THE MANITOBA HEALTH COOK BOOK

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Sage Stuffing

6 c. stale bread , t. celery salt 4, t. pepper
crumbs 1 minced onion 34 c. hot water
1% t. salt 4%, c. melted butter 1 T. sage

Mix all ingredients and stuff turkey before cooking.

Roast Wild Duck

Dress and clean duck. Rub with salt and pepper, cover breast
with very thin slices of fat pork; bake 30 to 35 minutes in a very
hot oven, basting every 5 minutes with drippings in pan. Place
birds on hot serving platter. Black or red currant jelly may
accompany the duck, also steamed wild rice.

Jellied Chicken

Take a medium sized chicken, boil slowly until tender, with as little
water as possible, so that when it is finished boiling there will be
about | pint of liquid. Pour the liquid off and let stand for fat to
rise. Remove bones and season to taste with salt and pepper. After
skimming off fat add liquid to chicken with “4 package of gelatine
which has been dissolved in a little cold water. Add to chicken
and boil for a few minutes. Put in mould and press.

Roast Chicken

Select a medium sized chicken from four months to a year old.
Dress, clean, stuff and truss. Rub well with salt and pepper brush
with butter. Place on back on rack of roasting pan and brown in
hot oven. Add % c. water, cover pan closely and steam. Chicken
may be turned during cooking and basted. The last fifteen minutes
of roasting, turn breast down so that juices may run into it. When
breast meat is tender, chicken is sufficiently done about 1% hours

for a 4 lb. chicken. |

Roast Chicken

Prepare for roasting. Place in open roasting pan and cook un-
covered, and without water in a moderate oven, 375 deg. F.,
allowing 25 to 30' minutes to the pound.

Stuffing
6 c. soft bread crumbs’ 1 T minced parsley 1 onion
3 T. butter Water Seasoning

Mince onion and brown in melted butter. Add to bread crumbs
with parsley, salt, pepper and sage or poultry dressing to taste.
Add sufficient water to moisten.

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