Fry bacon in bacon fat. Put in tomatoes and rice with water. Salt < repper to taste. Cook slowly for three hours. Stir slightly with a for! Add a little more water if too dry. “ES. Azilla Allen Trenholm, Po. 4) ‘gin, N. B. oS ee : VEAL LOAF. Three pounds of lean veal, VY, pound of salt fat pork egg, 4 rolled crackers, 4. tablespoons of cream, % tablespoon of lemon juic 1 tablespoon of salt, 1 teaspoon of pepper✪ Veal Loaf. Wipe veal, remove skin and mem- branes and chop fine with the salt pork. Mix all ingredients together, pack into a bread pan, brush with white of egg and bake slowly for 2% hour Lasting with melted butter. Remove from pan and cut in thin slices fo serving.—Mrs. Geo, Sargent, Hartshorn, Alta, Poultry and Game : Poultry includes turkeys, chickens, ducks, geese, ete. The meat is not a nutritious as beef and mutton, but its tenderness and flavor render it mos -agreeable as a change in the usual bill of fare... Game includes the flesh of wild animals and wild fowl. Game withdae meat should be cooked rare as venison, canvas back duck and almost a birds, while the white fleshed fowl, turkeys, chickens, etc., should be we done. = Selecting Poultry A chicken is known by its soft feet, smooth skin and soft cartilage — the end of the breast bone, and the presence of pin feathers. A fowl ha a coarser skin, rough square feet, a rigid breast bone and long hairs. young chicken has an abundance of pin feathers, Choose spring chicken for broiling; a young plump chicken for roasting. Cock turkeys are gen- orally better eating than hen turkeys, unless a hen turkey is young, small and plump. A young turkey should be plump, have smooth dark legs, with cartilage at the end of the breast bone soft and pliable. Geese and duck should not be more than a year old. The breast should be plump and firm the fat soft and white, the wings tender, the feet yellow and the webbing tender. Young pigeons have tender pink legs, and light red flesh on th breast. In old ones it is very dark. Squabs are the young tame pigeon They are as large as old birds, but soft and plump and covered with pin feathers. Grouse, partridge and quail should have full breasts, dark legs and yellowish bills. Time Table ROASTING, Chicken per pound—15 minutes. Turkey per pound—20 minutes. Goose per pound—15 minutes. Venison per pound—20 minutes. Duck, domestic—1 to 14% hours. Duck, wild—20 to 30 minutes. Grouse—25 to 30 minutes. BOILING, Chicken, 3 pounds—1 to 1% hours. Turkey, 10 pounds—3 to 3% hours, BROILING. Quail—8 minutes. ; Squabs—10 toid2 minutes. -y +s SRE Soe Chickens—20 minutes. : THN YEARS IN USE, NO COMPLAINTS. : ae Mr. W. J. McRae, Hopetown, Que., says:—I have been. using a Magnet Cream Separator for over ten years and it has proven satisfactory im ev Tr" eee, eee » ce es » 4 CHICKEN WITH BISCUITS. Boil chicken tender. Make a gravy around it. Have hot biscuits broken in deep dish. Pour gravy over same and serve.—Mrs. W. H. Welch, Ferry Point, Alta. “ROAST CHICKEN. Dress, clean, stuff and truss the chicken. Rub. with salt and pepper and place in a roasting pan. Rub into a paste 3 table- spoons of butter and 2 tablespoons flour, and cover breast and legs with it. Dredge bottom of pan with flour, Place in a hot oven, and when flour is browned baste with a 4% cup butter in half cup of boiling water✪ Roast Chicken. Reduce oven heat and baste every 10 minutes until chicken is done, If water dries from bottom: of pan add more. A 4 pound chicken requires 144, hours to roast. Dress as follows: CHICKEN STUFFING, One cup of bread crumbs, 4 cup of. butter, Y% teaspoon of salt, 1-3 cup milk, few grains of pepper. Add a pinch of ‘sage, summer savory or parsley, mix thoroughly. Enough for 1 roast chicken. Make a gravy as follows: ✪ Chicken Stuffing

