Chapter VIII: Part 8

Whip cream until stiff with powdered sugar; flavor with vanilla; then add macaroons broken into small pieces; serve in sherbert glasses; garnish with whole macaroons around edge of glass and marachino cherries or glacied fruit on top.

CHOCOLATE CHARLOTTE

1¼ tbp gelatine, ¼ c cold water, ¾ c scalded evaporated milk, 1½
sq chocolate, ¾ c sugar, ¼ c boiling water, 1 c heavy cream, 1
tsp vanilla.

Soak gelatin in cold water; add scalded evaporated milk to it while hot; stir until gelatine is dissolved; melt chocolate over hot water; add sugar slowly and then boiling water a little at a time; add slowly to gelatine mixture while both are hot; cool; add cream and vanilla; pour into fancy molds lined with ladyfingers; chill.

PHILADELPHIA ICE CREAM

1 qt thin cream, 1 c sugar, flavoring.

Scald cream, but do not boil; add sugar; add flavoring; when mixture is cold, freeze; do not turn dasher too fast but steadily; when frozen, remove dasher; pack cream down in freezer and set aside for 1 hr.

SIMPLE ICE CREAMS

A good ice cream may be made as follows: Allow 2 tbp sugar to each cupful of thin cream (half milk and half cream); flavor and freeze.

FROZEN CUSTARD

Scald 1 qt milk; moisten 2 tbp cornstarch with a little cold milk; add it to hot milk; stir until it begins to thicken; beat 4 eggs with 1 c sugar; add to them the hot milk; cook 1 min; take from fire; add 1 tbp vanilla; cool and then freeze.

GRAPE SHERBET

1 pt grape juice, 1 c sugar, 1 qt milk.

Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold milk; freeze at once. This makes a lilac colored sherbet.

LEMON SHERBET

Juice of 3 lemons, 1½ c sugar, 1 qt milk.

Mix juice and sugar, stirring constantly, while slowly adding very cold milk; if added too rapidly, mixture will curdle; however, this does not affect quality; freeze and serve.

LIME SHERBET

2 c evaporated milk, 1 c water, 1 c coffee cream, 1½ c sugar, few
grains salt, juice 1 lemon, juice 4 limes.

Add sugar and salt to combined milk, water and cream, stirring occasionally; add lime and lemon juice slowly, stirring constantly; freeze.

CHERRY ICE CREAM

1 qt cherries, stoned and run through fc, 1 to 2 c sugar,
depending on sourness of cherries, 2 tbp lemon juice, few grains
salt, 1 c evaporated milk, 1 c cream.

Combine evaporated milk and cream; chill; add sugar, lemon juice and salt to chopped cherries; let stand until sugar dissolves; rub through a sieve; partly freeze milk and cream mixture, then add cherry pulp and syrup and finish freezing.

PEACH ICE CREAM

8 large ripe peaches, 1½ c lemon juice, 2¼ c sugar, 2 c
evaporated milk, 2 c cream, ⅛ tsp salt.

Pare peaches; mash and rub through a sieve; add ingredients in order given and stir until all are well blended; let stand for 20 min so that all the sugar may dissolve; freeze.

PINEAPPLE SHERBET

4 c water, 1½ c sugar, 2 c shredded pineapple, juice 1 lemon, 1
egg white.

Boil water and sugar together 10 min; drain pineapple and add with lemon juice; cool; freeze; when partly frozen fold in stiffly beaten egg whites; turn freezer constantly until mixture stiffens; remove dasher and repack. If canned pineapple is used, only half the amount of sugar will be needed.

PINEAPPLE WHIP

¼ box of gelatine, 1 can grated pineapple, ½ c sugar, 1 pt cream.

Soak gelatine in as little cold water as possible; mix pineapple and sugar together and bring to a boil; add gelatine and let stand about 3 hr until it begins to get stiff; then beat in the whipped cream; serve very cold in tall glasses with a marachino cherry on top of each; will serve 6 persons.

MAPLE WALNUT PUDDING

1½ c brown sugar, 2 c water, ⅓ c cornstarch, moisten in part of
water, a little salt.

Boil together 20 min; beat whites of 3 eggs stiff and stir into mixture, which will be thick and clear; add 1 c walnut meats broken up and 1 tsp vanilla; turn into mould; use yolks of eggs for boiled custard to be served around pudding.

BISCUIT TARTONI

1 c milk, 1½ tsp gelatine dissolved in ¼ c cold water, 1 egg, ½ c
sugar, pinch of salt, ½ pt cream, 1 tsp vanilla.

Heat in db but don’t boil it; add the gelatine (after putting milk in dish that is to be used for the dessert) and beaten egg, to which sugar has been gradually added; stir this all well and put aside to cool; when cold, add the cream (well whipped) and the vanilla and salt; then set aside until firm; serve in sherbet glasses and garnish with chopped macaroons and cherries. This amount serves 4 people and it can be doubled.

MOCK MAPLE TAPIOCA

Cook ½ c instant tapioca, 1 c of dark brown sugar, a pinch of salt and 3 c water in the upper part of db for 15 min; when clear, remove from fire; flavor to taste with vanilla extract and pour into a ring mould that has been rinsed with very cold water; set in a cold place to chill and harden and serve unmolded; fill the center with sweetened whipped cream that has been blended with half c of powdered macaroon crumbs.

VANILLA BLANC MANGE

½ c sugar, 3 tbp cornstarch, 3 tbp flour, ¼ tsp salt, 3 c scalded
milk, 2 egg yolks, 1 tsp vanilla, 2 egg whites.

Mix sugar, cornstarch, flour and salt together; add milk and mix well; cook over boiling water until thick, stirring constantly; cover and cook 15 min longer; remove from fire, pour on the beaten egg yolks and cook 2 min longer over boiling water, stirring constantly; add vanilla and fold in stiffly beaten egg whites; pour into a large mold or individual molds which have been dipped in cold water; chill; serve with fresh fruit or chocolate sauce.

MAPLE WALNUT TAPIOCA

1 pt milk, ⅓ c minute tapioca, 1 c maple syrup, ½ tsp salt, 1
egg, ⅔ c walnut meats, chopped fine.

Scald milk in db; add minute tapioca, maple syrup and salt and cook 15 min, stirring frequently; pour small amount of mixture slowly over slightly beaten egg yolk, stirring vigorously; return to db and cook until mixture begins to thicken like custard; cool; add walnut meats, and fold in the stiffly beaten egg white; serve in sherbet glasses; garnish with nut halves and whipped cream, or with top milk.

