Waldensian cookery

1 pound chestnuts 3 tablespoons butter salt and pepper to taste 1% pound sausage meat 2 tablespoons flour % cup stock Fry sausage and peeled cooked chestnuts in sizzling butter 5 minutes. Stir in flour and stock and season with salt and pepper. Cook three minutes longer. When the stuffing is cool, stuff the turkey, sew up the opening, truss and place on a rack in an open pan. Pour 1 cup water mixed with 1 teaspoon salt in the bottom of the pan and baste with this mixture from time to time. Roast in a 350 degree oven allowing 25 minutes per pound of fowl. Waldensian Cookery DRESSING, SQUAB, GUINEA HEN pik CREOLE DRESSING FOR TURKEY Mix: 3 cups of bread crumbs 1 cup of cold boiled rice 14 cup chopped seeded raisins or prunes 2 tablespoons of finely chopped bacon 1 teaspoon of powdered sage 1 cup chopped celery grated peel of 1 lemon 1 egg 2 tablespoons butter (melted) 1 heaping tablespoon of chopped nut meats Y% cup of milk salt and pepper to taste Put a tablespoon of fat into frying pan and when it is hot turn into it this mixture and fry until cooked through, but do not allow to brown. When cool, stuff the turkey. This dressing can be browned in the oven and served with the turkey. Guinea Hen CASSEROLE OF GUINEA HENS Clean three guinea hens. Wrap them in paper-thin slices of larding pork and truss in a heavy casserole. Melt four tablespoons of butter and in it brown the guinea hens on all sides, cover the casserole and simmer the birds over low heat for fifteen minutes. Brown ¥% pound of lean salt pork, washed in warm water dried and cut into narrow strips, in one tablespoon butter. Remove the guinea hens from the casserole and stir into the pan juices three tablespoons flour. Stir in gradually 34 cup of Madiera! and 144 cups chicken stock and continue to stir until the sauce is thickened. Stir in two teaspoons tomato paste and add the strips of salt pork. Return the guinea hens to the casserole, cover and continue to cook for 20 minutes longer. Untruss the guinea hens. Discard the larding pork and serve the birds in the casserole. Courtesy: Armandos Restaurant 133 East 61 Street New York 21, N. Y. Squab BAKED SQUAB OR QUAIL Season the inside cavity of fowl with salt and pepper. Stuff cavity of birds with any favorite dressing. Wrap birds completely with strips of bacon. Secure with toothpick. Bake in 300 degree oven until tender. —Mrs. Humbert Leger 52 FISH Waldensian Cookery Fish OYSTER AND SHRIMP CASSEROLE 1 quart oysters milk 1 pound shrimp, cleaned and cooked 2 small cans mushroom buttons 1% cup cracker crumbs 1 stick melted butter 2 teaspoons salt 1% teaspoon pepper Drain oysters and add to the oyster liquor enough milk to make 1% cup liquid. Add salt and heat. Do not boil. Mix pepper with melted butter and eracker crumbs. Place in buttered casserole crumb mixture first, then a layer of oysters, shrimp and mushroom. Repeat until all is used, crumbs being on top. Pour liquid over top and bake in hot oven 475 degrees 10 to 12 minutes. —Margaret Stockton BOUILLABAISSE 1 pound shrimp 1 pound fillet of haddock or mackerel 1 pound lobster meat 2 cloves garlic 144 pound mushrooms 2 tablespoons butter 1 teaspoon curry powder pinch of pepper, thyme and savory 3 tablespoons Parmesan cheese, grated 1% cup sherry 1 bay leaf pinch of saffron 1 pint scallops 2 large onions 1 smail can tomatoes 3 whole cloves 1 teaspoon salt Boil shrimp in 1 quart salted water with the cloves, for 20 minutes. Strain