Two and one-half cups of cold cooked rice,
  One cup of very thick cream sauce,
  One cup of fine bread crumbs,
  One tablespoon of Worcestershire sauce,
  One and one-half teaspoons of salt,
  One teaspoon of white pepper,
  One well-beaten egg.

Mix thoroughly, then pack into well-greased and floured loaf-shaped pan.  Set the pan in a large one containing warm water and bake for one hour in a slow oven.  Remove the pan containing the water and let the loaf stay in the moderate oven for fifteen minutes.  Serve with parsley, cream or tomato sauce while hot; cut the balance cold and serve with mayonnaise or tartare sauce.

CHRISTMAS DINNER

Clear Tomato Soup
Onion Relish Curly Celery
Baked Chicken
Spicy Filling Brown Gravy
Cranberry Jelly
Sweet Potato Pone Mashed Turnips
Coleslaw
Mince Pie Coffee

ONION RELISH

Chop fine sufficient onions to measure one cup and then place two tablespoons of fat in a frying pan.  When hot, add the onions, cover closely and simmer slowly until tender.  Season with salt and paprika and three tablespoons of vinegar.  Cool and serve as a relish.

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.