CARAMEL MOUSSE

This variety of mousse is excellent, and, if the weather is sufficiently cold, below freezing, it may be frozen without the assistance of either ice or rock salt; melt 1 small c of brown sugar in a saucepan; stir until dark brown; add ½ c of boiling water and continue to simmer for 5 min; then remove from the fire and dissolve in it 1 level tbp granulated gelatine that has been soaked until soft in cold water to cover; allow the mixture to cool and fold into it 1 pt of chilled double cream that has been whipped solid, flavored with ½ tsp vanilla and drained; pour into a fancy mold; cover tightly, and set out in freezing temperature for 3 hr.

RASPBERRY PYRAMID

Cook 1 c rice till thoroughly done; while hot put thin layer on plate; cover with ripe raspberries (canned ones can be used); then another layer of rice, and so on until rice is used; making each layer smaller than the preceding one; making pyramid; let stand till cold; cut in slices; serve with cream or soft custard.

ITALIAN CREAM

Heat 1½ c coffee, ½ c milk, 1 envelope minute gelatine in db; add ⅔ c sugar, ¼ tsp salt, yolk 3 eggs well beaten; cook until mixture thickens; remove from fire and add whites of eggs beaten stiff, ½ tsp vanilla; mould in cups or jelly tumblers; serve with whipped cream.

FROZEN PUDDING

Cook until the syrup will spin a thread, 1 c each water and sugar. Have ready the well-beaten yolks of 4 eggs, stir into the cooked syrup, little by little and return to the fire; cook until quite thick; beat until cool, then add a level tbp gelatine that has been soaked for ½ hr in 2 tbp milk or water; then soften over tea kettle; beat again until thick; add 1 pt cream that has been scalded and cooled or whipped; then freeze; when ready to pack in a mold or in a freezer add 1 lb candied fruit, cut in small pieces; let stand 2 hr at least before serving.

SLICED PEACH ICE CREAM

1½ c sugar, ½ tsp salt, 2 c milk, ½ c peach juice, 2 c cream, 1
tsp vanilla, 2 thin slices of orange, 2 c peaches.

Slice peaches; wash in hot water; bake with ½ c sugar, orange slices; hot water to cover in covered dish 1 hr; dissolve 1 c sugar in drained peach juice; add to cream, milk, salt and vanilla; freeze to a mush; add sliced peaches and finish freezing.

FRENCH ICE CREAM

2 c milk, 5 egg yolks, few grains salt, 1 c sugar, 2 c cream, 1
tbp vanilla.

Scald the milk in a db or over hot water; beat egg yolks, salt and sugar together until light; pour the scalded milk on them and stir until well mixed; return to boiler and cook until the mixture coats the spoon, stirring constantly; remove from fire; add cream and stir well; cool; add vanilla; turn into a freezer and freeze, using 1 part rock salt to 8 parts finely cracked ice; turn freezer constantly until mixture stiffens; remove dasher and repack, using 1 part salt and 3 parts ice; serve with chocolate sauce.

COFFEE ICE CREAM

Follow recipe for French Ice Cream, adding ¾ c strong black coffee.

FIG ICE CREAM

1 pt milk, ½ c sugar, ¼ tsp salt, 1 c fig juice, ¼ c ground
coffee, 1½ c figs (cooked and cut in pieces), 1 c cream, 2 eggs,
1 tsp vanilla, 2 tbp flour.

Tie coffee in cheesecloth and scald with milk; mix sugar, flour together; moisten with a little cold milk and add beaten eggs; add to scalded milk and stir constantly until thick; remove from fire; take out coffee bag; add cold fig juice, cream, vanilla and salt; freeze to a mush consistency; add figs and finish freezing.

NESSELRODE PUDDING

½ lb almond paste, 30 French chestnuts, 1 pt cream, pt can of
pineapple, 10 egg yolks, ½ lb candied fruit, 1 tbp vanilla
extract, 4 tbp grape juice, 2 c water, 1 c sugar, ¼ tsp salt.

Blanch the chestnuts and pound to a paste; rub almond paste smooth; boil sugar, water and pineapple juice 20 min; beat egg yolks, stir them into syrup; cook over boiling water, beating the mixture until it thickens; place in a pan of cold water and beat 10 min; mix almonds and chestnuts with the cream; add the candied fruit, the pineapple, cut fine; mix this with the cooked mixture; freeze as ice cream; pack in a chimney mold. In serving, fill the hole with preserved chestnuts; garnish with whipped cream and preserved cherries.

VANILLA ICE CREAM

1 qt cream, 1 pt milk, 1 c sugar, ⅛ pkg gelatine, ⅛ tsp salt, 1
tbp vanilla.

Soak the gelatine in a little cold milk; scald the milk and sugar; pour over the gelatine; add salt; strain and cool. Whip the cream; add it to the milk mixture; add vanilla, and freeze as usual. This rule packs easily into fancy forms and holds its shape in a warm room better than pure cream.

CHOCOLATE ICE CREAM

Melt 4 oz of chocolate; add 1 c water and boil for 5 min; add this to any vanilla ice cream mixture.

PRUNE ICE CREAM

1 c prune juice, 1 c milk, 1 c sugar, 1 tsp vanilla, 1 c cream, ½
lemon, ¼ tsp salt, 1 4″ stick cinnamon, 2 c prunes.

Wash prunes and cover with sugar, lemon cut in slices, stick cinnamon and warm water to cover; bake 1½ hr; remove pits and cut in small pieces; combine prune juice with milk, cream, vanilla and salt; freeze to a mush; add cut prunes and finish freezing.

VANILLA ICE CREAM (2)

3 c cream, 1 c milk, ¾ c sugar, 2 tsp vanilla.

Whip 2 c of the cream; to the thin part that drains from the whip add 1 c of cream and 1 c of milk, the sugar and scald thoroughly; cool and add flavoring; freeze till soft mush, then add the whipped cream; turn the freezer as fast as possible for 5 min; remove dasher; repack and let stand 30 min before serving.

BURNT ALMOND ICE CREAM

Beat the yolks of 4 eggs light; add to them a cup of sugar and a pt of milk; put over the fire in a db; cook until the mixture thickens like a custard; take from fire; whip in the whites of the eggs, beaten stiff, a cupful of almonds, which have been shelled, blanched, and chopped fine, browned in 2 tsp of caramel sugar, and pounded to a coarse powder; flavor with a tsp of almond extract; freeze.

