Twentieth century home cook book

Prepare the turkey in the usual way for pressing. Keep the dark and white meat separate, putting first a layer of dark meat and then light in the mould. Cut into slices with a sharp knife and serve with currant jelly. BROILED TENDERLOIN OF TURKEY. Cut slices from the breast of a raw turkey, sprinkle a small quantity of salt over the slices, place on a double broiler and broil slowly until of a light brown, basting very often with butter while cooking. When done it is as tender as a partridge. TO ROAST A GOOSE. Singe, remove the pin feathers, and before it is cut or drawn, wash and scrub thoroughly in soap suds, to open and cleanse the pores and render the oil more easy to be extracted. Then draw, wash and rinse the inside in clear water, and wipe dry. Stuff with mashed potatoes, highly seasoned with onions, sage, salt and pepper, or with equal parts of bread crumbs, chopped apples and boiled onions ; season with salt, sage and pepper. Sew and truss ; put on a rack in a pan and cover the breast with slices of fat, salt pork. Place it in the oven for three quarters of an hour. The pork fat is quickly drawn out by the heat, flows over the goose and aids in drawing out the oil. When considerable oil is extracted, take the pan from the oven and pour off all the oil. Remove the pork and dredge the goose with flour, and place again in oven. When the flour is browned, add a little hot water and baste often. Dredge with flour after basting. Cook until brown and tender. Make a gravy. Garnish with water cresses and serve with apple sauce. ROAST GOOSE, WITH CHESTNUT DRESSING. Prepare the goose as above and stuff with a dressing made as follows : Take some stale bread cut in dice, salt, pepper, sage and a spoonful of butter. Add to this twelve chestnuts, boiled and chopped. Stuff the goose and bake nice and brown, basting frequently. Very nice. — Mrs. Grantees. Poultry. 131 , - CAPONS AND CHICKENS. Capons and chickens are prepared in the same manner for roasting or boihng as turkey. BAKED CHICKEN. SpHt your chicken in the back, !;eason well with salt, pepper and butter. Put water enough in the pan to cook the chicken and have sufficient gravy. Baste often, turning the chicken so as to let it brown on all sides. When done, take up the chicken, thicken with flour and serve in a gravy dish. BROILED CHICKEN. Only j^oung chickens are nice broiled Split down the back ; wipe dry, season the chicken with salt and peppei . Have ready a gridiron placed over hot coals ; place your chicken inside down on this. Broil until nicely browned and well cooked thiough, turning, and being careful that the chicken does not burn. Broil with the chicken some salt pork cut in thin slices. After removing from fire, rub in plenty' of butter, and serve, garnished with the pork, slices of lemon and parsley. VIRGINIA FRIED CHICKEN. Dice and fry one-half pound of salt pork until it is well rendered. Prepare a young chicken ; cut into pieces for frying ; soak well in salt and water; wipe dry; season with pepper; dredge well with flour, and fry in hot lard until a rich golden color. Take up and keep warm. Pour into the gravy one cup of milk^it is better to use half cream if convenient ; thicken with little flour, adding a spoonful of butter and chopped parsley ; pour over the chicken as soon as it comes to a boil ; or, if preferred, serve without the cream gravy, with bunches of parsley fried. BOILED CHICKEN. Prepare as you would a turkey. Wrap the chicken in a clean, white cloth and put in a pot with enough water to cover it ; keep the pot closely covered so that no steam can escape ; boil slowly until done. If young, will cook in one hour ; if old, in two hours. Make a gravy from the liquor in which the chicken has been boiled, adding butter, pepper, salt and flour. Serve with pickled cauliflower. FRICASSEE OF CHICKEN.