No. 302. Capon, Baked or Roasted

$1.50.

Follow recipe for Turkey with Truffle Sauce No. 314 (Turkey with Truffle Sauce, Baked or Roasted), using 1 large capon instead of the turkey. Roast about 2 hours. Capon may be much improved by boning. For this process see recipe for Boned Turkey, page 168, " The National Cook Book," or take a lesson in boning birds at some good cooking-school.

No. 303. Chicken, with Chestnut Puree

92 cts.

Baked or Roasted.

A : 2 young chickens, about 4 lbs.; stuff with Chestnut Dressing No. 265 (Chestnut Dressing: or Stuffing, fo) ;

B : 2 cs. hot stock or water. 2 cloves, 3 pepper-corns, 1/2 tsp. salt, sprig parsley ;

C : 1 tbsp. hot butter, brown with 2 of flour, add 11/2 cs. liquor from pan ; D : Chestnut Puree No. 327 (Chestnut Puree).

Lard breasts of A, cover with B and simmer 15 m., in baking-dish, dredge with flour and hake in hot oven 1 1/2 hours, basting often. Place in hot dish, pour over C sur-round with D, and serve.

No. 304. Chicken and Ham, Baked or Roasted

$1.20

A : 2 young chickens, aboutl 1 lbs. ;

B : 1/2 lb. ham, cut in very thin sleers : C: 1 tbsp. butter, brown with 2 of flour, add 1 1/2 liquor from pan, or stock, boil, and add .1/2 c. fresh mushrooms. Boil until mushrooms are tender.

Stuff A with bread dressing containing parsley and onions, cover breasts with B, tie on with string, put in baking-pan with 1/2 c. boiling water and roast slowly until tender enough to put fork through ham into chicken, remove ham, pu1 chicken on hot dish, surround with the ham, pour over C and serve.

No. 305. Chicken with Oyster Sauce, Baked or

1.15.

Roasted.

A: 2 young chickens, about 4 lbs., stuff with Oyster

Dressing No. 151 (Oyster Dressing);

B: 1/2 tsp. salt, dash pepper, 1 tbsp. flour, and \ c. hot oyster-liquor or water ;

C : Oyster Sauce No. 150 (Oyster Sauce).

Put A in a pan, cover with B. bake 1) hours and serve with C. For boning chicken see Recipe No. 302 (Capon, Baked or Roasted).

No. 306. Chicken Espagnole, Fricasseed

80 cts.

A : 3 lbs. chicken, cut into small pieces, or it may be left whole, saute in 2 tbsps. butter until light brown, cover with 3 pts. boiling water, add 1/2 tsp. salt ;

B: 2 tbsps. butter or lard, brown with 1 onion, alio add 2 green peppers, 1/2 a red pepper, and :; large ripe tomatoes, sliced ;

C : 1 c. uncooked rice, 1 pt. stock or gravy from chicken.

Boil A until tender, keep hot while cooking B, cook B 5 m., add C, cook until rice is tender, adding more stock from chicken when necessary, when done make a bed of rice and vegetables, cover with the chicken, then with remaining stock and serve, or omit peppers, tomatoes, and rice and serve in a casserole surrounded with cooked carrots, onions, peas, mushrooms, turnips, and truffles all cut in dice.

No. 307. Chicken Fillets and Mushrooms

70 cts.

Fricasseed.

A : 3 lbs. chicken, cut into small pieces, saute in 2 tbsps.

butter until light brown, cover with 3 pts. boiling water,

1/2 tsp. salt and small piece of red pepper ;

B : 1 tbsp. hot butter, 2 tbsps. flour, brown and add 1 c.

cream ;

C : 1 c. fresh mushrooms cut into small pieces, or use dry mushrooms soaked until soft;

D : 1 egg-yolk slightly beaten.

Cook A 2 or 3 hours, add B, simmer 5 m., then add C, cook until tender, place chicken on hot dish, add D to sauce, pour over chicken and serve.