Miss Parloa's kitchen companion

When the turkey is done, lift it from the braising-pan, untruss it, and put it on a large platter. Fasten paper ornaments on the ends of the " drumsticks." Into these Braised Turkey. stick two small skewers, on which to fasten two button mushrooms. Garnish the dish with groups of chicken quenelles, cocks'-combs, and truffles, directions for the use of which are given in the chapter on "Garnishes.'' [illustration: Braised Turkey.] Serve mushroom brown sauce in a separate dish. The stock in which the turkey was cooked will answer for sauces. Boiled Capon. The capon should be cleaned and trussed as directed for poultry and game. Stuff the crop and body with three cupfuls of boiled rice, which has been mixed with a table-spoonful each of salt and butter, half a teaspoonful of pepper, and two well-beaten eggs. Truss the capon, and put it in as small a stew-pan as will hold it. Cover with boiling water, and cook for two hours and a half. Garnish with rice balls, and serve with Bechamel thick yellow sauce, or mushroom white sauce. Capon a la Jardiniere. Omit the rice, and cook the capon as already directed. When it is dished, surround it with a jardiniere garnish. Pour a gill of poulette sauce over the capon, and send a boat of the sauce to the table. Roast Capon. Clean the capon, and fill the body and crop with stuffing made as follows : Mix lightly together three cupfuls of grated stale bread, — baker's is best, — three table-spoonfuls of butter, broken into bits, two teaspoonfuls of salt, half a teaspoonful of powdered thyme, one teaspoonful of minced parsley, and half a cupful of mushrooms, chopped fine. Truss the capon. Season with salt and pepper, and rub the breast and legs thickly with butter, the rest of the bird lightly. Dredge thickly with flour. Roast a bird weighing seven or eight pounds two hours and a quarter. Follow the directions given for roasting turkey with chestnut stuffing. A capon may be prepared by any of the rules given for turkey. Roast Chickens. Make a stuffing the same as for capon. The chopped mushrooms may be omitted. Prepare and roast the chickens the same as the capon, allowing an hour and a half for a pair of chickens each weighing between four and five pounds. At some seasons most kinds of game are as cheap as beef and mutton; and as game is healthful and easily digested, the housekeeper should supply her table with it frequently. Some people have nonsensical ideas in regard to game ; having eaten it when it has become " high," and has not been washed before cooking, and when it has been heated only slightly, they imagine that there is no other right way of serving it ; and so they either do without it at all, or eat it without an appetite, and solely because they think it is fashionable to have a taste for such food. Now game, like all other meat, should be kept long enough to get properly ripened, and no longer. In cool weather venison may be hung for three weeks in a cold, dry place. Birds rarely should be hung longer than one week. When to be hung many days, they should be drawn, but not plucked. Pieces of charcoal placed in the bodies will tend to preserve them.