The Henderson cook book

Two cups chicken meat cut into small pieces. 1 cup milk or cream, 1 cup chicken stock, 1 heaping tablespoon flour, 2 tablespoons butter, salt and pepper. Cook the butter and flour together in chafing-dish, to which add stock and milk, then stir until smooth. Put in chicken and cook 3 minutes longer. Season to taste. DELICIOUS FRICASSEE OF CHICKEN. / Cut the chicken into joints and put into stewpan, with 2 raw onions cut in quarters, a little chopped parsley, salt and pepper to taste, and a little squeeze of lemon juice. Add a piece of butter size of an egg, and a pint of water. Stew for an hour under a closed lid. Strain off the gravy, into which beat gradually a teacup of cream, or rich milk, and then yolks of 2 eggs. Place gravy on fire, but do not allow it to boil. When it has thickened, pour it over the chicken. Even an old chicken is delicious when prepared as above. DEVILED CHICKEN. Two cups of finely-chopped chicken, 2 tablespoons of chopped parsley, 2 tablespoons of butter, 2 tablespoons of bread crumbs, 3 drops of onion extract, ^ cup of cream, 2 hard boiled eggs, salt and pepper to taste. Melt the butter, add the bread crumbs, chicken and cream ; stir until the mixture is heated. Add the eggs, the yolks, and whites, pressed through a sieve, the parsley and seasoning. Mix well; take from the fire, put in shells or individual souffle dishes, cover with greased bread crumbs and brown in a quick oven. Curry powder, paprica, and other seasonings may be added at will. — Mrs. J. T. Alderman. JELLIED CHICKEN. Two medium-sized chickens cooked thoroughly. Pick from the bones and run through grinder. Dissolve 1 box of gelatine in a pint of cold water. To this add the liquor (about 1 quart) in which chicken was boiled, and which has been cooled and skimmed. Pour into a long pan % inch of the liquor, allow it to congeal, then add a layer of chicken seasoned with salt and pepper. Next put a layer of hard boiled eggs chopped fine. Pour over this enough liquor to cover. Let harden, then add another layer of chicken and the eggs, with a layer of the gelatine on top. When hard turn out, cut in squares, serve with mayonnaise and garnish with parsley. SMOTHERED CHICKEN. Split chicken down the back as for broiling, put in pan in 1 pint boiling water, sprinkle with salt, pepper, flour, and dot with bits of butter, cover closely with another pan and steam 1 hour in moderate oven. If chicken is tough more time is necessary. You want it light brown. CHICKEN OR TURKEY HASH. Free chicken from bone, cut in pieces, pour over water to nearly cover, cook slowly, break carcass and with other bones cook in another vessel. When done strain and thicken with little flour and butter or some stuffing from the fowl and add to the hash. Boil up ten minutes and add 1 or 2 hard boiled eggs, season with salt and pepper, and serve on slices of toasted bread. CHICKEN STEW. Disjoint the chicken, cover with cold water with teaspoon salt and cook until tender. Make pastry of 1 cup flour, ^4 teaspoon salt, 1 tablespoon lard, enough water to make stiff dongh. Roll very thin, cut into small strips, sprinkle with flour and add to chicken. Cook all together for ^ hour or longer. This is improved by adding y2 cup sweet milk when nearly done. CHICKEN PAN PIE.