Stuffing

Ingredients

• 1 c. cracker crumbs
• ^ c. boiling water
• }4 c. butter
• Salt
• and pepper
• Powdered sage

Method

1. 1

   Melt the butter, pour over the crumbs, and add seasonings.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 76. The excerpt below is the record exactly as published.

stuffing, and sew up with a coarse thread, taking large stitches. To Truss a Fowl. — Draw the thighs close to the body, cover the legs over the tail, and tie firmly with twine. Fasten the wings to the body with skewers. To Cut up a Fowl. — Separate the legs from the body by cutting through the loose skin between the leg and the body, bend the leg over and cut through the joint. Pull out the tendons from the lower leg, or "drum stick." Cut off the tip of each wing. Separate the collar bone and the wishbone from the breast, and break the backbone just below the ribs. Separate the side bones from the back and also the breast. Always divide a fowl at the joints smoothly; never break the bones. Food Value. — The light meat of poultry is tender, but poorer in flavor than the leg, a diff"erence similar to the loin and the round of beef. The muscle fibers in the breast are short, more open, and less used, which make the breast tender and more easily digested than the dark meat. Poul- try is not as rich in food value as beef, but is easily digested, very palatable, and especially suitable for the sick. What to Serve with Poultry. — White or sweet pota- toes, rice croquettes, celery, cucumbers, mushrooms, apple croquettes, cranberry jelly in molds, and either oysters or chestnut dressings are good to serve with poultry. With tur- key, chestnuts, oysters, or sausage are excellent for dressing. APPLICATION 1. Roast Chicken Method. — Put dressed bird on a rack in the roaster, rub its entire surface with salt, and spread breast and legs —12 178 DOMESTIC SCIENCE with 3 tbsp. butter creamed with 2 tbsp. of flour. Dredge bottom of pan with flour. Roast in a hot oven, basting every 10 minutes until done. Use 3€ cup melted butter in % cup boiling water for basting at first; later the fat in the pan may be used. Turn the bird frequently to brown evenly. If a thick crust is desired, dredge with flour a couple of times. When the breast meat is tender, the bird is done. A four-pound bird requires about 13^^ hours for roasting. 2. Stuffing 1 c. cracker crumbs. ^ c. boiling water }4 c. butter Salt and pepper Powdered sage

Cook this with the app: pantry check, scaling, and the assistant.