Disjoint fowl and simmer in boiling water until tender. Season to taste, and lay in deep baking dish. Mix two level tablespoons cornstarch with two level tablespoons of barley flour, add four tablespoons cream and three cups hot chicken stock, stir till it thickens. Pour over chicken and cover with crust. Sift into mixing bowl one-half cup of barley flour, one-quarter cup cornstarch, two and one-half teaspoons baking powder, one-quarter teaspoon salt; rub in finely one tablespoon each of lard and butter. Add milk to make dough enough as soft as may be handled. Roll out little larger than top of dish, so that crust may be placed on loosely. Pierce small openings in crust, and bake until crust is well done. Send to table in baking dish. BOILED CHICKEN— ROYAL STYLE Truss chicken and tie strips of bacon oyer the breast. Put into a kettle, cover with boiling water, season with salt and pepper, cover close and cook slowly until tender. Remove from water, drain, rub with mixture of creamed butter and barley flour and brown in the oven. Cool the liquor quickly and remove the fat, then reheat. To each pint of liquor allow one and one-half tablespoons corn starch. Blend the corn starch in a little cold water, pour into the hot liquor and boil ten minutes. Then add one-half cup chopped mushrooms. When gravy is perfectly done, remove from fire, and to one pint of gravy add yolk of one tgg, slightly beaten. Do not cook again after the yolk has been added, or it may curdle. Serve gravy in boat. BAKED CHICKEN Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with flour (bar- ley flour) and dot over with butter sub- stitute. Bake thirty minutes in a hot oven, basting every five minutes with butter substitute or drippings melted in one-quarter cup boiling water✪ Baked Chicken. Serve with gravy made by using fat in pan, one- quarter cup substitute flour, one cup each of chicken stock and cream, and salt and pepper to taste. CHICKEN A LA CREOLE Cut a boiled chicken into cubes of an inch. Put a tablespoonful of butter sub- stitute and one of grated onion in a fry- ing pan, add half a cupful of tomato and SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. 82 BRIDE'S COOK BOOK three sweet peppers cut into strips. Add the chicken, a teaspoon of salt and a dash of red pepper✪ Chicken a la Creole. Cover; serve hot. CREAMED CHICKEN Boil a chicken and a few sweetbreads and set aside to cool. When cold cut into small pieces. Pour over white sauce, add a small can of mushrooms, and sea- son with salt, black pepper and cayenne pepper and a few drops of tabasco. Re- heat and serve. PLANKED CHICKEN !4 Cup Butter Substitute Red Pepper, Green Pepper, Parsley, ■A Tablespoon each. Finely Chopped Duchess Potatoes 8 Mushroom Caps 1 Teaspoon Finely Chopped Onion Vz Ciove Garlic, Finely Chopped 1 Teaspoon Lemon Juice ✪ Creamed Chicken

AI-modernized reading of the original text

Disjoint fowl and simmer in boiling water until tender. Season to taste, and lay in deep baking dish. Mix two level tablespoons cornstarch with two level tablespoons of barley flour, add four tablespoons cream and three cups hot chicken stock, stir till it thickens. Pour over chicken and cover with crust. Sift into mixing bowl one-half cup of barley flour, one-quarter cup cornstarch, two and one-half teaspoons baking powder, one-quarter teaspoon salt; rub in finely one tablespoon each of lard and butter. Add milk to make dough enough as soft as may be handled. Roll out little larger than top of dish, so that crust may be placed on loosely. Pierce small openings in crust, and bake until crust is well done. Send to table in baking dish. BOILED CHICKEN— ROYAL STYLE Truss chicken and tie strips of bacon oyer the breast. Put into a kettle, cover with boiling water, season with salt and pepper, cover close and cook slowly until tender. Remove from water, drain, rub with mixture of creamed butter and barley flour and brown in the oven. Cool the liquor quickly and remove the fat, then reheat. To each pint of liquor allow one and one-half tablespoons corn starch. Blend the corn starch in a little cold water, pour into the hot liquor and boil ten minutes. Then add one-half cup chopped mushrooms. When gravy is perfectly done, remove from fire, and to one pint of gravy add yolk of one egg, slightly beaten. Do not cook again after the yolk has been added, or it may curdle. Serve gravy in boat. BAKED CHICKEN Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with flour (barley flour) and dot over with butter substitute. Bake thirty minutes in a hot oven, basting every five minutes with butter substitute or drippings melted in one-quarter cup boiling water. Serve with gravy made by using fat in pan, onequarter cup substitute flour, one cup each of chicken stock and cream, and salt and pepper to taste. CHICKEN A LA CREOLE Cut a boiled chicken into cubes of an inch. Put a tablespoonful of butter substitute and one of grated onion in a frying pan, add half a cupful of tomato and [advertisement: SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it.] three sweet peppers cut into strips. Add the chicken, a teaspoon of salt and a dash of red pepper. Cover; serve hot. CREAMED CHICKEN Boil a chicken and a few sweetbreads and set aside to cool. When cold cut into small pieces. Pour over white sauce, add a small can of mushrooms, and season with salt, black pepper and cayenne pepper and a few drops of tabasco. Reheat and serve. PLANKED CHICKEN !4 Cup Butter Substitute Red Pepper, Green Pepper, Parsley, ■A Tablespoon each. Finely Chopped Duchess Potatoes 8 Mushroom Caps 1 Teaspoon Finely Chopped Onion Vz Ciove Garlic, Finely Chopped 1 Teaspoon Lemon Juice

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Roast GooseBaked ChickenChicken PieBoiled Chicken - Royal StyleChicken a la CreoleFried Chicken with Tomato and PeppersCreamed ChickenPlanked Chicken

The bride's cook book