The international cook book

Wash, cut up, and cook a three-pound chicken in water to just cover. Cook until the meat separates easily from the bone. Strain stock from meat, reduce to three cups. Add one tea- spoon salt. Soak two and one-half tablespoons gelatine in one-quarter cup cold water for twenty minutes. Dissolve in hot chicken broth. Cool. Add chicken meat which has been cut fine. Mix thoroughly. Pour into mould. Let stand until cold and firm. Cover platter with bed of lettuce leaves. Unmould on platter. Garnish with parsley and radish roses. Serve with dressing made by mixing equal parts of boiled salad dressing and whipped cream. Jellied chicken may be made in individual moulds if desired. Jellied Chicken Loaf Wash and cut up a three-pound chicken. Put in water to just cover and cook until the meat separates easily from the bone. Strain liquid from meat, and reduce to three cups. Salt to taste. Soak two and one-half tablespoonfuls gelatine in one-fourth RECIPES 267 cup cold water for twenty minutes. Then dissolve in hot stock, and cool. Remove meat from bones, separating dark meat from white. Do not cut meat. Arrange white and dark meat in alternate layers in bread pan. Sprinkle each layer with one-quarter cup chopped celery. Add stock. Let stand until firm. Unmould on cold platter. Garnish •vsith lettuce, parsley, and radish roses. Serve with dressing made by miYing equal parts of boiled dress- ing and whipped cream. Bread Dressing 1 cup milk I onion (chopped) 2 cups bread cnimbs i tablespoon sage y2 teaspoon salt 2 eggs Y^ teaspoon pepper i stalk celery (chopped fine) Soak bread crumbs in milk. Add other ingredients. Mix well, and use for stuffing fowl, turkey, duck, or goose. Chestnut Dressing 2 cups cooked chestnuts (chopped fine) ^2 teaspoon salt y^ cup milk Y^ teaspoon pepper I cup bread cnmibs i egg Soak bread cnmibs in the milk for thirty minutes. Add beaten egg, seasoning, and chestnuts. Mix well. Use as dress- ing for tmrkey or chicken. Baked Dressing yi poimd Hamburg steak 2 cups bread crumbs I teaspoon salt 2 tablespoons melted butter 3^ teaspoon pepper i onion (cut fine) Mix together bread crumbs, steak, salt, onion, and pepper. Add melted butter. Mix well. Put into greased baking dish and bake in moderate oven (350° F.) until brown. Forty minutes. Ser\'e with main course. CHAPTER XXVI Puddings and Sauces Christmas Pudding I ix)iind raisins % pound orange peel (candied) }i pound citron yi pound chopped suet y2 pound bread crumbs yi pound flour X pound cherries (candied) 8 eggs 3 teaspoons baking powder yi pound brown sugar I tablespoon cinnamon I teaspoon nutmeg X teaspoon allspice I cup grape juice 1 pound currants 2 teaspoons salt Cut citron and orange peel very fine. Rub currants and raisins dean. Mix all dry ingredients together. Beat eggs. Add dry ingredients, add liquid, and mix thoroughly. Put into greased moulds and steam six hours. Serve with hard sauce. Delicious Plum Pudding 2 cups chopped suet 1 pound currants 2 cups dates }i pKJund citron yi p>ound orange peel (candied) 4 tablespoons molasses I teaspoon soda }4 cup bread crumbs i>^ teaspoons cinnamon I pound raisins 4 eggs y2 pound walnuts y^ pound lemon peel (candied) 2 cups sugar I cup sour milk 1 cup flour 2 teaspoons baking powder I teaspoon salt yi teasp)Oon cloves y2 cup cherries (candied) y2 teaspoon nutmeg