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Fry bacon in bacon fat. Put in tomatoes and rice with water. Salt < repper to taste. Cook slowly for three hours. Stir slightly with a for! Add a little more water if too dry. “ES. Azilla Allen Trenholm, Po. 4) ‘gin, N. B. oS ee : VEAL LOAF. Three pounds of lean veal, VY, pound of salt fat pork egg, 4 rolled crackers, 4. tablespoons of cream, % tablespoon of lemon juic 1 tablespoon of salt, 1 teaspoon of pepper. Wipe veal, remove skin and mem- branes and chop fine with the salt pork. Mix all ingredients together, pack into a bread pan, brush with white of egg and bake slowly for 2% hour Lasting with melted butter. Remove from pan and cut in thin slices fo serving.—Mrs. Geo, Sargent, Hartshorn, Alta, Poultry and Game : Poultry includes turkeys, chickens, ducks, geese, ete. The meat is not a nutritious as beef and mutton, but its tenderness and flavor render it mos -agreeable as a change in the usual bill of fare... Game includes the flesh of wild animals and wild fowl. Game withdae meat should be cooked rare as venison, canvas back duck and almost a birds, while the white fleshed fowl, turkeys, chickens, etc., should be we done. = Selecting Poultry A chicken is known by its soft feet, smooth skin and soft cartilage — the end of the breast bone, and the presence of pin feathers. A fowl ha a coarser skin, rough square feet, a rigid breast bone and long hairs. young chicken has an abundance of pin feathers, Choose spring chicken for broiling; a young plump chicken for roasting. Cock turkeys are gen- orally better eating than hen turkeys, unless a hen turkey is young, small and plump. A young turkey should be plump, have smooth dark legs, with cartilage at the end of the breast bone soft and pliable. Geese and duck should not be more than a year old. The breast should be plump and firm the fat soft and white, the wings tender, the feet yellow and the webbing tender. Young pigeons have tender pink legs, and light red flesh on th breast. In old ones it is very dark. Squabs are the young tame pigeon They are as large as old birds, but soft and plump and covered with pin feathers. Grouse, partridge and quail should have full breasts, dark legs and yellowish bills. Time Table ROASTING, Chicken per pound—15 minutes. Turkey per pound—20 minutes. Goose per pound—15 minutes. Venison per pound—20 minutes. Duck, domestic—1 to 14% hours. Duck, wild—20 to 30 minutes. Grouse—25 to 30 minutes. BOILING, Chicken, 3 pounds—1 to 1% hours. Turkey, 10 pounds—3 to 3% hours, BROILING. Quail—8 minutes. ; Squabs—10 toid2 minutes. -y +s SRE Soe Chickens—20 minutes. : THN YEARS IN USE, NO COMPLAINTS. : ae Mr. W. J. McRae, Hopetown, Que., says:—I have been. using a Magnet Cream Separator for over ten years and it has proven satisfactory im ev Tr" eee, eee » ce es » 4 CHICKEN WITH BISCUITS. Boil chicken tender. Make a gravy around it. Have hot biscuits broken in deep dish. Pour gravy over same and serve.—Mrs. W. H. Welch, Ferry Point, Alta. “ROAST CHICKEN. Dress, clean, stuff and truss the chicken. Rub. with salt and pepper and place in a roasting pan. Rub into a paste 3 table- spoons of butter and 2 tablespoons flour, and cover breast and legs with it. Dredge bottom of pan with flour, Place in a hot oven, and when flour is browned baste with a 4% cup butter in half cup of boiling water. Reduce oven heat and baste every 10 minutes until chicken is done, If water dries from bottom: of pan add more. A 4 pound chicken requires 144, hours to roast. Dress as follows: CHICKEN STUFFING, One cup of bread crumbs, 4 cup of. butter, Y% teaspoon of salt, 1-3 cup milk, few grains of pepper. Add a pinch of ‘sage, summer savory or parsley, mix thoroughly. Enough for 1 roast chicken. Make a gravy as follows:

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