POULTRY.—Serve with turkey, rice either plain, boiled or in croquettes, or sweet potato or chestnut croquettes and boiled onions or stewed celery and cranberry sauce. Cream sauce or oyster sauce or pan gravy. With roast chicken, chestnuts boiled or made into croquettes, rice or sweet potatoes, mashed, and creamed or baked onions or stewed celery and grape or crab apple jelly, pan cream gravy. With guinea fowl, rolls of crisp bacon, hominy and stewed celery, currant jelly. With capron, same as chicken. With boiled chicken, rice, baked onions and egg sauce. With fricassee of chicken, dumplings or boiled and baked onions. With panned chicken, brown sauce, baked dumplings, and corn fritters or baked sweet potatoes and corn pudding, or plain boiled rice and baked tomatoes. With boiled chicken, hominy bread, cream sauce and peas; pasa gauva or crab apple jelly, or waffles and cream sauce. With hot boned chicken, chestnuts (stewed) and sauce. Stuff tame duck with walnut, potato or rice stuffing. Serve with it brown sauce and browned turnips or parsnips or salsify fritters. If the duck is roasted unstuffed, serve macaroni or spaghetti, browned sweet potatoes or hominy croquettes and stewed celery, brussels sprouts or stuffed tomatoes. Pass currant jelly or sour grape jelly. With goose, serve potato or hominy croquettes and sauer kraut or carefully boiled cabbage or stewed turnips. Pass apple sauce or barberry jelly.
RABBIT OR HARE.—With Belgian hare, roasted, serve hominy or rice, stewed celery or cabbage. Pass quince or crab apple jelly. With panned hare or rabbit, boiled rice, brown sauce and celery with French dressing or mayonnaise. With fricassee of hare or rabbit dumplings, chestnuts, or baked squash, and celery or lettuce with salad dressing. With panned or fried rabbit, sweet potatoes and parsnips, or baked squash and stewed turnips; currant jelly.
GAME.—With boiled partridge or small birds on toast, lettuce salad. With wild duck, for main meat course at dinner, cranberry sauce, macaroni or spaghetti and baked onions; or black currant jelly, macaroni and brussels sprouts or cabbage, or baked or browned sweet potatoes and lettuce salad. When served at a course dinner as a game course only, serve lettuce salad with it. With venison steak, serve red or black currant jelly, French fried sweet potatoes and celery salad. With roast venison, baked or brown sweet potatoes, stewed celery and currant jelly. With wood cock serve spaghetti and lettuce salad. With partridges, quail and other similar birds on toast or squares of fried hominy or corn meal mush, lettuce or celery salad. Broiled or fried prairie chicken or pheasants are served with bread, horse radish sauce, French fried sweet potatoes and celery or lettuce salad. Small birds like reed and rail are served on toast in cases of onions or sweet potatoes. Serve squabs with peas or asparagus tips. Pigeons with small almond balls, rolls of crisp bacon and celery.
COLD MEATS.—With collard beef, cold, serve salad with French dressing. With cold roast beef, cream horse radish sauce, aspic jelly, cress with French dressing. With cold mutton serve sliced tomatoes with salad dressing. With cold lamb, lettuce and chopped mint with French dressing. With cold veal serve mayonnaise of celery on lettuce hearts. With cold turkey, serve tomato jelly, salad dressing or mayonnaise of celery; or cranberry jelly. With cold duck, serve turnips in jelly with mayonnaise dressing; or cranberry jelly. With cold ham, cabbage salad or tomato relish or salad dressing. With cold pork, apple sauce and cole slaw.—(The above list is adopted from one given by a famous cook.)
Chafing Dish Recipes
CREAMED OYSTERS ON TOAST.—One quart oysters, one quart milk, yolks of three eggs, butter size of an egg, salt, pepper, and a dash of nutmeg. Melt the butter and when slightly brown add the milk and seasoning. When this is boiling hot add the oysters, chopped, and eggs beaten well. Thicken with a little flour and water. Serve on hot buttered toast.—Mrs. Aaron J. Bessie.
SPANISH OMELET.—One half can French peas, one half can tomatoes, one tablespoon chopped onion, salt and pepper to suit taste, a dash of paprika. Cook until the onion is soft. Make a plain omelet and serve on a platter with the vegetables around it. Serve hot.—Mrs. Aaron J. Bessie.
MUSHROOMS ON TOAST.—Drain the liquor from one can of French mushrooms, melt one half cup butter until it begins to brown, then add the mushrooms, salt, pepper, one tablespoon Worcestershire sauce and a little parsley. Allow to cook for about five minutes. Serve on buttered toast.—Mrs. Aaron J. Bessie.
SCRAMBLED EGGS WITH SALMON.—One small can salmon, free from bones and skin, one cup bread crumbs, six eggs beaten light, salt and pepper to suit taste, one tablespoon butter, melt butter and add salmon, eggs and crumbs and seasoning. Brown nicely.—Mrs. Aaron J. Bessie.