Singe and clean a fat turkey. Season well with salt and pepper. Chop the giblets; add some chopped veal and pork, 1 onion, 2 cloves of garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuff the turkey. Put in the dripping-pan with some hot water. Dredge with flour; let bake until done. Baste often with the sauce. Serve the turkey with the dressing. Garnish with boiled beets sliced thin.
25.--Neapolitan Salad.
Cut cold chicken or turkey in small dice pieces; add some cold potatoes, beets and celery, cut fine; sprinkle with chopped hard-boiled eggs, salt and pepper. Line the salad bowl with lettuce leaves; add the salad. Cover with a French mayonnaise dressing. Garnish with capers and beets.
26.--Bavarian Stuffed Chicken.
Clean and season a fat hen. Chop the giblets; add some truffles, a chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper and paprica to taste. Then fill the chicken; heat some dripping in a large saucepan; lay in the chicken, cover, and cook slowly with 1 cup of hot water until tender.
27.--Hungarian Baked Herring.
Bone the herring and cut into small pieces. Slice some cooked potatoes; then butter a baking-dish; sprinkle with flour. Put a layer of potatoes, some chopped onion and herring and bits of butter until dish is full; sprinkle with pepper. Make the top layer of potatoes and bits of butter. Moisten with 3 tablespoonfuls of sour cream. Bake in a moderate oven until brown. Serve hot.
28.--French Stewed Quail.
Stuff the quail. Put 1 tablespoonful of butter in a large stew-pan; add some thin slices of bacon. Let get very hot. Lay in the birds; sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped fine. Cover and let brown a few minutes, then add 1 cup of hot water. Let stew slowly until tender. Thicken the sauce with flour mixed with milk; add some chopped parsley; let boil up and serve hot.
29.--India Beef Curry.
Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper and flour and fry until brown. Add 1 onion chopped fine and 1 tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of curry-powder and 1/2 cup of hot water until meat is tender. Thicken the sauce with flour and butter. Serve on a platter with a border of cooked rice sprinkled with chopped parsley and garnished with fried apple slices.
30.--Bread Pudding a la Caramel.
Mix 1 pint of soft bread-crumbs with 1/2 cup of seeded raisins, 2 tablespoonfuls of sugar and 2 eggs. Stir in 1 cup of milk and bake in a well-buttered pudding-dish until brown. Then boil 1-1/2 cups of brown sugar with 1/2 cup of milk and 4 tablespoonfuls of chocolate. Stir until smooth and spread hot over the pudding.
31.--Irish Flummery.
Take 1 pint of oatmeal; pour on enough cold water to cover; let stand over night; strain and boil with a pinch of salt until thickened. Then add 1 cup of cooked small fruit, a lump of butter and sugar to taste. Let get cold and serve with cream.
NOVEMBER.
1.--Swiss Fried Sweetbreads.
Blanch the sweetbreads and sprinkle with salt and pepper; then cut into thin slices. Dip in beaten egg and roll in grated Swiss cheese and fine bread-crumbs and fry in a little hot butter to a golden brown. Serve hot, garnished with parsley.
2.--Japanese Chicken.
Cut 2 spring chickens into pieces at the joints; season with salt, ginger, pepper and curry-powder and let fry in hot olive-oil until brown. Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of Japanese sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red peppers, some bamboo sprouts shaved thin and 1/2 cup of water. Cover and let cook ten minutes. Add the chicken to the sauce with 1 cup of cocoanut juice. Let all simmer until the chicken is tender. Serve on a platter with a border of cooked rice and garnish with fried parsley.
3.--Hindu Venison.
Cook some venison, well seasoned, until tender and slice thin. Peel and slice 2 apples and 1 Spanish onion; season and fry until a light brown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup of mutton broth; cover and let cook fifteen minutes. Then mix 1/2 ounce of butter with 1/2 tablespoonful of curry-powder and 1 tablespoonful of lemon-juice; add to the sauce with the sliced venison; cover and let simmer ten minutes; then add 1 tablespoonful of currant jelly. Let get very hot and serve, garnished with fried croutons and sliced lemon.
