Anson County cook book

Place in kettle and add enough water to cover. Add one small slice of bacon, put cover on kettle and let simmer slowly until chicken is tender, adding a little more water if needed. Make a gravy of the stock, using 2 tablespoons full of Melrose flour for each cup of stock. Use for th? crust a good pie pasts, rolled thicker than for fruit pies. Line the sides of a deep baking dish with crust, invert in the middle a small cup or ramekin; put in part of chicken, season with salt and pepper and a generous amount of butter, and a few pieces of pastry cut in strips, as in stewed chicken; then add the rest of the chicken and season again. Put in the dish 2 cups of gravy made from the broth in which the chicken was cooked and cover top with a crust. The cup will hold the crust. Make perforation? in the crust with a fork. Bake 1 hour until crust is done. When serving, after cutting the first slice, slip the knife under the ramekin and release the gravy. — Mrs. T. L. Caudle. COOK WITH CO A I — COOL WITH ICE — WA DESBORO ICE & Fl EL CO. CHICKEN TLM BALES 2 tablespoons butter V4 cup stale bread crumbs Two-thirds cup milk Salt and 1 cup chopped cooked chicken V2 tablespoon chopped parsley 2 eggs pepper Melt butter, add crumbs and milk, cook five minutes, stirring constantly, add chicken, parsley and egg slightly beaten, season, salt and pepper, turn into buttered molds, having them two-thirds full. Set in pan hot water. Cover with lid and bake twenty minutes; serve with cream sauce. — Mrs. C. S. Brasington. CASSEROLE CHICKEN Make a dressing of rich corn bread crumbled, seasoned liberally with chopped onion, sage, butter, salt and pepper. Spread in the bottom of a shallow casserole. Joint a small frying-size chicken, season with salt and pepper, dip in hot fat and roll in flour. Lay on top of dressing, covei tightly and cook until tender. Remove cover and let brown. —Mrs. Elliott Boswell, Va. CURRIED CHICKEN 1 cup milk 2 tablespoons Melrose flour 3 tablespoons butter 6 drops onion juice 1 cup chicken stock 2 cups diced chicken x/± teaspoon salt Few pinches of curry Make regular cream sauce with butter, flour, milk and stock. Season with curry, salt and pepper. Pour over chicken and serve on toast. — Mrs. H. B. Covington. SMOTHERED CHICKEN Select young chicken from 2 to 4 pounds. Dress and split open down back. Spread chicken out flat and season with salt, pepper, dredge lightly with flour. Place chicken in pan, with skin side up. Lay two or three slices of bacon over each, add 1 cup boiling water and cover tightly. When chicken is about half done, squeeze juice of V2 lemon, or 1 teaspoon of vinegar, over each fowl. Baste occasionally with liquid in pan. If water should cook out, replace until about same amount. At the last, remove cover from pan and let chicken brown nicely. Remove to platter, garnish with sliced lemon and parsley. Add V2 cup of milk in which 1 teaspoon of flour has been blended to the gravy, let boil up once and then remove from fire. — Mrs. Rosalind A. Redfearn. KITCHEN WARE Our Kitchen Ware in the Very ALUMINUM and I N AM EL will delight the housewife. It is Quality H' arc that sells at a Moderate Price. STANBACK - GRAY HDWE. CO. RELIABLE HARDWARE. Achcraft's Dep't Store QUALITY FIRST Then an Attractive Price WE AIM TO PLEASE