THEODORE ROOSEVELT, JR

Assistant Secretary of the Navy

Maryland Chicken

Cut up 5 small spring chickens of ll^ lbs. each into 5 pieces; season with salt and pepper, then roll pieces in a little flour lightly. Immerse in beaten egg and then roll in bread crumbs and fry in lard 8 minutes on each side, or until a golden brown. Pour a cream sauce in the center of dish ; dress chicken in crown shape over the sauce ; roll 6 slices of bacon and arrange nicely, also 6 corn fritters around chicken. Serve with hot cream sauce made of 1 tablespoon of flour, 1 oz. of butter, 1 cup hot milk, seasoning and % cup of cream.

BRIG.-GENERAL WM. WIEGEL, U. S. Army

Wild Duck

Stuff a wild duck with sage dressing. Cook slowly with 1 cup of rich stock, 1 tablespoon of butter, 2 slices of lemon, 1 bay leaf, 8 juniper berries and a pinch of salt in a closely covered dish. If desired duck may be fried a few minutes before placing in dish. Serve with its own gravy with giblets and minced onion mixed within it.

M. B. KIRK

American Consul to Rouen, France

Braised Duck

Prepare as for roasting. Line bottom of small, high roast- ing pan with slices of bacon and strew with thyme, lemon peel and parsley. Put in the duck, also 1 carrot cut in slices, 1 onion stuck with 4 cloves ; salt and pepper to taste, enough stock and 1 glass of white wine substitute. Let simmer for about 1 hour, baste frequently. Just before the duck is cooked enough, fry 2 or 3 sliced turnips in butter to a light brown, 8 or 10 minutes; drain and add to the gravy after the duck

56 THE ALL-AMERICAN COOK BOOK

has been removed from the pan. Cook the gravy, adding stock, until the turnips are tender; strain, pour over the hot duck, and use turnips as garnish.

LT. J. McCLOY

Commander U. S. S. Cormorant

Boneless Chicken

Hang a chicken by its head. Cut down center of back; scrape meat from the bone on both sides, disjoint thighbones and pull through meat ; do same with wings. Cook 1 slightly beaten egg in skillet and place inside of chicken. Fill chicken with dressing in all parts where bone has been removed.

REAR ADMIRAL C. GRAYSON

Medical Director, U. S. Naval Dispensary

Chicken Loaf

Boil 1 fowl in water until meat falls from bones. Take up chicken, chopped not too fine ; add salt and pepper to the broth in which chicken has been boiled. Use % box Cox's gelatine or boil 1 knuckle of veal with chicken. Boil down to iy2 pts, season and taste, add meat to broth ; line mold or bread pan with sliced boiled carrots and beets and sliced lemon cut in fancy shapes. When cold and congealed turn out on patter and sice. Veal may be used instead of chicken.

LT.-COLONEL E. R. W. McCABE

American Military Attache, Prague, Czecho-Slovakia

Cut 2 ozs. of streaky bacon into dice, and fry with a little butter in a pan ; when almost done, add 1 minced very small onion and fry likewise. Add the pigeon's liver, cleaned and sliced beforehand ; season with salt and pepper and powdered savory, cook 5 minutes over quick fire. Put all in a mortar, pound till fine, rub through a fine wire sieve. With this force- meat (meat chopped fine and seasoned), fill the pigeon, truss and roast it, frequently basting with melted butter. When

THE ALL-AMERICAN COOK BOOK 57

nearly done, take out and let cool. Then brush with beaten egg and roll in crumbs, and fry in hot deep fat 10 minutes; drain, untruss and serve with or without gravy or sauce.

R. L. SPRAGUE

American Consul to Gibraltar

Chicken and Rice

Pick clean and singe 2 fowls, cut in moderate sized pieces. Put 1 tablespoon lard into stewpan and brown small piece of onion (chopped). When browned add % lb. tomatoes, having previously peeled them, taken out the pips and cut them into small pieces. When these begin to fry add the cut up chicken, adding pepper, salt and allspice to taste. Stir all briskly and leave all to simmer for y^ of an hour, stirring occasionally. Then add sufficient hot water to cover all, and allow it to simmer over a slow fire (stirring from time to time) for about IV2 hours. When the chicken begins to get tender add y2 lb. of rice and let all remain on the fire about 20 min- utes. Add a sprig of parsley, which should be taken out when the stew is served. If it seems too dry a little water may be added while it is simmering. Great care must be taken that the stew shall not stick to the bottom of the pot, and also that the chickens may be perfectly tender without falling to pieces.

LESTER MAYNARD

American Consul to Alexandria, Egypt

Roast Turkey Stuffed With Oysters

Select a plump turkey, draw and wash thoroughly. Pre- pare stuffing in the following manner : Put 1 pt. of good, fresh oysters in a pan and stew in their own liquor, drain off the liquor and cut the oysters into bits, add I/2 ^^P of best butter, a sliced onion and spoonful of powdered thyme (seasoning for dressings and soups) ; let all simmer together; moisten 3 pints of dry or stale bread crumbs with the oyster liquor, add the oysters and onion, also 3 eggs, season with salt and pepper, and mix all thoroughly together; if the stuffing is too dry, add milk; if otherwise, bread crumbs; stuff the turkey, sew up the openings, rub butter over the outside, dredge with salt,

58 THE ALL-AMERICAN COOK BOOK

pepper and flour, put in a pan with 1 pt. of water, place in the oven. Allow 15 minutes to the pound for roasting or boil- ing a young turkey; more for an old one. Baste every 10 or 15 minutes.

BRIG.-GENERAL A. A. FRIES

Chief of Chemical Warfare Service, U. S. Army

Economy Fried Chicken

Take a fowl known to the poultry people as "old rooster," but is seldom as old as he looks, for the reason that people will not feed roosters for years. The price is just about half that of hens. Disjoint as for ordinary frying chicken, except to cut the breast in 2 pieces. After washing and while still wet, salt and pepper and roll in flour. Fry in small amount of bacon drippings until each piece is light brown, but take care not to scorch. Now put in tightly covered casserole with small amount of water and bake slowly 3 hours, when it v/ill be found very tender and of a flavor almost equalling a spring frier.

DAVID J. D. MYERS

American Consul to Montevideo, Uruguay

Chicken Brunswick Stew

Disjoint a large chicken as for frying. In a large, shallow pot place a layer of salt pork diced ; over the pork scatter a small onion chopped fine ; over the onion a layer of diced potatoes ; these should be covered with a layer of green corn cut from the cob. Then comes a layer of butter beans (or Lima), and last a layer of sliced tomatoes. Wipe the chicken dry, dip in flour, and arrange in pot on top of the tomatoes. Then begin with the diced pork again and repeat each layer. Pour 2 qts. of boiling water over all and cover pot closely. Merely simmer for 3 hours, then remove cover and season well with pepper, salt, a dessert spoon of sugar and a little Worcestershire sauce or tomato catsup. Cover the pot again and simmer for at least an hour longer. Just before serving rub 3 tablespoons butter into 2 of flour and add to the stew; cook gently a few minutes and serve hot.