Twentieth century home cook book

Cut the birds open down the back. Put the butter into the chafing dish and heat until it begins to brown. Then put in the birds, cover and cook five minutes, turn and cook five minutes longer. When nicely browned on both sides add the broth, port or claret, catsup and vinegar; season with the celery, salt and pepper, and serve. BOUILLON (Blazer). Two teaspoonfuls of beef extract. One-half teaspoonful of onion juice. One quart of water. Salt and white pepper. Pinch of mace. Heat the water in blazer. When it boils add extract and seasoning. Serve in cups with saltines. SALMI OF WOODCOCK (Both). Two woodcocks. Bits of fat pork. Two minced button onions. Two pinches of cayenne pepper. Juice of two lemons. Two gills of wine. Buttered toast. Have the birds roasted until half done. Cut in quarters. Put the bits of pork, giblets and necks of birds in the chafing dish in sufficient water to stew them. Into this gravy put the quartered birds, cover closely and cook until tender; remove and arrange neatly on the toast. Strain the gravy, return to the chafing dish, add some small pieces of butter rolled in flour, the lemon juice and wine. Boil up and pour over the salmi. WHITE SAUCE (Both). One tablespoonful of butter. One tablespoonful of flour. One cup of milk. One-quarter teaspoonful of salt. White pepper. Melt the butter in blazer, add the flour, cook until smooth, then add the milk slowly; cook until creamy, stirring all the time; then add the salt and pepper. Thick white sauce is made by using two tablespoonfuls ot flour to same quantity of milk and butter. FROG SADDLES (Both). Frogs' legs. Three tablespoonfuls of butter. One gill of cream. Pepper, salt and nutmeg. Melt the butter, stir the flour into it until smooth, and add the cream. Then put in the legs, seasoned with pepper, salt and nutmeg. Cover and cook twenty minutes. A little more cream may be added while cooking, if necessary. ^ CHICKEN CROQUETTES (Blazer). Four cups of minced chicken. One cup of bread crumbs. Three eggs and drawn butter. Roll chicken, bread crumbs, eggs, seasoning (and enough drawn butter to moisten) into pear-shaped balls. Dip them into beaten eggs and bread crumbs. Put into the chafing dish with enough butter to fry a nice brown. CREAMED CHICKEN (Both). Two cups cold chicken cut into small pieces. One cup of chicken stock. One cup of milk or cream. Two tablespoonfuls of butter. One heaping tablespoonful of flour. Salt and pepper. Cook the butter and flour together in the chafing dish. Add the stock and milk and stir until smooth. Put in the chicken, salt and pepper, and cook three minutes longer. BLANQUETTE OF CHICKEN (Blazer). One pint cold chicken, cut in dice or small pieces. One tablespoonful of butter. One heaping teaspoonful of flour. One-half cup of white stock. Yolks of two eggs. One-half cup of cream. Parsley. Salt. Pepper. Lemon. Nutmeg. Clove. Stir the butter into the flour. Before it browns add the stock, stir a minute, add a little lemon juice, white pepper, salt, slight grating of nutmeg, pinch of ground clove, and cream; boil up once and add the chicken. Reduce the flame and simmer eight minutes, then add the eggs well beaten; stir in chopped parsley and serve at once. CREAM OF CLAM SOUP (Both). Two cups of white sauce. Three cups clam broth. Salt and pepper (white). Make the white sauce, then add the clam broth. Serve hot, with croutons. RECHAUFFE OF TURKEY (Both). Sauce made of a tablespoonful of butter and of flour, and one-half pint of stock made from the turkey bones. Small slices of turkey, pepper, salt, and two tablespoonfuls of sherry. Warm the turkey in the sauce, and when it is heated through, season with the pepper, salt and sherry and cook two minutes longer. SCRAMBLED EGGS WITH TOMATO (Both).