Show o er I o ook 1 Out of the nIght that covers covers me Black as s the pit from polo pole to pole 1 thank whatever er gOds nay be For my unconquerable soul COMPANY GOOD THINGS A dAPON dAPO I is most delicious delicious' ea l g. g The following recipe may be varied as to and dice Oyster stuffing good J I Roast Capon With S Savory vory Stuffing Cook the liver of the capon with one lor or tw two chicken livers In very little water cater and Ind press through a 0 c colander land r. r Moisten one pint of bread breadcrumbs crumbs with the water In which the livers Hyers were cooked press out superfluous moisture moisture mois- mois ture and add while hot six tablespoonfuls tablespoon tablespoon- fuls of butter one tablespoonful of hopped chopped parsley six chopped mushrooms mushrooms mush mush- rooms seasoning to taste and lastly bind with one well beaten egg FlU Fill the capon truss for roasting and ond cook cookIn In 8 ahot hot oven allowing fifteen to eighteen mInutes to a pound for n a large capon Serve Ser with Truffle Sauce Hub flub through a colander with two 0 tablespoonfuls of butter one fourth of ofa a pound of truffles heat In a saucepan with one ounce of lean ham finely chopped and and- anda a sprIg of parsley minced minced Add one and one half cupfuls cup cup- I fuls of brown stock and thicken with one and one half of arrowroot Ir vr ot blended blende with cold water Mushrooms In Pepper Cups I Remove nemo the stems from green peppers peppers pep pep- pers cut a slice from the top and ond take takeout takeout out seeds and membranes Parboil place each pepper on a slice of toast and fill with mushrooms broken Into small bits and pressed firmly Into the cups Place the toast and peppers on ona ona a grating or rack In a dripping pan and bake In a hot oven fifteen to twenty ty ty- mInutes Season with butter and salt with a dash of pepper on each cup Q lUt 1821 western UnIon 1 r 1 |