Dove Brand Hams Cooked and Raw, Tongues, &C

Ingredients

• two tablespoon fuls of flour
• 3 teaspoons of baking powder
• one half pound salt pork
• 4 sprigs parsley
• 1 pint of chicken meat
• 2 tablespoonfuls of butter
• 2 tablespoonfuls of cream
• 1 tablespoonful of parsley chopped fine
• 1 cupful of milk -- half cream is better
• 1 spoonful of flour
• 1 spoonful of butter
• 1 teaspoonful salt
• a cup of cream
• 55 serving dish
• one quartflour
• 1 teacup of lard
• one quarter of an inch in thickness
• half full of the broth
• 2 hard boiled eggs mashed through a sieve
• 57 piug pan not quite covered
• one chicken until tender
• half cream is better
• one small chicken
• salt
• pepper
• thyme
• parsley
• white pepper

Directions

1. THE UNIVERSAL COOK-BOOK. 55

2. serving dish, and set the roasting pan on top of the range in a gentle heat. Pour all but twotablespoonfuls of the oil, from the pan, add two tablespoon fuls of flour, and cook for three minutes. Then add the water in which the giblets were cooked, stir con- stantly, and pour in more water until the gravy is of the desired thickness. Add salt and pepper, if needed, and the chopped gib- lets, and serve in a gravy boat.

3. Chicken Pie.

4. (Mrs. D. W. Peetrey.)

5. One quartflour, 3 teaspoons of baking powder, 1 teacup of lard and butter, mixed, rub well together and moisten with cold water, enough to roll. Line the sides of the baking dish, with dough one quarter of an inch in thickness. Place in the chicken, having been well cooked, boned and seasoned. Fill the dish half full of the broth, bits of butter and sprinkle heavily with flour. Put on the top crust, the edges laping under the sides. Cut several gashes to let the steam escape, and bake until brown, in a quick oven.

6. Chicken Pie a la Reine.

7. One half pound salt pork, x/z teaspoonful each celery, salt and thyme, 4 sprigs parsley, white pepper and salt to taste. Cut chicken up in small joints, the pork in neat scallops, stew gently in ii pints water, until nearly cooked. Line edge of pudding dish with paste, make layers of chicken, pork and seasonings, when used, sprinkle over the chopped parsley ; fill with the gravy, cover, ornament, and wash over with milk ; bake in steady oven 40 minutes.

8. Roast Chicken.

9. Singe and truss carefully. Broilers, as they are called, are better without stuffing, unless very large. Season with salt, put small bits of butter over meat and place in pan with a little water ; baste occasionally and dredge with flour before taking

10. 56 THE UNIVERSAL COOK-BOOK.

11. from oven. A spring chicken cooked in any style is not to be de- spised. But a well-known epicure once said :

12. " To roast spring chicken is to spoil it Just split-down the back and broil it."

13. Chicken Pie with Oysters.

14. (Mrs. Parker.)

15. Boil a good sued chicken until tender, drain off the liquor from quart of oysters. Line the sides and bottom of a large, round pan with crust, put in a layer of oysters and a layer of chicken until the pan is full. Season with pepper, salt, bits of Cottolene and the oyster liquor, add some of the chicken liquor. Cover with crust and bake. Serve with sliced lemon.

16. Chicken a la Terrapin,

17. (Miss Helen L. Johnson.)

18. Make a rice border, as follows : Wipe il cups of rice on a soft towel. Cover with i quart of boiling stock and boil for 20 minutes. Then stand at the back of the stove for 15 minutes. Drain if necessary ; season ; press into a well greased border mold. Bake in a moderate oven for 20 minutes. Turn out of the mold.

19. While the rice is baking, prepare the chicken as follows : Take 1 pint of chicken meat. Add to it 2 tablespoonfuls of butter, rubbed smooth with 1 of flour. Stand over a moderate fire un- til heated, and add ]A cup of cream, the whites of 2 hard boiled eggs mashed through a sieve ; add to the yolks mashed and rubbed to a paste, 2 tablespoonfuls of cream. Stir this into the chicken, and let it come to boiling point. Season with salt, pep- per and 1 tablespoonful of parsley chopped fine. Put in the cen- tre of the border mold, and serve on a circular platter.

20. Smothered Chicken.

21. Cut up chicken for fricassee, wash and let stand in cold water a little while. Drain, season, dredge with flour, and put in drip-

22. THE UNIVERSAL COOK-BOOK. 57

23. piug pan not quite covered with water. Dot with bits of butter. Cover closely and bake until tender. When done, take from pan and make a gravy.

24. Yankee Potpie.

25. (Mrs. C. W. F.)

26. Stew one chicken until tender and make a gravy with it as for fricassee. Take some fresh baking-powder biscuit, break them open and spread on a platter crust side down, and when ready to serve, pour over the chicken and gravy.

27. Pressed Chicken.

28. (Mrs. Parker.)

29. Take a large chicken, boil in very little water. When done, take the meat from the bones, remove the skin, chop and season. Press into a large bowl, add the liquor and put on a weight. "When cold cut in slices and eat with sliced lemon or cucumber pickle.

30. Virginia Fried Chicken.

31. (Mrs. John Patterson.)

32. Dice and fry ½ pound of salt pork until it is well rendered. Cut up a young chicken, soak for half an hour in salt and water, wipe dry, season with pepper, roll in flour, and fry in hot fat until each piece is of a rich brown color. Take up and set aside in a warming closet. Pour into the gravy 1 cupful of milk — half cream is better ; thicken with 1 spoonful of flour, and add 1 spoonful of butter and chopped parsley ; boil up and pour over the hot chicken, or, if preferred, serve without the cream gravy, with bunches of fried parsley. Plain boiled rice should accom- pany this.

33. Pilaff of Chicken.

34. One small chicken, % cup rice, 1 teaspoonful salt.

35. Cut up the chicken the same as for a fricassee. Put in a stew

36. R. M. FROST,

37. DEALER IN

38. All Kinds of Salt Water Oysters, FAMILIES, CLUBS, HOTELS AND PARTIES,

39. Served at Short Notice in Large or Small Quantities with the Finest Select Stock.

Nutrition, whole recipe (rough)

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.