Ebook - Recipes Tried And True (1894 Cookbook).txt

Boil the fowl until the meat will slip easily from the bones; reduce

the water to one pint. Pick the meat from the bones in good-sized

pieces; leave out all the fat and gristle, and place in a wet mold.

Skim all the fat from the liquor; add one-half box of gelatine, a

little butter, pepper and salt. When the gelatine is dissolved, pour

all over the chicken while hot. Season well. Serve cold, cut in

slices.

FRIED CHICKEN. MRS. J. ED. THOMAS.

Kill the fowls the night before; clean, cut and set on ice until

needed the next day. Flour and sprinkle with salt and pepper; pour

boiling water over it, and stew three-quarters of an hour. Add

sufficient butter to fry a light brown.

CHICKEN PIE.

Take a pair of young, tender chickens and cut them into neat joints.

Lay them in a deep pudding-dish, arranging them so that the pile shall

be higher in the middle than at the sides. Reserve the pinions of the

wings, the necks, and the feet, scalding the latter and scraping off

the skin. Make small forcemeat balls of fine bread crumbs seasoned

with pepper, salt, parsley, a suspicion of grated lemon peel, and a

raw egg. Make this into little balls with the hands, and lay them

here and there in the pie. Pour in a cupful of cold water, cover the

pie with a good crust, making a couple of cuts in the middle of this,

and bake in a steady oven for an hour and a quarter. Lay a paper over

the pie if it should brown too quickly. Soak a tablespoonful of

gelatine for an hour in enough cold water to cover it. Make a gravy

of the wings, feet, and necks of the fowls, seasoning it highly;

dissolve the gelatine in this, and when the pie is done pour this

gravy into it through a small funnel inserted in the opening in the

top. The pie should not be cut until it is cold. This is nice for

picnics.

CHICKEN PIE. MRS. M. A. MOORHEAD.

Stew the chicken until tender. Line a pan with crust made as you

would baking powder biscuit. Alternate a layer of chicken and pieces

of the crust until the pan is filled; add a little salt and pepper to

each layer; fill with the broth in which the chicken was cooked; bake

until the crust is done. If you bake the bottom crust before filling,

it will only be necessary to bake until the top crust is done. A layer

of stewed chicken and a layer of oysters make a delicious pie. Use

the same crust.

DROP DUMPLINGS FOR STEWED CHICKEN. MRS. W. H. ECKHART.

Stew chicken and make a rich gravy with milk or cream. Pour off a

part into a separate vessel and thin with water; let it boil, then

drop in dumplings made with this proportion: One quart flour, a

little salt, one egg, two teaspoonfuls baking powder, and milk to make

a stiff batter. Stir, and drop from spoon into boiling gravy. Cover,

and let boil gently for five minutes. Try them with a fork. They

must be perfectly dry inside when done. Serve with the chicken.

CHICKEN ON BISCUIT. MRS. H. T. VAN FLEET.

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