Take a fine white bunch of celery (fonr or five heads),
scrape and wash it white; reserve the delicate green leaves;
shred the white part like straws, lay this in a glass, or white
china dish, iu the form of a nest. Mince all the white
meat of a boiled, or white stewed fowl, without the skin,
and pnt it in the nest.
Make a salad dressing thus: Bub the yolks of two hard-
boiled eggs to a Bmooth paste, with a dessertspoonful of
salad oil, or melted butter; add to it two teaspoonfuls of
made mustard, and a small teaspoonful of fine white sugar,
and put to it gradually (stirring it in) a large cup of strong
vinegar✪ Chicken Salad.
Make a wreath of the most delicate leaves of the celery,
aronnd the edge of the nest, between it and the chicken;
pour the dressing over the chicken, when ready to serve; if
Mother's Cook Book. 83
the dressing is poured over too soon it will discolor the
celery.
White heart lettuce may be used for the nest instead of
celery.
JELLIED CHICKEN.
Boil a fowl until it will slip easily from the bones; let the
water be reduced to about one pint in boiling; pick the
meat from the bones in good sized pieces, taking out all
gristle, fat, and bones; place in a wet mold; skim the fat
from the liquor; a little butter; pepper and salt to the
taste, and one-half ounce of gelatine✪ Jellied Chicken. When this dissolves,
pour it hot over the chicken. The liqnor must be seasoned
pretty high, for the chicken absorbes.
CHICKEN PATES.
Mince chicken that has been previously roasted or boiled,
And season well; stir into this a sauce made of half a pint
of milk, into which while boiling a teaspoonful of corn
starch has been added to thicken, season with butter, about
a teaspoonful, and Bait and pepper to taste. Have ready
small pate pans lined with a good puff paste. Bake the
crust in a brisk oven; then fill the pans and set in the oven
a few minutes to brown very slightly.
SAGE-AND-ONION STUFFING, FOR GEESE,
DUCKS AND PORK.
Font large onions, ten sage-leaves, one-quarter pound of
bread-crumbs, one and one-half ounce of butter, Halt- and
pepper to taste✪ Chicken Pates, one egg. Peel the onions, put them into
boiling water, let th*m simmer for five minutes or rather
longer, and, just before they are taken out, put in the
sage-leaves for a minute or two to take off their raw-
ness. Chop both these very fine, add the bread, season-
■84 Mother's Cook Book.
ing, and batter, and work the whole together with the yolk
of an egg, when the stuffing will be ready for use. It
should be rather highly seasoned, and the sage-leaves should
he very finely chopped. Many cooks do not parboil the
onions in the manner just stated, but merely nse them raw.
The staffing then, however, is not nearly so mild, and, to
many tastes, its strong flavor would be very objectionable.
When made for goose, a portion of the liver of the bird,
simmered for a few minuted and very finely minced, is
frequently added to this stuffing; and where economy is
ttudied, the egg may be dispensed with.
TO ROAST A GOOSE. ✪ To Roast a Goose
Page 37 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take a fine white bunch of celery (four or five heads), scrape and wash it white; reserve the delicate green leaves; shred the white part like straws, lay this in a glass, or white china dish, in the form of a nest. Mince all the white meat of a boiled, or white stewed fowl, without the skin, and pnt it in the nest.
Make a salad dressing thus: Rub the yolks of two hardboiled eggs to a smooth paste, with a dessertspoonful of salad oil, or melted butter; add to it two teaspoonfuls of made mustard, and a small teaspoonful of fine white sugar, and put to it gradually (stirring it in) a large cup of strong vinegar.
Make a wreath of the most delicate leaves of the celery, around the edge of the nest, between it and the chicken; pour the dressing over the chicken, when ready to serve; if
Mother's Cook Book. 83
the dressing is poured over too soon it will discolor the celery.
White heart lettuce may be used for the nest instead of celery.
JELLIED CHICKEN. Boil a fowl until it will slip easily from the bones; let the water be reduced to about one pint in boiling; pick the meat from the bones in good sized pieces, taking out all gristle, fat, and bones; place in a wet mold; skim the fat from the liquor; a little butter; pepper and salt to the taste, and one-half ounce of gelatine. When this dissolves, pour it hot over the chicken. The liqnor must be seasoned pretty high, for the chicken absorbs.
CHICKEN PATES.
Mince chicken that has been previously roasted or boiled, And season well; stir into this a sauce made of half a pint of milk, into which while boiling a teaspoonful of corn starch has been added to thicken, season with butter, about a teaspoonful, and salt and pepper to taste. Have ready small pate pans lined with a good puff paste. Bake the crust in a brisk oven; then fill the pans and set in the oven a few minutes to brown very slightly.
SAGE-AND-ONION STUFFING, FOR GEESE, DUCKS AND PORK.
Four large onions, ten sage-leaves, one-quarter pound of bread-crumbs, one and one-half ounce of butter, salt and pepper to taste, one egg. Peel the onions, put them into boiling water, let them simmer for five minutes or rather longer, and, just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, season-
84 Mother's Cook Book.
ing, and batter, and work the whole together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage-leaves should he very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely nse them raw. The staffing then, however, is not nearly so mild, and, to many tastes, its strong flavor would be very objectionable. When made for goose, a portion of the liver of the bird, simmered for a few minuted and very finely minced, is frequently added to this stuffing; and where economy is ttudied, the egg may be dispensed with.
TO ROAST A GOOSE.
Records on this page
Chicken SaladJellied ChickenChicken PatesSage-and-Onion StuffingTo Roast a Goose