San Rafael cook book, 1906

Boil a good sized chicken until tender. Drain the liquor from a qt. of oysters, line the bottom and sides of pan with pie crust. Put in a layer of oysters and one of chicken until the dish is full. Season with salt, pepper, bits cf butter and oyster liquor. Cover and bake. Serve with sliced lemon. CHICKEN CURRY— Mrs. A. W. Foster. Two fryers, 1 cocoanut, 1 1/4 qt. milk, or part cream, green ginger root size of thumb, 1 onion, 1 clove garlic. Grate cocoanut, pour over milk, let stand on back of stove an hour then strain and squeeze hard. Fry onion cut fine, ginger cut and garlic with curry powder; then add milk, let simmer 20 minutes, strain again, then add chicken which has: been browned in butter and let simimer. Serve with rice, lemon, Chutney and Bombay India. CURRIED CHICKEN— Mrs. Thos. S. Bonneau. Cut up chicken with few thin slices of salt pork, 1 onion, little salt, cold water to cover, boil slow until tender. When water simmers away mix tablespoon of curry with a little water — ^stlr in gravy and stew with the chicken a few minutes ; have some boiled rice moulded in. cups set around* chicken when ready to serve. CURRIED CHICKEN— Mrs. Thos. S. Bonneau. 1 onion, a green pepper, small piece of garlic, fried in a tablespoon of butter. Ctit up a young chicken, add pepper and salt, a tablespoon of curry, fry 10 minutes. Sprinkle 2 tablespoons of flour over chicken, add cup of water, boil slowly for one balf hour. Place the curried chicken in center and rice around edge of dish. CHICKEN VEAL, OR LAMB TERRAPIN— Mrs. C. Shaw, Cloverdlale. Cut cold meat into dice and make the following sauce. This is sauce •for about one pt. of meat: 2 tablespoons butter;Cook flour and butter together. 1 tablespoon of flour; 1 teaspoon made mustard; 1 tablespoon; 1 teaspoon made mustard; 1 tablespoon currant jelly; 1 teaspoon "Worcestershire sauce; % cup cream; the yolks of 3 hard boiled eggs cut very fine; pepper and salt to taste and just, before serving, 2 large tablespoons sherry. A NICE BREAFAST DISH— Mrs. Chas. Shaw, Cloverdale. 8 hard boiled eggs chopped; 1 pt. cream sauce as follows: 2 tablespoons butter and same of flour; 2 1/2 cups milk, season and cook, 1 heaping cup ham, tongue, or chicken. Put in layers in baking dish •with bits of butter and fine bread crumbs. Bake. TVIEAT SOUFFLE — Very Fine — Mrs. Francis C. White, Everett, Wash. 1 pt. chopped meat, roast beef or steak. Chop the meat dust fine,, 1 teaspoon onion chopped very fine, 4 eggs, 1 cup milk, 1 large tablespoon of butter, 1 large tablespoon fiour. Salt and pepper to taste. Set the milk on the stove, when hot, add- the flour, rubbed smooth in 'oold milk and the butter. When quite cool add the well beaten yolks -of eggs. Stir in lightly the meat, onions and the beaten -whites of eggs. Bake in moderate oven 1/4 to 1/2 of an hour. Eat hot. MRS. GORDON'S GRAND MOTHER'S HASH— Mrs. Thos. Wintringham. 1 pt. chopped corn beef and some of the fat, 1 pt. chopped cold boiled potatoes. Put in a pan with rich milk to almost cover; piece of "butter size of an egg; salt and pepper. "When thoroughly heated through add fine bread crumbs and cook until rich andi creamy. CORNED BEEF SOUFFLE— Mrs. Fronmuller. 2 cups cooked corn beef, 3 tablespoons butter, 3 tablespoons flour, 1 tablespoon lemon juice, few drops of celery extract, salt, cayenne, 3 eggs; make a sauce of butter, flour ajud milk, add seasoning, cool and stir into well beaten yolks; add finely chopped cornbeef andi lastly, fold in the well beaten whites. Pour into buttered dish, bake in moder- .ate oven 25 min. Serve at once. MEATS 5T MEAT PIE— Mrs. W. F. Jones.