New Delineator recipes.

Clean, singe and cut up the chicken, place it in a pot and nearly cover with water. Cover the pot and simmer gently. An old fowl will require at least three or four hours' slow cooking, but a year-old chicken should be done in one and one-half hours. Remove the cover during the last half-hour of cooking, to reduce the gravy to about one and one-half pints when done. Three-fourths of an hour before time to serve, make dumplings, add to the chicken and cover. When the dumplings are done and ready to serve, add salt and pepper to the chicken and make the gravy by adding to the liquor in the kettle three table- spoons of flour stirred to a paste in one cup of milk. Skim out the chicken, lay it on a platter, place the dumplings on the top and pour over them the gravy. FRICASSEED CHICKEN 1 chicken i egg-yolk 2 tablespoons butter or other Salt and pepper fat Herbs 2 cups chicken stock Salt pork 2 tablespoons flour Rice or dumplings I cup milk or cream Singe, clean and cut up the chicken. Brown in a pan with the butter, drippings or chicken fat. Cover with boiling water, add salt, pepper, herbs and a few slices of salt pork. Simmer until tender (about an hour), strain and thicken one pint of the liquor with the flour mixed to a smooth paste with a little cold water; add the milk or cream beaten with the yolk of the egg. Heat again until slightly thickened, pour over the chicken and serve with rice or dumplings. ROAST TURKEY Follow directions for roast chicken. An eight-pound turkey should be allowed three hours in a moderate oven (350-480° F.). It may be dredged with flour a second time about one hour before it is to be served. Serve with giblet sauce. ROAST GOOSE WITH POTATO STUFFING I goose (about 8 pounds) Salt and pepper Potato stuffing Flour Salt pork if goose is not fat Select a goose that is about four months old; an old goose is better braized than roasted. Singe the goose, wash it carefully in hot water, and wipe it dry before drawing it. Flatten the breast-bone by striking it with a rolling-pin. Partly fill the goose with potato stuffing, stitch up the openings and truss it. If it is not fat, lay thin slices of pork upon the breast, but if the goose has considerable fat, omit the pork. Bake in a hot oven (400- 480° F.) for forty-five minutes, remove it from the oven, pour out all the fat, sprinkle the bird all over with salt and pepper, dredge with flour, and return it to the oven. When the flour is a good brown, pour one cup of hot water into the pan and baste the goose often, dredging it each time with a slight sifting of flour to absorb the fat. Allow eighteen minutes to the pound for a young goose and twenty-five for one that is old. Remove the goose from the pan, add a cup of hot water to the gravy and thicken it, if necessary, with browned hour. Garnish the goose with parsley and serve with giblet gravy. Apple sauce is often served with roast goose. Goslings may be roasted in the same way, allowing, however, only fifteen minutes to the pound for cooking. ROAST GOOSE WITH BAKED APPLE 1 eight-pound goose ^ teaspoon sage 2 cups bread-crums i teaspoon salt 1 chopped onion Pinch ot pepper 2 tablespoons fat 6 to 8 apples 3 sweet potatoes 54 cup brown sugar