CHOCOLATE MOUSSE

Melt 2 sq of chocolate with ½ c sugar and add 1 c of cream and scald; add 1 tbp gelatine dissolved in cold water, ¾ c sugar, 1 tsp vanilla and a dash of salt; strain into a bowl and set in a pan of ice water, stir occasionally until it thickens; pour into a mold, rubbing inside the lid of the mold with lard to form a waterproof coating so no brine can enter; pack in ice and salt, and let stand for 4 hr.

PINEAPPLE MOUSSE

Soften 1 tsp gelatine in 3 tbp cold water 5 min and dissolve in 1 c of scalded pineapple juice; add ¾ c of sugar and let cool; then add the juice of ½ lemon and 1 pt double cream; beat the mixture with an egg beater until thick; turn into a chilled mold; press the cover down over wrapping paper, and let stand packed in equal measures of ice and salt 3 or 4 hr; turn from the mold and surround with ½ slices of pineapple sugared.

=How to Whip Gelatine=: Begin to whip the jelly while it is still liquid—cold but not yet congealing—and whip till it is of the consistency of thick whipped cream. Use egg beater and keep the gelatine cold while whipping by setting the dish in cracked ice, ice water or very cold water. A tin or aluminum qt measure is an ideal utensil for the purpose. Its depth prevents spattering, and tin and aluminum admit quickly the chill of the ice or cold water; add cream or whatever else goes into the dessert—not before—whipping the gelatine. The whipping process more than doubles the quantity of plain gelatine, so that when whipped, 1 pkg of gelatine serves 12 persons instead of 6.

RICE ITALIAN CREAM

½ c uncooked rice, 1 tbp gelatine dissolved in 4 tbp cold water,
whites of 2 eggs, ½ c sugar, ⅛ tsp nutmeg or cinnamon, 4 c milk,
1 tsp salt, 1 tsp vanilla.

Wash the rice and cook it with sugar, salt and milk until soft and thick, stirring it frequently; stir the dissolved gelatine into the hot rice mixture; add the spices, and let the mixture cool; when nearly set, fold in the whites of eggs beaten stiff, the vanilla, and turn the mixture into wet molds; serve with whipped cream or with a custard sauce, dotted with tart jelly.

COCOA PUDDING

1 c milk, 2 tbp granulated gelatine, ½ c cold water, ¾ c sugar,
1½ tsp vanilla, 1 pt cream, whipped, 3 tbp cocoa.

Stir cocoa and sugar in cold milk; place over fire in db; scald; soak gelatine in the cold water until soft; add to scalded ingredients; stir until dissolved and remove from fire; pour into a cold bowl; set in a pan of cold water and stir occasionally; changing water as it becomes warm; when beginning to stiffen, add vanilla and the cream; mix thoroughly; pour into a mold previously wet in cold water, and set on ice until firm; unmold and serve plain or with vanilla flavored sauce.

PINEAPPLE DELICIOUS

Soak 1½ tsp gelatine in ¼ c cold water 5 min and dissolve over hot water; mix 2 c crushed pineapple and ½ c sugar with gelatine; set in a pan of crushed ice and stir until mixture thickens; then add ⅓ c chopped nut meats and 1 c marshmallows cut in pieces; fold in 1 c heavy cream, stiffly beaten; turn into individual molds that have been wet with cold water and chill thoroughly; remove from molds and serve immediately.

PEACH CREAM

1 qt peaches, 1 c water, ⅔ c sugar, 1 c whipped cream, 2 level
tbp granulated gelatine, ¼ c cold water.

Cook peaches till tender with water and sugar; then pass them through a sieve; soak the gelatine for 10 min in ¼ c cold water; then dissolve over boiling water and add to the peaches; whip the cream stiffly and add to the fruit pulp when the latter is nearly cold; mix smoothly and turn into a wet china or granite mold; have the cream very cold when turned out. The mold may be decorated with sections of fresh peaches if desired. Canned peaches can be used for making this dessert.

COFFEE CREAM

1½ c milk, 3 eggs, ½ c sugar, 2 level tbp granulated gelatine, ⅔
c strong coffee, 1 c whipped cream.

Make a custard by cooking the eggs and milk in a db till they coat the back of a spoon, stirring while mixture is cooking; soak the gelatine for 10 min in the coffee, and add to the custard, which should be hot enough to dissolve the gelatine; put in the sugar and stand the mixture aside to cool while the cream is being whipped; add the cream when the first mixture is nearly cold, stir in thoroughly and turn into a wet mold; chill before serving.

JELLIED PRUNES

⅓ lb prunes, 2 c cold water, boiling water, ½ c cold water, 2½
tbp granulated gelatine, 1 c sugar, ¼ c lemon juice.

Pick over, wash and soak prunes for several hours in 2 c cold water, and cook in same water until soft; remove prunes; stone and cut in quarters. To prune water add enough boiling water to make 2 c; soak gelatine in ½ c cold water; dissolve in hot liquid; add sugar, lemon juice; then strain; add prunes; mold and chill; stir twice while cooling to prevent prunes from settling; serve with sugar and cream.

ORANGE JELLY

2 tbp granulated gelatine, ½ c cold water, 1½ c boiling water, 1
c sugar, 1½ c orange juice, 3 tbp lemon juice.

=To Remove Juice from Oranges=: Cut fruit in halves crosswise, remove with spoon pulp and juice from sections, and strain through double cheesecloth, or use a glass lemon squeezer.

PINEAPPLE JELLY

2 c boiling water, ½ c sugar, 1 c pineapple juice, 3 tbp lemon
juice, 2 tbp granulated gelatine, 2 tbp cold water, 1⅓ c
pineapple cubes.

Pour water over sugar and when sugar has dissolved, add gelatine soaked in cold water 5 min; then add juice drained from canned pineapple and lemon juice and strain; when mixture begins to thicken, add canned pineapple; cut in ½″ cubes; turn into a mold, first dipped in cold water, and chill thoroughly.

COFFEE JELLY

2 tbp granulated gelatine, ½ c cold water, 1 c boiling water, ⅓ c
sugar, 2 c boiled coffee.

COFFEE SPONGE

2 tbp granulated gelatine, ¼ c cold water, 2 c strong boiled
coffee, ⅔ c sugar, whites 3 eggs, few grains salt.

