Chapter VI: Part 6

Mushroom catsup is a nice flavoring. Put pepper and salt on the chops and lay them in melted butter; when they have imbibed sufficient, take out and cover with grated bread crumbs and broil.--_Mrs. R._

BROILED MUTTON CHOPS.

Beat the mutton chops till tender; then trim, making them of uniform size and shape; pour on them boiling water. Let them remain in it a minute, dry them and rub with pepper, salt, and fresh butter. Lay on a gridiron over hot coals, always remembering to cover them while broiling. Turn them, and as soon as nicely browned place in a hot dish, pepper again, pour over them melted butter, and serve.--_Mrs. S. T._

MUTTON STEW.

Cut slices of rare mutton and put on to stew in a little water; when nearly done put in--

1 teacup of sweet pickle vinegar.
3 large spoonfuls jelly.
A little salt.
1 teaspoonful mustard.
½ teacup of walnut catsup.
Butter size of an egg.

Stew slowly a short time.--_Mrs. F. D._

_Mutton Stew._

Slice cold mutton or lamb, lay it in a baking dish; put in--

1 teaspoonful black pepper.
1 teaspoonful red pepper.
1 teaspoonful celery-seed, pounded.
Rather more than 1 teaspoonful each of pounded cloves, cinnamon
and mace.
1 teacup of yellow pickle vinegar.
1 glassful wine.

Slice up a little yellow pickled cucumber, sugar to taste, one-quarter pound butter, one roll of light bread broken in small pieces or cut in little slices, and toasted before used.

In preparing this dish put a layer of the meat and seasonings alternately.

The peppers, celery-seed, cloves, cinnamon, and mace must all be pounded fine.--_Mrs. C._

GRILLED SLICES OF MUTTON.

Cut some rather thick slices of underdone cold mutton, score them well and rub in plentifully some common mustard, salt, and cayenne pepper; then broil them over a clear fire, and serve with onion sauce.

SHEEP'S TONGUES.

Boil them till the skin can be taken off; split them, and put them into a stew-pan, with some gravy, parsley, mushrooms, and one minced shallot, and some butter, some pepper, and salt.

Stew till tender, and strain the gravy over them; or they may be glazed and served with the gravy under them. Sheep's tongues may also be skinned, larded, braised, and glazed; and served with onion sauce.

TO ROAST LAMB.

The hind quarter is the nicest piece for roasting. Drop it in a pot of boiling water; boil half an hour, put it in a pan, dredge it with lard, pepper, flour, a little salt; skim the top of the water in which it is boiled, and pour over it; as soon as the gravy accumulates in the pan keep it basted frequently to prevent it from being hard and dry. Lamb should be cooked done to be good.--_Mrs. P. W._

TO GRILL A SHOULDER OF LAMB.

Half boil it, score and cover it with egg, crumbs, and parsley seasoned as for cutlets. Broil it over a very clear, slow fire, or put it in a Dutch oven to brown it; serve with any sauce that is liked. A breast of lamb is often grilled in the same way.

LAMB'S HEAD TO FRICASSEE.

Parboil the head and haslet (the liver excepted); cut the meat in slices from the head; slice the heart, tongue, etc., and fricassee as for chicken. Have the liver fried in slices with the sweetbreads and slices of bacon and bunches of parsley. Pour the fricassee into the dish, and garnish with the fried pieces.--_Mrs. R._

LAMB'S HEAD.

Boil the head and liver, but so as not to let the liver be too much done. Take up the head, split it through the bone, which must remain with the meat on. Cut the meat across and across with a knife, grate some nutmeg on it and lay it on a dish before a good fire; then throw over it some grated bread crumbs, some sweet herbs, some allspice, a little lemon peel chopped fine, a very little pepper and salt. Baste it with butter, and dredge a little flour over it.

Just as it is done, take one-half the liver, the lights, the meat, the tongue; chop them small with six or eight spoonfuls water or gravy. First shake some flour over the meat and stew it together; then put in the gravy or water, a good piece of butter rolled in a little flour, pepper and salt, and what runs from the head in the dish. Simmer all together a few minutes, and add half a spoonful of vinegar; pour it on the head. Lay the head on the centre of the mince-meat; have ready the other half of liver, cut in pieces and fried quickly with slices of bacon and lemon; lay these around the dish and serve.--_Mrs. T._

DECORATIONS AND GARNISHES FOR COLD MEATS AND SALADS.

The day before giving a dinner or evening entertainment, gather up medium and small sized pure white and yellow turnips, carrots, red and pink beets, the different colored radishes. From these the most beautiful flowers can be cut; camellias, roses, dahlias, tulips, tuberoses, etc. No explicit directions can be given except, first, smoothly to pare each vegetable, taking care not to keep them too near the fire, which will cause them to wilt and lose the waxy freshness which makes them so beautiful. Each flower may be laid on a cluster of green leaves or curled parsley, and over the cold meats, and around the edge of the dish.

The cutting of these flowers makes a charming and interesting pastime for the young members of the family, in the evening before.--_Mrs. C. G._

POULTRY.

In summer, kill and dress the poultry the day beforehand, except chicken for frying, which is not good unless killed the same day it is eaten.

The best way to kill a fowl is to tie it by its legs, hang it up, and then cut off its neck. In this way, it dies more quickly, suffers less, and bleeds more freely.

It is best to pick fowls dry; though, if you are pressed for time, you may facilitate the picking of chickens, as well as of partridges and other small birds, by putting them first into water, hot, but not boiling. Then take off the feathers carefully, so as not to break the skin. Never scald a turkey, duck or goose, however, before picking.

To draw the crop, split the skin of all poultry on the back of the neck. Pull the neck upward and the skin downward, and the crop can be easily pulled out. Then cut off the neck close to the body, leaving the skin to skewer at the back of the neck after the dressing has been put in. Make an incision under the rump lengthwise, sufficient to allow the entrails to be easily removed. Be careful not to break the gall, and to preserve the liver whole. Cut open the gizzard, take out the inner skin, and wash both carefully. Wash the bird inside several times, the last time with salt and water. Some persons object to using water inside or outside, but I consider it more cleanly to wash the bird first and then wipe it dry with a clean towel. It should then be hung with the neck downwards till ready to cook.

