The Edwardsville cook book

Take a spring chicken of about 3 lbs., scald in water a little hotter than your hand will bear (this will take a little longer to scald), rub the feathers off with your hand, wash in plenty of cold water ; cut up and wash in very cold water, wipe dry, salt and pepper to taste ; sprinkle flour over until perfectly covered. Have a skillet full of lard, very hot, put in chicken, turning until a beautiful brown. Do not let it be over one hour from the time the chicken is killed until it is on the table, to have perfect success. CHICKEN BROWN STEW. Mrs. S. T. Robinson. Mrs. J. T. Keller, St. Louis. Put your dinner pot on the stove, a flat bottom preferred. Put into this a cookspoon of lard, the same of flour, a little chopped onion. Stir constantly until this is quite brown ; have your chicken jointed and drop into this. Stir well ; pour over enough water to cover. Put lid on and let cook slowly until dinner. Salt and pepper to taste. Old or young chicken may be used. I prefer old. I use lard in preference to butter because it burns less easily. If chicken very fat use less lard. If you try this once you will try it twice. CHICKEN CROQUETTES. Mrs. Ritchey G. Early. 1 CUD cream or milk. 1 lump butter, size of egg. 1 cup fine bread crumbs. 1 pint finely chopped cooked chicken. 1 tablespoon flour. A bit of minced onion or parsley 1 teaspoon salt. V2 teaspoon pepper. 2 eggs. Heat cream, when boiling add flour and butter creamed, let it boil up thick. Remove from fire and when cool mix in the other ingredients, the beaten eggs last. Elour the hands and make up into small round flat cakes ; dip in egg and bread crumbs and fry in lard and butter mixed. When a light brown take up and lay on brown paper to absorb grease. Serve hot. CHICKEN CUTLETS. E. L. Ives, Omaha, Nebraska. 14 cup flour. 1-3 cup butter. 1 cup stock. 1-3 cup cream. 1 beaten egg. 1 pint chopped chicken. Cook together and season. When cold form into cutlets, dip in egg and bread crumbs and bake until brown. Eill the spaces on platter with peas. CHICKEN CROQUETTES. Mrs. N. O. Nelson. Boil a large, old, fat chicken until quite tender ; when cold, pick to pieces and chop very fine. Take i set calves brains, place them in salt, water 20 or 30 minutes to draw out the blood ; then place on stove in cold water and as soon as they; raise the boil, lift them off and take from them any discoloration. Mix them with the chopped chicken; then season with salt, pepper and nutmeg’, juice of one lemon, some onion juice or grated onion and a melted piece of butter the size of an egg. A little celery or parsley chopped fine adds to the flavor. Last of all add enough thick sweet cream to make a dough so soft that it is hard to form the croquettes. Set the croquettes in a cool place, at least an hour before frying. Dip in yolk of egg and cracker meal and fry in boiling lard. Serve with peas. BOUDINS. Mrs. Travous. Chop cold cooked chicken fine, measure, and to every pint add a tablespoon butter, two of dried bread crumbs, ^ cup stock or boiling water, 2 eggs, slightly beaten, salt and pepper to taste. Put these ingredients into a saucepan and stir over the fire for a moment until thoroughly mixed.