The New century cook book

Take two large tenderloins and split open, then sew one side together, fill with turkey dressing and sew up the other side; season with salt and pepper and sprinkle over with flour and small pieces of suet or lard on top and bake one hour. Have a little water in bottom of pan and baste often. Mrs. Watson. Dressing or Stuffing for Fowls. For an eight or ten-pound turkey use one loaf of stale bread. Cut in small pieces and place in a suitable dish. Pour tepid water not warm, for that makes it heavy) over it, let it stand one minute, for it soaks very quickly. Now take up a handful at a time and squeeze it hard and dry with both hands, as you go along place it in another dish. This process makes it very light. When all is pressed dry, toss it all up lightly through your fingers. Now add about a teaspoonful of pepper and salt, also a teaspoonful of powdered summer savory and the same amount of sage or the green herb minced fine. Add half a cup of melted butter and a beaten egg, or not. Work thoroughly ail together and it is ready for dressing either fowls, fish or meats. A little chopped sausage in turkey dressing is considered by some an improvement when well incorporated with the other ingredients. For geese and ducks the stuffing may be made the same as lor turkey, with the addition of a few slices of onion chopped fine. Oyster Dressing. This is made the same as the above, with the exception of half a can of oysters drained and slightly chopped and added to the rest. If desired, omit the summer savory and sage when oysters are used. This is used mostly with boiled turkey and chicken, and the remainder of the can of oysters used to make an oyster sauce to be poured over the turkey when served. Served generally in a separate dish, to be dipped out as a person desires. SAUCES FO$ MEATS. Bechamel Sauce. To serve with boiled fowls, hot or cold. Put two pints white stock in a stew pan with small bunch of parsley, two New Century Cook Book. cloves, one bay leaf, small bunch of savory herbs, three or four mushrooms; add salt. When it has boiled long enough to extract the flavor, strain and boil again until it is nearly one-half reduced. Mix one tablespoonful of arrowroot with one pint of cream. Simmer for five minutes and add to the reduced stock to simmer slowly for ten minutes. Dutch Sauce for Baked Fish. Place in stewpan one-half teaspoon flour, two ounces butter, four tablespoons vinegar, one egg or yolks of two. Set on fire and stir constantly until thick, but not boiling. Add juice of one-half lemon and pour on baked fish as sent to table. Mrs. G. M. D. Tomato Sauce for Breaded Chop. One tablespoonful of flour, one tablespoonful of butter, one tablespoonful of vinegar. Boil with one cup of tomato juice, add three tablespoonfuls of cream, with pepper, salt and sugar to taste. Lillian M. Cessna. Caper Sauce. Butter size of an egg and two teaspoonfuls of flour melted together, add one-half teacup hot water and about three tablespoonfuls of capers to as much of the liquor, let smmer gentlv (not boil) and serve, if to be served with boiled leg of mutton, pour part of it over meat and the rest in the gravy boat. " Mrs. G. M. D. Sarsa for Meats. (Spanish.) One-half dozen ripe tomatoes, one onion, two green peppers, chopped all fine and add salt and vinegar to taste. Mrs. W. H. Perry.