Temperance cook book

Two pounds of sausage meat, a can of oysters (without the liquor), a pint of fine bread crumbs, pepper and salt, sweet marjoram, thyme, celery seed; any or all of these herbs and a can of champignons, and some boiled chestnuts, add to its flavor. Sew up the places in the wings and legs that have been accidentally cut in dissecting. Have a darning needle with a long thread of strong darning cotton; begin at the back bone and fill and sew up to the neck, shaping it as you go, with a broad band of muslin. Roast to a fine brown color. Serve hot or cold. BONED TURKEY. Boil the turkey in as little water as possible, until the bones can easily be separated from the meat; remove all the skin, slightly mixing the light and dark parts; season with salt and pepper. Take the liquor in which the turkey was boiled, having kept it warm. Pour it on the meat, mix well. Shape it like a loaf of bread. Wrap it in a cloth, or put it into an oval-shaped dish, and press with a heavy weight, for a few hours. Shave thin. A spoonful of flour and butter browned together, and stirred into the water for boiling is an improvement. ESCALLOPED TURKEY. Moisten bread crumbs with a little milk, butter a pan and put in it a layer of crumbs, then a layer of chopped (not very fine) cold turkey seasoned with salt and pepper, then a layer of crumbs, and so on until pan is full. If any dressing or gravy has been left, add it. Make a thickening of one or two eggs, half a cup of milk, and quarter cup butter and bread crumbs; season and spread it over the top; cover with a pan, bake half an hour and then let it brown. ROAST CHICKENS — Excellent. Dress and stuff the chicken; lay it in a tin steamer; set it over a pot of boiling water and steam (covered closely) from one and a half or two hours according to size; then roast a nice brown, basting frequently with hot water and butter. One-half hour in a hot oven is sufficient. Boil the gizzard, liver, heart, in a sauce-pan; when done chop them fine and add them with the water in which they were boiled to the gravy in the baking-pan; thicken with a little flour and season to taste. I have cooked chickens in this way for years, and they are delicious. The toughest old fowl has to succumb to this kind of treatment. An old turkey served in the same way is just as tender as a young one. BAKED SPRING CHICKEN. After cleaning the chicken nicely, put it in a dripping-pan, salt and pepper it, put plenty of butter on it, and water enough to keep it from burning; put it in a hot oven and bake till done. Take the chicken upon a platter, make a cream gravy; if you cannot get cream milk will answer. Pour one pint of cream into the dripping-pan in which the chicken was baked, thicken with onehalf teacup of flour, previously stirred to a smooth paste, let it come to a boil, pour the gravy over the chicken, and serve. CHICKEN CROQUETTES. Boil two fowls weighing ten pounds till very tender, mince fine, add one pint of cream, half a pound of butter, salt and pepper to taste; shape oval in a jelly glass or mould. Fry in lard like doughnuts, until brown. STEWED CHICKENS.