d geese, all poultry
and game require rather a large addition of fat during roasting, as
the flesh is dry. Chickens will cook in from twenty to thirty minutes;
fowls take from thirty to sixty minutes when young and tender, the
only condition in which they are fit to roast; turkeys take from one
to two hours and even more if exceptionally large. Game takes longer
in proportion to its size than poultry, and all birds require better
and more cooking than beef or mutton.

[Illustration]

Beef Collops

1 lb. hamburg steak
1 chopped onion
2 tablespoonfuls Crisco
1 cupful water or stock
1 tablespoonful flour
Salt and pepper to taste
1 teaspoonful mushroom catsup or Worcestershire sauce
Sippets of toast or croutons
Mashed potatoes or plain boiled rice

Melt Crisco in saucepan, put in beef and onion and fry light brown,
then sprinkle in flour, add water or stock, catsup or sauce, and
seasonings. Cover pan and let contents simmer very gently forty-five
minutes. Arrange collops on hot platter with border of sippets of
toast or croutons, or border of hot mashed potatoes, or plain boiled
rice.

Braised Loin of Mutton

3 lbs. loin mutton
3 tablespoonfuls Crisco
1 celery stalk
1/2 teaspoonful whole white peppers
1 bunch sweet herbs
Salt, pepper, and red pepper to taste
1 turnip
1 carrot
3 cloves
2 sprigs parsley
4 tablespoonfuls flour
12 button mushrooms
1 onion

Remove bone from mutton, rub with a little salt, pepper and red pepper
mixed together; roll up and tie in neat roll with tape; cut up celery,
onion, carrot and turnip, and lay them at bottom of saucepan with
herbs and parsley; lay mutton on top of these, and pour enough boiling
water to three parts cover it, and simmer slowly two hours; lift
mutton into roasting tin with a few tablespoonfuls of the gravy; set
in hot oven until brown; strain gravy and skim off fat, melt Crisco in
saucepan, add flour, then add gravy gradually, seasoning of salt and
pepper, mushrooms, and boil eight minutes. Set mutton on hot platter
with mushrooms round, and gravy strained over.

Chicken a la Tartare

1 young chicken
1 egg
3/4 cupful Crisco
Breadcrumbs
Salt and pepper to taste
Mixed pickles
Tartare sauce

Singe, empty, and split chicken in half; take breastbone out and
sprinkle salt and pepper over. Melt 1/2 cupful Crisco in frying pan
and fry chicken half hour, turning it now and then. Remove