The Chapel Hill cook book

CHICKEN CROQUETTES 1 pt. chicken ground V2 cup almonds chopped 1 tablespoon chopped fine parsley 1 teaspoon salt 1 tablespoon onion juice 1 teaspoon pepper Mix with white sauce and mold into shape. Roll in cracker crumbs and eggs and fry a golden brown in deep fat. Tomato Sauce for Croquettes 1 can tomatoes (3 lbs.) IY2 tablespoons flour 1 teaspoon sugar 1 tablespoon butter 1 teaspoon salt Wine glass of vinegar 1 tablespoon Worcester- 1 clove or onion, shire sauce stalk of celery Cook slowly V2 hour. When done, add mushrooms if desired. Mrs. E. C. Branson. CHICKEN AND HAM TIMBALES 1 cup chopped chicken % cup milk (or veal) 2 teaspoons parsley 1 cup chopped ham 2 eggs 1/3 cup stale bread 2 tablespoons butter crumbs Salt and pepper Melt butter. Add crumbs and milk. Cook 5 minutes, stirring constantly. Add meat, parsley and slightly beaten eggs and salt. Turn into buttered molds (two-thirds full). Put in pan of hot water and cover with buttered brown paper. Bake 30 minutes in hot oven. Mrs. John M. Booker. CHICKEN MERINGUE 1 4-lb. fowl (when % cup pimento dressed) 4 well beaten eggs 2 cups bread crumbs XA cup butter or chicken 1 cup cooked rice fat 1 teaspoon salt l1^ pts. chicken broth V2 teaspoon paprika Mix all together and bake slowly one hour. Cut in squares and serve with sauce. I use a pan 9 in. x 13 in. by about 2 in. deep. Sauce % cup butter or chicken % cup cream or milk fat Vz teaspoon lemon juice V± cup flour V2 teaspoon parsley 1 pt. chicken broth Y2 lb. or a No. 2 can 2 egg yolks of mushrooms Salt to taste Brown mushrooms in butter. Add lemon juice and parsley at the very last. Mix all ingredients and cook until thick. Serves from 12 to 14. Mrs. M. L. Jacobs. ROAST CHICKEN Clean and dress chicken. Dust chicken with flour, pepper and salt; add Y2 cup of butter. One-fourth cup of water may be added when The Chapel Hill Cook Book chicken has been in the oven Vz hour. The chicken may be covered at this time, although it will be quite satisfactory in the open pan. Baste chicken thoroughly before dishing. To make the gravy, remove chicken, skim off the fat and add 2% tablespoons of flour to liquid in pan and blend carefully. Then add water in which the giblets have been cooked. Stir until boiling; cook 5 minutes. The average takes from one to two hours to roast. SALAD (CHICKEN) Cut cold chicken into pieces, cut celery into pieces. Use 2 parts chicken to 1 of celery, sprinkle with salt, a little red pepper and lemon juice. Stir in lightly with a fork, mayonnaise (or half mayonnaise and half cooked salad dressing) sufficient to season well. Whipped cream can be added to dressing if desired. Turkey can be used as well as chicken. For football menus fill finger rolls with the salad. Heat thoroughly and serve immediately. STEWED CHICKEN (CZECHOSLOVAKIAN) Clean the chickens and cut them into four or eight pieces. Melt fat in a frying pan and let cut up onions braise in it, but not until the onions get brown, then mix in some sweet red pepper. Put in the chickens and a little water and braise them in this until they are quite soft. Now put in some sour cream in which you have mixed a little flour, but do not let it boil after the cream has been added. Elinor Henderson from Mrs. M. S. White. TURKEY (ROASTED WITH DRESSING)