Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of fat salt pork over the breast, wings and legs. Place in a covered roasting pan, pour in one-half cup water, set in oven and roast from forty-five minutes to one hour (continue cooking if liked well done), turning so as to brown evenly. (When the roasting pan is used there need be no basting.) If roasted in an open dripping-pan, baste every ten to fifteen minutes. The flesh of this bird is dry and is therefore best cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce.
(See Page 154.)
RHUBARB SAUCE
The young, tender stalks of rhubarb need only be washed, tops and root cut off, then cut in one-inch pieces (without peeling). Put in a sauce-pan, add just enough water to prevent burning. Cook slowly until soft. Add sugar to sweeten to taste, cook five minutes, cool and turn into serving dish.
POTATO SOUFFLeS
Select six medium-sized, rather flat potatoes. Wash, pare and trim them square, then cut lengthwise in slices one-eighth of an inch thick (no thicker). Wash and dry them on a towel. Drop a few at a time into hot Cottolene (not smoking hot), fry them four minutes, turning them occasionally. Remove with skimmer to a croquette basket, let stand five minutes while the fat is heating. When hot enough to brown an inch cube of bread in forty seconds, place the basket containing potatoes into fat, shake constantly and fry two minutes. Drain on brown paper. Repeat process until all potatoes are used. Sprinkle with salt and dispose around roasted Guinea Fowl.
EGG-PLANT SAUTe (WITH FINE HERBS)
Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with salt and pile in a colander. Cover with a plate and weights to press out the acrid juice; let stand two hours, sprinkle with pepper, dredge with flour, and saute in hot b.u.t.ter until crisp and a golden brown. Mix together one-half teaspoon each finely chopped parsley and chives, one-fourth teaspoon very finely chopped chervil and sprinkle lightly over egg-plant as soon as crisp. Arrange on hot serving dish and serve at once.
DRESSED HEAD LETTUCE
Remove the outer green leaves from two medium-sized heads of crisp head lettuce. Wash carefully, without separating the leaves; drain dry in a wire basket or on towels. Cut heads in halves lengthwise and arrange in salad bowl. Set aside in a cool place, and, just before serving, pour over French Dressing. Serve at once.
ORANGE ICE
4 cups water.
2-1/2 cups sugar.
2 cups orange juice.
1/2 cup lemon juice.
Rind of two oranges.
PROCESS: Pare the rind as thinly as possible from two oranges; add to water and sugar, and cook twenty minutes. Remove rind, add fruit juice, strain, cool and freeze. Serve in stem gla.s.ses.
CHOCOLATE JUMBLES
1/3 cup Cottolene.
1 cup sugar.
2 squares chocolate grated.
1 tablespoon milk or water.
2 eggs beaten thick and light.
2 teaspoons baking powder.
2 cups flour.
1/4 teaspoon salt.
1 teaspoon vanilla.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add chocolate, milk and eggs. Mix and sift flour, baking powder and salt; add to first mixture. Add more flour if necessary. Dough should be soft.
Toss on a floured board, roll out to one-half inch thickness, shape with a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve minutes in a hot oven.
_March_
_What and how great the virtue and the art To live on little with a cheerful heart._ --_Pope._
[Ill.u.s.tration]
[Sidenote: _March_
_First Sunday_]
Menu
SPRING SOUP--CRUSTS
BREAST OF VEAL ROASTED--BROWN SAUCE
SPANISH RICE MASHED PARSNIPS
PINEAPPLE FRITTERS
RED CABBAGE, CELERY AND ONION SALAD
STEAMED CURRANT PUDDING
DRIED APRICOT AND HARD SAUCE
SMALL CUPS COFFEE
SPRING SOUP
3 bunches chopped watercress.
1 bunch young onions.
3 tablespoons b.u.t.ter.
2 tablespoons flour.
1/2 cup thin cream.
Yolk 1 egg slightly beaten.
Salt, pepper.
Parsley finely chopped.
PROCESS: Pick off the leaves of cress and chop fine. Cut onions in thin slices. Cook watercress and onions in b.u.t.ter five minutes (without browning), add flour and salt, stir until smooth, then pour milk on gradually, stirring constantly. Cook over hot water twenty minutes. Add beef extract, stir until dissolved; season with Worcestershire sauce and a few grains cayenne. Strain into hot soup tureen, add whipped cream and sprinkle with finely chopped parsley.