Put the hen on in boiling water, cooking slowly until tender. Remove the meat from the bones, re- jecting the skill, and cut into dice. Open the mush- 164 THE NEW ANNIE- DENNIS COOK BOOK rooms, and chip fine. Open the peas, turn into a stew- pan, with a teaspoonful of salt, a saltspoonful of white pepper, and a teaspoonful of butter, and set back on range to heat slowly. In large porcelain lined, or granite pan, put the butter over the fire. When this melts, sift into it the flour, stirring constantly ; when smooth turn in the cream or milk, continuing to stir the mixture; when this is of the consistency of thick cream, stir in the minced chicken and mushrooms, and the salt and pep- per. Let cook a few minutes, then stir in the sherry. Try a little to see if it is properly seasoned. Serve a tablespoonful in each timbale, putting on top of each a teaspoonful of the hot peas, or the terrapin may be served in the halves of bell peppers, from which the seeds have been removed, bread-crumbs being sprin- kled over the top, a small lump of butter added, and put in a hot oven for five minutes to brown. Creamed Chicken and Mushrooms 1 teacupful boiled chicken 1 teacupful mushrooms, chopped in one-half in. chopped pieces (white meat pre- 1 teacupful cream dressing ferred) 1 tablespoonful butter 1 green pepper sliced thin✪ Creamed Chicken and Mushrooms Place in a boiler and heat. This serves six people. Pepper may be omitted. Chicken Loaf Use same recipe as for pressed chicken, using only white meat and one teacupful of grated boiled or baked ham. Cut one-half teacupful of truffles fine✪ Chicken Loaf and mix thoroughly. Take a loaf of sandwich bread, slice off one end, hollow out the loaf, leaving crust one-half inch thick. Dry out in an oven. When cool, fill with the mixture and place on ice. When moulded, slice thin and serve with tartare sauce. THE NEW ANNIE DENNIS COOK BOOK 165 Chestnut Stuffing for Turkey Shell and blanch (by pouring over them boiling water, and letting it remain five or ten minutes, then slipping the skin) one quart of chestnuts. Put them on to cook in boiling water; when tender, drain and chop. Season with one teaspoonful of salt, quarter teaspoonf ul of butter. The addition of two tablespoon- fuls of heavy cream improves the flavor, but it is not necessary. Mix in the dressing one teacupful of very small button mushrooms✪ Chestnut Stuffing for Turkey, and proceed to stuff the turkey. Roast Wild Turkey Rub the inside of the turkey with salt and cayenne, hang before a brisk fire, baste with melted butter, and turn frequently until done. Cut up the gizzard and liver, stew in a little water, to which add a half teacup- ful of cream✪ Roast Wild Turkey and a tablespoonful of butter; mix with the gravy. Serve the turkey with apple sauce. Boned Turkey Choose a young hen that has been dry picked with skin unbroken. If killed the day before, it should have been washed, cleaned, wrapped in a damp cloth, and hung in a cool place. The work can be done much easier if the bird is not drawn. Singe, remove pin feathers and head, separate legs and wings at the first joint, lay the bird on a board, breast down. ✪ Boned Turkey

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Put the hen on in boiling water, cooking slowly until tender. Remove the meat from the bones, re- jecting the skill, and cut into dice. Open the mush- 164 THE NEW ANNIE- DENNIS COOK BOOK rooms, and chip fine. Open the peas, turn into a stew- pan, with a teaspoonful of salt, a saltspoonful of white pepper, and a teaspoonful of butter, and set back on range to heat slowly. In large porcelain lined, or granite pan, put the butter over the fire. When this melts, sift into it the flour, stirring constantly ; when smooth turn in the cream or milk, continuing to stir the mixture; when this is of the consistency of thick cream, stir in the minced chicken and mushrooms, and the salt and pep- per. Let cook a few minutes, then stir in the sherry. Try a little to see if it is properly seasoned. Serve a tablespoonful in each timbale, putting on top of each a teaspoonful of the hot peas, or the terrapin may be served in the halves of bell peppers, from which the seeds have been removed, bread-crumbs being sprin- kled over the top, a small lump of butter added, and put in a hot oven for five minutes to brown. Creamed Chicken and Mushrooms 1 teacupful boiled chicken 1 teacupful mushrooms, chopped in one-half in. chopped pieces (white meat pre- 1 teacupful cream dressing ferred) 1 tablespoonful butter 1 green pepper sliced thin Place in a boiler and heat. This serves six people. Pepper may be omitted. Chicken Loaf Use same recipe as for pressed chicken, using only white meat and one teacupful of grated boiled or baked ham. Cut one-half teacupful of truffles fine and mix thoroughly. Take a loaf of sandwich bread, slice off one end, hollow out the loaf, leaving crust one-half inch thick. Dry out in an oven. When cool, fill with the mixture and place on ice. When moulded, slice thin and serve with tartare sauce. THE NEW ANNIE DENNIS COOK BOOK 165 Chestnut Stuffing for Turkey Shell and blanch (by pouring over them boiling water, and letting it remain five or ten minutes, then slipping the skin) one quart of chestnuts. Put them on to cook in boiling water; when tender, drain and chop. Season with one teaspoonful of salt, quarter teaspoonf ul of butter. The addition of two tablespoon- fuls of heavy cream improves the flavor, but it is not necessary. Mix in the dressing one teacupful of very small button mushrooms, and proceed to stuff the turkey. Roast Wild Turkey Rub the inside of the turkey with salt and cayenne, hang before a brisk fire, baste with melted butter, and turn frequently until done. Cut up the gizzard and liver, stew in a little water, to which add a half teacup- ful of cream and a tablespoonful of butter; mix with the gravy. Serve the turkey with apple sauce. Boned Turkey Choose a young hen that has been dry picked with skin unbroken. If killed the day before, it should have been washed, cleaned, wrapped in a damp cloth, and hung in a cool place. The work can be done much easier if the bird is not drawn. Singe, remove pin feathers and head, separate legs and wings at the first joint, lay the bird on a board, breast down.

The new Annie Dennis cook book