Soak gelatine in cold water and add to hot coffee; then add sugar; strain into pan; set in larger pan of ice water; cool slightly, then beat, using a wire whisk until quite stiff; add whites of eggs, beaten until stiff, and continue the beating until mixture will hold its shape; turn into a mold first dipped in cold water; chill thoroughly; remove from mold and serve with sugar and thin cream.

SPANISH CREAM

1 tbp granulated gelatine, 3 c milk, whites 3 eggs, yolks 3 eggs,
½ c sugar (scant), ¼ tsp salt, 1 tsp vanilla or 3 tbp wine.

Scald milk with gelatine; add sugar; pour slowly on yolks of eggs slightly beaten; return to db and cook until thickened, stirring constantly; remove from range; add salt, flavoring and whites of eggs beaten stiff; turn into individual molds, first dipped in cold water, and chilled; serve with cream. More gelatine will be required if large molds are used.

MAPLE NUT PUDDING

1½ c brown sugar, 2 c boiling water, ⅓ c cornstarch, ¼ c cold
water, whites 3 eggs, ½ c English walnut meats, few grains salt.

To brown sugar add boiling water and cornstarch diluted with cold water; cook over flame until mixture thickens, stirring constantly; then cook in db 15 min, stirring occasionally; remove from range and add whites of eggs, beaten until stiff, nut meats, broken in small pieces, and salt; mold and chill; serve with a custard sauce made of yolks of eggs.

RAISIN PUDDING

2 c boiling water, 1 c walnuts, 1 tsp vanilla, ⅔ c sugar, 2 tbp
flour, 1 pt ice cream, 2 c raisins.

Cook raisins in boiling water until tender; mix sugar and flour and add to raisins, stirring constantly until thick; remove from fire and add nuts and flavoring; cool; serve in parfait glasses topped with ice cream.

PRINCESS PUDDING

1 tbp gelatine, 2 tbp cold water, 3 egg yolks, well beaten, ½ c
sugar, juice and rind 1 large lemon, 3 egg whites, stiffly beaten.

Soak the gelatine in the cold water; dissolve over boiling water; beat the egg yolks until thick and lemon colored; add sugar gradually while beating constantly; add the dissolved gelatine, lemon juice and rind; stir until it begins to thicken, then pour in the stiffly beaten egg whites; pour in a mold which has been rinsed in cold water and chill; when stiff unmold and serve with sweetened and flavored whipped cream.

DELICIOUS PUDDING

Fill a deep dish or platter with lemon or wine jelly; build with ladyfingers, log cabin shape; fill center of log cabin with whipped cream; garnish with some pretty, bright jelly; cut in cubes.

RUSSIAN CREAM

4 eggs, 1 c sugar, 1 qt milk, ½ box gelatine dissolved in ½ pt
water.

Beat the yolk of the eggs and sugar together and cook with the milk like custard; take this from the stove and add the well-beaten whites of the eggs, stirring rapidly for a few min; then add the gelatine and a tsp of some flavoring extract; pour into a pretty shaped dish to harden; when ready to serve, turn out on small platter; make this the day before you use it; half the quantity is enough for 2 or 3 persons.

MOCHA MACAROON PUDDING

1 pt milk, 1 c strong coffee, 6 tbp minute tapioca, ¼ tsp salt, 1
tbp dry cocoa, 6 tbp sugar, 1 egg, 1 tbp butter, 1 tsp vanilla, 5
macaroons.

Scald milk and coffee in db; add minute tapioca and salt and cook for 15 min, stirring frequently; mix cocoa with sugar and add; pour small amount of mixture slowly over slightly beaten egg yolk, stirring vigorously; return to db and cook until mixture begins to thicken like custard; remove from heat, stir in butter, vanilla and crumbled macaroons; fold in stiffly beaten egg whites; chill; serve in sherbet glasses, garnished with sweetened whipped cream flavored with vanilla.

CRUSTADES OF FRUIT

Cut stale sponge cake into squares of a size suitable for individual service; remove a square piece from the center of each, forming a case; fill the hollow centers with julienne strips of preserved fruit, pears, peaches and pineapple, mixed with cooked sultana raisins and a thick syrup, flavored with marachino cordial; ornament each with a tiny star of sweetened whipped cream pressed through a pastry tube.

GINGER TAPIOCA

1 pt milk, 3 thin strips outside yellow skin of orange, ¼ c
minute tapioca; ⅓ c sugar, ¼ c orange juice, 1½ tbp ginger syrup,
2 tbp preserved ginger, chopped fine, 1 egg, ½ c heavy cream, 1
tbp sugar.

Scald milk with orange peel in db; add tapioca and cook 15 min, stirring frequently; remove orange peel; add sugar, orange juice, ginger syrup and preserved ginger; pour small amount of mixture over slightly beaten egg yolk, stirring vigorously; return to db and cook until thickened; cool; fold in stiffly beaten egg white; chill; whip cream with 1 tbp of sugar; fold into pudding; serve in sherbet glasses; garnished with sweetened whipped cream and candied ginger.

FRUIT BAVARIAN FLUFF

1 c milk, 3 tbp sugar, 2 tsp granulated gelatine, 1 c whipped
cream, 2 egg yolks, ½ tsp vanilla, 2 tbp cold water, 4 slices
pineapple, 1 c cooked peaches, 1 c cooked figs, ½ c cooked prunes.

Dry all fruit on a towel before adding to mixture; scald milk in db; pour over the egg yolks, which have been mixed with sugar; return to db and cook until custard coats the spoon; remove and add gelatine, which has been softened in cold water; then add cut fruit, vanilla and whipped cream; mix lightly and set aside to harden.

PLAIN BAVARIAN CREAM

2½ tbp gelatine, ½ c cold milk, 3 egg yolks, ½ c sugar, few
grains salt, 1½ c scalded milk, 1 tsp vanilla, ½ pt cream,
whipped.

Soak gelatine in the cold milk 5 min; beat egg yolks, sugar and salt together until light; add scalded milk and stir until well mixed; cook in db or over hot water, stirring constantly, until mixture coats the spoon; add gelatine and stir until dissolved; set in pan of cold water and stir until mixture begins to thicken; add vanilla and fold in whipped cream; turn into a mold which has been dipped in cold water; chill until firm.

SPANISH CREAM

Follow the recipe for Bavarian Cream, folding in the stiffly beaten whites of 3 eggs instead of whipped cream.

