CHICKEN ON BISCUIT. MRS. H. T. VAN FLEET.
Have prepared for cooking a nice fat fowl about a year old; season with pepper and salt, and boil two hours, or until very tender. When done there should be a quart of broth. If there is not that quantity, boiling water should be added. Beat together very smoothly two heaping tablespoonfuls of flour with the yolk of one egg and one-third pint of cold water; add this to broth, stirring briskly all the time; add one tablespoonful of butter. Have ready a pan of hot biscuit; break them open and lay halves on platter, crust down; pour chicken and gravy over biscuit, and serve immediately .
ROAST TURKEY. MRS. J. F. MC NEAL.
Prepare the dressing as follows: Three coffeecups of bread crumbs, made very fine; one teaspoonful salt, half teaspoonful pepper, one tablespoonful powdered sage, one teacup melted butter, one egg; mix all together thoroughly. With this dressing stuff the body and breast, and sew with a strong thread. Take two tablespoonfuls of melted butter, two of flour; mix to a paste. Rub the turkey with salt and pepper; then spread the paste over the entire fowl, with a few thin slices of sweet bacon. Roll the fowl loosely in a piece of clean linen or muslin; tie it up; put it in the oven, and baste every fifteen minutes till done. Remove cloth a few moments before taking turkey from oven. A young turkey requires about two hours; an old one three or four hours. This can be tested with fork. Thicken the drippings with two tablespoonfuls of browned flour, mixed with one cup sweet cream.
OYSTER SAUCE TO BE USED WITH THE TURKEY.—Take one quart of oysters; put them into stew pan; add half cup butter; pepper and salt to taste; cover closely; let come to a boil, and serve with the turkey and dressing.
TURKEY AND DRESSING. MRS. U. F. SEFFNER.
A good-sized turkey should be baked two and one-half or three hours, very slowly at first. Turkey one year old is considered best. See that it is well cleaned and washed. Salt and pepper it inside. Take one and a half loaves of stale bread (bakers preferred) and crumble fine. Put into frying pan a lump of butter the size of an egg; cut into this one white onion; cook a few moments, but do not brown. Stir into this the bread, with one teaspoon of salt and one of pepper; let it heat thoroughly; fill the turkey; put in roaster; salt and pepper the outside; dredge with flour and pour over one cup water.
BONED TURKEY. MRS. R. H. J.
Boil a turkey in as little water as possible until the bones can be easily separated from the meat; remove all the skin; slice, mixing together the light and dark parts; season with salt and pepper. Take the liquor in which the fowl was boiled, having kept it warm; pour it on the meat; mix well; shape it like a loaf of bread; wrap in a cloth and press with a heavy weight for a few hours. Cut in thin slices when served.