Pick the meat from the back, carca.s.s and neck and mince fine the giblets. Place in a saucepan and add to one and one-half cups of the prepared meat
One onion, One green pepper, minced fine, Three-quarters cup of boiling water.
Cook gently for twenty-five minutes, then place in a saucepan two tablespoons of shortening and four tablespoons of flour. Stir to blend thoroughly and then brown until a rich golden brown. Turn in the prepared emince and stir to mix and season with
Salt, White pepper, Tiny pinch of mustard, Tiny pinch of poultry seasoning.
Make a border of mashed potatoes on a warm platter and fill the emince in the centre of the platter and garnish with finely minced parsley.
CHICKEN DUMPLINGS
Remove all the meat from the left-over carca.s.s and break the bones.
Place the bones in a stock pot and add
Three pints of cold water, Two onions, One f.a.got of potherbs, One cup of well-crushed tomatoes.
Bring to a boil and simmer slowly for two and one-half hours. Strain the stock and season with
Salt, White pepper, Three tablespoons of finely-minced parsley.
Now place sufficient meat picked from the carca.s.s through the food chopped to measure, when chopped fine, one cup; place in a bowl and add
One large onion, grated, Four tablespoons of finely-chopped minced parsley, One teaspoon of salt, One-half teaspoon of white pepper, Two cups of sifted flour, Three level teaspoons of baking powder, One tablespoon of shortening, One well-beaten egg, Seven tablespoons of water.
Work to a smooth dough, then drop from the tablespoon into boiling stock. Cover closely and let cook for fifteen minutes. Lift on a slice of toast and then quickly add to the stock
One cup of minced chicken.
Then dissolve
One-half cup of flour, One-half cup of water,
and stir to blend thoroughly. Add to the stock and then bring to a boil; cook for five minutes and pour over the dumplings. Sprinkle with finely minced parsley and send to the table at once.
CHICKEN LOAF
This delightful old southern dish is always welcomed by the family.
Put the meat picked from the carca.s.s and neck, with the giblets, through the food chopper, about one and one-half cups. Mince fine one-half cup of bacon and sufficient onions to measure one cup. Brown the bacon and simmer the onions in the bacon fat until tender, taking care not to brown. Now add
Two and one-half cups of cold cooked rice, One cup of very thick cream sauce, One cup of fine bread crumbs, One tablespoon of Worcestershire sauce, One and one-half teaspoons of salt, One teaspoon of white pepper, One well-beaten egg.
Mix thoroughly, then pack into well-greased and floured loaf-shaped pan. Set the pan in a large one containing warm water and bake for one hour in a slow oven. Remove the pan containing the water and let the loaf stay in the moderate oven for fifteen minutes. Serve with parsley, cream or tomato sauce while hot; cut the balance cold and serve with mayonnaise or tartare sauce.
CHRISTMAS DINNER
Clear Tomato Soup Onion Relish Curly Celery Baked Chicken Spicy Filling Brown Gravy Cranberry Jelly Sweet Potato Pone Mashed Turnips Coleslaw Mince Pie Coffee
ONION RELISH
Chop fine sufficient onions to measure one cup and then place two tablespoons of fat in a frying pan. When hot, add the onions, cover closely and simmer slowly until tender. Season with salt and paprika and three tablespoons of vinegar. Cool and serve as a relish.
CURLY CELERY
Sc.r.a.pe and thoroughly cleanse two stalks of celery and remove part of the green top and the bruised outside pieces. Cut each stalk in half from the root to the stem and then split again. Place in cold water and allow to crisp and cool.
GRANDMA PERKINS"S SPICY FILLING
Put the green and rough outside parts of the celery
Four onions, One bunch of potherbs,
through the food chopper and chop fine; then add
Three cups of stale bread crumbs, One and one-half teaspoons of salt, Five tablespoons of shortening, One teaspoon of pepper, Three-quarters cup of chicken stock.
Mix and then fill into the prepared chicken. Sew the opening with a stout darning needle and string. Now rub the chicken thoroughly with shortening and cover with flour. Place in the oven and let brown slightly; then turn the chicken breast down and baste every ten minutes. Turning the chicken with the breast down causes the juices to permeate the white meat and thus make it tender and juicy.
Turn the chicken and allow the breast about twenty minutes for browning before taking from the oven.
BAKED CHICKEN
Select a plump stewing chicken about five pounds and then singe, draw and wash thoroughly. Cover slowly and steam until tender; then fill with a spicy filling and place in a moderate oven to roast for one and three-quarters hours, basting every ten minutes.
In order to be sure that the fowl will be sufficiently tender, remember to steam it ahead of time.
CRANBERRY JELLY
Wash one pint of cranberries; then drain and place in a saucepan.
Add three-quarters cup of water. Cover and cook until soft; then rub through a fine sieve. Add two cups of brown sugar and bring to a boil.
Cook for ten minutes and then pour into small custard cups to mould.
SWEET POTATO PONE
Wash and then boil one-quarter peck of sweet potatoes. Cool and remove the skins. Place in a bowl and mash, seasoning with
One-half teaspoon of nutmeg, One and one-half teaspoons of salt, One-half teaspoon of pepper, Two tablespoons of b.u.t.ter.
Grease a baking pan well; then dust with flour and spread the prepared sweet potatoes in the pan about one inch thick. Sprinkle the top thickly with nutmeg and place one tablespoon of b.u.t.ter over the top in tiny dots. Bake in a moderate oven for twenty-five minutes. Remove from the oven and let stand for five minutes. Cut into squares and lift with a cake turner to a hot plate.