Select a medium-sized ham; soak over night in cold
water. Clean and wipe; cover with cold water; bring to
the boiling point, and then simmer until tender, allowing
thirty minutes to the pound. Cool in water in which it
was cooked. Take off the skin, sprinkle with sugar, and
cover with seasoned cracker crumbs. Bake twenty to
thirty minutes. Decorate with cloves, garnish with
parsley and lemon✪ Boiled Ham, and serve hot or cold.
A more aromatic flavor is given to the ham if a bouquet
of sweet herbs and one half cup each of onions, carrots,
and turnips are boiled with it. Many baste the ham,
when baking, with cider.
JESJLTS H*
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with, ti^t-tittbi^ coTer.
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one foortli cap eaciu eaxroc* oiiicjnL ttun^ ^aai oi^i^v^ bd^
of baj leaf » sprig: of parslej. one itea^^!ii!C>ii: p^^^mawns^
two te-JLspoocis sale* and tliree e?ip? ^: ^~^--r^ w;ita^
Cover ke^stle* ind cook 12 o^c._ -_,'tfe to *<jiEr IbfttiTSi.
90 lowney's cook book
always keeping enough water in kettle to prevent vegeta-
bles from burning. When tender, brush over with melted
butter, dredge with flour, and brown in oven.
Serve with gravy and vegetables pressed through sieve.
Garnish with parsley.
Broiled Chicken
Clean wipe, and split down the back, a young chicken.
Sprinkle with salt and pepper; place on greased broiler,
and cook over dripping pan in hot oven over twenty
minutes. Remove from oven, and broil over clear fire
until golden brown. Remove from broiler, spread with
melted butter, sprinkle with chopped parsley✪ Broiled Chicken, and serve
on hot platter on bed of water cress.
Sauted Chicken
Cut chicken in pieces for serving. Dip in water,
sprinkle with salt and pepper, dredge with flour. Try
out two tablespoons salt pork cubes. Cover bottom of
fr3dng pan with pieces of chicken. Cook until a delicate
brown on one side, then turn and brown on the other.
Drain on brown paper.
Take three tablespoons of fat from the pan, brown, add
three tablespoons flour and brown, add one fourth tea-
spoon each of salt, nutmeg, and paprika, and a cup and
^ a quarter of cream. Cook five minutes, pour around
chicken, and garnish with parsley and toast points.
Fried Chicken
Cut chicken in pieces for serving ; dip in milk, sprinkle
with salt and pepper, dip in flour or in crumbs, egg and
crumb, and fry in deep fat. Drain on brown paper;
serve on slices of buttered toast with Bechamel sauce,
Allemande, or Mushroom sauce.
MEATS 91
Baltimore Chicken
Cut chicken in pieces for serving ; sprinkle with salt
and pepper, dip in egg, and crumbs taken from the center
of the loaf ; arrange in baking dish, baste with melted
butter, and cook in hot oven twenty to thirty minutes.
Arrange on a hot platter ; garnish with thin slices of
crisp bacon, parsley and cream sauce.
Chicken fried in Batter
Cut chicken in pieces for serving, cover with fritter
batter, and cook in deep fat. Drain on brown paper. In
order that chicken in batter be cooked sufficiently, the
bird must be young and tender.
Cold chicken meat may be dipped in the same batter
and fried.
Creole Chicken
Page 36 · 2 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
Select a medium-sized ham; soak over night in cold water. Clean and wipe; cover with cold water; bring to the boiling point, and then simmer until tender, allowing thirty minutes to the pound. Cool in water in which it was cooked. Take off the skin, sprinkle with sugar, and cover with seasoned cracker crumbs. Bake twenty to thirty minutes. Decorate with cloves, garnish with parsley and lemon, and serve hot or cold.
A more aromatic flavor is given to the ham if a bouquet of sweet herbs and one half cup each of onions, carrots, and turnips are boiled with it. Many baste the ham, when baking, with cider.
[illustration: Chicken and vegetables cooking]w;ita^
Cover ke^stle* ind cook 12 o^c._ -_,'tfe to *<jiEr IbfttiTSi.
90 lowney's cook book
always keeping enough water in kettle to prevent vegetables from burning. When tender, brush over with melted butter, dredge with flour, and brown in oven.
Serve with gravy and vegetables pressed through sieve. Garnish with parsley.
Broiled Chicken
Clean wipe, and split down the back, a young chicken. Sprinkle with salt and pepper; place on greased broiler, and cook over dripping pan in hot oven over twenty minutes. Remove from oven, and broil over clear fire until golden brown. Remove from broiler, spread with melted butter, sprinkle with chopped parsley, and serve on hot platter on bed of water cress.
Sauted Chicken
Cut chicken in pieces for serving. Dip in water, sprinkle with salt and pepper, dredge with flour. Try out two tablespoons salt pork cubes. Cover bottom of fr3dng pan with pieces of chicken. Cook until a delicate brown on one side, then turn and brown on the other. Drain on brown paper.
Take three tablespoons of fat from the pan, brown, add three tablespoons flour and brown, add one fourth teaspoon each of salt, nutmeg, and paprika, and a cup and ^ a quarter of cream. Cook five minutes, pour around chicken, and garnish with parsley and toast points.
Fried Chicken
Cut chicken in pieces for serving ; dip in milk, sprinkle with salt and pepper, dip in flour or in crumbs, egg and crumb, and fry in deep fat. Drain on brown paper; serve on slices of buttered toast with Bechamel sauce, Allemande, or Mushroom sauce.
Baltimore Chicken
Cut chicken in pieces for serving ; sprinkle with salt and pepper, dip in egg, and crumbs taken from the center of the loaf ; arrange in baking dish, baste with melted butter, and cook in hot oven twenty to thirty minutes.
Arrange on a hot platter ; garnish with thin slices of crisp bacon, parsley and cream sauce.
Chicken fried in Batter
Cut chicken in pieces for serving, cover with fritter batter, and cook in deep fat. Drain on brown paper. In order that chicken in batter be cooked sufficiently, the bird must be young and tender.
Cold chicken meat may be dipped in the same batter
and fried.
Creole Chicken
Records on this page
Boiled HamBroiled Chicken