Mrs. Wilson's Cook Book Part 81

Two cups of cold water, One egg, Two and one-half cups of flour, Two level tablespoons of baking powder.

Beat hard to mix and then bake on a hot griddle.

b.u.t.tERED AND SPICED BEETS

Cook the beets until tender and then drain and cut into slices. Now place in a small saucepan

One tablespoon of b.u.t.ter, Two tablespoons of vinegar, Two tablespoons of hot water, One teaspoon of salt, One teaspoon of paprika, One-eighth teaspoon of mustard, Tiny pinch of cloves.

When boiling hot, pour over the sliced beets.

Use the yolk of egg for making the dressing for the cole slaw and the white of egg and one-half gla.s.s of jelly for making the meringue for the grape tapioca blanc mange.

YE OLD-TYME OYSTER PYE

To prepare the crust, place in a mixing bowl

Two cups of sifted flour, One teaspoon of salt, Two teaspoons of baking powder.

Sift to mix and then put one-quarter pound of suet through the food-chopper. Then rub the finely chopped suet through a fine sieve to remove the stringy parts. Now rub the suet into the flour and mix to a dough with one-half cup of cold water. Then chop and fold for two minutes. Turn on a floured pastry board and divide into two pieces.

Roll out one-half of the dough until one-quarter inch thick and then turn a large plate over this dough and cut around the edge of the plate. Be sure that the plate is at least two inches larger than the top of the baking or ca.s.serole dish.

Now drain the oysters and look over carefully for the bits of sh.e.l.l.

Place the oysters in a ca.s.serole or baking dish and add the stalk of celery that has been sc.r.a.ped clean and then diced and cooked until tender, also

One grated onion, Three tablespoons of parsley, Three cups of thick cream sauce, One and one-half teaspoons of salt, One teaspoon of white pepper, One-eighth teaspoon of thyme.

Mix thoroughly and then make two or three small gashes in the top of the crust and cover the oysters with it, pressing the crust well against the edges of the dish. Brush the top of crust with water and bake in a moderate oven for thirty-five minutes.

Use equal parts of the oyster liquor and milk for making the cream sauce. Chop the celery leaves as well as the stalk.

Now roll out the balance of the pastry and cut into three-inch squares. Score the tops lightly with a knife or p.r.i.c.k with a fork, and place on a baking sheet and bake a delicate light brown. Wrap in a napkin to keep warm. When ready to serve the oyster pie, place two of the squares of pastry on a plate and then lift on the oyster pie, and then place a second piece right over the crust of pie. Pour over this top piece of pastry two tablespoons of the sauce from the oyster pie.

RAISIN CAKE

Place in a mixing bowl

Three-quarters cup of sugar, One egg, Four tablespoons of shortening, Two cups of flour, Four teaspoons of baking powder, Three-quarters cup of water.

Beat to thoroughly mix and then pour into well-greased and floured loaf-shaped pan. Now spread one-half package of raisins on top and gently press them with the back of the spoon until the dough covers them. Bake in a moderate oven for thirty-five minutes.

TURKEY

A creole method of roasting turkey, chicken, duck or game or broiling fowl, birds or game is given below. Clean and prepare the bird to suit the taste, and when ready to cook, whether broiling, roasting or baking, lard the breast with many strips of salt pork or bacon, or fastened on with toothpicks. Place in a hot oven to sear, then turn the bird, be it large or small, on its breast. Roast, bake or broil for three-quarters of the time on its breast, basting every ten minutes. Dredge occasionally with flour. Do not season at the beginning of cooking, but delay this until the last quarter of the time allotted for cooking the bird, then turn it on its breast to brown.

Finish cooking, basting every ten minutes. This method permits the heat to cook the heaviest part of the bird slowly, so that, by turning on its breast, the bony structure may receive the intense heat.

Birds or fowls that are old should be steamed before roasting. This method will make them tender and juicy.

FILLING AND GRAVY

DRY FILLING

One pint of stale bread crumbs, One large onion, minced fine, One teaspoon of poultry seasoning, One teaspoon of salt, Two tablespoons of bacon fat or good beef drippings.

Rub all together into a crumby ma.s.s, then pack into the fowl.

WILD GAME FILLING

Put through the food chopper enough celery tops, with leaves, to make one cupful, also:

One medium-sized onion, One level teaspoon of sweet marjoram, One level teaspoon of sage, Two teaspoonfuls of parsley, minced fine, One-fourth teaspoon of pepper, One cupful of well-dried bread crumbs.

Mix well, then fill into wild duck or goose.

BAKED CHICKEN AND NOODLES

Prepare the chicken for frica.s.seeing, cook until tender and then lift it. Now cook the noodles in the broth and season. Lift the cooked noodles into a baking or ca.s.serole dish. Now brown the chicken quickly on one side in a frying pan, using just sufficient shortening to prevent burning. Lay the chicken on the noodles and then thicken the broth slightly, adding

One tablespoon of minced parsley, One tablespoon of minced onion.

Pour over the chicken and noodles and bake in a hot oven for twenty-five minutes.

APPLE AND RAISIN FILLING FOR DUCK

Chop enough apples fine to measure one pint. Add

One-half cup of seeded raisins, One and one-half cups of bread crumbs.

Season with salt, pepper and sweet marjoram. Mix together with two tablespoonsful of melted b.u.t.ter. Pack into duck.

GIBLET GRAVY

Mince the giblets fine. Brown into two tablespoonfuls of bacon fat, adding two tablespoonfuls of flour. Brown well, then add one quart of water. Cook slowly while the fowl is roasting for one and one-half hours. Rub through a sieve, then return to the fire and bring to a boil. It is then ready to serve.

MINCED GIBLETS ON TOAST

Cook the giblets for one hour in one pint of water. Put through the food chopper, adding