ACCOMPANIMENTS FOR FOWLS.
With boiled fowls, bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies, and cream sauce.
With roast turkey, cranberry sauce, currant jelly.
With boiled turkey, oyster sauce.
With wild ducks, cucumber sauce, currant jelly, or cranberry sauce.
With roast goose or venison, grape jelly, or cranberry sauce.
A GOOD WAY TO COOK CHICKEN. MRS. R. H. JOHNSON.
Fricassee your chicken, taking care to brown the skin nicely; season to taste. When done set by to cool; then remove all the bones; put back into the liquor in which it was cooked; chop fine, leaving in all the oil of the fowl. If not enough of the oil, add a piece of butter; then pack closely in a dish as you wish it to go to the table.
DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON.
One full pint of sifted flour, two even teaspoonfuls of yeast powder, and a little salt. Wet this with enough milk or water to drop from spoon in a ball; remove your meat or chicken; drop in the balls of dough; cook five minutes in the liquor; place around the edge of platter, with the chicken or meat in center; season the liquor and pour over it.