Fry in enough boiling
lard to come up well on the edges of each piece. Do
not move after it is placed in the lard, until it is a
nice light brown; then quickly brown on the other
side. Never crowd the chicken so that the pieces will
steam where they touch each other. It must be fried
quickly so it will not absorb the grease.
Chicken Salad
Cook chicken until very tender, then cut the
chicken very fine with scissors. Do not grind. For
one chicken use one teacupful of celery, one hard
boiled eggy one green pepper. Mix this with mayon-
naise, or use half teacupful of good vinegar, half tea-
spoonful pepper, half of salt and one of sugar. If the
last is to be used, when the chicken has been cut, pour
over it half cupful of the top, or richest part of the
liquor✪ Chicken Salad in which the chicken was boiled.
THE NEW ANNIE DENNIS COOK BOOK 161
Creamed Oysters
Place one quart of oysters in their own liquor on
the back of the stove or range, letting them heat
gradually; season with a half teaspoonful of salt and
a quarter of a teaspoonful of white pepper.
In a large porcelain lined, or granite pan, put one
heaping tablespoonful of fresh butter. When it melts,
sift into it two heaping tablespoonfuls of flour, stirring
constantly. When this is smooth, turn in quickly a
pint of fresh sweet milk and a teacupful of cream;
stir until the consistency of thick cream, then set
back while draining the oysters. Season the cream
sauce with a teaspoonful of salt and a little white pep-
per, and if hked, a dash of cayenne; then turn in
the oysters and serve on toast, cut in crescent shape,
three pieces being on each tea-plate, the points
being turned out and garnished with endive or parsley.
Cut the crescents from light bread with a large biscuit
cutter, cutting two from each slice of bread.
If preferred, serve the creamed oysters in timbales
or patty shells. If in timbales, garnish with small
French peas — using one can; heating them with a
teaspoonful of butter, and a half teaspoonful each of
salt and white pepper, and placing a teaspoonful on top
of each timbale as they are filled.
To Broil Chicken
Take as many young chickens as needed; after
dressing, split them open on back, place in a flat vessel
with one cupful of boiling water. Take one small
onion, cut fine, brown in one teaspoonful of butter, add
one-half teaspoonful of paprika, one teaspoonful of
salt, baste the chickens with this while cooking.
When nearly tender, add one heaping tablespoonful of
flour that has been rubbed smooth in butter. Shake
until this all dissolves. Then add one teacupful of
Tokay or celery wine. Let it stand where it will keep
hot for half an hour before serving.
162 THE NEW ANNIE DENNIS COOK BOOK
Roast Turkey ✪ Creamed Oysters
Page 85 · 4 recipe records on this page
Presented as published in 1905. 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
Fry in enough boiling lard to come up well on the edges of each piece. Do not move after it is placed in the lard, until it is a nice light brown; then quickly brown on the other side. Never crowd the chicken so that the pieces will steam where they touch each other. It must be fried quickly so it will not absorb the grease.
Chicken Salad
Cook chicken until very tender, then cut the chicken very fine with scissors. Do not grind. For one chicken use one teacupful of celery, one hard boiled egg, one green pepper. Mix this with mayonnaise, or use half teacupful of good vinegar, half teaspoonful pepper, half of salt and one of sugar. If the last is to be used, when the chicken has been cut, pour over it half cupful of the top, or richest part of the liquor in which the chicken was boiled.
Creamed Oysters
Place one quart of oysters in their own liquor on the back of the stove or range, letting them heat gradually; season with a half teaspoonful of salt and a quarter of a teaspoonful of white pepper.
In a large porcelain lined, or granite pan, put one heaping tablespoonful of fresh butter. When it melts, sift into it two heaping tablespoonfuls of flour, stirring constantly. When this is smooth, turn in quickly a pint of fresh sweet milk and a teacupful of cream; stir until the consistency of thick cream, then set back while draining the oysters. Season the cream sauce with a teaspoonful of salt and a little white pepper, and if liked, a dash of cayenne; then turn in the oysters and serve on toast, cut in crescent shape, three pieces being on each tea-plate, the points being turned out and garnished with endive or parsley. Cut the crescents from light bread with a large biscuit cutter, cutting two from each slice of bread.
If preferred, serve the creamed oysters in timbales or patty shells. If in timbales, garnish with small French peas — using one can; heating them with a teaspoonful of butter, and a half teaspoonful each of salt and white pepper, and placing a teaspoonful on top of each timbale as they are filled.
To Broil Chicken
Take as many young chickens as needed; after dressing, split them open on back, place in a flat vessel with one cupful of boiling water. Take one small onion, cut fine, brown in one teaspoonful of butter, add one-half teaspoonful of paprika, one teaspoonful of salt, baste the chickens with this while cooking. When nearly tender, add one heaping tablespoonful of flour that has been rubbed smooth in butter. Shake until this all dissolves. Then add one teacupful of Tokay or celery wine. Let it stand where it will keep hot for half an hour before serving.
Roast Turkey
Records on this page
Chicken SaladCreamed OystersTo Broil ChickenRoast Turkey