The head, neck, and feet, after being nicely washed and the bones in them broken, should be stewed in the gravy, as they make it much richer.

It is said that throwing chickens into cold water immediately after they have finished bleeding, and allowing them to remain there ten or fifteen minutes, will make them deliciously tender, which can be accounted for scientifically. Frozen fowls or game should be thawed gradually, by being laid in cold water. If cooked without being thawed, it will require double time, and they will not be tender nor high-flavored.

The tests by which you may tell the age of a turkey are these. An old turkey has rough and red legs, and if a gobbler, long spurs, while young turkeys have black legs, and if gobblers, small spurs. The fatter they are and the broader their breasts, the better. When dressed, the skin should be a yellowish white, and, if tender, you may easily rip it with a pin. If, when you bend back the wings, the sinews give and crack, this is another test of the turkey being young, and the same test will apply to other fowls. The bill and feet of an old goose are red and hairy. A young goose has pen feathers and its flesh is whiter than that of an old one.

If young, the lower part of a hen's legs and feet are soft and smooth, while a young cock has small spurs. When dressed, the flesh should be white and the fat a pale yellow. Turn the wing back, and if the sinews snap it is a sign the chicken is young.

A few words on the subject of carving may not be out of place here. A sharp knife, with a thin and well tempered blade is essential to good carving. In carving a turkey, cut off first the wing nearest to you, then the leg and second joint, then slice the breast till a rounded, ivory-shaped piece appears. Insert the knife between that and the bone, and separate them. This part is the nicest bit of the breast. Next comes the merry-thought. After this, turn over the bird a little, and just below the breast you will find the oyster, which you will separate as you did the inner breast. The side bone lies beside the rump, and the desired morsel can be taken out without separating the whole bone. Proceed with the other side in the same way. The fork need not be removed during the whole process.

Chicken and partridges are carved in the same way.

ROAST TURKEY.

Wash nicely in and out. Plunge into boiling water ten minutes. Have ready a dressing of

Bread crumbs.
Hard boiled eggs, chopped fine.
1 tablespoonful butter.
Minced parsley, thyme and celery.

After rubbing the cavity well with salt and pepper and putting in a slice of pork or bacon, fill with the above dressing. Do the same also to the crop, so as to make the turkey look plump. Rub the turkey well with butter and sprinkle salt and pepper over it. Dredge with flour. Lay in the pan with a slice of pork or bacon and a pint of boiling water. Lay the liver and gizzard in the pan with it. Put in a hot oven, basting and turning frequently till every part is a beautiful brown. When the meat is amber color, pin a buttered sheet of writing paper over it to keep it from becoming hard and dry. Cook three or four hours. Season the gravy with minced parsley and celery and serve with cranberry sauce.--_Mrs. S. T._

_Roast Turkey._

Wash the turkey thoroughly inside and out, having removed the insides. Make a dressing of bread soaked in cold water, drained and mashed fine, a small piece of melted butter or salt pork chopped, pepper and salt, sweet herbs, a hard boiled egg, chopped fine.

Any kind of cooked meat is good, minced fine and added to the dressing. The body and crop must be filled with the dressing and sewed up. The giblets ought to be boiled tender, if they are to be used. Use the water in which they are boiled, for gravy, adding a little of the turkey drippings, seasoning with pepper, salt, and sweet herbs, and thickening with a little flour and water, mixed smoothly. Place where it will boil.

When the fowl is put on to roast, put a little water into the dripping-pan. At first it should be roasted slowly and basted frequently. Tie up the wings and legs before roasting, and rub on a little butter and salt. Serve with drawn butter.--_Mrs. W._

_Roast Turkey._

Put the gizzard, heart and liver in cold water and boil till tender. When done, chop fine and add stale bread, grated, salt and pepper, sweet herbs, if liked, two eggs well beaten.

Fill the turkey with this dressing, sew the openings, drawing the skin tightly together. Put a little butter over the turkey and lay it upon the grate of your meat-pan. Cover the bottom of the pan well with boiling water. In half an hour, baste the turkey by pouring over it the gravy that has begun to form in the pan. Repeat this basting every fifteen minutes. In an oven of average temperature, a twelve-pound turkey will require at least three hours' cooking.--_Mrs. A. D._

ROAST TURKEY, WITH TRUFFLES.

Truffles must be peeled, chopped and pounded in a mortar; one and a half pound will do for one turkey. Rasp the same amount of fat bacon and mix with the truffles and stuff the turkey with it. This dressing is usually placed in the turkey two days beforehand, to impart its flavor to the fowl. Lay thin slices of fat bacon over the breast of the turkey, cover it with half a sheet of white paper, and roast two hours. Chestnuts dressed in the same way as truffles are found an excellent substitute.--_Mrs. S. G._

BOILED TURKEY.

Wash well with cold water, then put on in milk-warm water, either tied in a coarse cloth dredged with flour or with a half-pound of rice in the water. Keep well under water, and boil slowly three hours, adding salt just before it is done. When perfectly done and tender, take out of the pot, sprinkle in the cavity a little pepper and salt, and fill with oysters stewed just enough to plump them, and season, with butter, pepper, salt and vinegar. Place in a dish and set in a steamer to keep hot. Strain the liquor in which the oysters were scalded, add drawn butter, chopped celery, parsley and thyme; pour over the turkey, and serve. If not convenient to use oysters, use egg and butter sauce. Garnish with sliced lemons.--_Mrs. S. T._

_Boiled Turkey._

Prepare the turkey as for roasting. Tie it in a cloth or boil rice in the pot with it, if you wish it to look white. It is improved by boiling a pound or two of salt pork with it. If soup is made of the liquor, let it stand till next day and skim the fat. Season after heating.--_Mrs. W._

TO STEAM A TURKEY.

