PRESSED CHICKEN
Cook a fowl in just water enough to keep it from burning until the meat loosens from the bones. After it has cooled pick it to pieces and mix the light and dark meat. Boil till hard two eggs; slice thin and add to the picked up chicken. Boil down the water in which the chicken was cooked till it fills a small teacup; add a little pepper, butter and salt. Mix all with the picked up chicken; put in a mould or bowl; put on a weight to press, and set in a cool place. When time to serve tip the chicken on a platter and garnish with hard-boiled eggs and watercress.
Mrs. Elizabeth Sower
MEATS
CROWN ROAST OF MUTTON
In the centre of your crown roast lay chopped mutton or lamb well seasoned and mixed with bread crumbs, one-third crumbs, two-thirds meat; salt the roast and bake, basting often and allowing an hour and a quarter to one and one-half hour. Serve with green peas and mashed potatoes.
Mrs. Haines
BEEFSTEAK EN CASSEROLE
Use two pounds of round steak cut one and one-half inches thick. Heat a frying-pan, rub over the surface with fat from the meat. Fry steak on both sides. Put the meat into the casserole; put in also twelve or more each of carrots and turnips cut into shapes of marbles or balls; also add one dozen small onions, nicely peeled, a tablespoonful of kitchen bouquet, a generous pint of soup stock; cover and let cook gently for one and one-half hours. After cooking one hour salt and add a little more stock if needed. The vegetables may be browned in fat or butter before putting in the casserole.
Mrs. H. A. S.