The Golden rule cook book . o do this,add the carrot and turnip to the chicken fat, and cook slowly ten min-utes. Turn in the flour and then gradually add the tomato extract anddissolve in boiling water. Let boil, season, add parsley and mushroomsand let stand ten minutes in a warm place to thicken. STUFFING FOR ROAST CHICKEN 4 cups bread crums y2 cup minced ham 1 tablespoon minced parsley \y2 teaspoons salt 1 egg 4 tablespoons melted butter 1 teaspoon Golden Rule Summer Savory1 teaspoon Golden Rule Marjoramy2 teaspoon Golden Rule Onion Salty± teaspoon Golden Rule PepperGrating Golden Rule Mac
The Golden rule cook book . o do this,add the carrot and turnip to the chicken fat, and cook slowly ten min-utes. Turn in the flour and then gradually add the tomato extract anddissolve in boiling water. Let boil, season, add parsley and mushroomsand let stand ten minutes in a warm place to thicken. STUFFING FOR ROAST CHICKEN 4 cups bread crums y2 cup minced ham 1 tablespoon minced parsley \y2 teaspoons salt 1 egg 4 tablespoons melted butter 1 teaspoon Golden Rule Summer Savory1 teaspoon Golden Rule Marjoramy2 teaspoon Golden Rule Onion Salty± teaspoon Golden Rule PepperGrating Golden Rule Mace Put together in order given and moisten with hot milk. INEXPENSIVE CHICKEN DRESSING 4 cups bread crums 2 teaspoons Golden Rule Poultry y2 teaspoon salt Seasoning 2 tablespoons melted butter or y2 teaspoon Golden Rule Onion Saltdrippings . y teaspoon Golden Rule Pepper Put ingredients together in order given and moisten with hotwater or milk. OYSTER DRESSING Add a half pint of washed and chopped oysters to above Chicken Loaf with Canned Peas 60 CURRIED MUTTON Secure a fore quarter of mutton, and cut the meat from the bonesn cubes. There should be from three to four cups. Place in a kettle,idd water to cover, together with teaspoon of Golden Rule Onion Salt,Dne-fourth teaspoon Golden Rule Summer Savory, one-half teaspoonGolden Rule Peppercorns, a sprig of parsley, and a half teaspoon of meat is tender, strain off liquor, remove fat from the top and:hicken the broth with two tablespoons of flour and two tablespoons ofmtter rubbed together, one-half to one teaspoon of Golden Rule CurriePowder being added to the flour. Pour gravy over meat, reheat, and serve in a border of Golden RuleBoiled Rice, or with plain rice croquettes. This amount of currie isimple to season the meat, as Golden Rule Currie Powder goes further:han any other I have ever used. The bones from the fore quarter mayDe used to make soup. This is suitable for luncheon, dinner or supper. FISH S
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1918
