Evening Republican, Volume 16, Number 308, Rensselaer, Jasper County, 28 December 1912 — IN PLACE OF TURKEY [ARTICLE]

IN PLACE OF TURKEY

80ME SUBSTITUTES THAT WILL BE FOUND EFFECTIVE. Chicken Pie Property Made Is a Delicacy That All Will Appreciate— To Prepare and Stuff Roast Ducks. Chicken Pie.—Dress, clean and cut up as many chickens as needed. Put a kettle on range with three pints of water; as soon as water reaches the boiling point add chipken, a few pieces at a time, otherwise the boiling will be stopped, and the water thus cooled will draw out so much of the flavor that the chicken will become tasteless. When all is added, cover and cook slowly until meat is tender, adding one-half tablespoonful of salt during the last half hour of the cooking. Remove chicken and discard skin and bone of the larger bones. Strain stock, skim off fat and then cook until reduced to four cupfuls. Thicken with one-fourth of a cupful of butter mixed with one-ttiird of a cupful of flour. Season with salt and pepper. Arrange chicken in serving dish, strain over gravy, let stand over night and reheat for serving. Make a decorated cover of a rich pie crust. It is much better to bake the paste separately and reheat before covering the pie. If you decide to cook turkey, king of the Christmas dinner, he should be ordered some days before he is wanted. Call upon your butcher in person and give him your order, telling him how large a bird you want and insisting that he be the best of his kind. No cold storage fowl for this incasion, but one that is healthy, fat and firm, yet tender, with fair flesh and smooth, dark legs and a breast bone thaL yields slightly when pressed by a light finger. Roast Ducks. —Clean and stuff and truss a pair of ducks, place on a rack in a dripping pan, sprinkle with salt and pepper, and cover breast of each bird with two thin slices of fat salt pork. If wild ducks are used, bake twenty to thirty minutes in a very hot oven, basting every five minutes with fat in pan. If domestic ducks are preferred, reduce th’e heat and bake one and one-fourth hours. Garnish with water cress. Stuffing for Wild Duck.—This stuffing is not eaten; it is simply added to impart flavor, and consists of three small onions put into body of each bird or apples parefy cored and cut in quarters and removed before serving.