The National home cook book

nice tin of biscuits. Make the gravy after the chicken has & been removed and break the biscuits into gravy. Serve hot. JELLIED CHICKEN—Boil one chicken until it falls from. — bones. Salt, pepper and strain off the broth. Cook the © broth down till you have a scant quart. Dissolve in this two envelopes of plain minute-gelatin and add the chicken — chopped. Put in mold and when hard, turn on a platter. Slice with a sharp knife and garnish with parsley and hard — 4 boiled eggs. as i CHICKEN WITH PEPPERS—A delicious made-over dish — - of chicken is constructed with the aid of green peppers. Cut off the tops of the peppers and scoop out the membrane. Par=— 2 boil for about five minutes. Cut up the chicken, mix with — _ boiled rice, and fill the peppers with the mixture. Place in. s a baking pan and pour in enough stock or shows immerse the peppers half way, and bake for an hou =i - PRESSED CHICKEN—Cook a fat chieiean until the meat will separate from the bones. Remove the bones and chop. 4 ‘the meat with six hard boiled eggs and one stalk of celery; — season with salt and pepper and use enough of the broth to make the mixture smooth. Fill in a deep dish, place a ‘plate on top and let stand until cold. If made just right it ‘will slice nicely and make very good sandwiches. Beef es be fixed the same way and will be almost as good. — os oe CHICKEN PIE CrE.UST—Two quarts flour, six teaspoons % “baking powder, one teacup lard, one teacup cream. = ROAST CHICKEN—Prepare ‘the chicken with as little — cutting as possible, tie up the neck and sew up where the — crop has been removed, stuff with stale bread soaked, sea- soned with sage and salt and pepper. Rub chicken with — salt, place in deep dripping pan and fill the pan part full of © water. Have a large spoon handy and. dip the water. over chicken while baking, turning occasionally. Two. hours | _ should roast a chicken nicely. Care must be taken not to have the oven too hot. STEWED CHICKEN—Cut a young. chicken into ‘small pieces, put a tablespoon of lard and one of butter in an-iron kettle and let it get very hot; put the chicken into it and ~ fry brown on both sides; add salt and pepper, two medium — ~ sized onions and two bay leaves; adda little water, let stew until tender; when stewed grows dry, take out, put in som more water and thicken. i) ae CHICKEN TARTLETS—To make these ‘tartlets, “chop. ’ three ounces of cold chicken and two ounces of ham ver finely. Add a lettuce leaf chopped into small pieces, seaso with pepper and salt, and moisten with a generous supp. of mayonnaise. Make a nice short crust, or puff paste preferred; bake it in small, oval-shaped tartlet tins in sharp heat, and when cold border round with the chicken mayonnaise. Powder the yolks of some eggs which y baer hard-boiled, fill the center of the tartlets Be: om Sis oh rat Sate poy at ae yg Ait Ro sas Bi “rege Sites AR Beh? oi. ‘i - ROW eee eg fs a aoAgr’ DUCK—To really enjoy Asneee duck _ Ree should be kept in a small pen for a day or two and fed LON: 33 water before they are dressed. "AS a general rule, two small “ducks are better than a large drake the flesh of which is — hard and dry and best adopted for a stew, salini, or braise. Clean the truss according to general directions, except. ‘that © _ the feet. are generally scalded, skinned, and twisted across the back, while the pinions and long neck are removed. Stuff and skewer the wings close to the side to make the breast as plump as possible. Roast from 85 to 45 minutes, basting — often and dredging with flour, if it is wished to have a frosty appearance. Serve with good brown gravy and with apple sauce in a side dish. : STEWED DUCK—Singe, draw, and cut into eight pieces each two spring ducks. Season with pepper and salt and fry — ee to a light brown on both sides in butter. Adda sliced onion