a bread pan, half cover with cold v/ater or milk, and if the
chicken is not very fat add lumps of butter or some thick
slices of fat bacon. Bake until done. When one side is
brown, turn to brown on the other side, and when nearly done
put a 2-inch square of biscuit dough on top✪ Smothered Chicken of each piece of
chicken, return to the oven, and bake until a nice brown.
When done, remove the chicken with crust to a hot platter,
add 1 cup rich cream to the liquor in the pan, thicken with
a little flour, let boil up, and serve with the chicken.-. —
[Mrs. M. M. B., Mont.
Pressed or Potted Chicken
Dress and joint a chicken, and boil in water enough to
cover, until the meat slips from the bones. Drain off the
liquor, remove the bones, and cut the meat in small pieces,
but do not chop fine, and season with salt and pepper. Boil
the broth down to 1 pt, put a layer of meat in a mold
with some slices of hard-boiled eggs, then more chicken and
eggs, seasoning to taste, then pour in the broth, and set
away to get cold. Another way instead of boiling down,
the broth, is to thicken it with bread crumbs, or 1 tablesp
clear gelatine dissolved in a little hot water. — [K. S., la.
Chicken Fricassee
Dress and joint a chicken, and let it simmer slowly, closely
covered, in 1 qt hot water, with 2 stalks celery, 1 bay leaf,
1 slice of onion, salt and pepper to taste, and a pinch of
curry. When the chicken is tender, remove from the liquid
and place on a hot platter. Stir into the liquid 1 beaten
egg, V2 cup cream, or 1 tablesp butter, and 1 tablesp flour,
and let boil up, then pour over the chicken and serve hot.
The platter may be garnished with a border of hot mashed
potatoes, and edged with parsley. — [Mrs. E. J. C, Mass.
Chicken Soup with Dumplings
Dress and cut up a chicken, and put on to boil in plenty
of cold water, adding salt to taste✪ Chicken Fricassee. Let boil long and slowly,
and about one hour before serving add 1 pt carrots, peeled
and sliced fine, and ^^ hour later 1 qt potatoes, peeled and
sliced also, an onion, if liked, and ^ hour later dumplings
made as follows. Put V2 cup butter in a frying pan and when
hot add % cup flour, and let cook about 10 minutes, stirring
vigorously, but do not let it brown. Then add some of the
chicken broth, a little at a time, to convert the mass into a
smooth ball which will free entirely from the pan. Remove
from the fire, and when cool add 1 or 2 beaten eggs, and
mix well. Drop into the boiling soup by spoonsful and boil
steadily about 15- or 20 minutes. — [Mrs. A. P., Neb.
170 FARM AND HOME COOK BOOK
Hot Tamales
Page 111 · 4 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
a bread pan, half cover with cold v/ater or milk, and if the chicken is not very fat add lumps of butter or some thick slices of fat bacon. Bake until done. When one side is brown, turn to brown on the other side, and when nearly done put a 2-inch square of biscuit dough on top of each piece of chicken, return to the oven, and bake until a nice brown. When done, remove the chicken with crust to a hot platter, add 1 cup rich cream to the liquor in the pan, thicken with a little flour, let boil up, and serve with the chicken. — [Mrs. M. M. B., Mont.
Pressed or Potted Chicken
Dress and joint a chicken, and boil in water enough to cover, until the meat slips from the bones. Drain off the liquor, remove the bones, and cut the meat in small pieces, but do not chop fine, and season with salt and pepper. Boil the broth down to 1 pt, put a layer of meat in a mold with some slices of hard-boiled eggs, then more chicken and eggs, seasoning to taste, then pour in the broth, and set away to get cold. Another way instead of boiling down the broth, is to thicken it with bread crumbs, or 1 tablesp clear gelatine dissolved in a little hot water. — [K. S., la.
Chicken Fricassee
Dress and joint a chicken, and let it simmer slowly, closely covered, in 1 qt hot water, with 2 stalks celery, 1 bay leaf, 1 slice of onion, salt and pepper to taste, and a pinch of curry. When the chicken is tender, remove from the liquid and place on a hot platter. Stir into the liquid 1 beaten egg, V2 cup cream, or 1 tablesp butter, and 1 tablesp flour, and let boil up, then pour over the chicken and serve hot. The platter may be garnished with a border of hot mashed potatoes, and edged with parsley. — [Mrs. E. J. C, Mass.
Chicken Soup with Dumplings
Dress and cut up a chicken, and put on to boil in plenty of cold water, adding salt to taste. Let boil long and slowly, and about one hour before serving add 1 pt carrots, peeled and sliced fine, and ½ hour later 1 qt potatoes, peeled and sliced also, an onion, if liked, and ½ hour later dumplings made as follows. Put V2 cup butter in a frying pan and when hot add % cup flour, and let cook about 10 minutes, stirring vigorously, but do not let it brown. Then add some of the chicken broth, a little at a time, to convert the mass into a smooth ball which will free entirely from the pan. Remove from the fire, and when cool add 1 or 2 beaten eggs, and mix well. Drop into the boiling soup by spoonsful and boil steadily about 15- or 20 minutes. — [Mrs. A. P., Neb.
Hot Tamales
Records on this page
Smothered ChickenChicken FricasseePressed or Potted ChickenChicken Soup with Dumplings