The Cook County cook book

Brush over the potato with an egg, beaten with a spoon of milk, add the rest of the egg to the sauce in which cold turkey, chopped or cut in cubes, is to be re-heated. Have the sauce quite consistent, to avoid running out between the "roses." To secure this cut down the quantity of liquid for the sauce, or use more flour. Pour the turkey mixture into the center of the dish, cover the top with cracker crumbs, stirred into melted butter, and set the dish in the oven to brown the crumbs. The rechauffe may be brown or white. — Mrs. Roger Rawlings, Chicago Heights, 111. TURKEY AND SAUSAGE PUDDING.— Use left-over turkey. Into a buttered bake-dish, put a layer of turkey, cut — not chopped — into l4 inch lengths. Cover with minced, cooked sausage meat, and this with 3 or 4 olives chopped fine. Proceed in this way until the dish is ready for the crust. Pour in a cup of rich gravy, made of bones (and stuffing; cover with a good biscuit dough, % an inch thick; cut a hole in the middle and bake, covered, ^ of an hr., and then brown. — Mrs. Joseph King, Kenilworth, 111. ROAST TURKEY OR CHICKEN.— Pick and draw the fowl, wash well in 2 or 3 waters, wipe dry, dredge with a little flour inside and out, sprinkle with pepper and salt, prepare a dressing of bread and cracker crumbs; stuff and bake from 2 to 3 hrs.; baste frequently while roasting; stew the giblets in a saucepan. Just before serving, chop fine, take up fowl when done, add the giblets and broth to gravy of the roast fowl. Thicken with a little flour previously wet with the water; boil up and serve in a gravy dish. Roast chicken and turkey should be accompanied with celery and jellies. — Mrs. Joseph King, Kenilworth, 111. VARIATION I. — Select a young turkey. Singe, draw, and wipe the birds inside and out; washing destroys the flavor. Truss the turkey and place it in a baking-pan; brush the breast with melted butter. Bake it for 2 hrs. if the turkey weighs about 8 or 9 lbs. If stuffing is desired of chestnuts, make it as follows: Shell, blanch and boil them tender; mash, season with salt, pepper and butter. For bread stuffing, spread the slices with butter, dust with salt and pepper and cut them into blocks. For oyster stuffing, mix with the bread blocks 20 fine drained oysters. By many it is thought that poultry is best roasted without stuffing. The meat is more highly flavored and juicy. — Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111. TURKEY WITH CHESTNUT DRESSING.— For a 12-lb. turkey boil until tender 2 lbs. of large Italian chestnuts. Remove the skin and mash them as you would potatoes; mix in half cup of butter, salt and pepper. Fill with this the interior of the turkey; sew it and arrange for roasting as you would a chicken. It should cook about 2 hrs. If it browns too fast butter a nice piece of white paper and cover over it, removing it a little later. — Mrs, C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. GERMAN ROASTED TURKEY WITH SAUSAGES.— Stuf! turkey with rich dressing, when done remove to platter, surround with small, fried sausages, cooked in broth. Put a handful of watercress at each end of the platter, and serve with a well-thickened giblet sauce. — Mrs. E. D. Kelley, Winnetka, 111. ROAST TURKEY WITH OYSTER DRESSING.— Dress the turkey carefully and rub thoroughly, inside and out, with salt and pepper.