The Fredericksburg home kitchen cook book

ELLA EVERS. Fish Sauce. y2 teaspoon parsley; 1 teaspoon butter; 1 teaspoon flour ; y2 pint soup stock ; 4 tablespoons capers ; 1 teaspoon salt ; 1 teaspoon Chili Powder. Heat butter, add flour, stock, boil 10 minutes, add capers, when nearly done. MRS. HARRY HEYLAND. Fried Oysters Done in Oven With Tarter Sauce. Roll the required number of oysters in flour, season with salt and pepper, dip in beaten egg, then roll in bread crumbs. Bake in hot oven until a light brown. Serve with tartar sauce, which is made by adding chopped olives, parsley and capers to Mayonnaise dressing. MRS. HARRY HEYLAND. — 23 — Poultry and Game Chicken Curry. Cut up a chicken weighing from l1^ to 2 pounds, as for fricassee. Wash it well, put into a stewpan with sufficient water to cover it, boil closely covered until tender, add a large teaspoonful of salt and cook a few minutes longer. Remove from the fire, take out the chicken, pour the liquid into a bowl and set it aside. Now cut up into the stew pan two small onions and fry them with a piece of butter, size of an egg. As soon as they are brown skim them out and put in the chicken, fry for three or four minutes. Next sprinkle over the chicken two teaspoonfuls of Curry Powder. Now pour over the liquid in which the chicken was stewed, stir all well together and stew for five minutes longer. Then stir into this a tablespoonful of sifted flour mixed with a little water. Lastly stir in a beaten yolk of egg and it is done. Serve with hot boiled rice laid around on the edge of a platter and the chicken curry in the center. 1 chicken; 1 onion; 2 bay leaves; y2 teaspoonful of white pepper; 1 teaspoonful of salt; 3 cloves; y2 box of powdered gelatine. Singe and draw chicken, place in a kettle of boiling water, boil until tender. Lift the chicken out and set Jellied Chicken. — 24 — aside to cool. Then cut into neat pieces. Take one quart of the liquid in which the chicken was boiled and add the onion, bay leaves, pepper, salt, cloves and boil for five minutes. Then add the gelatine (which has been dissolved) and strain. Arrange the chicken in a wet mould, fill with the stock. Place on ice to jell. Serve with mayonnaise dressing. Chicken Dumplings. Disjoint the fowl and cook in about 2 quarts of water till tender, season with salt, whole peppers, whole cloves, (and if desired a little nutmeg). Make thick batter for dumplings as follows: 1 pint flour; 2 teaspoonfuls baking powder; % teaspoonful salt ; 2 eggs ; enough sweet • milk to make stiff batter. Drop by tablespoonfuls in boiling liquid on top of chicken and boil from 15 to 20 minutes. Dressing for Turkey. Bread ; fresh pork ; 3 eggs ; giblets ; 1 tablespoonful of ginger; salt. Take bread enough to fill turkey and pour boiling milk or water over it. Yv'hen thoroughly soaked, place in a muslin bag, squeeze carefully until dry. Then add Y2 lb of fresh pork and giblets chopped fine, three or four eggs well beaten, one tablespoonful of ginger. Salt to taste. Mix well. This dressing should be as light as bread after it is cooked. — 25 — Chicken a la King.