and reduce the heat of the oven
to moderate. Baste every ten minutes with following mixture:

One pint boiling water,
Two tablespoons butter.

When fowl is tender turn on back to allow breast to brown, basting
every five minutes. Placing the breast of the chicken down in the pan
throws the bony structure of the carcass to the intense heat of the
oven. The constant basting causes the moisture to permeate the dry
white meat, making it juicy and tender.

If you desire, lay a few strips of bacon over the breast when browning
it, just before you remove it from oven. It will improve the flavor.

CHICKEN SALAD SANDWICHES

Cut the meat from a three-and-one-half-pound cold boiled fowl and then
put through the food chopper, using the coarsest knife. Place in a
bowl, adding one medium-sized head of lettuce, shredded fine. Place

One small onion, grated,
One green pepper, minced fine,
One and one-half cups of mayonnaise or salad dressing,
Two and one-half teaspoons of salt,
One teaspoon of paprika.

Mix and then fill into quart fruit jars. This amount will make from
forty to fifty sandwiches.

BAKED SQUAB

Split the squab down the back with a sharp knife and then clean
thoroughly. Wash well and wipe dry. Place in cool place until needed.

Mince the giblets fine and then parboil. Now soak stale bread until
soft. Squeeze dry and measure three-quarters of a cupful. Place in
frying pan and add

One-quarter cup of finely minced celery leaves,
Minced giblets,
One onion, minced fine,
One teaspoon of salt,
One teaspoon of poultry seasoning,
Four tablespoons of shortening.

Cook gently until onions are soft and then cool. Fill into squab and
then sew up with darning needle and stout string. Rub with shortening
and dust with cornflour. Place in a hot oven and bake, basting with
boiling water.

When the back is well browned reduce the heat and turn the bird on its
back and let brown slowly, allowing fifty-five minutes for cooking the
squab. Filling may be placed in chicken or guinea if desired.

TENNESSEE TURKEY HASH

Cut sufficient turkey in one-half inch blocks to measure two cupfuls.
Now add

One cup of diced celery,
One onion, minced fine,
One tablespoon of butter,
One tablespoon of cornstarch.

Mix thoroughly, then add

One-half cup of boiling water.

Cook slowly until the meat is very tender, then serve garnished with
finely chopped parsley and hot cornmeal waffl