The international cook book

Chicken Casserole I five-potmd chicken 2 cups diced celery (fowl may be used) yi pound mushrooms 1 cup diced carrots 2 onions 2 cups peas i pimento (cut fine) Remove pin feathers from chicken. Singe and wash chicken. Cut leg from body. Cut leg from thigh. Cut wing from body. Quarter the body. Brown chicken in hot melted shortening. Peel and slice the onions. Fry until nicely browned. Put onion into bottom of casserole. Add carrots, peas, pimento, and celery. Put fried chicken over vegetables. Top with mushrooms. Season with one-half tablespoon salt and one- quarter teaspoon pepper. Add three cups of water. Cook two and one-half hours in a moderate oven (350° F.). Serve hot garnished with parsley. Fricassee Chicken I five-pound chicken Dress and cut up chicken, then dredge with flour. Brown in hot salt pork drippings, or butter. Cover with boiling water. Add one tablespoon salt and one-quarter teaspoon pepper. Simmer slowly until tender. Two and one-half hours. Thicken gravy before serving. Serve with diunplings. Chopped onions, carrots, or peas may be cooked with this dish. (^olo)jiil cJancliciclies ihai ^(^aste ^ood diicfcrQ Pic 0 ^,'*W^ OOOfaDQ. CDBCfaCBt 3 ^^^yh CufeCfcCA ^y^^^fc (cut in pieces) a caps peas 3 tablespoons shoitemng 4 taMrspoons flour iteaiyoon sah VI tica&pooD peppor Pastiy Heat duckoi stock and thicken with floor irhkh has been mbocd to a smooth paste in a httk cold crater. Cook untfl tiudt, stirring constant^ to pievait hunping. Add salt, pc|^>a-, peas, and duckou Pot into a fautge baking ^sh. Cover ivith a top crost oC flaky pastry or baking powder biscuits. Bake in a hot ovoi (400** F.) tOL mnrates. Redooe heat to modeiate oven (350^ F.) and cook forty minutes kxiger. Creamed Chifkm > caps cooked chicken i cop chicken stock (cut into pieces) )4 cap cream 1 pimoito (cut fine) }i teaspoon salt I green pepper (cnt fine) s tablespoons floor Heat chicken stock. Add salt and floor iihidi has been mixed to a smooth paste with a little cold water. Cook until mixture thickens. Add greoi pq^cr, pimento, and rhifkfiv Heat thoroo^ify. Add cream. Mix wdL Serve hot on toast, in timbak cases or ramekins. May be sexred plain or topped with buttered bread crumbs. Chicken a la King 3 caps cooked chxken i cnp a^nxagos tqs (cnt fine) (cut into pieces) i table^xxn paisley (cut fine) X pimento (cnt fine) 2 cops duckm stock I cop nrashiooms 4 tablespoons floor (cnt in hatf) i trawpoon salt ^ cop cream Heat chickoi stot^ Add salt and floor which has been mixBd to a smoodi paste with cold water. Cook until nuxtnic tiuckens. Add chicken, pimoito, mushroonas, and aspaxagos. Cook until thcvoo^ily heated. Add cream. Mix wdL Serve 266 THE INTERNATIONAL COOK BOOK hot on toast, in timbale cases, or ramekins. Sprinkle with chopped parsley before serving. If fresh mushrooms are used, saute them before using. Chopped green pepper and sliced hard-cooked eggs may be added if desired. Chicken Timbales I cup milk 4 eggs I teaspoon salt i cup chopped chicken I chopped onion ^ teaspoon paprika ^ teaspoon pepper Beat eggs lightly, add milk and seasoning. Add chicken and onion. Turn into buttered timbale moulds. Bake or steam until firm. Serve with white sauce. Garnish with parsley. Jellied Chicken