Rub butter, pepper and salt inside the turkey after it has been well washed, fill with oysters, sew up, lay in a dish and set in a steamer placed over boiling water. Cover closely and steam from two hours to two and a half. Take up, strain the gravy which will be found in the dish. Have an oyster sauce ready, prepared like stewed oysters, and pour into it this gravy thickened with a little butter and flour. Let it come to a boil and whiten with a little boiled cream. Pour this over the steamed turkey and send to the table hot. Garnish with sliced lemons.--_Mrs. S. T._

TURKEY HASH.

Cut up the meat very fine. Stew the bones in a little water, then stir into this water the meat, adding a large tablespoonful butter, a cup of cream, salt and pepper, a little chopped parsley, thyme or celery (or else a very few celery-seeds). Stew all together.--_Mrs. R._

DEVILLED TURKEY.

Place the legs and wings (jointed) on a gridiron. Broil slowly. Have ready a sauce made of--

1 tablespoonful pepper vinegar.
1 tablespoonful made mustard.
1 tablespoonful celery sauce.
1 tablespoonful acid fruit jelly.
A little salt and pepper.

Lay the broiled turkey on a hot dish. Pour the dressing and sift pounded cracker over it.--_Mrs. S. T._

POTATO STUFFING FOR TURKEYS AND OTHER FOWLS.

Mash smoothly six good-sized boiled Irish potatoes. Chop a small onion very fine and fry a light brown, in a frying-pan, with a dessertspoonful lard. Then add the potatoes with salt and pepper, and a lump of butter as large as a walnut. To this add one well beaten egg, stirring till perfectly dry. If for geese or ducks, add a little sifted sage and a small quantity of red pepper.--_Mrs. McG._

BONED TURKEY.

The turkey must be full grown, moderately fat, and picked dry. Do not remove the entrails. Cut off the neck about one inch from the body. Take off the wings above the second joint and cut off the legs as usual. With a sharp pointed knife, split the skin from the end of the neck to the rump. Run the knife between the bones and flesh on one side, till you come to where the wing and leg join the body. Twist the wing and raise it, cracking the joint. Separate it from the body. Then proceed with the leg in the same way, on the same side. Run the knife between the bones and flesh till you reach the breast bone. Repeat this on the other side. Take out the craw. Carefully run a sharp knife under the rump, detaching it from the bone without cutting the skin, as it must come off with the flesh. Hold the turkey by the neck and pull the skin carefully down, until the upper part of the breast bone is uncovered. Cut the flesh from the bone on both sides, till the end of the bone is nearly reached. The turkey must now be laid on the back and held by the neck, the front of the turkey being toward you. Take hold of the skin of the neck with the left hand, pulling downwards with a knife in the right hand, separate the skin from the end of the bone. The whole of the turkey is now detached from the carcass. Lay it on a table with the skin down. Pull the bones from the wings and legs, first running the knife around so as to leave the flesh. Pull out all the tendons of the legs. Push them and the wings inside. Cut off the ring under the rump. All this must be done slowly and carefully. Have ready a half-dozen slices of salt pork, and a salad made of shoat, veal or lamb, chopped and seasoned, as turkey salad, with celery, etc. Mix with this salad three or four large Irish potatoes, boiled and mashed, with a spoonful of butter. Now lay the turkey on the table, inside up and the neck from you; pepper and salt it; lay three or four slices of pork on it, then a layer of the salad; pork again and salad alternately until filled; draw the two sides together and sew it up, giving it as near as possible its proper shape. Sew it up carefully in a cloth, place in a kettle of the proper shape, cover with boiling water, adding the broken bones, three pounds fresh lean beef, parsley, thyme, onions and two dozen whole black peppercorns, with salt to the taste. Simmer three hours, then take it from the water and remove the towel. Carefully remove all discolorations and settlings of the water from the turkey. Scald a clean cloth, wrap it up again; place it on its back, put a dish over it with a weight on it and set it in a cool place till next day. Unwrap and remove the twine with which it was sewed. Glaze it with a little meat jelly; just before the jelly congeals sift over a little cracker browned and pounded; decorate with meat jelly and serve. Directions for preparing meat jelly follow.--_Mrs. S. T._

MEAT JELLY FOR BONED TURKEY.

As soon as the water in which the turkey was boiled is cold, take off all the fat and strain it, put it in a porcelain-lined kettle; two ounces gelatine, three eggs, with shells, a wine-glass of sherry, port or madeira wine; stir well. Add one quart of the strained liquor; beat rapidly with an egg-beater, put it on the fire and stir until it boils. Simmer ten or fifteen minutes. Sprinkle in a pinch of turmeric and strain just as any other jelly. When congealed break it up and place around the turkey. Cut some in thick slices and in fanciful shapes with paste cutters. Place some of these lozenges over the turkey and border the edges of the dish with them.--_Mrs. S. T._

CHICKENS.

These, whether for boiling or roasting, should have a dressing prepared as for turkeys. Six spoonfuls of rice boiled with the chickens will cause them to look white. If the water is cold when they are put in, they will be less liable to break. They are improved by boiling a little salt pork with them. If not thus boiled, they will need salt.

For broiling, chickens should be split, the innards taken out, and the chickens then washed. Broil very slowly till done, placing the bony side down; then turn it and brown the other side. Forty minutes is the medium time for broiling a chicken.

For roast chicken, boil the gizzard and liver by themselves, and use the water for gravy.--_Mrs. Col. W._

ROAST CHICKEN.

Chicken should never be cooked the same day it is killed. Wash well with cold water, then pour boiling water over it and into the cavity. Rub the latter with salt and pepper, and fill with a dressing made of bread soaked in water and squeezed out, a tablespoonful butter, a little salt, pepper and parsley.

Rub the chicken well with butter. Sprinkle pepper and salt over it and dredge with flour. Lay it into a pan with a slice of pork or bacon and a pint of water. Let it simmer slowly two hours, basting and dredging frequently. Turn the chicken so each part may be equally browned. Add chopped thyme and parsley to the gravy.

Some persons think ground ginger a more delicate flavoring for the dressing than pepper.--_Mrs. S. T._

TO BOIL CHICKEN.

