Quaker recipes

Melt the fat, stir in the flour until well mixed. Add the milk and broth, then cook until it thickens, stirring constantly. Beat egg yolk. Stir in a small amount of the hot white sauce and add the rest of the sauce. Add the chicken, celery, and cook until hot. To Stew Chicken Cut up, barely cover with water. Add 11% teaspoons of salt. Simmer, do not boil, until chicken is tender. Meat is juicier if cooled in the broth. A 4 pound dressed hen will give you about 3 pounds or 3 to 4 cups of chicken after cooking. FAYE HAYES (Mrs. Clarence) CHICKEN CROQUETTES 2 cups chicken broth or water 14 teaspoon pepper 1 cup Quaker oats lg teaspoon nutmeg 2 cups ground cooked chicken 1 teaspoon celery seed 1 tablespoon lemon juice 1 teaspoon paprika 1 teaspoon salt 14 cup mushrooms chopped Cook Quaker oats in boiling broth or water slowly for 5 minutes, stirring frequently. Combine cooked oatmeal, chicken, lemon juice, and seasonings. Lightly brown mushrooms in 2 tablespoons chicken fat or butter and add to mixture, combining thoroughly. Cool. Shape into 12 croquettes, roll in dry bread crumbs, dip in beaten egg to which 2 tablespoons milk have been added, and roll again in crumbs. Place in wire basket and fry in hot deep fat (375°) until golden brown. Serve hot. 6 servings. CHICKEN PIE Cook until tender a 4% or 5 pound fat hen. Remove meat from bone and shred. Add 2 cups milk to broth and bring to a boil, thicken with 4 cup flour. Cool and add chicken. Season with pepper. Pastry Sift 5 cups flour, make your favorite biscuit dough with soda and sour milk with extra shortening added. Line a 10x14 inch pan with pastry, spread chicken over bottom add top crust and bake at 350° until brown. Serves 12. SALLIE ALLEN (Mrs. C. F.) HAM AND PORK LOAF 1 pound ground ham 1 cup tomato juice 114 pounds ground pork 1 cup bread crumbs 1 teaspoon salt 3 eggs 4 teaspoon pepper Beat eggs. Mix bread crumbs and tomato juice together, then add all ingredients and make into loaf. Bake in oven at 350° for 1% hours. You can substitute beef for pork and ham, making up in same way, adding a little more salt. STELLA Hiatt (Mrs. Wade) HAM AND PORK CUTS Cured Ham Amount To Buy Per Person Y2 to ¥% pound uncooked bone-in ham 143 pound uncooked boneless ham 3 pound cooked bone-in ham Yg to ¥% pound cooked boneless ham There are a great many kinds of cured and smoked pork. Some are to cook at home, some ready-to-eat; some are fully cooked, some are mild and tender; some have a distinctive flavor. Choose the kind to suit your taste and purpose. It pays to read labels and know what you are buying. Follow instructions for cooking if they are given on the ham you buy. Roasting Schedule for Cured Pork INTERNAL OVEN TEMP. WEIGHT COOKING TIME TEMP. 300° to 11 pounds 3% hours 150° ava 15 pounds 3% hours 1OOs 20 pounds 414 hours 150. Add 15 minutes glazing period in hot oven (400°). A sweet glaze for a baked ham is a professional touch! It not only looks attractive, but it also tastes good. Sweet Glazes 1 cup brown sugar, sifted, and 1 teaspoon dry mustard. 1 cup honey. 1 cup cranberry or currant jelly. . ¥Y4 cup crushed pineapple and 1 cup brown sugar. 1 cup applesauce, 2 cup corn syrup, 2 teaspoons prepared mustard. ¥2 teaspoon clove mixed with any one of the above. Choose your glaze, prepare, and spread evenly over the fat-scored, baked ham. Bake in hot oven at 400° until surface forms a brown glaze. GARNISH FOR BAKED HAM 1 package lemon Jello 12 whole cloves 1 pint boiling water 14 cup prepared horse radish 44 teaspoon salt