Chicken A La King (Waldorf)

Melt two tablespoonfuls of butter and saute in this half of a green pepper, with seeds and midribs removed and chopped fine, and one cupful of fresh mushrooms carefully peeled and broken in pieces. Add two table-spoonfuls of flour and cook until the flour is smooth, but not browned. Add two cupfuls of cream, then put where it will simmer only and cook until the sauce is thickened and the flour thoroughly cooked. Add three cupfuls of cooked chicken, cut in dice, and put the mixture over hot water in a double boiler. Beat one-fourth of a cupful of butter to a cream, add three egg yolks, one at a time, beating steadily. Stir this into the hot chicken and stir carefully until the egg thickens. Be careful not to cook too rapidly, for the sauce should be smooth. Season with onion juice, a few drops of lemon juice, salt, and half a teaspoonful of paprika. Serve at once on toast.

Wild Turkey

Wipe the cavity of the body with a dry cloth after rinsing it out with water to which you have added a little baking soda. Have ready a rich force-meat made of bread-crumbs, bits of fat pork, chopped very fine, pepper, and salt. Beat in an egg and two tablespoonfuls of melted butter. Use neither onion nor herbs in the seasoning, for they destroy the " gamey " flavor. Stuff and truss as you would a domestic fowl and lay in the dripping-pan. Dash a cupful of boiling water over it to sear the skin and keep in the juices. Roast in a steady oven, allowing twelve minutes to the pound. Baste frequently for an hour with butter and water; then four times with gravy from the dripping-pan, lastly three times with melted butter. Dredge with flour at the last, and froth with butter, to brown the whole body. Drain off the gravy, keeping the turkey hot over boiling water; season with pepper and salt, thicken with browned flour and the giblets, which have been boiled tender and chopped very fine. Garnish with small sausages and curled parsley.

Mint Chicken Cream

Pick into small pieces sufficient fresh mint leaves to fill half a cup, covering with boiling water, and allowing it to stand for twenty minutes; then strain and add a scant pint of chicken stock, stirring in half a tablespoonful of white-wine vinegar, the juice of half an onion, pepper, and salt to taste, and two and a half tablespoonfuls of gelatin softened in four tablespoonfuls of cold water. Simmer slowly only until the gelatin is dissolved and remove from the fire, setting in a cold place, until slightly thickened; add a cupful of cold diced chicken, two tablespoonfuls of cooked peas, and a scant cupful of stiffly whipped cream; mold in a ring-mold, placing it directly on the ice to chill and harden. When ready to serve, unmold on a glass platter, filling the center with crisp heart lettuce leaves and garnishing with tiny pink radishes.

Roast Turkey, Chestnut Stuffing

Select a turkey, preferably a hen turkey, weighing not over ten or twelve pounds. If the family be large, it is better to have two ten-pound turkeys. See that the breast is plump, the legs pliable, and do not be governed by the fact that the skin is white and fair - sometimes they are not so good as those which are. darker in color. Have the bird drawn, and if possible the tendons drawn from the legs. Singe, cut neck close to body, remove pin-feathers, and thoroughly scrub the bird inside and out, being careful that it does not stay in the water. Wipe well and stuff, then truss and put in a roasting-pan, breast down. Sprinkle with flour and salt, and place in a hot oven. Baste every fifteen minutes the first hour of roasting, using butter and hot water. After turning the bird over on its back, cover the breast with butter, and brown. If a crust is desired, cream together butter and flour, using twice as much butter as flour. A ten-pound turkey needs three hours to cook, and more time will not hurt it. The heart, liver, and gizzard should be cooked in water until the last is tender. The neck may be cooked with them, and this stock is excellent for making gravy, or if a bread stuffing is used, for moistening the bread. Chop and add them to the gravy.