Twentieth century home cook book

Skin the chickens (two), cut them up and boil. Take a quart of milk, add a little parsley-, onion and pepper, boil and strain it, then return to the fire. Rub a tablespoonful of butter with a tablespoonful of flour thoroughly together and stir into the milk, and let it boil until the consistency of soft custard. Beat the yolks of two eggs and pour the milk into it, stirring all the time, then add a wine glass of sherry wine. The dressing must not be boiled after the eggs and wine are added, or else it will curdle. — Mrs. Trotter, New York City. FRICASSEED CHICKEN. Stuff the chicken as if to boil ; put in a pot, but do not quite cover with water ; put on two hours before dinner ; chop a small onion, some parsley, and very little mace ; rub a piece of butter size of a walnut with flour and stir it all in. Before dishing, beat yolks of three eggs and stir in carefully; cook four or five minutes. ANOTHER MODE TO FRICASSEE CHICKEN. Cut the joints separate. Stew in water enough to cover until the meat is tender. Mix with a cup of milk, a heaping teaspoonful of flour, and let boil up once. Season with salt and pepper, and place on a platter. If the flavor is liked, a little salt pork may be added, cut in thin slices, a few minutes before serving. For a brown fricassee pour off the larger part of liquor before the chicken is done, adding a piece of butter, and letting the chicken fry brown in the pot. CHICKEN A LA TARTARE. Split the chicken in the back, wash and wipe well with a cloth ; season with salt and pepper ; rub the chicken well with softened butter and roll on both sides in fine bread crumbs. Put in a baking pan inside down, and cook in a hot oven twenty-five minutes — being careful that it does not burn. Serve with Tartare sauce. CHICKEN CURRIED. Prepare chicken as for fricassee. When chicken has stewed a few minutes stir into it while on the fire a mixture of half a tablespoonful of currie powder, braided into a tablespoonful of butter and seasoned with pepper and salt to taste. Let it boil a minute and serve with boiled rice on a separate dish. VOL AU VENT OF CHICKEN. Make rich puff paste and stand on ice all night. The next morning roll out a third of an inch thick. Cut out as many cakes as are required, with a tin circular cutter, Take a second cutter an mch smaller, press into the tops of the little patties, allowing it to sink half way through the crusts ; brush the tops with beaten egg. Put on ice and let stand until very cold, then put in a hot oven and bake. When done remove the pieces marked out with a sharp pen knife. Scrape out the center, and fill with nicely cooked chicken, seasoned as you would for chicken salad. Set away until ready to serve. ESCALOPED CHICKEN. Boil large, tender chickens until done ; remove the skin and gristle and chop the meat. Butter a large dish, put a layer of pounded crackers in the bottom of a dish and some bits of butter, and moisten with cream. On this put a layer of chicken, seasoned with white pepper, salt, grated lemon peel and nutmeg ; add bits of butter and a few chopped oysters ; put over this more of the cracker, butter and cream, and then a layer of chicken. Cover the top with the cracker and butter. Bake in a hot oven. FRITTER OF CHICKEN. Cut up a young chicken (raw), put it in a bowl with salt, pepper, two spoonfuls of olive oil, juice of a lemon ; let it stand for an hour; add two raw eggs, two spoons of flour ; mix all well together. Fry in lard, not too hot, for ten or twelve minutes. Serve with orange or tomato sauce. — Miss Winnifred Stuart. PRESSED CHICKEN. Cook a pair of chickens very tender, so that the meat will leave the bones. Chop fine and season to taste with salt and pepper; pack in a