VANILLA ICE CREAM (3)

1 pt milk, 1 pt cream, 1 c sugar, 2 eggs, 1 tsp flour, ¼ tsp
salt, 2 tsp vanilla.

Scald the milk; mix sugar, flour and salt, stir into it; cook 20 min, stirring constantly; pour boiling hot on the beaten eggs; strain; add the cream and flavoring and freeze as usual.

RAISIN MOONLIGHT

1 tbp granulated gelatine, 2 egg yolks, ¼ tsp salt, 12
marshmallows, 1 c whipping cream, 2 tbp cold water, 1 c milk, ¼ c
sugar, ½ tsp vanilla, 2 slices pineapple, 1 c raisins, plumped.

Soften gelatine in cold water; scald milk in db; pour over egg yolks, which have been mixed with sugar and salt; return to boiler and cook until custard coats spoon; remove from fire; add vanilla and soften gelatine and stir until dissolved; add marshmallows while custard is hot to melt them partially; when cold, add fruit and set aside to chill; serve in sherbet glasses.

POULTRY AND GAME

In selecting a chicken pick one with soft feet, smooth skin and soft cartilage at end of breastbone and with pin feathers. Fowl has rough, square feet, coarse skin, a rigid breastbone and long hairs. A young chicken is covered with pin feathers. Spring chicken is best for broiling; young, fat chickens for roasting. The comb of a good, healthy chicken or hen is a bright red.

=Dressing and Cleaning Chickens=: Pick off pin feathers, singe over gas stove or burning paper; cut the skin of neck near the head, push skin back and cut off head at base of neck; Cut skin around leg ½″ below the leg joint; break bone with a sharp rap and pull off foot. Cut just below breastbone to the tail and carefully draw out entrails; save the giblet, kidneys and heart; cut skin on under part of throat and remove crop and windpipe. Wash chicken well with cold water both inside and outside and drain and wipe well.

=Trussing Chicken=: Draw the wings and legs close against the body and fasten with string or skewers; draw the skin of neck to the back and fasten with string or a small wooden skewer.

=Stuffing Chicken=: Pack stuffing in until the bird looks plump; when cracker stuffing is used, allow for swelling. Sew openings with half a dozen stitches, leaving a long end to pull out when ready to serve.

=Cutting up Chicken=: Follow directions for cleaning and dressing. Cut skin and flesh at base of leg, between leg and side of body; disjoint leg. Separate upper part of leg, second joint, from the lower part of leg, drum sticks, as the leg is separated from the body; cut skin and flesh between wing and body; bend wing back and cut flesh and disjoint wing. Follow same directions for other side of chicken. Then begin 2″ below breastbone and cut along the ribs to collarbone; disjoint; divide the back along the middle line with a cleaver or heavy knife; then from the tip of the breastbone slice off the wishbone piece and divide the remaining breast.

The same directions hold good for the preparation of turkey and duck.

ROAST CHICKEN

Singe, dress, wash and wipe with a damp cloth a young chicken; stuff with poultry stuffing; tie wings and legs close to body; spread with melted fat, and sprinkle with salt and pepper; put in quick oven 15 min; add 1 c water; reduce heat and cook until done, allowing 15 min to a pound; baste often; adding hot water if necessary; serve with Giblet Gravy. A tough fowl can be cooked in the fireless cooker until tender; then stuff and brown in the oven.

=Giblet Gravy=: Pour off liquid from pan in which chicken is roasted; let this settle; remove 4 tbp of chicken fat and place back in pan; heat and add 4 tbp flour; when they have cooked and browned together, add a little at a time of 2 c broth in which giblets cooked; season with salt and pepper; chop giblets very fine and add to gravy.

ROAST CAPON

Follow directions for Roast Chicken. Stuff with Oyster Stuffing.

FRIED CHICKEN

Select young frying chickens weighing 2½ to 3 lb each; clean, singe and disjoint; sprinkle with salt and pepper and roll in flour; melt enough fat in a large iron frying pan to have it about 1″ deep; when hot place pieces of chicken in it; cover and fry slowly until a delicate brown, turning pieces occasionally; serve hot.

BROILED CHICKEN

Follow directions for cleaning chicken; cut along breastbone and bend 2 halves of chicken back; then cut backbone with heavy knife; sprinkle with salt and pepper and spread with butter; lay on broiler; cooking inside next to fire as long as possible without scorching; then turn and cook outside a golden brown; serve with butter.

BOILED CHICKEN

Follow directions for cleaning chicken. Place in a kettle of boiling water so as to half cover chicken; simmer gently for 3 hr; skim any scum which rises to the top; add ¼ c rice and 1 c milk to make it white; add salt ½ hr before it is done; reduce liquid to about 1 pt and add chopped parsley, celery and thyme and chopped hard-boiled eggs; this can be served with the chicken.

STEAMED CHICKEN

Follow directions for cleaning chicken. Rub salt, pepper and butter over chicken; place in steamer and cook 4 hr.

CHICKEN A LA QUEEN

3 tbp minute tapioca, ¼ tsp salt, ¹⁄₁₆ tsp paprika, 1 tbp chopped
parsley, 1 pt hot chicken stock, ½ c cream, 1 c cooked chicken,
diced, thin strips of pimento.

Cook in db 15 min, stirring frequently; tapioca, salt, paprika and parsley in hot stock and cream; add chicken and cook 5 min longer; serve on strips of thin toast; garnish with strips of pimento.

CHICKEN ASPIC

4 tbp gelatine, ½ c cold water, 1 pt celery, cut small, 1½ pt
seasoned meat stock, 1 pt chicken, cut small.

Soak gelatine in cold water; heat stock to boiling point; add soaked gelatine; remove from fire and stir until all dissolved; strain; rinse mold in cold water; pour in enough gelatine mixture to fill mold ¼″ its depth; chill, and when set, arrange design, using hard-cooked eggs, pimento or green pepper; cover this with a little of gelatine mixture and chill again until design is set; mix celery and chicken and fill mold with this; pour remaining meat stock gelatine mixture over the whole; chill. This may be molded in individual molds or a large mold and served as a meat course, entree or salad.

N. E. FRIED CHICKEN

Clean carefully; draw and disjoint fowl; season well and roll each piece in flour; brown in hot fat in an iron frying pan; use part lard and part butter for fat and have very hot so pieces will brown quickly; when nicely browned, cover and heat very hot; then add 1 c boiling water; cover closely and place in moderate oven; simmer 1 hr. When ready to serve, remove chicken and make gravy from liquid; add a cup of rich milk, for variety, in place of boiling water.

