High living

BLANQUETTE OF TURKEY — Heat one tablespoonful of best butter in the blazer of the chafing-dish ; stir in one dessert-spoonful of flour, and cook for two minutes ; then add one-half cupful of highly seasoned white stock, one-half cupful of thick cream, a dash of lemon juice, salt, paprika and grated nutmeg to taste, and a few drops of onion juice. Reduce the flame and simmer three minutes ; then add one pint of breast of cold turkey, cut in small pieces, and cook five minutes more. Stir in the well-beaten yolks of two eggs, and serve at once. CHICKEN A LA BORDEAUX — Take young squab chickens, about the size of quail, and stuff with chopped celery, a small onion and seasoning. Bind the chicken with very thin slices of breakfast bacon and put in a pan ; add a cupful of hot water, a tablespoonful of butter for each chicken, a few small salad onions, a very little salt, pepper, and a few dried herbs. Cover tightly, place the pan where it is not too hot, and stew until tender. Usually it will take from three-quarters of an hour to an hour. When very tender, remove, take off the bacon jacket and put in a hot oven until browned, basting frequently with the gravy. If necessary, a little more water can be added before putting in oven. When done, pour the gravy over the chicken, and serve with a water-cress salad. FRITTER BATTER — Pour one tablespoonful of oil in a cup and half fill it with warm water. Have one cupful of sifted flour in a bowl, and mix it slowly with the water until perfectly smooth. Make a soft batter, adding more water if necessary, then beat in very hard the yolks of two eggs, and, last, the whites beaten to a froth, and a pinch of salt. This batter can be used for any kind of fritters. HAWAIIAN CHICKEN — Cut up a fat young fowl, as if for fricassee, put it in a saucepan and cover with water ; simmer until tender. The Hawaiian recipe calls for a pint of cooked luau to be added to the chicken at this point, but spinach which has been boiled and drained is a palatable substitute. When the chicken and spinach have boiled five minutes, add the cream of one cocoanut. Just bring to a boil and remove from the fire ; add pepper and salt, the latter very carefully, to prevent curdling. The chicken must not boil hard after the cocoanut cream has been added. Serve with rice. Prepare the cocoanut cream as follows : Break a cocoanut into pieces, shave off the brown skin, and grate the meat. Put in a saucepan with one-half pint of milk, and heat slowly. When about to boil, drain off the cream and put the meat in a cheese-cloth bag, squeeze until the juice has been entirely extracted. The pulp is thrown away. This gives a delicious flavor to the chicken. CHICKEN A L'lTALIENNE — Cut the remains of cold chicken (or turkey) into pieces about an inch long and marinate them in a bowl containing one tablespoonful of olive oil, one teaspoonful of tarragon vinegar or lemon juice, a few drops of onion juice, salt and pepper. At the end of half an hour sprinkle with finely chopped parsley, dip them in fritter batter and fry in boiling lard. Drain on a brown paper, and serve with or without an Italian sauce.