The Henderson cook book

Cook the chicken as for stew, but instead of adding pastry to it, fill a baking pan with pastry, placing chicken and gravy with a little pastry inside. Add small lumps of butter and cover with solid piece of pastry, prick with fork and cook in oven until browned nicely. This requires twice the amount of pastry given for chicken stew. MARBLED CHICKEN. Soak a small tongue over night. Next day boil gently until very tender. Remove the skin and cut in 1/2 inch dice. Boil a fowl separately until the meat is almost ready to drop from the bones. Free it from fat and skin and when cold chop fine. Hard boil three or four eggs and cut them in thin slices. Season the meats well with salt and pepper. Cut fine sufficient parsley to make two tablespoons. To a pint of the hot stock from the fowl add 1-3 of a package of granulated gelatine which has been soaked in 1-3 of a cup of cold water. Stir until dissolved, season well and strain through cheesecloth. Pour a thin layer of the liquid in the bottom of a melted mould and set away until firm. Fill the mould with alternate layers of the chicken, tongue and eggs, sprinkling each with the parsley. Pour over this enough of the gelatine mixture to just moisten. Bind all together and set away until cold and firm. Slice for lunch or dinner. QUAIL ON TOAST. Take 8 quails, slit down the back, crack the main bones, flatten slightly, season with salt and pepper. Baste with butter and broil over hot coals ; dish up on 8 pieces of dry toast; surround with celery leaves and quartered lemons. Pour over melted maitre d'hotel sauce and serve. ROASTED DUCK. Stuff them with sage and onion in the bread crumbs, butter, pepper and salt. They should be well done. BROILED PIGEONS. After cleaning split down the back and put in cold place for some hours. When ready to cook place in pan with skin down, and sprinkle with salt, pepper and small pieces of butter. Place in a hot oven and when brown turn over and rub butter, dash of pepper and salt and brown. Then put cover on and cook until done. Serve on toast and pour over them the drippings from pan. RABBIT. Skin the rabbit and let it be extremely well washed ; soak it for two hours in water. If old, lard it. Give it a relishing stuffing and sew it up. Baste it well while cooking with butter. If the blood has settled in the neck prick it and stick the part in warm water, which will remove it. Serve with rich gravy, melted butter and currant or some acid jelly. DRESSINGS AND GRAVIES FOR POULTRY AND GAME CRANBERRY SAUCE. Wash 1 quart cranberries, add a cup and a half of cold water and cook slowly until the skins burst. Strain through a colander and return to the fire. When boiling again add a cup of sugar and simmer slowly until thick, stirring frequently. The longer they cook after the sugar is added the richer will be their color. Pour out into molds and serve cold. OYSTEK DRESSING FOR TURKEY. Stew 1 pint of oysters in their own liquor; when tender strain off the liquor, chop oysters into bite and add % cup of butter and a bit of onion and let simmer together. Then moisten the bread crumbs with the oyster liquor and mix in the oysters, butter, etc. — Miss Sarah Edwards. EGG SAUCE.