Steamed Fowl

Clean and wipe dry a plump hen weighing about 3 or 4 lbs. Make a filling of 1 head of celery, chopped' fine, 1 onion, chopped fine, 3 cups of bread crumbs, without crusts, 1 teaspoon of salt and 1/2 of pepper, 1 egg, well beaten, and butter size of a large egg. Mix well, stuff the fowl, sew up and steam at least 2 hrs., or until tender. Have not more than 3 pts. of water in the granite or porcelain kettle or pan, keep adding a little boiling water to this, as needed, and let boil down to at least 1 qt.

For The Sauce

Rub 2 tablespoons of flour until smooth, 1 1/2 teaspoons of salt, a little black and red pepper, 1/2 pt. of the water in which the chicken was steamed. Rub altogether, cook till smooth and creamy, have ready 1 pt. of celery, cut fine, and boil until tender; add to the sauce; boil up briskly and pour over the fowl. Garnish with sprigs of parsley. - Mrs. Eloise Jennings, Winnetka, 111.

Stuffing Or Dressing For Fowl

3 cups bread crumbs, 1 cup onions, finely chopped, 1 tablespoon summer savory, 1 tablespoon sage, 1 teaspoon black pepper, 1 teaspoon salt, 1/2 cup butter, bacon drippings or salt pork, chopped fine; put butter in the frying-pan, heat, then add the ingredients; when hot add 1/2 cup hot water, cover, let steam a few minutes; when it will Mash nicely it is ready for use. - Mrs. Jennie Austin, 3826 S. La Salle St., Chicago, 111.

Forcemeat For Stuffing Boned Fowls

Use meat of another fowl or veal, or a mixture of both. Chop fine, and add a cup crumbs, and if convenient some chopped ham or tongue; season with 1 tablespoon chopped parsley, 1 teaspoon onion juice, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon thyme, moisten with stock. If veal is used take it from knuckle and use the bone in braizing pot, as it will leave a good jelly. In stuffing, be careful that too much is not used, as allowance must be made for the swelling. - Mrs. Isaac Avas, 164 W. Chicago, Ave., Chicago, 111.

Sage And Onion Stuffing

Skin, blanch, and chop 1 1/2 Spanisih onions and cook in 1 tablespoon butter for 15 minutes. Add sage and seasoning to taste, 1 cup bread crumbs, and 1 egg. Mix well together, and it is ready for use. - Mrs. C. Baker, 1118 N. Clark St., Chicago, 111.

German Poultry Dressing

2 cups bread crumbs, 1/2 cup raisins, 1 large sour apple, sugar to sweeten and milk to moisten; raisins and apples to be chopped fine, season with salt and pepper to taste. - Mrs. P. A. Badorf, 4235 Prairie Ave., Chicago, 111.

Gravy

Boil tomatoes with same quantity and a half of water and amount desired of onions, garlic, celery, parsley, and some bones of roast beef or chicken bones. Marrow or butter can be used instead of the bones, as it is simply the oil from the bones that is desired. Boil 3 hrs. and then add bouillon. Steam and boil again with flour to thicken slightly, and salt and pepper to suit taste. - Mrs. Chias. Becker, 38 E. 47th St., Chicago, 111.