer of white meat, (shredded), then one of the dark, giving a sprinkle of salt and pepper if needed, until the pan is full and all used. Cool the water in which the chickens were cooked, remove all grease, boil down until there are two cups (one pint), be sure to season to taste. Soak for five minutes in one-quarter cup of cold water, two tablespoons of plain gelatine. Pour over the gelatine the boiling chicken stock. Pour this mixture over the arranged chicken. Put in ice box to jell. When firm unmold, slice and serve as a meat or with mayonnaise. For a salad, nuts may be added, when used for a salad, strips of red and pale peppers along with the chicken makes a pretty and tasty ish, Use one or two hens, just as much or just as little as required. Half this recipe if less is wanted. One hen will make enough for one dozen portions. TOMATO SURPRISE Scoop out tomatoes and put bacon in bottom, put in one egg and the tomato pulp, sprinkle with bread crumbs, season and bake. TURKEY OR CHICKEN TETTRAZINI Two tablespoon butter; three tablespoon flour; one cup cream; one teaspoon salt; one-quarter teaspoon celery salt; one-eighth teaspoon pepper; one cup cold turkey or chicken breast; one-half cup cooked spaghetti; one-half cup saute mushrooms; one-third cup grated Parmesian cheese; three-quarters cup buttered cracker crumbs. Make sauce of butter, flour, cream, salt, celery salt and pepper. When at boiling point, add turkey or chicken breast, spaghetti and mushrooms. Fill buttered dish with mixture. Sprinkle with cheese and crumbs and bake in a slow oven until crumbs are brown. HAM LOAF One pound cured ham, one pound fresh pork ground fine; two eggs beaten together; one cup bread crumbs toasted and browned; one-half can Campbell’s tomato soup; one cup milk. Mix and make into loaf and bake two hours in slow oven. Sauce. One-half pint cream; two tablespoons mustard; one tablespoon flour; one-fourth cup sugar; yolk two eggs; one-half teaspoon salt. Cook until drops from spoon thick. - Relishes for Meats SAUCE FOR LAMB ROAST One glass currant jelly; one-half cup orange juice; little grated orange peel; two teaspoons chopped mint. Stir and serve. SAUCE FOR TURKEY One pint small oysters; three hard boiled egg yolks; one-quarter pound butter; one-half glass cream; one wine glass full sherry; dash tobasco, salt and Worchestershire. Melt butter, add and mix well, egg and cream. Stir. Add oysters (no liquor) add wine. Simmer until oysters begin to curl. At last add juice of about one lemon. CRANBERRY CONSERVE One quart cranberries; one big orange; equal amount of sugar. Run cranberries and orange through fine meat chopper. Measure, add equal amount sugar. Cook until thick, add one cup chopped nuts (Black walnuts preferred). Let cool in jelly glasses. This is excellent served with game but will not keep more than two or three weeks. JELLIED APPLES _ Twelve medium sized apples ; four cups sugar ; two cups boiling water. Boil sugar and water until it makes a syrup. Peel and core apples, dip in lemon juice and cook in syrup. JELLY SAUCE Melt one-half glass currant jelly, add a few drops of Worchester sauce and a liberal amount of Brandes A 1 sauce, season with salt and pepper and blend thoroughly. Serve with chops or cold lamb. Vegetables MUSHROOMS AND PEAS