The Henderson cook book

This is made like drawn butter, with the addition of three eggs, boiled hard, and chopped fine. Serve this sauce with boiled poultry, or fish. GIBLET GRAVY. Take the liver, gizzards and hearts from fowls ; boil tender and chop fine ; make a nice thin drawn butter sauce of water in which they were boiled, and stir in; season with salt and pepper. DRESSING FOR TURKEY OR CHICKEN. One quart toasted bread crumbs, moistened with hot water, 4 tablespoons of butter, well-beaten yolks of eggs, salt, pepper to taste. This can be varied in several ways. A little chopped celery, parsley, sage or onion, or several cloves added to the other seasoning is liked by some. DRESSINGS AND GRAVIES 39 POTATO DRESSING Is made by using equal quantities of bread crumbs and mashed Irish potatoes. FOR CHESTNUT DRESSING. Boil chestnuts, remove shells and skins, grind the kernels very fine and add to the plain dressing. FOR OYSTER DRESSING. Add oysters in any quantity desired, either whole or cut in pieces. CREAMED ASPARAGUS. Asparagus should be scraped and the tough part of the stalk removed. Boil in salt water until tender. Serve on toast with melted butter or cream dressing. — Mrs. C. M. Cooper. STRING BEANS OR SNAPS. Take young beans, string carefully and lay in cold water. One hour before wanted put them into boiling water with little salt. Serve with butter or cream sauce. Some prefer pork to season. Cut slices of fat salt pork and boil. One hour before beans are needed add beans which have been prepared to the boiling pork and season with salt and pepper. When done serve hot. BUTTERBEANS. Shell, cover with cold water. When ready to be cooked (1 hour before serving) throw into boiling salt water and cook until beans are soft; season with butter, salt and pepper ; or take up with no liquor, and use hot cream sauce. BOSTON BAKED BEANS. Soak 1 quart beans in cold water over night. Drain water off in the morning, cover with cold water and put on stove; and boil until the skins of the beans begin to crack, as you hold them on a spoon and blow upon them. Then drain the water off and rinse in cold water, put them in a large bean pot that holds 3 quarts and add a pinch of soda as big as a bean. Add 1 tablespoonful of salt, y2 tablespoonful of ginger, 3 tablespoonfuls of molasses and ^2 pound of salt pork. Fill pot full of hot water, put on cover and set in hot oven. When once at the boiling point, bake slowly for 12 hours. Instead of molasses y2 cup sugar, 1-3 cup ketchup, a bit of red pepper and mustard may be used. BAKED BEAN RAREBIT. Melt two tablespoonfuls of butter, add one teaspoonful of salt, Yg of a teaspoonful of paprika, 3/2 cupful of milk and 1 cupful of cold mashed beans. Stir until thoroughly heated and add -^ cupful of grated soft, mild cheese. As soon as the cheese has melted serve on small circular pieces of toasted bread or zephyrettes. The recipe is admirably adapted for chafing dish use. CREAMED CABBAGE. One cabbage, IV2 tablespoons salt, little red pepper, 2 cups white sauce. Remove outer leaves of cabbage, cut head into quarters, wash well. Put into boiling salt water and letstand just below boiling point until tender. Do not boil. Add red pepper while cooking. Take out and drain, put on dish and pour sauce over. (Cook in enough water to cover in pot.)