Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

1 C. pecans, cut small 1 onion, grated 1 C. soft, stale bread 1 T. salt crumbs i/^ T. pepper ( 1 C. milk % T. dried sweet herbs 1 egg, slightly beaten (bought as "poultry seasoning") Mix well and bake % hour. Chicken "a la King." 2 Tb. butter (melt in frying pan or blazer) 1/2 green pepper (chopped fine) 1 C. fresh mushrooms (peeled, broken into pieces) Stir and cook 3 or 4 minutes. Add : 2 Tb. flour, and cook 3 minutes longer. 1/2 T. salt 2 egg yolks 2 C. cream or milk 1 T. onion juice 3 C. cooked chicken % T. paprika (cut in cubes) 1 Tb. lemon juice 1/4 C. butter (creamed) Cream together, add to other hot mixture, continue stirring until egg thickens a little. Serve on toast. Pecan Dressing for Chicken or Turkey. 2 C. soft, stale bread 1/3 T. pepper crumbs % T. powdered poultry sea- 1/4 C. butter or other fat soning (a mixture of 1 Tb. onion, grated thyme, parsley, sage, 1 T. salt savory, etc.) 1 C. chopped nuts Mix in order given with spoon or hands. Melt butter before measuring. 1 can mushrooms or 1 C. chopped truffles makes a good addition. If desired, 1 egg and % C. hot water may be added. This will cut better when fowl is to be served cold. Use three times this quantity for a turkey of medium size. Game. Wild animals and fowls have dark flesh, probably because the muscles are much used. Fowls should be hand picked — never scalded unless very old. The mallard or French duck is common in our markets. Usually it is baked, in quick oven, about % hour, and served with turnips. Better not stuffed. Many people like to place an onion inside during the baking. Cold duck is cut into small pieces and heated with an equal amount of cooked celery. The sauce in which the celery is cooked is made of butter (or chicken fat), flour and stock (or water). Small birds are cleaned, washed and sometimes larded, rubbed with salt and soft butter, then dredged with flour. A small skewer may be run through legs and tail. Cook in quick oven, not more than 30 minutes — often 15 or 20. If served on a bed of bread sauce or toast, all of the juice or gravy is saved. Game should be roasted, broiled ,or stewed — never fried. Venison may be cooked much as beef, always remembering that it needs quick cooking. Rabbits should be so carefully cleaned that no fur touches the flesh. Wash clean and rub inside with salt and pepper. Stuff. Rub outside with butter and seasonings, and dredge with flour. Place in pan with II/2 C. hot water and bake in quick oven about I/2 hour. Make a gravy. Serve with mashed potatoes. Pimientos. Remove seeds and veins from peppers. Boil 6 sweet green peppers for 10 minutes. Stuff with : 2 C. finely chopped beef (or mixed meats) 1 C. raisins, cooked 1 C. nuts, cut fine Moisten with cream, lemon juice or butter. Bake 20 minutes in covered dish with 14 C. water. Cheese Souffle. 2 Tbs. butter Few grains cayenne 3 Tb. flour % C. grated American ch eese 1/2 C. scalded milk Yolks of 3 eggs 1/2 T. salt Whites of 3 eggs 1/4 T. mustard Toast Make a sauce of first 6 ingredients, add cheese, remove from fire. Add yolks beaten until lemon colored. Cool the mixture, cut and fold in stiffly beaten whites. If made in chafing dish cover, and place over hot water pan. Do not lift iid for 25 minutes. Serve at once with toast.