San Rafael cook book, 1906

1 pt. chopped chicken, 1 tablespoon butter, 1 tablespoon chopped parsley, 1 pt. of milk, 2 dashes of pepper, 1 tablespoon flour, 3 eggs, and 1/2 cup of stale bread crumbs; put the butter into a small saucepan, and when melted add the flour and mix till smooth." Then add the milk and stir continually until it boils, add the crumbs, cook 1 minute; take from the fire, add salt, pepper, parsley, chicken, ajiadd the yolks of the eggs well beaten. Beat the whites to a stiff frothstir them into the mixture carefully. Pour into a well greased baking dish, and bake in a quick oven for 20 min. Serve immediately or it will fall. CREAMED CHICKEN— Mrs. J. E. Alexander. 1 chicken, 4 sweetbreads, 1 can mushrooms. Boil sweetbreads 1/2 hr., chicken until tender. When cold, cut up as for salad. In a saucepan put 4 large tablespoons of butter; -when melted, stir in 5 tablespoons of flour, add 1 qt. of rich milk, or % cream and % milk; stir until it thickens; flavor with a little onion juice, black and redl pepper, and a little nutmeg. Put all together in a baking dish and cover with bread crumbs; add a little of the chicken broth. Bake 20 min. Oysters, mushrooms and sweetbreads are delicious prepared in the same way. CHICKEN WITH RICE— Mrs. L. A. Lancel. Boil a chicken with a little salt, pepper, parsley and celery. "When done, strain stock onto one cup of rice and boil until done. Brown a big tablespoon of butter in a frying pan put your chicken in it and brown thoroughly. Cut up fine, a good sized onion, brown it in the butter, then put back chicken in the onion and cover tightly for 20 min. Put the onions into the rice, stir, and serve with chicken. SOUTHERN FRIED CHICKEN- Mrs. Nicholas Kittle. Season flour well with salt and pepper, mixing thoroughly. Cut young chicken in 10 pieces, wash and dry, leaving the parts just moist enough to allow the seasoned flour to adhere to them. Put in frying pan equal parts lard and butter, and fry the chicken brown, turning frequently, as it must be thoroughly cooked. Take from pan, add cream or milk to the gravy and cook until quite thick, pour over ■chicken and serve. More cream and less cooking gives the white sauce, but brown sauce is what Southern cooks prefer. SOUTHERN CHICKEN GUMiBO— Mrs. Thos. Wintringham. 1 large fowl jointed, % lb. fat salt pork; cover well with water and boil until thoroughly cooked. Remove bones and cut in small squares, Return to the broth of which there should be at least 2 qts. Add to this: 1 lb. okra sliced fine, G large tomatoes skinned, 1 small onion, 1 green Chile pepper, 3 or 4 birdseye peppers, and salt. Boil slowly 3 hrs, taking care not to burn. Serve with boiled rice. CREAMED CHICKEN— Helen Walker. (Use Chafing Dish or Double Boiler) 2 cups chicken, 1 large tablespoon butter, 2 cups cream, yolks of 2' eggs, % cup French peas, % cup mushrooms (French) cut up, 1 tablespoon cornstarch, 1 wine glass sherry. Season with salt, tabasco, onion juice, Worcestershire, celery salt, and paprika (just a suggestion of each. Cream, butter and cornstarch together. Place in chafing dish and let it melt. Add the cream gradually, the beaten yolks, salt, celery salt, onion juice, Worcestershire, tabasco and paprika; then the mushrooms, peias, chicken and sherry. Serve on buttered toast. MINCED CHICKEN WITH GREEN PEPPERS— Edythe Foster. Boil 2 green peppers 10 min., remove seeds and cut into small strips. Mix with 2 cups cold chicken, cut in dice. Blend 3 tablespoons butter with 3 tablespoons flour andi add gradually 1 % cups chicken stock; when thick add chicken and peppers and serve on toast. CHICKEN PIE WITH OYSTERS— Helen Walker.