Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Roast Duck. After the duck is drawn, wipe the inside with a clean cloth and prepare dressing as follows: One cup pounded cracker, moisten with hot milk or water, three medium sized onions, parboil and chop fine, little butter, sage, pepper and salt to taste; mix all together and fill the crop and body of the duck, leaving room for the dressing to swell; reserve the liver, gizzard and heart for gravy; tie the body of the 32 FOWL. duck firmly with a string (which is buttered to keep from burning), and put in the oven. Baste first with salt and water, and then with its own gravy, dredging them last with a little flour. Potted Pigeons. Make dressing the same as for turkey, stuff them and fry in pork fat until nicely browned; take them out, pour the fat into a kettle with little water, put them into this, and let them simmer half an hour or more. When done, take them out, thicken the broth a little and pour over them. Turkey. For a ten pound turkey take two pints bread crumbs, half teacup butter, cut in small pieces, one teaspoon summer savory, pepper and salt; fill turkey with little of the dressing, few strained oysters, alternating until filled. Put the oyster liquid in the pan with a pint of water; bake in a moderate oven. EGGS, " From the egg to the apples (for a dinner) from the beginning to the end." Egg Vermicelli. Boil three eggs twenty minutes; separate the yolks and break the whites with a silver fork into fine pieces; toast four slices of bread, cut half into small squares and half into points or triangles; make one cup of thin, white sauce with one cup cream or milk, one teaspoon butter, one heaping teaspoon flour, one-half teaspoon salt, one-half saltspoon of pepper; stir the whites into the sauce, and when hot pour it over the squares of toast; rub the yolks through a fine strainer over the whole, and garnish with the toast points and parsley. Omelette, i. Soak one-half cup bread crumbs in a cup of milk, with salt to taste; when soft, add four well beaten eggs, and pour into a hot spider, in which is a generous piece of butter; cook slowly for ten minutes, slip a knife around the edges, roll or fold it and put on a platter. 2. Six eggs, whites beaten to a stiff froth, yolks well beaten; one cup warm milk, one tablespoon flour wet to a paste with cold milk; one teaspoon salt; mix all except the whites, add them last; cook immediately in a buttered spider for about ten minutes, fold like a turnover. 36 EGGS.. Baked Eggs. One pint milk, four eggs beaten separately, scald the milk and thicken with one tablespoon flour, let it cool a little; add the yolks, the whites, and a bit of salt; pour in a buttered dish and bake till it rises like a custard. Shirred Eggs. Take as many eggs as there are persons to eat them; separate the eggs and beat whites to a stiff froth, drop it in a Washington pie tin in bunches, put yolk on top of each and a little pepper, salt and butter. Put in a very hot oven and brown lightly. A La Cream. Boil ten eggs until hard; slice in rings; in the bottom of a baking dish place a layer of bread crumbs, then one of eggs; cover with bits of butter, pepper and salt, until all are used; pour over them a cup cream and brown in the oven. Dropped. Drop fresh eggs into a saucepan of boiling water, with salt in it; have ready slices of buttered toast; then take up with a skimmer and lay on the toast. VEGETABLES. " Earth's increase, foison plenty, Barns and garners never empty. Vines with clustering bunches growing. Plants with goodly burthen bowing." TIME FOR COOKING VEGETABLES. SUMMER. WINTER. Green Peas, 1-2 hour String Beans, 2 hours Squash, 1 hour 1 hour Asparagus, - - - - 1-2 hour Cabbage, - - - 1 hour 3^ hours Turnips, . - _ 1 hour 2 hours Parsnips, - - - 1 hour Carrots, . . _ 1 1-2 hours Beets, 1 hour