Mrs. Wilson's Cook Book Part 49

POULTRY

To roast young chickens and guineas: singe, draw and prepare the fowl; now rub the entire bird well with plenty of shortening. Dust very lightly with flour, place in pan in hot oven for fifteen minutes; now turn the fowl breast down in the pan and reduce the heat of the oven to moderate. Baste every ten minutes with following mixture:

One pint boiling water, Two tablespoons b.u.t.ter.

When fowl is tender turn on back to allow breast to brown, basting every five minutes. Placing the breast of the chicken down in the pan throws the bony structure of the carca.s.s to the intense heat of the oven. The constant basting causes the moisture to permeate the dry white meat, making it juicy and tender.

If you desire, lay a few strips of bacon over the breast when browning it, just before you remove it from oven. It will improve the flavor.

CHICKEN SALAD SANDWICHES

Cut the meat from a three-and-one-half-pound cold boiled fowl and then put through the food chopper, using the coa.r.s.est knife. Place in a bowl, adding one medium-sized head of lettuce, shredded fine. Place

One small onion, grated, One green pepper, minced fine, One and one-half cups of mayonnaise or salad dressing, Two and one-half teaspoons of salt, One teaspoon of paprika.

Mix and then fill into quart fruit jars. This amount will make from forty to fifty sandwiches.

BAKED SQUAB

Split the squab down the back with a sharp knife and then clean thoroughly. Wash well and wipe dry. Place in cool place until needed.

Mince the giblets fine and then parboil. Now soak stale bread until soft. Squeeze dry and measure three-quarters of a cupful. Place in frying pan and add

One-quarter cup of finely minced celery leaves, Minced giblets, One onion, minced fine, One teaspoon of salt, One teaspoon of poultry seasoning, Four tablespoons of shortening.

Cook gently until onions are soft and then cool. Fill into squab and then sew up with darning needle and stout string. Rub with shortening and dust with cornflour. Place in a hot oven and bake, basting with boiling water.

When the back is well browned reduce the heat and turn the bird on its back and let brown slowly, allowing fifty-five minutes for cooking the squab. Filling may be placed in chicken or guinea if desired.

TENNESSEE TURKEY HASH

Cut sufficient turkey in one-half inch blocks to measure two cupfuls.

Now add

One cup of diced celery, One onion, minced fine, One tablespoon of b.u.t.ter, One tablespoon of cornstarch.

Mix thoroughly, then add

One-half cup of boiling water.

Cook slowly until the meat is very tender, then serve garnished with finely chopped parsley and hot cornmeal waffles.

FILLET OF CHICKEN, POINDEXTER

Singe, draw and then wash thoroughly a large stewing chicken and then cook until tender. Let cool. Now cut the wings and take out the bones, breaking as little as possible. Cut the breast into slices a little larger than an oyster and remove the legs and thighs. Remove the bones and then cut the meat into neat filets. If the meat breaks apart, press firmly together and then season, roll in flour and dip in beaten egg; then roll in fine bread crumbs. Press firmly. Fry until golden brown in hot fat. This may be prepared early in the day and then set in the oven to heat.

CHICKEN TAMALES

Soak the corn husks in cold water for two hours. Place in a saucepan

Two cups of chicken stock, One teaspoon of salt, Three-quarters cup of cornmeal.

Cook until thick mush, cool and then place in a bowl

Three-quarters cup of finely chopped chicken meat, One onion, chopped fine, Two green peppers, chopped fine, Six olives, chopped fine, Two dozen seeded raisins.

Mix thoroughly and then drain the corn husks. Spread a layer of the corn mush on one part, place a tablespoon of the chicken filling in place and then cover with more corn mush, forming a roll a little larger than a sausage. Tie securely in corn husk and place in a steamer or a double boiler and cook for one and one-quarter hours.

Other meat may be used to replace the chicken and water may be used in place of the chicken stock to make the mush.

HONEY RECIPES

CANDIED SWEET POTATOES WITH HONEY

Place in an iron frying pan

Three-quarters cup of honey, Two tablespoons of shortening, One-quarter teaspoon of mace, One-quarter teaspoon of cinnamon.

Bring to a boil and cook until it becomes thick, then add six boiled sweet potatoes. Turn them frequently in syrup, adding four tablespoons of water to prevent burning. Cook slowly for twenty minutes.

NOTE.--Have the potatoes boiled and then peeled, and ready waiting before putting the honey in the pan.

HONEY RICE PUDDING

Wash one-half cup of rice thoroughly and then cook until tender and the water absorbed in two and one-half cups of water. Turn into a baking dish and add

One cup of honey, Three cups of milk, One well-beaten egg, One-half teaspoon of nutmeg.

Stir to thoroughly mix and then bake in a slow oven for thirty minutes.

HONEY ICING

Boil one cup of honey until it forms a soft ball when tried in cold water. Then pour in a fine stream upon the stiffly beaten white of one egg. Beat until the mixture thickens and then spread on the cake.