The white ribbon cook book

Partridge — Dress 1 doz. nice partridges; put them in a baking-pan with 1 lb. good butter, a small teacupful vinegar, 1 teaspoonful water, 2 pods red pepper, 3>2 teaspoonful ground black pepper, and salt to suit your taste. Put the pan into the stove, which must be hot enough to 54 White Ribbon Cook Book. cook them at once; ^ of an hour is generally sufficient. When the birds are brown all over, which they will be if you have basted them diligently as you turned them, set the pan on the top of the stove, pour in at once 1 quart of fresh sweet cream, adding ^^ teacupful of grated biscuit crumbs; stir well to keep from burning, and serve in a few minutes on a warm platter. To Cook Ducks — Prepare as many ducks as you wish for a meal and cut them up as you would to stew. Cover with cold water and let it come to a boil, then pour off the water, adding a fresh supply. Boil until tender, season with pepper and salt, then, pouring off the water, fry brown in butter. This is a splendid dish; the parboiling takes out all the wild taste which ducks usually have. Old prairie chickens may be treated in the same way. Roast Goose — Prepare the goose the same as a chicken. Fill with potato or onion stuffing, being careful not to fill it too full, as this dressing will always swell in cooking. Place it in a baking-pan with 1 cupful of water and 2 teaspoonfuls of salt. Bake in a quick oven, allowing 25 minutes for each pound, basting it frequently. When the goose has been roasting an hour, cool the oven and finish the roast at a moderate heat. Goslings may be cooked in the same manner, allowing 15 minutes to each pound. Potato Stuffing for Geese or Ducks — Mix together 2 cupfuls hot mashed potatoes, 1 teaspoonful salt, 1 teaspoonful onion juice, 4 tablespoonfuls of cream, I4 teaspoonful black pepper, 1 tablespoonful chopped parsley, 1 tablespoonful butter and the yolks of 2 eggs. Beat until light. Poultry and Game, 55 Truffle and Chestnut Stuffing— One lb. fat bacon, 2 shallots, 1 lb. chestnuts, )4, lb. truffles, pepper, salt, spices, thyme, marjoram. Mince 1 lb. of fat bacon and a couple of shallots, give them a turn on the fire in a saucepan; then put in 1 lb. of chestnuts, boiled and peeled, and 3^ lb. of truffles, both cut up in moderatesized pieces; add pepper, salt and spices to taste; also a little powdered thyme and marjoram. Give the mixture another turn or two on the fire, and it is ready. Truffle Sauce — Rub a saucepan with a shallot, melt a piece of butter in it, add a very small quantity of flour and the trimmings of the truffles chopped coarsely; moisten with some good stock free from fat, and season with pepper, salt and the least piece of nutmeg. Let the sauce simmer about 10 minutes, and it is ready. To Boil a Turkey— Pick, singe, draw and wash it. Truss it by drawing the legs in under the skin; fasten them with a piece of tape round the joints, and tie it round the rump. Make a stuffing of bread-crumbs, pepper and salt, or of chopped oysters, and put it where the crop was taken out. Boil slowly for 2 hours, take off the tape, and serve with either oyster, celery or plain white sauce.