Never boil the same day the chicken is killed. Soak them overnight in weak salt and water. Place in a kettle of water, with a handful of rice and a little milk to make the chicken white. Simmer slowly two or three hours, removing the scum that rises when the chicken first begins to boil. Keep under the water, with an inverted deep plate. Just before taking off the fire, add salt to the taste. Lay on a hot dish near the fire. Skim off the fat from the top of the liquor, strain it and add chopped celery, parsley and thyme, drawn butter, a little pepper and salt, or, if preferred, six hard-boiled eggs chopped fine.--_Mrs. S. T._

TO STEAM CHICKEN.

Soak two hours, in salt and water, a fat young pullet. Drain and dry. Rub in the cavity a little salt and pepper and a large lump of butter. Fill with large, plump oysters, seasoned with pepper and salt, and sew up. Lay the chicken on a dish or pan, and set it inside a steamer, which close and keep over boiling water four hours. When thoroughly done, lay on a dish and pour over it drawn butter or celery sauce. Garnish with curled parsley, and serve.--_Mrs. S. T._

SMOTHERED CHICKEN.

Kill the day before it is smothered. Split open the back, as if to broil. When ready to cook, wipe dry with a clean towel, rub well with butter and sprinkle with pepper and salt. Put in a pan with a slice of bacon or pork and a pint of water. Simmer an hour or more, basting frequently. When thoroughly done, place on a hot dish.

Stir into the gravy remaining on the fire a beaten egg, mixing it carefully. Pour this into the dish, but not on the chicken. Sift over it cracker, first browned and then pounded. Garnish with parsley, and serve.--_Mrs. S. T._

STEWED CHICKEN.

Cut up the chicken as if to fry, adding the prepared head and feet. Soak in weak salt and water. If for dinner, do this immediately after breakfast.

An hour and a half before dinner, put in a saucepan, covering well with water. Let it simmer slowly for one hour. Take it out with a fork and lay in a bowl. Add a teacup milk and half a teaspoonful black pepper to the liquor. Let it boil up and strain on the chicken. Rinse the saucepan and return all to the fire. Beat one egg with a tablespoonful of flour and one of milk until quite smooth. Mince some parsley, thyme, and a very little onion, and stir all into the saucepan. Then put in a tablespoonful of butter. Stir around and pour into a dish in which small pieces of toast have been neatly arranged. Garnish with curled parsley.--_Mrs. S. T._

_Stewed Chicken._

Cut up and lay in salt and water. Put them in water enough to cover them, with some slices of middling. Let them boil till nearly done. Then put in the dumplings, made like biscuit but rolled thin, and let them boil till done. Roll a piece of butter in flour, with pepper, salt, chopped parsley and celery, or a little celery-seed. When the gravy is thick enough, pour in a teacup of cream or milk, and let it boil up once. Take off the fire and serve hot.--_Mrs. Col. W._

FRIED CHICKEN.

This dish is best when the chicken is killed the same day it is fried. Cut off the wings and legs, cut the breast in two, and also the back. Wash well and throw in weak salt and water, to extract the blood. Let it remain for half an hour or more. Take from the water, drain and dry with a clean towel, half an hour before dinner. Lay on a dish, sprinkle a little salt over it, and sift flour thickly first on one side and then on the other, letting it remain long enough for the flour to stick well. Have ready on the frying-pan some hot lard, in which lay each piece carefully, not forgetting the liver and gizzard. Cover closely and fry till a fine amber color. Then turn over each piece and cover well again, taking care to have the chicken well done, yet not scorched. Take the chicken up and lay in a hot dish near the fire. Pour into the gravy a teacup of milk, a teaspoonful of butter, a saltspoon of salt, and one of pepper. Let it boil up and pour into the dish, but not over the chicken. Put curled parsley round the edge of the dish and serve.--_Mrs. S. T._

_Fried Chicken._

Kill the chicken the night before, if you can, and lay on ice, or else kill early in the morning. When ready, wipe dry, flour it, add pepper and salt, and fry in a little lard. When nearly done, pour off the lard, add one-half teacup water, large spoonful butter, and some chopped parsley. Brown nicely and serve. Meal mush fried is nice with the chicken.--_Mrs. Col. W._

TO DRESS CHICKENS WITH TOMATOES.

Fry till a light brown. Then add some tomatoes, cut in small pieces, with the juice. Strain the tomatoes from the seed, season them with salt, pepper, a little sugar, and let them stew.--_Mrs. J. B. D._

TO FRICASSEE CHICKEN.

Wash and joint the chicken; place the pieces in a stew-pan with the skin side down. Sprinkle salt and pepper on each piece. Add three or four slices of pork, stew till tender, take them out and thicken the liquor with flour, and add a piece of butter the size of a hen's egg. Replace the chicken in the pan and let it stew five minutes longer. When it is taken up, soak in the gravy some pieces of toast, put them on plates and lay the chicken on the toast, pouring the gravy over it. To brown the chicken, stew till tender, without the pork; brown the pork, take that up, then put in the chicken and fry a light brown.--_Mrs. Col. W._

TO BROIL CHICKEN.

Kill the chicken the day before using, split open in the back, nicely clean, and, if the weather is warm, slightly sprinkle with salt. If for breakfast, half an hour before press between the folds of a clean towel till dry, grease well with fresh butter, sprinkle with pepper and salt and lay on a gridiron, over hot coals, with the inside of the chicken down. Let it cook principally from this side, but turn often till the outside of the chicken is of a bright, yellow brown. When thoroughly done, pour over it melted butter, sprinkle pepper, and sift pounded or grated cracker.--_Mrs. S. T._

CHICKEN PIE.

Cut up the chicken and place in a deep oven with one large spoonful of lard. Let it brown a little and add one onion, parsley, thyme, sage and black pepper, to suit the taste. Pour on it a cupful boiling water, stir well and let it simmer till well cooked. Just before taking from the fire, rub together:

1 cup cream.
1 spoonful butter.
Yolks of 2 hard-boiled eggs.
1 grated nutmeg and other spices to the taste.

