2^/4 cups flour in bowl. 2 scant teaspoons baking pow- 2 tablespoons shortening well der. rubbed into flour. • 1 egg, beaten, to which add 1 y2 teaspoon salt. cup milk. Stir this into flour to make a thick batter which spread over chicken, and bake. MEATS AND POULTRY. 21 CHICKEN PIE. Mrs. N. O. Nelson. Pastry — 3 full cups flour. yz teaspoon salt. 4 even tablespoons lard. 2 teaspoons baking powder. Milk for batter. Sift flour, salt and baking powder together; add lard and milk or water to make the consistency of biscuit dough. Mix well, but do not knead. Take over half, roll out thicker than pie crust ; have well greased a two gallon earthen pan, line it to the top with this crust. Cut a young chicken — six months old is the best age for pie — as for frying; place a layer of chicken, pepper and salt, a sprinkle of onion and breakfast bacon or pickled pork cut fine, then two or three handfuls of Irish pota- toes, sliced very thin, a little more salt and pepper. Pinch off a piece of the remaining dough ; roll very thin, cut in dia- mond shapes and put three or four over potatoes ; then another layer of chicken, etc., until all the chicken is used. Roll out the remaining dough until large enough to cover top of pan ; cut an X cross in centre place over top of pan ;' turn down well all around. Put a piece of butter the size of an egg Over the opening in the top crust. Place crock in oven, fill with boiling water, pouring it in over the butter. Cook slowly for two hours. If crust inclined to become too brown put paper over it. When ready to serve, pin a large napkin around the crock and place on the table with a heavy plate underneath. OVEN ERIED CHICKEN. Mrs. W. R. Prickett. Cut the chicken up as for frying. Salt and pepper each piece and roll well in flour. Place in the baking pan with 3 heaping tablespoons of butter and a cup of water. Have the oven hot when the chicken is put in and let it remain until it is browned 22 THE EDWARDSVILLB COOK BOOK. on top. Turn the pieces over to have it all well browned and pour into the pan 4 cups of boiling water into which one table- s])oonful of sugar, and a little salt✪ Oven Fried Chicken and pepper have been stirred. Keep basting the chicken as the pieces dry on top, adding more water as necessary. When it is done remove chicken to plat- ter and place baking pan on top of stove, and slowly add one cup of hot milk to the gravy. If the chicken is well basted it will be brown and moist and the gravy can be thinned with milk or water. FRENCH BROILED CHICKEN. Mrs. S. T. Robinson. Take a 2 pound chicken, wash and split down back, salt well Put a large cook spoon full of half lard and half butter in a skillet and let it get hot, spread chicken in, open side down. Cover with lid, , fitting inside and closely. Weight lid down. Turn ocasionally and cook rather slowly until done. Requires about 40 minutes. FRIED CHICKEN. Mrs. M. S. Nix.

AI-modernized reading of the original text

2^/4 cups flour in bowl. 2 scant teaspoons baking pow- 2 tablespoons shortening well der. rubbed into flour. • 1 egg, beaten, to which add 1 y2 teaspoon salt. cup milk. Stir this into flour to make a thick batter which spread over chicken, and bake. CHICKEN PIE. Mrs. N. O. Nelson. Pastry — 3 full cups flour. yz teaspoon salt. 4 even tablespoons lard. 2 teaspoons baking powder. Milk for batter. Sift flour, salt and baking powder together; add lard and milk or water to make the consistency of biscuit dough. Mix well, but do not knead. Take over half, roll out thicker than pie crust ; have well greased a two gallon earthen pan, line it to the top with this crust. Cut a young chicken — six months old is the best age for pie — as for frying; place a layer of chicken, pepper and salt, a sprinkle of onion and breakfast bacon or pickled pork cut fine, then two or three handfuls of Irish potatoes, sliced very thin, a little more salt and pepper. Pinch off a piece of the remaining dough ; roll very thin, cut in diamond shapes and put three or four over potatoes ; then another layer of chicken, etc., until all the chicken is used. Roll out the remaining dough until large enough to cover top of pan ; cut an X cross in centre place over top of pan ;' turn down well all around. Put a piece of butter the size of an egg Over the opening in the top crust. Place crock in oven, fill with boiling water, pouring it in over the butter. Cook slowly for two hours. If crust inclined to become too brown put paper over it. When ready to serve, pin a large napkin around the crock and place on the table with a heavy plate underneath. OVEN ERIED CHICKEN. Mrs. W. R. Prickett. Cut the chicken up as for frying. Salt and pepper each piece and roll well in flour. Place in the baking pan with 3 heaping tablespoons of butter and a cup of water. Have the oven hot when the chicken is put in and let it remain until it is browned on top. Turn the pieces over to have it all well browned and pour into the pan 4 cups of boiling water into which one tablespoon of sugar, and a little salt and pepper have been stirred. Keep basting the chicken as the pieces dry on top, adding more water as necessary. When it is done remove chicken to platter and place baking pan on top of stove, and slowly add one cup of hot milk to the gravy. If the chicken is well basted it will be brown and moist and the gravy can be thinned with milk or water. FRENCH BROILED CHICKEN. Mrs. S. T. Robinson. Take a 2 pound chicken, wash and split down back, salt well Put a large cook spoon full of half lard and half butter in a skillet and let it get hot, spread chicken in, open side down. Cover with lid, , fitting inside and closely. Weight lid down. Turn ocasionally and cook rather slowly until done. Requires about 40 minutes. FRIED CHICKEN. Mrs. M. S. Nix.

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The Edwardsville cook book