Temperance cook book

One quart of flour, three tablespoonfuls of lard, two cups of sweet milk, one teaspoonful of salt, three teaspoonfuls of baking-powder. Work up very lightly and quickly, and do not get it too stiff. POTATO CRUST. (For Meat Pies.) One cup of melted butter, a well beaten egg, two cups of sweet milk; beat all together until very light. Work in enough flour to enable you to roll out in a sheet — not too stiff. It looks very nice brushed over with beaten whites of eggs before it goes to the table. DRESSING FOR POULTRY OR MEATS. One quart of bread crumbs, four soda crackers, four eggs, onehalf teacupful of nice fresh lard, one teaspoonful of pepper, two tablespoonfuls of chopped parsley. Roll the crackers very fine, add them to the bread crumbs, and moisten this with one teacupful of milk; beat the eggs very light and add them; put in the rest of the ingredients. You can use butter instead of lard, but lard makes the dressing much lighter. The dressing must be so soft that you will have to dip it with a spoon when you fill your fowls or meats. DRESSING FOR TURKEY. Three pints of bread crumbs, one cup of suet chopped fine, two eggs, giblets of turkey, sage, salt, and pepper. Boil the giblets till well done, chop very fine, add the bread crumbs and the suet, add milk enough to moisten the dressing, season it highly, then add the well beaten eggs. It is now ready for the turkey. DRESSING FOR TURKEY AND CHICKENS. Soak half a pound of bread (with the crust cut off), in cold water, then squeeze it dry. Put three tablespoonfuls of butter into a stew-pan, and when hot, stir in a small onion, minced, and brown slightly; then add the bread with three tablespoonfuls of parsley, chopped fine, half teaspoonful of powdered thyme, a little grated nutmeg, pepper, salt and a cupful of stock. Stir it over the fire until it leaves the bottom and sides. Mix in two eggs. APPLE DRESSING. Take two cupfuls of the pulp of tart apples which have been baked or steamed; add three coffeecupfuls of bread crumbs, some powdered sage, a finely-shred onion, and season with cayenne pepper. This is a delicious dressing for roast geese, ducks, etc. POTATO DRESSING. Take two-thirds bread and one-third boiled potatoes, grated, butter the size of an egg, salt, one egg, and a little ground sage. Mix thoroughly. Very nice for wild clucks and geese. CHESTNUT DRESSING. (For turkey or goose.) Boil the chestnuts and shell them ; then blanch them and boil until soft; mash them fine, and mix with a cupful of sweet cream; add a pint of bread crumbs, pepper and salt to taste. Or add to two cups of prepared chestnuts one cupful of veal gravy, two slices of chopped bacon or three tablespoonfuls of butter, yolks of three eggs, one teaspoonful of lemon peel and one of salt, one teaspoonful of mace or nutmeg, ground. Flour the inside of the turkey and put in the dressing. DRESSING FOR DUCKS AND GEESE. Two onions, two teacupfuls soaked and squeezed bread, eight sage leaves, one tablespoonful of butter, pepper, salt, one egg, a little piece of pork, minced. Chop the onions and fry them in a saute-pan, before adding them to the other ingredients. DRAWN BUTTER.