Drain 1 quart oysters and chop fine. Take 1 pint bread-crumbs and add 1 teaspoon baking- powder. Mix oysters and crumbs and pour over 1 cup of cream. Season with pepper, salt, and 1 tablespoon butter. Fix well and add 2 well-beaten eggs. Make into shapes and dip in egg, roll in cracker-dust, and fry a rich brown. RICE CROQUETTES Mrs. Strauder Goff 1^ pints boiled rice, 3 eggs. Butter size of 1^ eggs, 3 tablespoons cream, ^ teaspoon scraped onion, Salt and cayenne pepper to taste, A small pinch of mace. Reserve 2 whites of the eggs to roll the cro- 82 CROQUETTES quettes in. Mix the ingredients and cook in a double boiler till quite thick. Allow to cool. Form into croquettes and fry in deep fat, after rolling in the whites of the eggs and bread-crumbs. The seasoning can be varied by omitting the mace and adding a half a teacup of grated cheese or grated ham, or a cup of chopped chicken or brains. They should always be served with to- mato sauce. SALMON CROQUETTES 1 can salmon, 2 eggs, ^ cup of butter, 1 cup of fine bread-crumbs, 1 teaspoon baking-powder✪ Oyster Croquettes in bread-crumbs, ^ cup of cream, f teaspoon of cayenne pepper. Salt to taste. Mix all together and make in pear shape. Roll in egg and cracker-dust, and fry light brown. 83 Fowl BAKED CHICKEN Prepare young grown chicken 12 hours or more before using. Place the chicken flat in the pan. Add 1 pint water and cook till tender. Baste often with butter. Then make a dressing of butter, salt, pepper, a little onion and bread-crumbs and put around the chicken. Cook till chicken and dress- ing are a rich brown. BROILED CHICKEN Prepare young chicken, split on the back, sprin- kle with salt, and lay on ice 12 hours or longer before it is cooked. Have broiling-irons very hot. Spread a spoon of butter on the chicken, add salt and pepper, and lay on the broiler with the breast next the fire. Cover and put a weight on top — • the old-fashioned way was to put a flat-iron on top. 85 THE BLUE GRASS COOK BOOK Be careful to broil both sides, basting with a little butter. Cook till tender and a rich brown. Place on dish and pour the liquor from the broiler over it. CHICKEN PIE Cut up a large chicken, add sufficient water to make a good gravy. Add ^ pound of butter rolled in flour, little salt, pepper, and mace to taste. Make a paste with f pound of flour and ^ pound of butter, little water, and a pinch of salt. Boil 3 eggs hard. Stir the yolks in the pie, and bake. CHICKEN PUDDING Stew 3 chickens until tender; remove from the liquor; put into a baking-dish and make a batter with flour, sweet milk, a tablespoon of but- ter, and 3 eggs beaten separately ; beat all thor- oughly and pour on the chicken; bake 1 hour; serve with gravy made of the liquor the chicken was boiled in ; thicken with flour, add butter, salt, and pepper to taste. CHICKEN FOR SUPPER After boiling chickens in as little water as pos- sible until the meat falls from the bones, pick off 86 FOWL ✪ Broiled Chicken

AI-modernized reading of the original text

Drain 1 quart oysters and chop fine. Take 1 pint bread-crumbs and add 1 teaspoon baking-powder. Mix oysters and crumbs and pour over 1 cup of cream. Season with pepper, salt, and 1 tablespoon butter. Mix well and add 2 well-beaten eggs. Make into shapes and dip in egg, roll in cracker-dust, and fry a rich brown. RICE CROQUETTES Mrs. Strauder Goff 1^ pints boiled rice, 3 eggs. Butter size of 1^ eggs, 3 tablespoons cream, ^ teaspoon scraped onion, Salt and cayenne pepper to taste, A small pinch of mace. Reserve 2 whites of the eggs to roll the croquettes in. Mix the ingredients and cook in a double boiler till quite thick. Allow to cool. Form into croquettes and fry in deep fat, after rolling in the whites of the eggs and bread-crumbs. The seasoning can be varied by omitting the mace and adding a half a teacup of grated cheese or grated ham, or a cup of chopped chicken or brains. They should always be served with tomato sauce. SALMON CROQUETTES 1 can salmon, 2 eggs, ^ cup of butter, 1 cup of fine bread-crumbs, 1 teaspoon baking-powder in bread-crumbs, ^ cup of cream, f teaspoon of cayenne pepper. Salt to taste. Mix all together and make in pear shape. Roll in egg and cracker-dust, and fry light brown. Fowl BAKED CHICKEN Prepare young grown chicken 12 hours or more before using. Place the chicken flat in the pan. Add 1 pint water and cook till tender. Baste often with butter. Then make a dressing of butter, salt, pepper, a little onion and bread-crumbs and put around the chicken. Cook till chicken and dressing are a rich brown. BROILED CHICKEN Prepare young chicken, split on the back, sprinkle with salt, and lay on ice 12 hours or longer before it is cooked. Have broiling-irons very hot. Spread a spoon of butter on the chicken, add salt and pepper, and lay on the broiler with the breast next the fire. Cover and put a weight on top — • the old-fashioned way was to put a flat-iron on top. Be careful to broil both sides, basting with a little butter. Cook till tender and a rich brown. Place on dish and pour the liquor from the broiler over it. CHICKEN PIE Cut up a large chicken, add sufficient water to make a good gravy. Add ^ pound of butter rolled in flour, little salt, pepper, and mace to taste. Make a paste with f pound of flour and ^ pound of butter, little water, and a pinch of salt. Boil 3 eggs hard. Stir the yolks in the pie, and bake. CHICKEN PUDDING Stew 3 chickens until tender; remove from the liquor; put into a baking-dish and make a batter with flour, sweet milk, a tablespoon of butter, and 3 eggs beaten separately ; beat all thoroughly and pour on the chicken; bake 1 hour; serve with gravy made of the liquor the chicken was boiled in ; thicken with flour, add butter, salt, and pepper to taste. CHICKEN FOR SUPPER After boiling chickens in as little water as possible until the meat falls from the bones, pick off

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Fish CroquettesBaked ChickenOyster CroquettesSalmon CroquettesRice CroquettesBroiled ChickenChicken PieChicken PuddingCurried Chicken

The Blue grass cook book