Our favorite recipes (Wilshire Ward LDS, 1957)

First Step: Put a fat, 5 1b. Hen in a large pot with a carrot, a sliced onion, 2 tsp. salt and 14 Quarts boiling water. Let it cook very slowly about hours or until meat begins to leave bones. Let bird cool in its own liquid. When cool, remove meat from bones, skin off the fat from the meat. Second Step: While hen cooks, make stuffing. Crumble up 1% loaves of two-day old bread. (Use the crusts if desired). Melt 3 C. butter in a very heavy skillet. Cut up 6 sprigs parsley, 6 scallions with their tops ( or 1 medium onion) and 2 large pieces of celery, with tops too. Cook vegetables in the melted butter over a low heat for 5 minutes. Then mix into bread crumbs Lightly with a fork to keep dressing fluffy. Add 1 tsp. Salt and a dash of Pepper and 1 tsp.only of poultry seasoning. Finally mix in 6 Tb. chicken broth. No more or your dressing will be heavy. | Third Step: The sauce. Skim the fat off the top of the chicken broth and melt 1 C. in large heavy saucepan. If you do not get that much fat, make up the difference with butter. Heat 4 C. chicken broth and 1 C. milk together but do not boil. Stir l1 C. sifted flour into melted fat until smooth. Add broth and milk mixture gradually, stirring constantly. Add 2 tsp. Salt. Cook until very thick, stirring all the time. When cooked, beat 4 eggs slightly and mix in a little sauce. Then combine sauce and eggs and cook over low heat another 3 or 4 minutes. Keep stirring. Fourth Step: Grease one very large or @ small casseroles. Put stuffing in the bottom carefully. Pour over it half of the sauce. On top of this cut up the chicken meat with scissors into nice pieces. Add remaining sauce. Take 1 C. dry bread crumbs and toss in 4 Tb. melted butter. is lle ah on top. Cook the above in moderate oven 375~ and bake 20 minutes or longer until crumbs are golden brown and the scalloped chicken is piping hot all the way through. This dish is perfect to serve for a buffet supper. Serves 12. ~ Claire P. Dorius - FRIED CHICKEN Cut up chicken and dust well with 1 C. Flour, 1 Tb. Brown Sugar, Salt and Pepper. Fry in deep frying pan with 1 Sq. butter and 3 Tb. oil at 350° for 45 minutes. Turn. Cook 45 minutes longer. Only turn the one time, (I use my electric pan). ~ Maud M. Johns ~ OVEN FRIED CHICKEN Wash and clean chicken as for frying. Dip in butter. Sprinkle generously with Lowry's Salt and bake in shallow pan 14 hours at 350°. Turn chicken over after 1 hour cooking time, - Emily Sims — OVEN FRIED CHICKEN 4, Large Chicken Breasts 1 C. Biseuit Mix (or 1 fryer, cut up) 2 tsp. Paprika 2 tsp. Salt % tsp. Pepper 1 Cube Butter Method: Wipe chicken with a damp cloth. Combine the dry ingredients in a shallow pan or paper bag. Press or shake chicken pieces in mixture. Melt butter in shallow baking dish (about 9x12x2") in a 400° oven. Place chicken pieces, skin side down, in single layer in melted butter. Bake for 45 minutes. Turn pieces, skin side up, and bake for 20 to 30 minutes longer, or until golden brown, Yield: 4 servings. ~ Norma S. Pratt ~ Cook breast of guinea hen in slow oven (350°) for 20 to 25 minutes. For sauce, use 1 chopped onion, Saute onion in butter, Cook in oven with guinea hen. When ready to take hen out add sour cream to sauce, fold it in, pour sauce over breast of guinea hen, and serve with wild rice. ~ Gazetta McBride - 2 oe BARBARA EISENHOWER'S CHICKEN SUPREME 1 Stewing Chicken (about Handful of Celery tops 5 Lbs.) not cut up 1 Tb. Salt 3 C. Water 1 Bay Leaf 1 Med. size onion, sliced 6 ©. Cooked Rice 1 Carrot, scraped and halved 6 Tb. Chicken Fat 1 C, light or table Cream 6 Tb. Flour 1 can (6 oz) sliced mushrooms 1 C. (5 oz. can) Slivered Almonds ,toasted 1 can (about 4 oz) pimentos, 1 C. buttered soft bread diced crumbs 1. Simmer chicken in water with onion, carrot, celery tops, salt, and bay leaf in a large covered kettle