Page:Browne - The Plain Sailing Cook Book.djvu/68

 CREAMED CHICKEN, TURKEY, OR DUCK
 * 1) Cut several slices of cold cooked fowl into small cubes or dice.
 * 2) Make White Sauce No. 2, in accordance with directions on page 150.
 * 3) Stir about 1 cup of the cut fowl into the White Sauce, and reheat slowly to the boiling-point.
 * 4) Serve on slices of buttered toast. If desired, a small amount of chopped mushrooms, pimentos, green pepper, or olives may be added to the White Sauce with the cut fowl.

 STUFFINGS FOR POULTRY

 Plain Stuffing


 * MATERIALS

3 tablespoons butter

1 cup bread crumbs

½ teaspoon salt

Pepper

1 teaspoon sweet marjoram

¼ teaspoon celery salt

Few grains summer savory

⅓ cup boiling water


 * UTENSILS

Small saucepan

Tablespoon

Mixing-bowl

DIRECTIONS 
 * 1) Melt the butter in a small saucepan.
 * 2) Mix the crumbs, salt, pepper, marjoram, celery salt, and summer savory in a mixing-bowl.
 * 3) Stir the melted butter into the materials in the bowl.
 * 4) Add the boiling water, and mix the whole together thoroughly.