The Portland Woman's Exchange Cook Book

Four oz. butter and 2 tablespoons flour stirred together in stewpan until smooth and frothy. Add 3 small onions, chopped fine, salt, pepper, 1 large cup stock, 1 tablespoon currant jelly, 1 tablespoon sherry, I teaspoon mustard. Strain and serve hot with venison. Mrs, Charles Scadding. Yorkshire Pudding. 3 eggs. 2-3 cup of flour. 1 pint of milk. 1 teaspoon salt. Add milk to flour gradually, add the eggs, beaten very light, turn into a pan containing some drippings from the roast beef, and bake 30 to 40 minutes. Serve with roast beef. Mrs. Matthews. To Make Glaze. Take 1 quart of stock, clear of all fat; strain through muslin and color with a few drops of caramel; boil the stock slowly down in a very clean saucepan, skimming away carefully all the skum as it rises; when the stock takes a thick syrupy consistence it is done; pour it into a pot and when quite cold pour over it a thick layer of clarified drippings to keep it from becoming mouldy. To dissolve it for use, clear off the fat, put the glaze in a small basin and stand the basin in hot water; do not stir the glaze or it will become cloudy. Mrs. Frothingham. Stuffing for Turkey. 2 oz. ham. % lb. suet. The rind of J/2 lemon. 1 teaspoon of minced parsley. 1 teaspoon of minced sweet herbs. Salt, cayenne and pounded mace to taste. 6 oz. bread crumbs. 2 eggs. Shred the ham, chop the suet, lemon peel, and herbs, add the seasoning, blend together with bread crumbs before wetting, then mix in the eggs. Mrs. B. Chicken Cutlets Cold. One-half pound of cooked chicken, boiled or roasted. Two tablespoons of bechamel sauce, pinch of salt, tiny dust of cayenne pepper, pinch of white pepper, pound all together till quite smooth and mix with half a pint of aspic jelly. Pass this through a sieve and add half a pint of whipped cream. Then put into cutlet moulds. When cold turn out and cover with white sauce and ornament according to taste. Mrs. Rodgers. Deviled Turkey. Two turkey legs, made mustard, pepper, salt, cayenne. Score the legs in deep gashes, both along and across. Cover them with made mustard, pressing it well into the opening and let remain until next morning. Have a bright, clear fire and grill until the outside is crisp and brown. Place small pieces of cold butter on it and serve quickly. Mrs, Herington. Fricassed Turkey (Cold Meat Cookery). The remains of cold roast or boiled turkey, a strip of lemon peel, a bunch of savory herbs, one onion; pepper and salt to taste. 1 pint of water, 4 tablespoons of cream, the yolk of an egg. Cut some nice slices from the remains of cold turkey and put the bones and trimmings into a stewpan with the lemon peel, herbs, onion, pepper and salt and the water; stew for an hour, strain the .gravy and lay in the pieces of turkey. When warm through add the cream and the yolk of an egg; stir, and when getting thick take out the pieces, lay them on a hot dish and pour the sauce over. Garnish with sippets of toast. Celery or cucumbers cut into small pieces may be put into the sauce; if the former, it must be boiled first. Time one hour to make the gravy. Kromeskies. Take remains of any white meat such as chicken, veal or sweetbreads. Mince them up very finely. Put them into a basin with seasoning of pepper, salt and a little chopped parsley, a pinch of grated nutmeg. Make this moist with a little milk, according to quantity of meat. Then take very thin slices of bacon, spread on mixture and roll up like a '^ cork. Dip in batter as follows: Put two ounces of flour into a basin with the yolks of an egg, a dessertspoon of salad oil and about a gill of cold water and mix till quite smooth, then whip up the whites of two eggs with a pinch of salt till quite stiff. Mix this into the batter and use. Mrs, Rodgers. Roast Turkey.