_Cheese Canapes
Julienne Soup
Bread Sticks
*Roast Stuffed Chicken, Brown Gravy
Creamed Cauliflower
Potato Croquettes
Olive Salad
Cheese Relish
Pistachio Ice Cream
Coffee_
_*Roast Stuffed Chicken_--6 tablespoons breadcrumbs, 2 tablespoons
Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg, 1 teaspoon
chopped parsley, 1 chicken, 2 tablespoons milk, seasoning red pepper,
white pepper, salt, powdered mace and herbs to taste.
Clean and draw chicken. Melt Crisco, add it to crumbs, ham, egg,
parsley, milk, and seasonings; mix and place in breast of fowl. If
young chicken leave on feet, which should be scalded and skinned;
if an older bird, cut off legs half-way to first joint, turn back
pinions, run skewer through them, catching top part of legs; tie
bottom part of legs together. Set in hot oven from 3/4 to 1-1/4 hours,
according to size; baste well with melted Crisco, and about 15 minutes
before it is finished dredge with flour and brown. To make brown
gravy, pour from tin fat, sprinkle in 2 teaspoons browned flour, then
add 1 cup boiling water, containing 1/2 teaspoon extract beef, salt
and pepper; allow this to boil 3 minutes, strain over chicken, or
serve in sauceboat.