Chicken Pie.
Stew a cut-up chicken in enough boiling water to cover, adding pep per and salt. When parboiled, re move to a deep earthen dish and cover with a crust. Use a recipe for rich baking-powder biscuit. Instead of putting a blanket of the dough on top of the pie, cut it into rounds, as for biscuit. Have the chicken laid lightly so the gravy will not touch the dough, and cover as closely as possible. Bake in a moderate oven until the crust is well risen and brown. This is an improvement on the old style of all-over crust, partly because it allows plenty of e,scape for steam. The biscuit can be easily served, and the paste is not made heavy by cutting with a knife.
Roast Turkey.
Remove the crusts from a stale loaf of bread. Break the loaf in the mid dle and grate or rub the bread into fine crumbs. Season highly with salt and pepper. Add et. cup of diced celery, cooked tender. With a fork mix celery and seasoning through the crumbs, then sprinkle with them 3 or 4 tablespoonfuls melted butter. With a spoon put the prepared crumbs in the place from which the crop was removed until the breast be comes plump. Put the remaining crumbs in the body. Do not pack the crumbs closely either in crop or body, but allow room for them to swell when moistened by the steam from the turkey in cooking. Fold back the wings. Press the legs close to the body, crossing the drumsticks in front of the tail. With small skewers and strong cord fasten in proper shape. Place the turkey, back up, on a rack in the roasting pan. When the back is browned, turn the turkey over, and when the breast and sides are nicely browned, baste with a thin gravy every ten or fifteen min utes until the fowl is cooked. An 13 pound turkey vvill cook in two hours. Use the water in which the celery was cooked to make basting gravy for the turkey.—EmnA P. Ewnro.
Roast Chicken.
4-pound chicken.
1 teaspoonful salt, 1 tablespoonful butter, 1 tablespoonful cornstarch, cupful boiling water.
Singe the chicken, wash it quickly in cold water, then dry with a towel; season inside and out with salt, fill the body and crop with bread dress ing, sew it up, and spread butter over the breast. Cover the breast with
thin slices of larding pork; bend the wings backward, put skewers through the thigh and body, and place it in a roasting pan. Set the pan in a medium-hot oven and roast until the chicken has become a fine brown all over, basting frequently with its own gravy; then add cupful boiling water; continue the roasting and basting till the chicken is done, which will take from one to two hours, ac cording to the age of the fowl. If the gravy gets too brown, add a lit tle more water. The chicken feet, neck, and giblets may be used to make rice soup. Shortly before serv ing, lay the chicken on a dish, remove the skewers and thread, free the gravy from fat, mix the cornstarch with cold water, add it to the gravy, stir, and cook for a few minutes; then add sufficient boiling water to make a creamy sauce. Cook three minutes, strain, chop the boiled gib lets fine and add to the sauce.
Bread Dressing.
pound stale bread, 2 tablespoonfuls butter, 2 tablespoonfuls chopped onion, 1 teaspoonful salt, teaspoonful pepper, 1 teaspoonful thyme, 1 egg.
Soak bread in cold water, place a saucepan with butter and onions over the fire; cook five minutes vvithout browning; inclose the bread in a towel and press out all the water, add it to the saucepan, stir over the fire five minutes, then remove; when cold, add salt, pepper, thyme, and egg; mix well and use as stuffing.
Roast Duck.
Pick, singe, and wipe outside of duck. Salt and pepper the inside after carefully drawing and wiping. Cut off the wings at the second point and truss the duck neatly. Roast in a very hot oven from one and a half to two hours in a baking pan con taining a little water; ba,ste fre quently. Celery, onions, or apples, cored and quartered, are sometimes placed inside the duck to improve the flavor.