Carolina cookery from Quaker kitchens

1 tbs. butter Dredge chicken in flour, pepper and salt well mixed. Have pan with lard or snowdrift, hot. Put in chicken and fry carefully, turning frequently. While this process is going on add butter. Be careful not to let fat get too hot, so that chicken may not be dark. It should be a golden brown. When done remove chicken. Then stir into the fat in the pan one tbs. flour and add slowly nearly a pint of milk, stir carefully until it boils and then season to taste. —Mrs. E. T. Harmon. A CASSEROLE ROAST WITH VEGETABLES Brown a thick piece of beef from the rump (about four pounds) on both sides in hot fat. Transfer to a casserole. Place around it carrots, turnips and onions cut into small bits. Add enough water or stock to cover the vegetables. Cover and cook very slowly for at least four hours—all day or all night is better. FRIED CHICKEN Dress, clean, and cut up a tender chicken as for fricassee. Sprinkle with salt and pepper and roll in flour or in cornmeal. Heat a frying pan very hot. Put in one-fourth cup butter and one-fourth cup bacon fat or lard; when hot, put in chicken and brown quickly on all sides. Reduce heat, cover, and cook until chicken is tender, time required being forty-five minutes to one hour. —Miss Alice Bradley. SMOTHERED CHICKEN Select a 2 lb. young chicken, dress in the usual way, split down the back, wash and drain. Dredge with 2 tsp. salt, 1-8 tsp. pepper, place in pan, dredge with 3 tbsp. flour, dot over with butter, place in oven until well browned. Add 2 cups hot milk, cover and allow to cook slowly until tender. If the milk has cooked away so that there is not sufficient sauce left in the pan, an additional 1-2 cup of milk thickened with 1 tbsp. flour might be added. —Mrs. F. R. Taylor. CHICKEN PIE Cut up a frying-size chicken, and parboil in water to cover until tender (about 1-2 hour). Line baking dish with a rich pie crust. Put in chicken and corn grated from three or four ears, pepper and salt to taste and 2 tbs. butter. If not enough gravy add milk. Make a gravy by thickening water chicken was cooked in. Pour over chicken and cover with a top crust, brushed with milk. Bake. —Mrs. Ann E. W. Peele. PRESSED CHICKEN 1 chicken % box granulated gelatine Chicken broth boiled down 5 hard boiled eggs, grated to 1 pt. fine Boil chicken until it comes off the bones easily and chop or grind it fine and season with salt and pepper. Add to broth 1-4 box gelatine which has been soaked in 1-4 cup cold water, boil and pour over chicken, mixing well. Place in a dish 8 or 4” deep a layer of chicken, then another layer of egg and so on, making last layer of chicken. Press down well and smooth nicely and chill. When cold slice carefully in thin slices. —Mrs. Allen Blair. BAKED YOUNG CHICKEN Cut up chicken as for frying. Roll in melted butter and flour, salt and pepper. Place in covered roaster and add 1 1-2 cups boiling water. Roast for 1 1-2 hours. Serve with gravy. —Miss Belva Calloway. BEEF LOAF 3 Ibs. lean beef 2 tsps. salt % Ib. salt pork 1 tsp. pepper 1 cup cracker crumbs Sage to taste 3 eggs Butter to baste, 1 tbs. 8 cups boiling water Grind meat, add to it cracker crumbs, eggs well beaten and seasoning. Mix well and pack tightly in a small bread pan which has been well greased, sprinkle crumbs over top and bake 2 1-2 hours and baste while baking with butter dissolved in boiling water. When cold turn out of pan and slice. —Mrs. W. L. Horney. BEEF LOAF 2 lbs. round steak, ground % cup of milk 3% cup of bread crumbs Butter size of small egg 1 egg Pepper and salt to taste Work well together, make into a roll and bake about one hour. Sauce for Beef Loaf % can tomatoes, cut fine 1 tsp. of butter 1 pt. of water