The home cook book

See under receipt headed "Turkey Dressing" about an excellent receipt for dressings of all kinds. To duck dressing made after this direction add a slice of chopped pickled pork and chopped onion and sage or thyme. To pork dressing, add sage and onions. CHESTNUT STUFFING FOR TURKEY Shell two or more quarts of large chestnuts — those called French chestnuts. The quantity must accord with the size of your turkey. Drop them in boiling water and let them cook till the skins are loosened. Rub off the brown skins, drop into boiling salted water and cook till tender. Take from the water and rub at once through a colander. With the mashed nuts mix a handful or two of fine breadcrumbs, moisten to a paste with cream and melted butter, season with salt and pepper and pack in your turkey. The forcemeat will swell, and therefore do not pack it in too tight. SAUSAGE STUFFING FOR TURKEY Crumble the bread with which you wish to stuff your turkey, moistening it with a little cold water. Add and mix in threequarters of a pound of home-made or country-made sausage, a couple of tablespoons of melted butter, the juice of an onion, or the onion itself finely chopped, and three tart apples chopped fine. The sausage will have sage, but if you wish add a little more. Stir all together thoroughly, and force into the turkey. ROAST DUCK Singe, draw, and proceed as for "Roast Goose." Orange marmalade is a proper accompaniment for roast domestic duck. Serve with duck a rich brown sauce, into which, at the last moment, a tablespoon of orange marmalade has been stirred. ROAST GOOSE WITH APPLES A bread dressing seasoned with butter, pepper, salt, onions and sage can be used, or mashed potatoes seasoned with butter, salt, pepper and fried onions is favorably recommended. Dredge the skin of the bird with flour and baste frequently. When serving, Garnish with sliced apples stewed in salted water and pickled walnuts, oHves, or preserved oranges. [See illustration, Plate XII.] BROILED PARTRIDGE Singe and clean the birds and wipe dry with a cloth. Split up the back and press the breast bone flat. Rub the broiler with drippings and lay on the birds. Dip them in a sauce of melted butter several times while they are broiling. Allow twenty minutes for their broiling. Serve on a hot platter, laying maitre d'hotel sauce upon each bird. BROILED QUAIL Dress and rinse the quail in cold water, and wipe dry. Open them down the back. Lay them on a wire frame, set in a shallow pan, with the breast turned down. Cook on a gas stove, under the flame, and cook slowly. Dissolve two or three tablespoons of butter, with half a teacup of hot water, in a tin pie plate. While the quail are cooking turn them in this melted butter every five minutes, in order to baste and make them juicy. When cooked through, turn the birds over, and brown the breast a nice brown. Serve on a hot platter, and pour melted butter, seasoned with salt and pepper, over them. If served on toast, sprinkle a very small pinch of salt over the toast, and pour a little melted butter over it before laying the quail on it. If the quail are cooked on a stove, lay them on a wire broiler over the coals, with the breast turned up. Baste, and cook in the same way. BROILED PIGEONS