_*Roast Fowl with Chestnuts and Mushrooms.
Franconia Potatoes
Shell Beans
Lettuce and Tomato Salad
Peach Short-Cake
Coffee_
_*Roast Fowl with Chestnuts and Mushrooms_--Stuff 1 large or 2 small
fowls with chestnuts or mushroom stuffing, truss it, brush with melted
Crisco, dust with salt and pepper, and put on a rack in pan and in a
hot oven until beginning to brown, reduce heat, and cook 1 or 2 hours,
basting often. Add to pan 1/2 cup hot water, 1 slice salt pork, diced,
tiny bit bay leaf, 1 clove, and sprig of parsley. If with mushrooms
pour over little sherry mixed with cream. When done place fowl on
platter, pour off all fat in pan but 3 tablespoons, add 2 tablespoons
flour and slightly color, add 1 cup stock from giblets cooked with 1
slice of salt pork, salt and pepper, a little lemon juice, and minced
giblets. Serve surrounded with chestnut or mushroom puree put through
a pastry bag and tube in roses. Place a small piece of canned red
pepper on each rose and serve gravy in boat.