Kirmess cook book

Mrs. Woodhull Condict. Pick the meat from cold turkey, chop it fine; put a layer of bread crumbs on the bottom of a buttered dish, moisten them with a little milk, then a layer of turkey, with some of the filling, and some butter, pepper and salt, then another layer of crumbs and so on, until the dish is full; add a small quantity of hot water to the cold gravy and pour it over dish; then take two eggs, two tablespoonfuls of milk, one of melted butter, salt cracker crumbs as much as will make it thick enough to spread on top with a knife; put bits of butter all over it; cover with a plate; bake threequarters of an hour. About ten minutes before serving, remove the plate and let the turkey brown. Use more turkey and very little bread. SCALLOPED TURKEY. Mrs, Seely's Cook Book. Remove all the meat from a cooked turkey, and chop it very fine. Break up the frame and bones, and add the fat, skin, etc., and cover with cold water. Cook down slowly. Butter the inside of a deep baking dish, put in a layer of fine bread crumbs, then a layer of turkey, then some bits of butter and bits of the turkey dressing, if you have any, then another layer of bread crumbs, and so on until all is used. When you think the bones have boiled enough, strain, and thicken with browned flour and season to taste. Pour some into the dish. Then thickly spread fine bread crumbs, moistened to a thick paste with the gravy, over the entire dish. Cover with another dish, and bake for thirty minutes. Remove the extra dish, and when the top is a nice brown, serve. DEVILED TURKEY LEGS. Mrs. Seely's Cook Book, Score and trim cooked turkey legs. Season them with salt and pepper. Rub them with some mustard and oil mixed to a paste. Broil over a clear fire. Turn often. When a nice brown, serve with a rich brown gravy poured over them. TURKEY LOAP. "Table Talk." Chop the remains of a turkey, season well with salt and pepper; add one cupful of soft bread crumbs to the quart, and sufficient beaten egg to make it hold together. Mold this into a loaf or pack in a greased mould; cover the top with thin slices of salt pork, and bake or steam until firm. ROAST CHICKEN. Marion Harland. Singe to get rid of down, draw and wash well, rinsing the cavity of each fowl with soda and water. Wipe and fill bodies and craws with a stuffing of dry crumbs, well-seasoned with pepper, salt and butter. Tie up the neck and bind legs and wings close to the body with soft cord or tapes. Lay upon the grating of your covered roaster; dash a cupful of boiling water over them, cover, and roast fifteen minutes to the pound. Drain off the gravy, and set in iced water to throw up the fat. Wash the chickens over with butter, dredge with flour and brown. Clip the threads and dish. Thicken the gravy with browned flour, add the chopped giblets (previously boiled tender), boil up once and turn into a boat. BOILED FOWLS. Marion Harland.