Table Talk's illustrated cook book

slices of salt pork and put in the oven after dredging lightly with salt. Melt a quarter of a cupful of butter (or rendered turkey fat) in three-quarters of a cupful of boiling water and baste every fifteen minutes. At the end of the first hour turn the fowl breast upward. Cover with more of the sliced pork and continue the cooking as before, lowering the oven heat a very little. If there is danger of burning, cover partly or wholly with the paper. When done the joints will separate easily. Before taking from the pan use a sharp, pointed knife to cut the twine on the side opposite the knot and pull it out by the loose ends. Then transfer to a hot platter. ROASTED TURKEY, CHESTNUT CROQUETTES AND BOILED CHESTNUTS. TURKEY LOAF WITH DRESSING MOLDED IN BALLS AND GARNISHED WITH OLIVKS. RECIPE OPPOSITE PAGE. Hi n s^iH ■Ns^^R H ^^^VfV)h M^ B'\ ^F ^1 ■ ^ ' -ll M m^ V K -J W^ ^ SQUABS ON TOAST— RECIPE OPPOSITE PAGE. TURKEY LOAF. Chop the remains of a turkey, season well with salt and pepper ; add one cupful of soft bread crumbs to the quart, and sufficient beaten egg to make it hold together. Mold this into a loaf or pack in a greased mold; cover the top with thin slices of salt pork, and bake or steam until firm. SQUABS ON TOAST. Draw the squabs the same way as fowl, but do not remove the feet. Put a small lump of butter rolled in salt and pepper in each one, then truss. Arrange in a pan on slices of salt pork, and on the breast of each lay another thin slice. Place in a very hot oven and roast for from twenty to twenty-five minutes and serve on toast or shces of fried hominy. -• /,i r>T/r^ \ A ^^k ?»*•»%• \ ^ jfjmi F'^M ^f^ ^^^Hf^^^H hsR^ /^"^ ^i3k 1 V ^ ■» ■ _. -y^ ' l3aBjS|K_ JBSJml * . ^t ^/^ X^?" \i >^ j^ltJM^ ^By "« i^ *flg* * ^^^^^^^H^H V- •-.• 1 ^HH^H^^^^ i» GLAZED CHICKEN. CHICKEN BONED. STUFFED AND ROASTED, THEN CHILL AND BRUSH OVER WITH GLAZE. PLACE ON SERVING PLATE AND GARNISH WITH PIECES OF HARD-BOILED EGGS AND BLANCHBO CELERY. ROAST DUCK. The roast duck which is illustrated is not stuffed, a small onion and a stalk of celery being placed in the cavity to give a slight flavor. It is trussed ROAST DUCK. in the same way as directed for turkey, and roasted in a very hot oven until the joints could be easily separated. Blood oranges are used for garnish, the sections being separated and heaped in the rind which is carefully removed in halves. SALMI OF DUCK. What meat has been left on roasted ducks cut off in good-sized pieces ; the bones are broken and simmered so as to give nearly a quart of stock. Season the remaining gravy with mushroom catsup and a few drops of Worcestershire ; if less than a cupful add boiling water to make up the deficiency. In this heat the meat and a dozen or more olives, add two tablespoonfuls of sherry and take from the fire. Pile the meat in the center of a small platter, pour over it the gravy and garnish with triangles of toasted bread and tufts of parsley. The stock, with the addition of sago and seasoning, gives a dinner soup. ASPARAGUS SERVER. THE ILLUSTRATION SHOWS AM ASPARAGUS DISH OF DRESDEN CHINA, THE SAUCEBOAT HIGH IN THE CENTER AND SPACES FOR THE ASPARAGUS TO BE GROUPED ON EITHER SIDE OF THE BASE.' NOT A SCRAP OF THE LUSCIOUS VEGETABLE NEED BE WASTED. ASPARAGUS.