Stir well and pour in a pan lined with a paste.--_Mrs. A. C._

_Chicken Pie._

Make into a paste one quart of flour with the weight of four eggs in butter and a large spoonful of lard. Put the paste in a deep dish, lining the bottom and side with chicken interspersed with layers of very thin bacon. Add some large crumbs, some pepper, and a quarter-pound butter. Fill the dish with cold water, and yolks of four or six hard-boiled eggs, then dredge with flour and put on the top crust. Let it bake gradually. It will take two hours to bake.--_Mrs. Col. W._

CHICKEN PUDDING.

Cut up the chicken and stew it a little, after which lay the pieces in a buttered dish with a few bits of butter, a little pepper and salt, and a little of the water in which the chicken was stewed.

Make a batter of one quart milk, five eggs, a little salt. Pour this batter over the chicken, and bake half an hour.--_Mrs. A. B._

_Chicken Pudding._

10 eggs beaten very light.
1 quart rich milk.
¼ pound melted butter.
Pepper and salt to the taste.

Stir in enough flour to make a thin, good batter. Put four young chickens, nicely prepared and jointed, in a saucepan, with some salt and water and a bundle of thyme or parsley. Boil till nicely done, then take up the chickens and put in the batter. Put all in a deep dish and bake. Serve with gravy in a boat.--_Mrs. Dr. C._

CHICKEN PUDDING WITH POTATOES.

Cut up a young chicken as if to fry, and parboil it. Boil and mash Irish potatoes. Beat up three or four eggs, add to the potatoes, and thin with milk. Season with butter, pepper and salt, stir in the chicken, and bake it.

Boiled rice is a good substitute for potatoes.--_Mrs. E. W._

N. B.--Most of the recipes given for turkey apply to pea-fowl, and most of those given for chicken may be used for guinea fowl.--_Mrs. S. T._

TO ROAST GOOSE.

A goose must never be eaten the same day it is killed. If the weather is cold, it should be kept a week before using. Before cooking let it lie several hours in weak salt and water, to remove the strong taste. Then plunge it in boiling water, for five minutes, if old. Fill the goose with a dressing made of:

Mealy Irish potatoes, boiled and mashed fine.
A small lump of butter.
A little salt or fresh pork chopped fine.
A little minced onion.
Parsley, thyme, and a pinch of chopped or powdered sage.

Grease with sweet lard or butter. Lay in a pan with the giblets, neck, etc. Pour in two teacups of boiling water, set in a hot oven, and baste frequently. Turn so that every part may be equally browned. Serve with gravy or onion sauce.

The above recipe will answer equally as well for duck.--_Mrs. S. T._

DEVILLED GOOSE.

Plunge the goose into a pot of boiling water and let it remain half an hour. Fill with a stuffing made of:

Mashed Irish potatoes, a heaping tablespoonful butter, minced onions, sage, parsley and thyme, half a teaspoonful black pepper.

Place it in a pan with a slice of fat pork and a pint of broth or liquor in which any kind of meat has been boiled.

Mix two tablespoonfuls pepper vinegar, celery vinegar, made mustard, and one of acid fruit jelly. Butter the breast of the goose and pour this mixture over it, adding salt and pepper to the taste.

Place in a hot oven, dredge with flour and baste frequently till done; when serve with its own gravy. This receipt will answer equally as well for wild goose.--_Mrs. S. T._

TO PREPARE YOUNG DUCKS.

Kill and hang to drain. Plunge, one at a time, in boiling water, then immediately in cold water, which makes them easier to pick. Kill some days before using, or if obliged to use them the same day as killed, they are better roasted.--_Mrs. R._

TO STEW DUCKS.

Truss the ducks and stuff them with bread, butter, and onion. Flour them and brown them in lard. Have prepared slips of bacon, giblets, onion, water, pepper, salt, and a little clove or mace, if you like. Put in the ducks and let them stew gently but constantly for two hours. Then add the juice of green grapes or of a lemon, or else a little lemon pickle. Flour the ducks each time you turn them, and thicken with butter rolled in flour.--_Mrs. Col. W._

SALADS.

In making salads, be careful to add the vinegar last. Where oil cannot be obtained, fresh butter, drawn or melted, is an excellent substitute and is indeed preferred to oil by some persons, epicureans to the contrary notwithstanding. Always use good cider vinegar in making salads, as chemical vinegar is sometimes very unwholesome. Much depends on the rotation in which you mix the ingredients for a salad, so I would call particular attention to the directions given on this point on the subsequent pages.

OYSTER SALAD.

½ gallon fresh oysters.
The yolks of four hard-boiled eggs.
1 raw egg, well whipped.
2 large spoonfuls salad oil or melted butter.
2 teaspoonfuls salt.
2 teaspoonfuls black pepper.
2 teaspoonfuls made mustard.
1 teacup good vinegar.
2 good sized pickled cucumbers, cut up fine.
Nearly as much celery as oysters, cut up into small dice.

Drain the liquor from the oysters and throw them into some hot vinegar on the fire; let them remain until they are _plump_, not cooked. Then put them at once into clear cold water; this gives them a nice plump look and they will not then shrink and look small. Drain the water from them and set them away in a cool place, and prepare your dressing. Mash the yolks as fine as you can and rub into it the salt, pepper, and mustard, then rub the oil in, a few drops at a time. When it is all smooth, add the beaten egg, and then the vinegar, a spoonful at a time. Set aside. Mix oysters, celery, and pickle, tossing up well with a silver fork. Sprinkle in salt to your taste. Then pour dressing over all.--_Mrs. E. P. G._

SALMON AND LOBSTER SALAD.

If the salmon salad is made of the fish preserved in cans, drain it from the oil and mince the meat fine. Cut up one third as much lettuce or celery.

For one box of salmon, boil four eggs hard; lay them in cold water a few minutes, shell and separate the whites from the yolks; lay the whites aside. Mash the yolks smooth with two tablespoonfuls sweet olive oil or one teacup sweet rich milk or cream. The oil makes the smoothest and best paste. Dissolve in one teacup vinegar,

1 tablespoonful sugar.
1 teaspoonful salt.
2 or more teaspoonfuls fine mustard.
Pepper to the taste.

