The school kitchen textbook

Bake a four pound chicken one and one half hours, or until the joints separate easily. Pour off nearly all the fat, thicken the liquid in the pan with flour wet in cold water, cook ten minutes, and strain the gravy before serving. Recipe, No. 79. Chicken Fricassee Clean the chicken, and at the joints cut into pieces for serving. Cover with boiling water ; add two teaspoons salt and one quarter teaspoon of pepper. Simmer till the meat is tender. Remove the large bones and cook them again in the water. Dredge the meat with flour and brown in hot dripping. Put on toast on a hot dish. Strain the broth and remove the fat. To one cup chicken broth add one cup milk and thicken with four tablespoons flour cooked in two tablespoons butter, as directed for white sauce. Add more salt and pepper if needed, and one fourth teaspoon celery salt and one teaspoon lemon juice. If a white fricassee is desired omit the browning. POULTRY 161 Recipe, No. 80. Cranberries 1 q. cranberries. 1 c. cold water. 2 c. sugar. Pick over and wash the cranberries, put them in a granite saucepan, sprinkle the sugar on top, pour on the water, and after they begin to boil cook for ten minutes, closely covered. Do not stir them. Push them down with a wooden spoon if they are inclined to boil over. The berries will be tender, will jelly when cold, and are much nicer than when sifted. Recipe, No. 81. Braised Rabbit or Squirrel Skin and clean a young squirrel or rabbit. Cut into pieces for frying ; rub each piece with salt and pepper, and dust with a trifle of mace ; dredge well with flour and saute to a rich brown in half butter and half lard. Remove the meat from the pan, add three tablespoons of flour, and stir until it is brown. Add enough soup stock or hot water to make a gravy as thick as cream. Place the meat in a porcelain-lined pot, or earthenware '* cooking-crock," or casserole, pour over it the gravy and a cup of tomatoes, which have been well stewed down and seasoned with salt, pepper and a grated onion. Cover tightly, stand it on a muffin ring in a moderate oven, and let it cook for three hours. Serve in the dish. LESSON XXI FIRST LESSON IN DOUGH Wheat, rye, corn, buckwheat, and some other grains are ground coarse, and called meal ; or fine, and called flour ; and in these coarse or fine forms they are used in a variety of ways, but always with water or some other liquid. These mixtures of moistened meal or flour are called doughs if the mass is only slightly moistened, and batters if enough liquid is used to make a mixture that will pour, or that can be beaten. Dough is from a word meaning " to wet or moisten " ; and batter is from one meaning " to beat." Other ingredients are added to change and improve the texture and flavor, and then these mixtures are cooked in a variety of ways, — boiling, steaming, baking, and frying. They are classed under the general names of breads, cakes, pastry, and puddings, and in one form or another are probably used in every family at every meal. When properly combined and prepared, they afford cheap, wholesome, and palatable forms of food.