Simple cooking of wholesome food for the farm home

Stewed Chicken with Onions. — Dress, clean, and cut in pieces for serving, two chickens. Cook in a small quantity of water with eighteen tiny young onions. Remove chicken to serving dish as soon as tender, and when onions are soft drain from stock and boil stock down to one and one-half cups. Make sauce of three tablespoons butter, four tablespoons flour, the stock and one-half cup heavy cream ; then add yolks three eggs, salt, pepper, and lemon juice to taste. Pour sauce over chicken and onions. Roast Chicken. — Dress, clean and stuff chicken. Place on its back on rack in a dripping pan, rub entire surface with salt, and spread breast and legs with three tablespoons butter, rubbed until creamy and mixed with two tablespoons flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour is well browned, reduce the heat, then baste. Continue basting every ten minutes until chicken is cooked. For basting, use one-fourth cup butter, melted in two-thirds cup boiling water, and after this is gone, use fat in pan, and when necessary to Simple Cooking of Wholesome Food for the Farm Home 13 prevent flour burning, add one cup boiling water. During cooking, turn chicken frequently, that it may brown evenly. If a thick crust is desired, dredge bird with flour two or three times during cooking. If a glazed surface is preferred, spread bird with butter, omitting flour, and do not dredge during baking. Cook until tender. A four-pound chicken requires about one and one-half hours. Stuffing. — One cup dry bread crumbs, two teaspoons butter, one-fourth cup boiling water, salt and pepper. Melt butter in water, and pour over crumbs to which seasonings have been added. Onion juice, sage, summer savory, or chopped celery may be added. Baked Ham. — Cut a slice across the thick part of the ham about one inch thick. Put in pan or skillet. Cover with milk and bake in a moderate oven one to one and one-half hours, or until the meat is tender. The milk should not be hot enough to boil during the cooking. Boiled Ham. — Wash well a smoked ham. Soak over night in water to which some milk has been added. Remove from water, cover with cold water, bring to a boil and boil 25 minutes. Put on back of stove where water will not boil and cook 15 minutes for each pound of ham. * Uncover and. allow the ham to get cold in the water in which it was cooked. Ham Pie. — Use cold chopped ham. Put bits butter in the bottom of a baking dish. Add layers of mashed potato and ham, alternately, beginning and ending with the potato. Brown in oven and serve. Rice may be used in place of the potato, in which case a little moisture should be used — milk, water with a little butter, or stock. Ham for Sandwiches. — Chop the cold boiled ham. Add cooked salad dressing and chopped pickle. Use for sandwich filling. Bacon. — Cut bacon into thin slices. Put in heated frying pan and panbroil until it is a very light brown. It should not get very brown and crisp as that makes it indigestible. ' The fat which fries out can be used in other cooking. 14 Bulletin of the University of Texas Pork Sausage (Home-made). — Grind up the shoulder of pork and some lean of beef. Use 1 pound beef to every 3 pounds pork. Season with salt and shape into flat cakes. Panbroil.