The Henderson cook book

To be used as a relish with cold meats : 4 green peppers (sweet), 1 small cabbage, 3 stalks celery, 2 cups vinegar, 2 tablespoons sugar, salt and pepper to taste, 1 box gelatine. Chop all fine in meat chopper, dissolve gelatine in cold water, add vinegar heated ; mix all ingredients and set to cool. — Mrs. W. B. Parham. FROZEN CRANBERRIES. Boil two quarts of cranberries until soft, strain through a jelly bag; add one pint of sugar to the liquid and partly freeze; then add the stiffly beaten whites of four eggs, and freeze. MUSHROOM SAUCE. One tablespoon each butter and flour, y2 cup of cream, l/o can of mushrooms, % cupful mushroom liquor, salt and pepper to taste. Cut the mushrooms in halves with a silver knife. Do not put them in until sauce begins to thicken, as they should be cooked only long enough to be heated through. The sauce should be served at once. TOMATO SAUCE. Cook % can of tomatoes fifteen minutes. Put through a coarse strainer and add three tablespoons each of butter and flour which have been rubbed to a smooth paste. Cook until thick. Season with salt and peppers. A slice of onion, a little chopped celery, a bay leaf or any desired flavoring may be added and cooked with the tomato. TARTARE SAUCE. One cupful mayonnaise dressing, 1 tablespoon each of chopped parsley, pickles and capers, i/o teaspoon onion juice. Mix just before using. BAKED TURKEY. Three days after the turkey has been hung wipe it on the outside with a damp cloth and carefully wipe out the inside. Truss it in shape and put it in a baking pan. Add 2 teaspoons of salt to Y2 a pint of water or stock, and turn this into the pan. Rub the breast of the turkey with butter and put in a very hot oven where it will brown quickly. When it is thoroughly browned cool the oven a little and roast slowly for 15 minutes to each pound of turkey, basting every 20 minutes. If the water or stock in the pan evaporates tilt the turkey. You will find the body of the turkey containing a large quantity of melted fat, which can be used for basting. If desired stuffing can be added to the turkey when about half -cooked, but a little longer time will be required for cooking the turkey. — Mrs. W. B. Waddill. CHICKEN FRICASSEE. Clean and disjoint chicken. Wipe each piece. Put in pot, cover with boiling water and simmer till tender. To the liquor add 1 cup or more hot milk, and thicken with flour dissolved in cold water. Season well, boil up for a few minutes. Serve with dumplings. FRIED CHICKEN. One chicken, salt, pepper and a little flour, a little cold water, y2 cup lard and butter mixed. Clean the chicken, remove pinfeathers and oil-bag, and cut into convenient pieces for serving. Dip each joint into the water and then into the flour, salt and pepper sifted together, shaking off all that does not cling to the chicken. Heat the butter and lard in a frying pan and cook the pieces of chicken slowly that they may be done through, turning often while cooking. Keep hot till all are done, and serve with white sauce or brown gravy. —3 CREAMED CHICKEN,