Metropolitan cook book

Singe, draw and disjoint a 3-pound chicken. Wash and rinse carefully. Put into a saucepan with 1 quart of water, 1 sliced onion with 2 cloves pressed into it, bay leaf and salt. Simmer slowly until tender. Remove chicken and brown the pieces, dredge generously with the flour, salt and pepper in the salt pork fat or other fat in a frying pan. When the pieces of chicken are nicely browned on both sides, add the water or stock in which the chicken has been cooked. If the gravy is not thick enough, add flour thickening to it. Season to taste. Arrange the browned chicken on a platter. Pour the gravy over it. Surround with a border of boiled rice. CHICKEN STEW Dress, clean and cut up a fowl, and put it into a stew pan. Cover with boiling water and cook gently until tender. After the first hour of cooking. [illustration: POULTRY 37] add 2 teaspoons salt, | teaspoon pepper, bit of bay leaf, sprig of parsley, and . a slice of onion, if liked. Cook until tender. Remove chicken. Thicken stock with I cup flour mixed with cold water. Place stewed chicken and thicken stock in the serving dish. CHICKEN PIE Put stewed chicken in a baking dish. Cover with short-cake or bakingpowder biscuit dough, and bake until done. BAKED CHICKEN Dip raw chicken, cut into suitable pieces for serving, into melted fat and then into flour mixed with salt and pepper Brown the pieces of chicken in a little fat in a pan. Add enough water to cover the bottom of pan. Cover and bake about 1 § hours. Baste occasionally. CHICKEN CROQUETTES 2 cups chopped chicken, Few grains cayenne Few drops onion juice cooked 1 cup thick sauce Yolk 1 egg ^ teaspoon salt | teaspoon pepper Mix ingredients in order given. Cool, shape into balls, cylinders or any desired shape. Dip in egg, crumbs and egg again. Fry in deep fat. ROAST GOOSE WITH STUFFING Select a goose of suitable size for the number to be served. One pound to a person is usually allowed. Dress and clean goose by scrubbing it inside and outside with soda water. Rinse in boiling water and dry; stuff and sew up or skewer. Rub with flour, salt and pepper, mixed. Place breast down in a roasting pan. Baste with the drippings; after the first hour, add 1 cupful water. Turn breast one side down in a roasting pan. For an 8-pound goose, allow 4 hours in a slow over. Skim off most of the fat in the pan and make gravy by adding 1 cup white sauce, stirring until well mixed and then adding hot water gradually to make of right consistency. PRUNE AND APPLE STUFFING 3 cups bread crumbs 1 cup apples, pared, cut | cup soaked, stewed I cup melted fat in eighths, and stewed and stoned prunes 1 teaspoon salt in a little sugar syrup ^ cup nut meats, broken Few grains pepper into pieces, if liked MASHED POTATO STUFFING 2 cups mashed potatoes, § cup chopped, par- \ teaspoon sage highly seasoned with boiled onions 2 egg yolks salt and pepper 2 tablespoons melted fat Mix ingredients in order given.