How To Roast Poultry

Rub all over with soft butter and sprinkle with salt and pepper. Place on rack in roasting pan and put in very hot oven. Make basting mixture with one-half cup each of butter or chicken-fat and water; keep hot and baste every ten or fifteen minutes. Roast three hours for eight-pound turkey, one to one and one-half hours for fowls. Keep oven very hot. If fowl is very large and heavy, cover breast and legs with several thicknesses paper to keep from burning.

Fried Chicken

Two-pound spring chicken. Cut into pieces. Mix one cup flour, one tablespoon salt, one-quarter tea-spoon pepper. Roll pieces of chicken in flour, melt two tablespoons butter in frying pan. Put pieces of chicken in and fry on both sides quickly a nice brown. Pour over chicken one to two cups boiling hot water, cover with tight pan, turn gas low and let chicken simmer twenty-five to thirty minutes. Serves four persons.

Chicken Timbales

Mix thoroughly one pint chopped chicken, one cup-ful stale bread crumbs, one-half teaspoon celery salt, one saltspoon pepper, one-half teaspoon salt, and moisten with one cup of milk or stock and two beaten eggs. Mixed herbs, cayenne, parsley, onion and lemon juice also can be used for seasoning. Pack in small molds, well buttered, and steam in hot water pan about fifteen minutes.

Chili Con Carne

Remove seeds from six red chillies, cover them with boiling water, set aside to soak until tender. Scrape pulp into water in which chillies were soaked. Cut two pounds of steak into pieces of uniform size, fry in butter. Add heaping tablespoonful flour, cook until this is browned, pour in the chilli water, add garlic and thyme to taste. Simmer until meat is done and gravy smooth and thick. Stir frequently during cooking. Kidney beans may be added if desired.