Mrs. Wilson's cook book; numerous new recipes on present economic conditions by Wilson Mary A

Author:Wilson, Mary A
Language: eng
Format: epub, pdf
Tags: Cookery, American
Publisher: Philadelphia, J.B. Lippincott Co
Published: 1920-03-25T05:00:00+00:00

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 mass, 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 fricasseeing, cook until tender and then lift it. Now cook the noodles in the broth and season. Lift the cooked noodles into a baking or casserole 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 butter. 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 thrpugh a sieve, then return to the fire and bring to a boil.

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