Keep the war foods cooking

Eat poultry. Make soup from the bones and tiny scraps. Make the meat go farther by combining it with rice, hominy, or vegetables in scalloped dishes and stews. Try out the fat from poultry and use it instead of lard and butter for shortening. French cooks consider poultry fat as a real delicacy in cookery. BUYING. In selecting poultry see that the flesh is firm, that there is a fair amount of fat underneath the skin, that the skin is whole and of a clear yellow color, and that the odor is good. Chickens and fowls have certain characteristics which make them readily distinguishable. Chickens have soft feet, a flexible breast bone, many pin feathers, and little fat, while fowls have hard scaly feet, a rigid breast bone, and long hairs over the body. ROAST TURKEY. Dress, wash, stuff, and truss a turkey. Rub the entire surface with salt, sprinkle with pepper and flour. Place in a covered roaster in a hot oven. When the skin begins to brown reduce the heat and add a cup of hot water to the fat that has fried out in the pan. Baste every 15 minutes with the liquid in the pan. During cooking turn the turkey often that it may brown evenly. If it browns too fast, cover with oiled paper and a damp cloth. Remove string and skewers before serving. A 9 or 10 pound turkey will roast in 3 hours. GRAVY. 6 tablespoons turkey fat with 3 cups stock from giblets browned flour from roast 11% teaspoon salt 6 tablespoons rice flour % teaspoon pepper Brown the flour in the fat, add the stock gradually, season and boil five minutes. Strain. CHICKEN BAKED IN MILK. Roll a disjointed chicken in flour, brown quickly in greased skillet and put in casserole. Blend two tablespoons flour with fat in skillet, add slowly 3 cups milk and cook until slightly thickened. Pour over chicken. If milk does not come to tcp of chicken add more. Cook in oven BELOW the boiling point until tender. Salt when half cooked. Length of cooking depends upon age of fowl but any age will be made tender cooked in this way. CHICKEN STEWED IN MILK. Put disjointed fowl in stew kettle, cook for a few moments in water enough to make steam. Add milk and cook at low temperature until tender. When about half done add a little more milk thickened with flour and use care that the fowl does not stick to bottom of pan. When done there should be just enough gravy to serve over the platter, or about same as a pot roast. GOOSE SCALLOPED WITH HOMINY. 2 cups cooked goose 1% cup gravy or white sauce | 2 cups cooked hominy Salt 2 % cup crumbs browned in Pepper oie goose fat. : Cover the bottom of a baking dish with hominy. Add a layer of goose meat and half the gravy, another layer of hominy, meat, and gravy. Put crumbs over the top and bake until crumbs are brown. RABBIT EN CASSEROLE. Dress and disjoint a rabbit. Season pieces with salt and pepper, dredge in corn flour, sear to brown in corn oil or oleomargarine. Remove and place in casserole and cover with hot soup stock, water or skim milk. Cook slowly for 2 hours or until tender. CREAMED RABBIT. (Left over rabbit may be used in this way). Dress and cut up rabbit. Cook the pieces until meat comes from bone. Remove from bone and cut in small pieces. For 2 cups cooked meat use about %4 cup diced mushrooms (this may be omitted). Make a sauce by cooking 3 tablespoons corn flour in 3 tablespoons oleomargarine and then adding 2 cups stock in which rabbit was cooked. A bit of egg yolk may be used in place of a part of the corn flour as a thickening agent. Season with 1% teaspoons salt, pepper, 144 teaspoon chopped parsley, and 2 teaspoons mushroom ketchup. Add meat and mushrooms and sauce. Heat and serve in pattie shells, in pie, or on corn dodgers. RABBIT MOULD.