Chicken Terrapin

(Mrs. W. J. Strong.)

Boil one large chicken till very tender. Save two cups of water in which chicken is boiled. Cut chicken in small dice and when ready to serve put in sauce pan with broth and cook a few minutes. Then add a cup of milk and 2 hard-boiled eggs cut in small pieces. Thicken with flour and butter, salt to taste, and just before serving pour in a half cup of sherry or Madeira wine. Serve on toast.

Chicken In Aspic

(Mrs. Slade.)

1 chicken, 1/2 can of tomatoes, 1 onion, 1 clove of garlic, 1 carrot, large; 1 stalk of celery, 1 turnip, white; 5 cloves, 1 bay leaf, 1/4 teaspoon of thyme, whites of 2 eggs, 1/2 box of gelatine; salt to taste. Cover all the ingredients except the gelatine and the whites of the eggs with water, and let boil slowly until the chicken is ready to leave the bones easily. Remove from the fire. Take the chicken out of the stock and allow both to cool. Strain and measure the stock. There should be about three pints. If not, add water to make that amount. Separate the chicken into small pieces. Dissolve the gelatine according to the rules upon the package. Put the stock on the fire and while still cold add the slightly beaten whites of the eggs. Allow this to boil 2 minutes, add the gelatine, boil 1 minute, then strain through muslin into a mould. In a half an hour add the chicken. Set in a cold place to harden. Serve with mayonaise.

Curried Chicken

(Mrs. T. R. Wyles.)

1 chicken, 6 large onions, 1 can of tomatoes, 1 quart of milk, 2 teaspoons curry powder, 1 teaspoon salt, 1 pound of fresh pork, 1 cup of flour. Fry chicken lightly in a little butter. Cut pork in dice and fry until nearly melted. Add onions, finely chopped, and cook until melted, but not browned. Stir in flour, add milk, and put all ingredients together in a saucepan and cook 5 hours slowly. Do not cover, but stir frequently.

Chicken Terrapin

Cut a cold boiled chicken and liver in small pieces. Remove skin, fat and gristle. Put in a pan with 1/2 pint cream, 1/4 pound of butter rolled in 1 tablespoon of flour. Salt to taste. Chop up 3 hard-boiled eggs. Add eggs and when it comes to a boil stir in a wine glass of sherry.

Croquettes

1 pound of cooked turkey or chicken, 3 teaspoons of chopped parsley, 1 pint of cream, 1 large onion, 1/4 pound of butter, 1/4 pound of bread crumbs, salt, pepper and cayenne pepper to taste. Sprinkle the parsley over the meat and run through grinder twice. Boil the onion with the cream and strain onion out and when cool pour cream over bread crumbs, add the butter, and make a stiff mixture, then add salt, etc. Knead in the meat and mix all together. If too stiff, add a little cream and make as soft as can be handled. Put on ice to get stiff. Then roll and shape. Dip in egg, roll in bread crumbs and fry in hot lard.

Scrapple

Take any bits of cold fowl or any other cold meat or 2 or 3 kinds of meat, chop fine and put in a frying pan with water to cover, season well. When it boils thicken with corn meal or with corn meal and buckwheat flour stirred in carefully like mush. Cook until thick and pour into a mold to cool; slice and fry.

Turkey With Shredded Wheat Biscuit Dressing

(Mrs. C. C. Hughes.)

A young turkey, 8 to 10 pounds, should roast 3 hours in a moderate oven. Wash and thoroughly dry the bird, then salt it well inside. For the dressing boil the jiblets in 1 quart of water. Put into a bowl 10 crushed shredded wheat biscuits, 1 small onion, chopped fine, 1 teaspoon powdered sage, 1 dash of red pepper, 1 tablespoon melted butter, 1 teaspoon salt and the liver finely chopped. Moisten this well with the hot stock from jib-lets. Put into turkey and sew up securely; lay strips of bacon across back of turkey secured by tooth picks. Place in a roaster that can be covered, breast down. Baste frequently, adding salt the last hour. Shredded wheat biscuit dressing is more delicate and digestible than bread dressing.

Roast Duck

Sprinkle well with salt and pepper, and fill the duck with a dressing made of bread crumbs, butter, salt and pepper, and a little onion. Place 2 slices of pork across breast and put in roaster. Add hot water and bast freely. Serve with gravy and currant jelly.

Turkey Dressing

(Mrs. R. J. Beatty.)

Have the bread dry or toasted. Cut in very fine pieces, add salt, pepper, sage and 4 onions chopped fine. Season with butter or with the turkey fat well cut up. Put in turkey dry.