44 Blue Ribbon Cook Book

Garnishes and Relishes—Turkey, use parsley, celery tips, rings of
carrots, or sauted sausages.

Goose, use watercress and bright red cranberries.

Serve cranberry sauce with turkey, apple sauce with goose, orange
sauce or currant jelly with wild duck.

Roast Chicken— Dress, clean, stuff and truss a 4 pound chicken. Rub
with salt and Blue Ribbon pepper and place in a covered roasting pan, and
cover breast with bacon strips. Dredge bottom of pan with flour. Place
in a hot oven, and when flour is browned baste with + cup of butter melted
in 4 cup boiling water. Reduce oven heat and baste every 10 minutes
until chicken is done. If water dries from the bottom of the pan, add more.
A 4 pound chicken requires 13 hours to roast.

Plain Stuffing—Take 2 cups fine bread crumbs, season with salt and
pepper, and add 1 teaspoon each of Blue Ribbon parsley and summer
savory, and 3 teaspoon Blue Ribbon marjoram; moisten with 4 cup
melted butter.

Fill the cavity in the fish or meat, but do not crowd it in; sew up, or
wind the meat with a string. This is excellent for fish, poultry, game, etc.
For ducks use Blue Ribbon sage, instead of Blue Ribbon summer
savory, parsley and marjoram. If stuffing is to be served cold, add 1
beaten egg.

Oyster Stuffing—Omit seasoning and add 3 cup oysters..
Celery Stuffing—Add $ cup chopped celery to stuffing. .

Potato Stuffing (For Roast Goose)—2 cups hot mashed potatoes, 1
egg, 1 finely chopped onion, } cup butter, 1 teaspoon salt, 4 cup soft stale
bread crumbs, } cup finely chopped fat salt pork or bacon, 1 teaspoon
Blue Ribbon sage.

Chestnut Stuffing (For Roast Turkey)—2 cups chestnuts, } cup milk,
4 teaspoon Blue Ribbon pepper, | teaspoon salt, 14 cup butter, 1 cup
bread crumbs. :

Shell and blanch chestnuts. Cook in boiling salted water until soft.
Drain and mash, using a potato ricer. Add 3 cup butter, salt, pepper and
milk. Melt remaining butter, mix with bread crumbs, then combine
mixture. :

Stuffing for Ducks—aA peanut stuffing may be used. Make like chest-
nut, using peanuts for chestnuts, and only } cup of butter.

Or a bread stuffing as follows: Cover pieces of dry bread with boilin
water. As soon as bread has absorbed water, wy out water, season wit
salt, Blue Ribbon pepper, melted butter, and finely chopped onion.

Boiled Fowl—Dress, clean, and truss a 4 pound fowl, place on rack in a
kettle, barely cover with boiling water, cover, and cook slowly until tender,
turning occasionally. Add salt the last hour of cooking. It is not desirable
to stuff a boiled fowl. A steamed bird retains its flavor better.