Atlanta women's club cook book

until firm. May be served with either baked chicken or turkey. Must be used at once. Miss Silvia Northcutt, Louisville, Ky. ESCALLOPED TURKEY. 2 or 3 cups turkey meat. i/4 cup butter. Vi) cup milk. Salt and pepper to taste. 1 cup bread crumbs (more if needed). Pick meat from bones of cold turkey, chop fine. Put in well buttered baking dish a layer of bread crumbs, then of turkey, and add small pieces of butter, salt and pepper. Alternate these ingredients until all are used or dish is nearly full. Pour the milk over this, then mix. 2 eggs beaten. 2 tbls. milk. 1 tbls. melted butter. Salt to taste. Add to this mixture enough cracker crumbs to spread. Cover turkey mixture with seasoned cracker mixture, put bits of butter over top, and bake in moderate oven about 3/4 hour. Mrs. Wm. Rawling. CRYSTALLIZED CRANBERRIES. 1 qt. cranberries. 1 pt. sugar. 1 pt. water. Wash and drain cranberries, add water, boil ten minutes, then add sugar and cook 15 minutes, or until juice jells when tried on saucer. Do not stir while cooking. Mrs. W. B. Price-Smith. ALMOND SAUCE. 1/4 lb. almonds. 1 pint cream. 2 tbls. butter. 2 tbls. flour. Blanch almonds, cut fine and brown in best butter. Blend cream and flour and let come to a boil in double boiler. Add butter and gradually the almonds. Salt to taste. Pour over fish. Mrs. E. H. Nickerson, Portland, Maine, BAKED CHICKEN. Select a chicken with soft feet, smooth skin and soft cartilege at the end of the breast bone. Dress, clean and stuff. Hold chicken in original shape by means of skewers. Place on its back on rack in baking pan. Sprinkle salt over the surface of the chicken. Cover breast and wings with a paste made of two tbls. each of butter and flour. Place in a hot oven until chicken is well browned. Pour 1 cup of boiling water and 1/4 cup butter (melted in water) into the bottom of the pan. Place cover on pan, lower temperature of oven and cook slowly until breast meat is tender when tested with a fork. A four pound chicken requires about two hours for baking. STUFFING. 1 cup bread crumbs. 4 tbls. butter (melted) . 1/2 cup boiling water. Salt and pepper. Soak crumbs in boiling water, add butter and seasonings. Miss Clara Lee Cone, Head of Economics Dept. Girls' High School. POULTRY STUFFING NO 1. 2 cups dry bread crumbs. 1 tbls. chopped parsley. 1/2 cup fine sausage meat. 1 tbls. chopped onion. 14 cup butter. 1 t-spoon salt. Pinch nutmeg. 2 eggs. 1/2 t-spoon pepper. Soak bread in cold water until soft, press out all water. Add sausage meat, seasonings, melted butter and eggs well beaten. If sausage meat is too fat the butter can be omitted or chopped pork may be substituted. If one objects to pork in any form, use 1/2 cup butter and an extra cup of crumbs. Mrs. Amelia R. Woodall. POULTRY STUFFING NO 2. 1 cup coarse cracker crumbs. 14 cup butter. 14 tbls. salt. 1/3 cup milk. Dash pepper. This will fill a chicken of 3 or 4 pounds. Sage, summer savory or parsley may be added if liked. Mrs. M. Oliver. CHICKEN DRESSING. 2 loaves bread. 4 eggs (well beaten). 1 cup milk. 2 tbls. butter.