Mix this with the paste and toss lightly over the meat with a silver fork. Ornament the dish in which it is served with the green leaves of the celery, or with curled parsley and the whites of eggs cut in rings.

Lobster salad is prepared in the same way. Take the nicest parts of the lobster.--_Mrs. C. C._

LOBSTER SALAD.

Chop up one can of lobsters; cut in small pieces as much celery. Then cream with one teacup butter, one tablespoonful mustard, one tablespoonful sugar, one teaspoonful salt, and yolks of four hard-boiled eggs, rubbed smooth; stir in five tablespoonfuls pepper vinegar (simply pepper steeped in vinegar and sweetened with a little sugar), and pour the mixture over the lobster and celery.--_Mrs. S. T._

FISH SALAD.

Boil four flounders, or any medium sized fish; when done, take off the skin and pick out the bones, then shred very fine. Add pepper and salt, one tablespoonful mixed mustard, a half cup vinegar, and half a pound butter, and mix all well with the fish. Put into shallow pans, set in the oven and bake ten minutes. When cold put over it a little Worcestershire sauce, and sherry wine.--_Miss F. N._

TERRAPIN SALAD.

Boil them until the shells will come off easily and the nails pull out; then cut into small pieces and carefully remove the sand-bag and gall.

To three good sized terrapins, take six hard-boiled eggs; remove the yolks and rub into a powder with half a pound sweet butter. When creamy and light, add one teaspoonful flour. Put this with the meat into a saucepan; season with cayenne pepper and salt, and let it boil for one or two minutes. Just before taking from the fire, add wine to taste, and if desired, a little mace.

Be careful to remove the skin from the legs.--_Mrs. A. M. D._

TURKEY SALAD.

Mince the turkey very fine. Have ready the following mixture, for a large company.

Twelve or fourteen eggs boiled hard; mash the yolks smooth with one spoonful water; add to it pepper, salt, and mustard to the taste. Two teaspoonfuls celery-seed, one teacup of fresh melted butter or fine olive oil, and pour in strong vinegar to the taste.

Mix the turkey and celery, and pour over the mixture just before eating.--_Mrs. F. C. W._

_Turkey Salad._

Remove the skin and fat from a turkey; mince the meat fine.

Mince 2 or 3 slices lean ham.
2 or 3 bunches celery.
3 or 4 apples.
3 or 4 cucumber pickles; mix well together.

Prepare a dressing of the yolks of four eggs, rubbed in a little thick cream.

4 tablespoonfuls butter.
2 teaspoonfuls black pepper.
2 teaspoonfuls salt.
2 teaspoonfuls of mustard.
Vinegar to the taste.

--_Mrs. Dr. S._

_Turkey Salad._

Boil two turkeys till well done, pick out all the bones, skin and fat, and cut up the balance in small pieces.

Boil one dozen eggs hard, let them cool, then separate the yolks and whites, mash the yolks fine, chop the whites very fine and set them to one side.

Have a large flat dish, in which put four large spoonfuls mixed mustard; pour in a little oil, and with a fork rub it in till smooth, then a little vinegar, in which has been melted two full tablespoonfuls of salt, then oil, and alternately put in oil and vinegar, each time rubbing it in till well mixed. When you have mixed a whole bottle of oil and one pint vinegar till it is as smooth as butter, add one heaping teaspoonful cayenne pepper, three teaspoonfuls celery-seed rubbed fine in a mortar, and one large mango cut fine, put in stuffing and all.

Have ready as much celery as you have fowl, cut fine, mix meat and celery carefully together, and pour the dressing over all.--_Mrs. E. I._

CHICKEN SALAD.

One large chicken boiled; when cold remove the skin and chop into a dish, over which throw a towel slightly dipped in cold water to keep the meat moist. When the celery is cut, put between clean cloths to dry.

Take one tablespoonful best mustard, the yolk of one raw egg, which drop into a dish large enough to hold all the dressing; beat well for ten minutes and slowly add to the mustard one tablespoonful vinegar.

When well mixed add three-eighths bottle of oil, a drop at a time, always stirring the same way.

Rub the yolks of six hard-boiled eggs very smooth and stir in half a teacup of vinegar. Pour this mixture to the mustard, oil, etc., stirring together as lightly as possible.

Add to the chicken one pint chopped celery, a little yellow pickle, and half a loaf of stale bread crumbs, and the oil taken from the water in which the chicken has boiled. Salt and pepper to taste.

Pour on the dressing just before serving. If the salad is kept too cool the dressing will curdle.--_Mrs. E._

_Chicken Salad._

The meat of 2 boiled fowls chopped very fine.
2 or 3 heads of cabbage cut fine.
1 cup olive oil.
½ pint vinegar.
Yolks of 9 hard-boiled eggs.
1 gill made mustard.
1 small teaspoonful black pepper.
1 small teaspoonful salt.

Mix smoothly with the oil and then add the vinegar.--_Miss N._

_Chicken Salad for Thirty-five People._

Yolks of 4 eggs beaten lightly.
¼ box of mixed mustard, and salt to the taste.

Add slowly, beating all the time, one large sized bottle of best salad oil. Lastly, add two-thirds teacup of vinegar.--_Mrs. C. C. McP._

_Chicken Salad._

1 head cabbage.
2 heads celery.
2 chickens finely minced.
10 eggs.
3 small cucumber pickles.
1 tablespoonful mustard.
A little cayenne pepper.
½ cup butter; ½ cup cream.
1 onion.
1 teaspoonful sugar.

Boil the eggs hard, mash the yolks, put in the seasoning with a little vinegar.

Chop up the whites of the eggs, the pickle, chicken, cabbage and celery--then mix. If liked, add a little olive oil.--_Mrs. O. B._

_Chicken Salad._

Boil a chicken; while warm, mince it, taking out the bones. Put it in a stewpan with boiling water. Then stir together until smooth, one quarter of a pound butter, one teaspoonful flour and yolk of one raw egg; all of which add to the chicken one half at a time, stirring all well together.