AMERICAN CHOP SUEY

2 c cold chicken, 1 c cooked celery, 1½ c cooked rice, 1 tsp
salt; ⅛ tsp pepper, 1 tbp fat, 2 tbp flour, 1½ c chicken stock.

Cut chicken and celery in thin strips before measuring; mix with rice, salt and pepper; melt fat; add flour and mix well; add stock slowly and bring to boiling point, stirring constantly; add chicken mixture and heat thoroughly. 1 c cooked mushrooms may be added.

AMERICAN PORK CHOP SUEY

Follow directions for American Chop Suey, using cooked pork instead of chicken.

CHICKEN EN CASSEROLE

1 small fowl or chicken, 1 c bread crumbs, ½ c cooked ham, 6
chestnuts, blanched, 2 egg yolks, ½ to 1 c milk, ½ c rice,
uncooked, 1 pt water, nutmeg, thyme, marjoram, parsley, onion
juice, 2 carrots, 2 onions, salt, flour.

Prepare the fowl for stuffing; detach legs and wings; bone the former and stuff them and the body of the fowl with stuffing made as follows: Chop the liver, ham and chestnuts: mix together with bread crumbs, milk and egg yolks; season to taste with nutmeg, parsley, thyme, marjoram, salt and a few drops of onion juice; roll fowl legs and wings in flour and brown in pan; place in casserole; add carrots, diced, onions sliced, rice and water; cover tightly; simmer chicken 1 hr in oven; fowl 2 hr.

CHICKEN A LA MARENGO

1 3-lb chicken, 6 mushrooms sliced, ½ c stewed tomatoes, 1 small
onion minced, a few truffles, ½ c brown sauce, 1 tsp salt.

Clean and dress and cut the chicken in small joints; dry it carefully and fry to a good brown in olive oil or butter; place in a braiser with seasonings and vegetables; cover closely and simmer ½ hr; adding more water as it boils away; serve on a chaffing dish; garnish with croutons of puff paste and poached eggs.

CHICKEN PIE

Dress, clean and singe a fowl; put in a saucepan with boiling water to cover; add a sliced carrot, 1 stalk celery, 1 sprig parsley and 1 slice onion; bring to the boiling point; cover and simmer until fowl is tender, allowing about 30 min to the pound; when half done season with salt and pepper; remove skin of the fowl and cut meat from the bones, keeping it in large pieces; put in a baking dish; boil chicken stock down to 3 c; strain and skim off most of the fat; mix 4 tbp flour to a smooth paste with cold water and add to the stock; bring to the boiling point, stirring constantly, and add to the chicken, with ½ lb mushrooms sliced and sauteed in 2 tbp fat; cover with plain pastry; bake in a quick oven 15 min or until crust is brown.

CHICKEN TIMBALES

2 tbp butter, ¼ c stale bread crumbs, ⅔ c milk, 1 c chopped
cooked chicken, ½ tbp chopped parsley, 2 eggs, salt, pepper.

Melt butter; add bread crumbs and milk and cook 5 min, stirring constantly; add chicken, parsley and eggs slightly beaten; season with salt and pepper; turn into buttered individual molds, having molds ⅔ full set in pan of hot water; cover with buttered paper and bake 20 min.

CHICKEN FRICASSEE

1 year old chicken, 1 tbp butter, 1 tsp lemon juice, ½ tsp celery
salt, 2 tbp flour, 1 c cream, 1 egg, ¼ tsp pepper.

Dress, wash and cut up the chicken as directed; wipe each piece; sprinkle with salt and pepper; roll in flour; brown in butter; cover with boiling water and simmer 40 min; remove the meat; reduce the stock to 1 pt to be used for sauce.

For the sauce melt butter; add flour and seasonings; cook together; add the broth and lemon juice, a little at a time, and cook until smooth; add the scalded cream; pour this slowly over the egg well beaten, stir well; arrange the pieces of chicken on a hot platter in something like the order in which they grow; garnish with toast points and pour the hot sauce over all.

PEANUT STUFFING

3 c soft bread crumbs, ¾ c chopped peanuts, ½ tsp onion juice,
1 tsp salt, ⅛ tsp pepper, 1 tbp chopped parsley, 2 tbp fat, ½ c
stock or water.

Mix bread crumbs and peanuts; add onion juice, salt, pepper and parsley; moisten with fat melted in hot stock or water; mix thoroughly.

CHESTNUT STUFFING

3 c soft bread crumbs, 1 tsp salt, ¼ tsp pepper, 3 tbp fat, ¼ c
hot milk, 2 c boiled French chestnuts.

Mix bread crumbs, salt and pepper; moisten with fat melted in the hot milk; chop the chestnuts rather fine and add to the bread crumb mixture; mix thoroughly.

OYSTER STUFFING

3 c soft bread crumbs, 1 tsp salt, ⅛ tsp pepper, few drops onion
juice, 1 tbp chopped parsley, 25 oysters (1 pt), 2 tbp fat, ¼ c
oyster juice.

Mix crumbs, salt, pepper, onion juice and parsley; clean oysters; removing particles of shell, and add to the crumbs; moisten with fat melted in hot oyster juice; mix thoroughly.

CELERY AND OLIVE STUFFING

3 c soft bread crumbs, 1 c chopped celery, ½ c chopped olives, 1
tsp salt, ¼ tsp pepper, ⅛ tsp paprika, few drops of onion juice,
3 tbp fat, ½ c hot water.

Mix bread crumbs, celery, olives and seasonings; moisten with fat melted in hot water; mix thoroughly. Very good for roast duck.

POTATO STUFFING

2 c hot mashed potatoes, 1¼ c bread crumbs, 1 chopped onion, 1
egg, 3 tbp fat, 1½ tsp salt, 1 tsp sage.

CHOP SUEY

Remove the breast meat from an uncooked chicken and cut in strips 1″ long; melt 1 tbp butter; add meat, and cook 2 min; then add ¾ c celery, cut in thin slices crosswise, 1 onion, peeled and sliced, and 6 mushroom caps cut in slices; cook 5 min and add 1 c chicken stock, ½ tsp sugar, 2 tsp sauce, ½ green pepper (from which seeds have been removed); cut in thin strips, and 1 tsp cornstarch, diluted with 2 tbp cold water; bring to the boiling point and let simmer 3 min.

