The complete cook book

Then, with a keen knife, cut away even slices from the breasts, arrange them on the thin, so that the turkey should have an equal thickness all over. Place the forcemeat right in the center of the turkey, column-shaped, leaving a clear space of two inches at each end, and of four inches at each side. Spread on a table a strong, clean The Complete Cook Book. 71 napkin, sprinkling over it a little cold water. Fold up first both ends of the turkey, then both sides, so that the four ends should be enveloped ; gently lift, and lay it right in the center of the napkin, Roll it carefully in the napkin. Tightly tie one end first, then the other, as firmly as possible, taking in the slack of the napkin. Place it in a large saucepan on the hot range, with the carcass, and whatever bones and debris pertain to it, completely cover with cold water, place the lid on, and when coming to a boil thoroughly skim it, then add one medium-sized, sound, scraped carrot, and one wellpeeled onion with three cloves stuck in. Season with one pinch of salt, and then let boil on a moderate fire for fully two and a half hours. Remove the galantine with a skimmer ; let cool enough so that it can be easily handled. Cut the strings at both ends; roll it over again as before, and tightly tie both ends exactly as before. Lay it in a fiat tin pan, placing on top of it a board the size of the boned turkey, and on top of it a weight of seven pounds, leaving the weight on until the galantine is thoroughly cold, which will take a whole night ; but avoid placing it in the ice box until thoroughly cold. Two days after the preparation it will be ready for use, keeping it in the ice box in the same napkin in which it was cooked. GRANDMOTHER'S FRIED CHICKEN. Take a young fat chicken, disjoint, wipe each piece clean with a wet cloth, pepper and salt it, and dredge with flour; mix a cup of lard and some fat bacon in a frying pan ; put in a few pieces of chicken and allow room enough for each piece to be turned without crowding; cook slowly until nicely browned on one side; then turn and brown the other. As fast as you fry the piece, place a dish over hot water, to keep the heat in them while you make the gravy. Pour from the pan all the fat except two tablespoonfuls ; add to this two tablespoonf uls of flour ; mix smooth and add one cup of milk; stir until it boils; add salt and pepper, and pour the gravy in a separate dish from the chicken. Some like the chicken cooked in the gravy for three minutes. It is also very nice fried in olive oil for a change. 72 The Complete Cook Book. MY MOTHER'S STEWED CHICKEK Clean and wash a nice, fresh, stewing chicken ; cut it up as for frying and put it in a soup pot with enough boiling water to cover it; add one teaspoonful of salt and one teaspoonful of pepper; set it to boil very gently ; take off all scum as it rises. When the chicken is tender add one-quarter can of mushrooms, one cup of sweet milk, one stalk of celery, cut into small pieces a bunch of parsley and one tablespoonful of butter and one tablespoonful of flour, worked together; now add noodles or dumplings, which have been boiled in salted water until tender; and, just before removing from the fire, add one dozen large, fat oysters (when in season). When they are plumped up, dish and serve immediately, MY MOTHER'S CHICKEN PIE.