. The standard domestic science cook book. ered herbs. Sprinkle over the leg 1 cup ^of best vinegar, covertightly and set in a cool place four or five days, turning overseveral times a day and basting with the liquor. When readyto cook, take the leg out of the pickle and put in a stewpan. Placethe stewpan in a larger one with enough boiling water to floatthe other. Cover the larger one tightly and steam four hours,occasionally replenishing the boiling water and basting the meatwith the pickle liquid, thinned with 1 cup of hot water. Takecare, that the boiling water does not get inside the smal
. The standard domestic science cook book. ered herbs. Sprinkle over the leg 1 cup ^of best vinegar, covertightly and set in a cool place four or five days, turning overseveral times a day and basting with the liquor. When readyto cook, take the leg out of the pickle and put in a stewpan. Placethe stewpan in a larger one with enough boiling water to floatthe other. Cover the larger one tightly and steam four hours,occasionally replenishing the boiling water and basting the meatwith the pickle liquid, thinned with 1 cup of hot water. Takecare, that the boiling water does not get inside the smaller sauce-pan. When done, take out the meat, thicken the gravy withflour, strain through a fine sieve, serve in a boat with the jelly will make a nice addition. 294. SCRAMBLED MUTTON. Put into a stewpan 2 cupfuls of finely chopped mutton, add1 lump of butter half as large as an tgg, salt and pepper to taste;then add 14 cup of hot water and when thoroughly heated, breakinto it 3 eggs and stir until nearly stiff. Serve at Department 5. THE tenn poultry, derived from the French the same as pullet(chicken), means domestic fowls, and includes hens, geese, ducks^turkeys and pigeons, all of which furnish a large variety of populardishes. When buying or selecting poultry it is of the utmost importance toknow the difference between young and old, healthy and diseased birds. Thebest protection against the danger from sick poultry would be to purchaselive fowls, which should have bright, shining eyes, free from bald spotsaround them, smooth plumage, quick movements, and a bright, red comb. 295. ROAST TURKEY (How to Prepare and Roast). A prime turkey should not be more than six or eight monthsold and should weigh from 10 to 14 pounds. Select the turkeywith head and feet on and without a gash or incision in the leg has 11 sinews which should be removed. This cannotbe done after the feet are cut off. The neck and crop shouldbe removed from the back, leaving th
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