CHICKEN POT PIE

4 lb roasting chicken, 6 medium-sized potatoes, 1 tsp salt,
dumplings, 2 tbp fat, 2 tbp flour, ⅛ tsp pepper.

Clean, singe, wash and disjoint chicken; put in a saucepan; add enough hot water to cover and bring to the boiling point; cover and cook slowly until chicken is about tender; add potatoes, salt and pepper and cook until potatoes are soft, about 20 min; place dumplings on top of the chicken and potatoes; cover tightly and cook 10 min longer until dumplings are light; remove chicken, potato and dumplings to a hot platter; melt fat; mix with the flour to a smooth paste; add to the stock and bring to the boiling point; serve with the chicken.

CHICKEN A LA KING

1½ tbp chicken fat or butter, 1¾ tbp flour, ½ c hot chicken
stock, ½ c scalded milk, ¼ c scalded cream, ½ tsp salt, 2 tbp
butter, 1 c cold broiled fowl, cut in strips, ½ c sauteed sliced
mushroom caps, ¼ c canned pimientos, cut in strips, yolk 1 egg.

Melt fat; add flour and stir until well blended; then pour on gradually, while stirring constantly, stock, milk and cream; bring to the boiling point and add salt, butter bit by bit, fowl, mushroom caps and pimientos; again bring to the boiling point and add egg yolk, slightly beaten; saute the mushroom caps in butter 5 min.

GIBLETS

Do not use giblets from old fowls. A healthy liver has a light color and uniform texture; remove membranes, arteries and clotted blood around the heart; separate gall bladder from liver, taking great care that bladder is not broken; cut fat and membranes from gizzard; make an incision through thick muscle of gizzard, being careful not to cut membrane of bag inside; peel muscle off, and cook until tender; placing them in cold water and heating to boiling point; the stock is to be used for gravy. The giblets may be minced fine and added to gravy.

Smooth legs of a fowl less than a year old may be used; scald and skin; place in cold salted water and cook slowly. 3 pairs of chicken feet will make a pint of jelly as fine and just as nutritious as calf’s feet jelly.

POULTRY STUFFING

1 small onion, 3 tbp fat, 3 c soft bread crumbs, 1 tsp salt, ⅛
tsp pepper, 1 tsp poultry seasoning.

Slice onion and fry in fat until a delicate brown; add bread crumbs, salt, pepper and poultry seasoning and mix well.

CRACKER STUFFING

2 c cracker crumbs, 2 c soft bread crumbs, 1 c butter, salt,
pepper, poultry seasoning, 2 c scalded milk, 2 eggs.

Follow directions for Bread Stuffing; adding eggs slightly beaten.

CHICKEN CROQUETTES

Stir 1 pt fine chopped chicken into 1¼ c of sauce, made of ⅓ c of flour, 3 tbp butter, 1 c chicken stock, ¼ c cream; season with a few drops of onion extract, 1 tsp lemon juice, ½ tsp celery salt and pepper; when thoroughly chilled, form into cylindrical shapes; roll in egg and bread crumbs and fry in deep fat; serve surrounded with cooked peas and figures stamped from cooked slices of carrot seasoned with salt, paprika and butter.

CHICKEN WITH RICE

An old fowl may be used. Clean and cut into pieces as for frying and roll in seasoned flour or meal. In a frying pan put a small amount of fat; add a sliced onion and a chopped green pepper, and cook until tender; brown the chicken quickly in the seasoned fat; add 2 c hot water and 1½ c cooked rice; cover closely and cook slowly until the chicken is tender; adding more water if necessary.

CREAMED CHICKEN

To 1½ c white sauce add 2 c diced cooked chicken; heat thoroughly; season with salt, paprika and chopped parsley, and serve on toast or in pastry or mashed potato cases. A chopped hard-boiled egg may be used for garnishing.

CHICKEN GRAVY

Pour off liquid in pan in which chicken has been roasted; from liquid skim off 4 tbp fat; return fat to pan, and brown with 4 tbp flour; add 2 c stock in which giblets, neck and tips of wings have been cooked; cook 5 min; season with salt and pepper, then strain. The remaining fat may be used in place of butter for frying potatoes, or for basting when roasting another chicken.

For =Giblet Gravy=: Add to the above giblets (heart, liver and gizzard) finely chopped.

CHICKEN-CORN PUDDING

3 lb chicken, 1 qt green corn, cut fine, 3 eggs, 1 pt sweet milk,
1 tsp salt, ¼ tsp pepper, few grains cayenne.

Clean, dress and cut the chicken in small pieces; simmer in a covered kettle until it begins to grow tender; remove to a buttered baking dish; seasoning well with salt and pepper; combine the corn, scalded milk, seasoning and beaten egg; pour this mixture over the chicken; cover the top with fine buttered bread crumbs and bake in a moderate oven for 25 min or until set and a delicate brown; reduce the stock in which the chicken was cooked 1 pt; make a gravy and serve with the pudding.

CHICKEN CAKES

1 c chopped, cold, cooked chicken, or turkey, 1 tbp cream, 1 egg,
slightly beaten, ¼ tsp salt. Few grains pepper.

Mix ingredients in order given, shape in small, flat cakes, dip in egg and crumbs, and saute in butter until well browned on both sides. Remove to hot platter and pour around one cup white sauce, to which has been added (just before serving time) ⅓ cup celery cut in small pieces.

CREAMED CHICKEN

2 c cold cooked chicken, cut in dice, 2 c white sauce, ⅛ tsp
celery salt.

Heat chicken dice in sauce, to which celery salt has been added. Let stand in double boiler 30 min.

CHICKEN WITH MUSHROOMS

Add to creamed chicken ¼ c sauteed sliced mushroom caps.

CHICKEN WITH POTATO

Serve creamed chicken in potato border.

JELLIED CHICKEN

Dress, clean, and cut up a 4-pound fowl. Put in a stewpan with 2 slices onion, cover with boiling water, and cook slowly until meat falls from bones. When half cooked, add ½ tbp salt. Remove chicken; reduce stock to ¾ c, strain, and skim off fat. Decorate bottom of a mould with parsley and slices of hard-boiled eggs. Pack in meat freed from skin and bone and sprinkled with salt and pepper. Pour on stock and place mould under heavy weight. Keep in a cold place until firm. In summer it is necessary to add 1 tsp dissolved granulated gelatine to stock.

