Mint Jelly

MATERIALS:

2 Tablespoons Granulated Gelatine. 1/2 Cup Cold Water. 2 Cups Boiling Water.

1 Cup Sugar. 1/2 Cup Lemon Juice. 1 Bunch Mint Leaves.

Spinach Juice to Color.

Soak gelatine in the cold water for 20 minutes. Wash, dry and remove leaves from stalk - chop leaves and add to the 2 cups of water. Let come to a boil. Strain; pour boiling water into the soaked gelatine. Add sugar, lemon juice and spinach juice to color it green. Stir occasionally until gelatine is dissolved. Rinse molds in cold water, pour in the jelly mixture; put in a cold place - to stiffen.

Working Directions To Be Followed By All Even Numbered Girls

In today's lesson yon are to prepare the Glazed Sweet Potatoes.

See Recipe on Front Page.

Cut the cooked sweet potato into slices or cubes. (See FIGURE 1.)

Butter your pie tin.

Place slices on pie tin. (See FIGURE 1.)

Cream the butter and sugar and salt.

Spread butter and sugar mixture on the Sweet Potatoes.

Bake in the oven until a golden brown.

Serve your partner and yourself.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

HOME RECIPES. ROAST CHICKEN.

Dress, Clean, Stuff and Truss a Chicken.

Place on its back on a rack in a dripping pan (or on thin slices of pork fat in a pan a trifle larger than the chicken). Rub the entire surface with salt and spread legs and breast with 3 tablespoons of butter or melted chicken fat and 3 tablespoons of flour. Place in a hot oven, and when flour is well browned, reduce the heat and baste every 10 minutes if not roasted in a self-basting pan.

For basting, take 4 tablespoons of the fat in the pan, and mix with 1 cup boiling water.

A 4 pound chicken requires about 1 1/2 hours.

For the stuffing, the chicken fat may be melted and used in place of the butter.

Stuffing

I.

1 Cup Cracker or Bread Crumbs. 1/4 Cup Melted Butter.

Sage (if liked). 1/4 Teaspoon Salt.

Few Grains Pepper. 1/3 Cup Milk (Scalded). 1 Teaspoon Chopped Parsley.

Omit milk if you like a drier dressing.

Stuffing

II. (Chestnut.)

2 Cups French Chestnuts. 1/3 Cup Butter. 1 Cup Cracker Crumbs.

3/4 Teaspoon Salt.

Few Grains Pepper. 3/4 Cup Cream.

Shell and blanch chestnuts. Cook in boiling, salted water until soft. Drain and mash. Add 1/2 the butter, salt, pepper and cream. Melt remaining butter, mix with cracker crumbs, then combine mixtures.

Stuffing

III.

1 1/2 Cups Dried Bread Crumbs. 6 Tablespoons Melted Butter. 1/4 Teaspoon Salt.

3/4 Teaspoon Cinnamon, 1 Cup Apple Sauce.

Mix ingredients in order given.

Stuffing

IV.

1/2 Cup Dried Bread Crumbs.

1 Cup Cracker Crumbs. 1/2 Cup Butter.

1 Pint Oysters. Salt and Pepper.

Mix in order given.

Stuffing

V.

2 Cups Freshly Grated Bread

Crumbs. 1 Teaspoon Salt. 1/4 Teaspoon Pepper. Sage (if liked).

1/3 Cup Melted Butter.

1 Well-Beaten Egg.

1 Tablespoon Water. 1/3 Cup Scalded Milk.

Mix in order given

Questions

1. What does our study page contain today?

2. How would you select poultry?

3. How can you tell when a chicken is young?

4. How would you dress or clean a chicken?

5. What is meant by pin feathers?

6. How can you remove pin feathers?

7. Name the parts inside of chicken to be removed.

8. What do giblets include?

9. How would you clean giblets?

10. How would you stuff poultry?

11. How would you truss poultry?

12. Give general rules for roasting.

13. What effect does a high temperature have on albumen?

14. What effect does a low temperature have on albumen?

15. May this be applied to meat cookery?

Suggestions For Home Application

Carving

Utensils For Carving

If one can afford to supply the house with several utensils it will be found that a breakfast carver, a slicer, a jointer, a game carver and a pair of game scissors will be found very convenient.

If one cannot afford to have the above, a medium sized meat carver will answer all purposes very well. One that has a long blade, slightly curved and tapering at the end, is to be recommended. The fork should be long, too, with the tines curved, and a guard.

To Carve A Roast Chicken

Insert the carving fork across the middle of the breast bone, and with a carving knife cut through the skin between the breast and the thigh. Bend the leg outward and cut it off close to the body and through the joint. Cut through the tip of the shoulder down through the wing joint. Cut the breast into thin slices, slanting from the front of the breastbone down toward the wing joint.

Fried Spring Chicken

Dress, clean and cut up a chicken. Plunge in cold water; drain but do not wipe. Sprinkle generously with salt and pepper, and coat with flour, having as much flour adhere to chicken as possible. Fry out one-half pound salt pork; cut in pieces, and cook chicken slowly in fat until tender and well browned. Lard and butter, lard alone or butter alone may be used for frying. Serve with white sauce.