ish.

CURLY CELERY

Scrape and thoroughly cleanse two stalks of celery and remove part of
the green top and the bruised outside pieces. Cut each stalk in half
from the root to the stem and then split again. Place in cold water
and allow to crisp and cool.

GRANDMA PERKINS'S SPICY FILLING

Put the green and rough outside parts of the celery

Four onions,
One bunch of potherbs,

through the food chopper and chop fine; then add

Three cups of stale bread crumbs,
One and one-half teaspoons of salt,
Five tablespoons of shortening,
One teaspoon of pepper,
Three-quarters cup of chicken stock.

Mix and then fill into the prepared chicken. Sew the opening with a
stout darning needle and string. Now rub the chicken thoroughly with
shortening and cover with flour. Place in the oven and let brown
slightly; then turn the chicken breast down and baste every ten
minutes. Turning the chicken with the breast down causes the juices to
permeate the white meat and thus make it tender and juicy.

Turn the chicken and allow the breast about twenty minutes for
browning before taking from the oven.

BAKED CHICKEN

Select a plump stewing chicken about five pounds and then singe, draw
and wash thoroughly. Cover slowly and steam until tender; then fill
with a spicy filling and place in a moderate oven to roast for one and
three-quarters hours, basting every ten minutes.

In order to be sure that the fowl will be sufficiently tender,
remember to steam it ahead of time.

CRANBERRY JELLY

Wash one pint of cranberries; then drain and place in a saucepan.
Add three-quarters cup of water. Cover and cook until soft; then rub
through a fine sieve. Add two cups of brown sugar and bring to a boil.
Cook for ten minutes and then pour into small custard cups to mould.

SWEET POTATO PONE

Wash and then boil one-quarter peck of sweet potatoes. Cool and remove
the skins. Place in a bowl and mash, seasoning with

One-half teaspoon of nutmeg,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
Two tablespoons of butter.

Grease a baking pan well; then dust with flour and spread the prepared
sweet potatoes in the pan about one inch thick. Sprinkle the top
thickly with nutmeg and place one tablespoon of butter over the top
in tiny dots. Bake in a moderate oven for twenty-five minutes. Remove
from the oven and let stand for five minutes. Cut into squares and
lift with a cake turner to a hot pla