CHICKEN SOUFFLE

2 c cold chicken chopped fine, 2 c scalded milk, 2 tbp butter, 2
tbp flour, 1 tsp chopped parsley, ½ c bread crumbs, 1 tsp salt,
few grains cayenne, 4 eggs.

Melt butter, add flour and seasonings, cook; add gradually the milk, cooking to a smooth cream, add to this the parsley, bread crumbs and the chicken. Combine with beaten yolks; lastly fold in the whites beaten stiff. Turn into a buttered baking dish, bake in a slow oven 35 min.

ROAST TURKEY

Dress, clean, stuff, and truss a 10-lb turkey, same as a chicken; place on its side on rack in pan, spread breast, legs, and wings with ⅓ c fat; sprinkle with salt and pepper and a little flour; dredge bottom of pan with flour; place in hot oven; when flour on turkey begins to brown, reduce heat; baste every 20 min until turkey is cooked; this will require about 3 hr. Use ½ c fat melted in ½ c boiling water for basting; pour water in pan during cooking as needed to prevent flour from burning; turn turkey frequently so it will brown evenly. Cover with buttered paper to prevent burning. Garnish with parsley, watercress, or celery tips. Use double the quantity of stuffing given in recipe.

BRAISED TURKEY

Prepare as for roasting, brown lightly in frying pan or quick oven, remove to braising pan with onions and sweet herbs or vegetables. Cover and cook slowly for 4 hr or until tender.

GRAVY

Pour off liquid in pan in which turkey has been roasted. From liquid skim off 6 tbp fat; return fat to pan and brown with 6 tbp flour; pour on gradually 3 c stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook 5 min, season with salt and pepper; strain. For giblet gravy add to the above, giblets (heart, liver, and gizzard) finely chopped.

CHESTNUT GRAVY

To 2 c thin turkey gravy add ¾ c cooked and mashed chestnuts.

TO CARVE TURKEY

Bird should be placed on back, with legs at right of platter for carving. Introduce carving fork across breastbone, hold firmly in left hand, and with carving knife in right hand cut through skin between leg and body, close to body. With knife pull back leg and disjoint from body. Then cut off wing. Remove leg and wing from other side. Separate second joints from drum-sticks, and divide wings at joints. Carve breast meat in thin crosswise slices. Under back on either side of backbone may be found two small, oyster-shaped pieces of dark meat, which are dainty tidbits. Chicken and fowl are carved in the same way. For a small family carve but one side of a turkey, that remainder may be left in better condition for second serving.

ROAST DUCK

Dress, singe, wash and wipe duck same as a chicken. Stuff with dressing; tie wings and legs close to body; spread with melted fat and sprinkle with salt, pepper and a flour; put in a hot oven for 15 min; then add 1 c water; reduce heat and cook until done. This will take 20 min for every pound. Baste often, adding hot water if necessary; serve with stewed prunes, apricots or apple sauce. The prunes or apricots can be cooked in the pan with the duck.

ROAST GOOSE

Singe, remove pin feathers, and scrub a goose in hot soap suds, then remove the insides and rinse well in clear cold water. Wipe dry the inside and out, stuff, truss, sprinkle with salt and pepper, and roast in a hot oven for 2 hours. For the 1st hr of roasting the breast should be covered with buttered paper. Baste every 15 min. When done place on a hot platter and remove skewers and strings. Garnish with browned apples and watercress.

=Stuffing=: Chop an onion fine, blanch and drain, fry with a little butter, mix it with 2 c well seasoned mashed potatoes, 1 c bread crumbs, adding sage if liked.

=Browned Apples=: Pare 6 small sour apples and brown in butter and sugar, 1 tbp of each. Stew in broth enough to barely cover. Remove apples as soon as tender; boil the broth to a glaze and roll the apples in it.

STEWED DUCK

Singe, draw, and cut into 8 pieces each, 2 spring ducks. Season with pepper and salt and fry to a light brown on both sides in butter. Add a sliced onion and 4 oz raw, lean ham cut in dice. As soon as these have browned a little dredge with 1½ oz flour and fry again till the flour is brown, then add 1½ pt beef broth, a gill of port wine, a bunch of parsley and sweet herbs to taste, cover closely and cook ¾ hr. Remove the herbs, skim off all the fat and serve in a potato border.

SALMI OF DUCKS (English)

Stew the giblets of 1 or more ducks in veal gravy till they are tender, seasoning them highly with cayenne, shallots, pepper and salt. Cut the roast duck into large dice and lay in the stewpan with the gravy, simmer till hot through, then squeeze a bitter orange into the gravy, strain it over the pieces of duck neatly arranged on bread croutons and send to table smoking hot.

PIGEON PIE

Dress, clean, and truss 6 pigeons and saute in salt pork fat until entire surface is seared, turning frequently. Put in a kettle, nearly cover with boiling water, and add ½ tsp peppercorns, 1 onion, stuck with 8 cloves, 8 slices carrot, 2 sprigs parsley, and 2 stalks celery, and let simmer 5 hr. Remove pigeons, strain liquor, and thicken with 4 tbp butter melted and cooked with 3 tbp flour. Reheat pigeons in sauce, arrange in a pastry case, and cover with a pastry top.

SQUABS EN CASSEROLE

Dress, clean, and truss 3 jumbo squabs. Put in casserole, brush over with melted butter, cover, and bake 10 min. Add ½ c chicken stock, again cover, and cook until squabs are tender. Add 1 c boiled potato balls, 1 bunch cooked asparagus, and 5 Bermuda onions, peeled, cut in ¼″ slices, broiled over a clear fire, and then brushed over with melted butter and sprinkled with salt.

ROAST PIGEONS

Prepare exactly according to the directions for roast chicken, but unless they are surely young and fat they are much better to be steamed for 30 to 40 min before putting them into the oven. Use a generous measure of butter as the meat is rather dry.

BROILED SQUAB

The birds should be full grown but not yet out of the nest, or not more than a day or two. Singe, draw, split down the back. Crack the large bones, flatten with a heavy cleaver. Season with salt and pepper and broil slowly. Serve on dry toast with hot Maitre d’ Hotel butter poured over. Garnish with watercress.

ROAST RABBIT

Wash the rabbit well with soda water. Lay in salted water for an hr. Stuff with onion, celery, or chestnut dressing and sew up. In a baking dish place the following:

1 onion, a few cloves, 1 bay leaf, 1 carrot (diced), whole pepper
corns.