Season with salt and pepper.

Let it simmer ten minutes; then add half a gill of Madeira wine, and send to the table while hot.--_Mrs. P._

CELERY SALAD.

2 boiled eggs.
1 raw egg.
2 tablespoonfuls melted butter, or 1 of oil.
1 tablespoonful sugar.
1 teaspoonful mustard.
½ teaspoonful salt.
½ teaspoonful pepper.
½ teacup vinegar.

Rub the yolks of eggs smooth, then add the oil, mustard, etc., the vinegar last. Cut the celery into pieces half an inch long. Set all in a cool place.

Just before serving sprinkle over a little salt and black pepper, then pour over the dressing.

If you have any cold fowl, chicken, or turkey left from dinner, chop it up and mix it with some of the above--equal proportions of both--and it will make a delicious salad; or a few oysters left in the tureen will be a great addition to the celery salad.--_Mrs. S. T._

TOMATO SALAD.

8 large tomatoes.
1 tablespoonful made mustard.
1 tablespoonful salad oil.
2 tablespoonfuls white sugar.
4 hard-boiled eggs.
1 raw egg beaten.
2 teaspoonfuls salt.
1 saltspoon nearly full cayenne pepper.
¾ teacup vinegar.

First rub the yolks of eggs smooth, adding mustard, oil, sugar, salt, pepper and beaten raw egg--then the vinegar. The tomatoes should be peeled and sliced and set in the refrigerator--the dressing also.

Just before serving, cover the tomatoes with ice broken up; sprinkle over a little salt and pour over the dressing.--_Mrs. S. T._

A SALAD OF TURNIPS.

Scrape six common sized turnips.
Add 2 cups of sugar.
1 or more cups vinegar.
Mustard, celery-seed, and pepper to taste.--_Mrs. G. A. B._

POTATO SALAD.

Boil your potatoes very carefully; or, rather, steam them until very dry and mealy; cut in slices and prepare a dressing of egg, onion, mustard, oil, pepper, salt, and vinegar, and pour over them.--_W. S. S._

VEAL AND POTATO SALAD.

Take equal proportions of cold veal and boiled Irish potatoes.

Shred the veal and cut up the potatoes. Season with a little butter or oil, vinegar, salt, pepper, celery, and mustard.--_Mrs. R._

IRISH POTATO SALAD.

Cut ten or twelve cold boiled potatoes into small pieces. Put into a salad bowl with--

4 tablespoonfuls vinegar.
4 tablespoonfuls best salad oil.
1 teaspoonful minced parsley.
Pepper and salt to taste.

Stir all well that they may be thoroughly mixed; it should be made several hours before putting on the table.

Throw in bits of pickle, cold fowl, a garnish of grated cracker, and hard-boiled eggs.--_Mrs. C. V. McG., Alabama._

POTATO SALAD.

To one quart potatoes mashed fine and rubbed through a colander:

1 tablespoonful fresh butter.
1 teaspoonful salt.
1 teacupful rich milk.

Cream all together and beat until light.

Rub the yolks of three hard-boiled eggs with--

2 teaspoonfuls mustard.
2 teaspoonfuls sugar.
1 teaspoonful pepper.
1 teaspoonful salt.
Enough pepper vinegar to moisten.

Then chop the whites of the eggs very fine and mix in.

Put a layer of the potatoes in the salad-bowl and with a spoon put the dressing over in spots. Another layer of potatoes, then the dressing, and so on, putting the dressing on top. Garnish with curled parsley, and serve.--_Mrs. S. T._

LETTUCE SALAD.

Take two large lettuces, after removing the outer leaves and rinsing the rest in cold water, cut lengthwise in four or six pieces, rub into a bowl and sprinkle over them--

1 teaspoonful salt.
½ teaspoonful pepper.
3 ounces salad oil.
2 ounces English, or 1 ounce French vinegar.

Stir the salad lightly in the bowl until well mixed. Tarragon and chevies, or a little water or mustard cress.--_Mrs. R._

SLAW.

Chop fine one head of cabbage put in a pan.
1 cup cream.
1½ teaspoonful mustard.
1 teaspoonful salt.
1 tablespoonful butter.
1 tablespoonful sugar.
And yolk of one egg, beaten light.

When boiled add one-half cup of strong vinegar; stir well and pour over the cabbage.--_Mrs. E. T._

COLD SLAW.

Wash well and shred fine, a firm white cabbage.

Boil one teacup vinegar.

One tablespoonful butter in a little flour, stir this in the vinegar.

Beat the yolks of four eggs till light and stir also in the mixture, just before taking from the fire.

Add mustard, pepper, and salt, to the butter and flour, before putting in the vinegar.

Pour all, when hot, over the cabbage and set away to cool.--_Mrs. M. C._

_Cold Slaw._

Wash your cabbage and lay in cold water some hours. Have a seasoning of egg, mustard, oil, pepper, salt, celery-seed, and vinegar, and pour over it. In winter the slaw will keep a day or two.--_Mrs. W._

LETTUCE DRESSED.

Take well headed lettuce, chop it fine and pour over a dressing made of salt and pepper, mustard, hard-boiled egg, and olive oil.

Cream the yolk of the egg and mustard together with a little oil, until quite smooth. Add vinegar if desired.--_Mrs. R._

_Lettuce Dressed._

Lettuce chopped fine.
½ cup vinegar.
½ cup ice-water.
1 tablespoonful white sugar.
1 teaspoonful salt.
1 saltspoonful cayenne.
2 hard-boiled eggs, chopped.
1 onion chopped.
1 tablespoonful made mustard.
1 tablespoonful of olive oil.--_Mrs. S. T._

SAUCES.

SAUCE FOR SALAD OR FISH.

Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper, salt, three tablespoonfuls salad oil, three of vinegar and one of tomato catsup.--_Mrs. J. H. F._

FISH SAUCE.

Six hard-boiled eggs, chopped and stirred into two cups of drawn butter.

Let it simmer, then add one tablespoonful of pepper-sauce, two tablespoonfuls minced parsley, a little thyme, and salt to the taste.

Pour over the fish and slice a lemon over all.--_Mrs. S. T._

SAUCE FOR FISH.

Yolks of three eggs, one tablespoonful vinegar, half a tablespoonful fresh butter, a little salt.

To be stirred over a slow fire till it thickens, it must only be warm or it will curdle and spoil.--_Mrs. S._

SAUCE FOR COD'S HEAD.

Take a lobster, stick a skewer through the tail, to keep the water out; throw a handful of salt in the water. When it boils put in the lobster and boil half an hour; pick off the spawns, if any, and pound them very fine in a marble mortar and put them in one-half pound drawn butter. Take the meat out of the lobster, pull it in bits and put it in your butter; add:

1 spoonful walnut catsup.
1 slice of lemon.
1 or 2 slices horseradish.
A little pounded mace.
Salt and cayenne pepper.

Boil them one minute; then take out the lemon and horseradish, and serve it up in the sauce-boat.--_Mrs. R._

DUTCH SAUCE FOR FISH.

½ teaspoonful flour.
2 ounces butter.
4 tablespoonfuls vinegar.
Yolks of two eggs.
Juice of half a lemon.
Salt to the taste.

Put all the ingredients, except the lemon juice, into a stewpan; set it over the fire and keep constantly stirring. When it is sufficiently thick, take it off, as it should not boil. If, however, it happens to curdle, strain the sauce through a taminy, add the lemon juice, and serve. Tarragon vinegar may be used instead of plain, and by many is considered far preferable.--_Mrs. C._

MAÎTRE D'HÔTE SAUCE.

It is nothing more than butter-sauce made thus:

Add to one teacup drawn butter, the juice of one-half lemon.
2 teaspoonfuls chopped parsley.
A little minced onion and thyme.
Cayenne pepper and salt to taste.

Beat with an egg-whip while simmering. Good for almost any dish of fish or meat.--_Mrs. S. T._

FISH SAUCE.

3 tablespoonfuls butter.
1 wineglassful vinegar.
2 wineglassfuls tomato or mushroom catsup.

Pepper, salt, and mustard to the taste. Stew till well mixed.--_Mrs. J. D._

ANCHOVY SAUCE.

Soak eight anchovies in cold water, for several hours; cut up and stew in a very little water for twenty minutes; strain into one teacup drawn butter.

Pour all in a saucepan and set it on the fire. Beat it up until it comes to a boil; pour into a sauce tureen. Add a little cayenne pepper; one squeeze of lemon.--_Mrs. S. T._

HORSERADISH SAUCE.

Grate one teacupful horseradish.
1 tablespoonful ground mustard.
1 tablespoonful sugar.
4 tablespoonfuls vinegar, or olive oil if preferred.
Pepper and salt.
1 teaspoonful turmeric.--_Mrs. J. H. T._

Celery sauce is good made in the same way, by adding butter instead of oil, and celery instead of horseradish.--_Mrs. P. W._

MUSHROOM SAUCE, FOR FRIED OR BROILED FISH.

Get fine-grown fresh gathered mushrooms; break them up and sprinkle salt over them. Let them lie for the juice to run out, stirring them often. When the juice has been extracted, strain it, boil well with a little ginger and pepper.

Do not season much, as it is the mushroom flavor to be desired. You can add seasoning as required; all necessary to keep it is enough salt and pepper.

This makes a nice flavoring for any sauce or gravy mixed with soy or lemon pickle.--_Mrs. C. C._

PEPPER VINEGAR.

Fill a quart bottle with small peppers, either green or ripe; put in two tablespoonfuls sugar, and fill with good cider vinegar.

Invaluable in seasoning sauces, and good to eat with fish or meat. If small peppers cannot be obtained, cut up large pods instead.--_Mrs. S. T._

TOMATO SAUCE.

Scald and peel six large ripe tomatoes; chop them up and stew slowly. Cream one tablespoonful butter, one tablespoonful sugar, one tablespoonful flour, together.

When the tomatoes are thoroughly done, and reduced to a fine pulp, add pepper and salt.

Stir the butter, sugar, and flour in. Let boil up and serve.--_Mrs. S. T._

MUSHROOM SAUCE.

Roll a piece of butter as large as an egg into one heaping teaspoonful sifted flour; stir in two tablespoonfuls warm water; let it simmer. Pour in one teacup cream, and stir; throw in one pint young mushrooms, washed, picked, and skinned; add pepper, salt, another small piece of butter.

Let it boil up once, shaking the pan well, and serve.--_Mrs. S. T._

ONION SAUCE.

Boil four or five large white onions in salt and water; change the water, then drain them. Chop fine and boil with one teacup new milk, salt, pepper, and one tablespoonful pepper sauce.

Add drawn butter and serve.--_Mrs. S. T._

NASTURTIUM SAUCE.

This is made by stirring into one teacup drawn butter, three tablespoonfuls pickled nasturtiums, adding a little salt and pepper. Simmer gently and serve.--_Mrs. S. T._

APPLE SAUCE.

Pare and slice some tart apples; stew until tender in a very little water, then reduce to a smooth pulp. Stir in sugar and butter to the taste, a squeeze of lemon juice, and a little nutmeg.--_Mrs. S. T._

MINT SAUCE.

3 tablespoonfuls vinegar.
2 tablespoonfuls mint.
1 tablespoonful powdered sugar.
1 saltspoonful salt.

Mix ten minutes before using.--_Mrs. S. T._

_Sauces especially suitable for Fowls, though they may be used for any kind of Meats._

WHITE SAUCE FOR FOWLS.

Take the neck, gizzard, liver, and feet of fowls, with a piece of mutton or veal, if you have any, and boil in one quart water with a few whole peppers, and salt, till reduced to one pint; then thicken with a quarter pound butter mixed with flour and boil it five or six minutes.

Mix the yolks of two eggs with one teacup good cream; put it in the saucepan, shaking over the fire till done.--_Mrs. Dr. S._

SAUCE FOR BOILED POULTRY.