Raleigh recipe book

Cut the chicken in pieces at joints, season well with salt and pepper. Put two tablespoonsful of butter into a stew pan and when it melts add the chicken. Let this brown slowly. Add the onions sliced. Add two tablespoon 'uls of flour and let it brown, then add the tomatoes chopped fine. Cook very slowly, allowing the mixture to simmer over a slow fire. Slice the green peppers fine, add one-half pint of consomme or boiling water. Stir occasionally. Simmer for one hour. Before serving put in one can of mushrooms. Mrs. Platt D. Walker. DRY CHICKEN DRESSING Bread crumbs Pepper Butter Celery Salt Brown the bread and grate into crumbs ; sesason with a little butter, salt, pepper and the celery chopped fine. Mix well together and stuff the fowl at baking time. Mrs. Ashby Lee Baker. TURKEY DRESSING 1 pone corn bread 1 large onion . • % loaf baker's bread Parsley Mix all together with liquor from turkey, fried brown. Mrs. a. M. Maupix. CHICKEN A LA KING No. 1 Two medium sized chickens, boil until tender and cut in pieces. Make cream sauce of thin cream and add chicken, 1 can of pimentoes, 2 fresh green peppers cut in small pieces, 2 cans small mushrooms, 1 cup of sherry wine, or Virginia Dare Sherrj' Tell. In ramekins this quantity will serve 25 people. Mrs. V. E'. Turner. CHICKEN A LA KING No. 2 Have the chicken boil long and slowly, so that while it is tender, there is some taste left in the meat. Let cool in the water. It is improved if a small onion, a bay leaf, a red pepper pod and salt are addedto the water when the chicken is put in. Cut up fine. To each quart of chopped meat add three chopped pimentoes, three chopped green peppers and a small can of mushrooms. Make a white sauce of a tablespoonful of butter, two tablespoonsful of oil from the top of the stock, (should the chicken be poor and the stock have no oil in it, use more butter), three tablespoonfuls of Crusader flour, one and one-half cups of stock, one and one-half cups of milk, salt, pepper and celery seed to taste. Let cook until quite thick, then turn the chicken mixture into it and let come to a boil. One or two hard boiled eggs chopped up and added, improve the flavor. Just before turning into the dish add one well beaten egg, but do not allow to curdle. Mrs. Joseph Blouxt Cheshire. MOCK TERRAPIN For twelve persons: A pair of ducks and one pound of calf's liver will be required. Put ducks and liver into a kettle together, add two cloves of garlic, one small onion, two stalks of celery, four cloves. Cover with boiling water and cook slowly until tender. When cold cut both into dice. At serving time mash the yolks of six hard boiled eggs to a smooth paste, adding gradually half pint of cream. Put a quarter of a pound of butter into a sauce pan, add tablespoon of flour, mix and add cream and egg. Stir constantly until it reaches boiling point, add haK cup of milk and bring again to a boil, then add meat, a teaspoonful of salt, a dash of cayenne, a little white pepper and a suspicion of mace. Serve hot. (A good way to prepare the kind of wild duck that lives on fish.) Mrs. Ed. Chambers Smith. CHICKEN A LA QUEEN 1 pint cold chicken chopped fine ^/^ cup stock or boiling water 1 tablespoon butter 1/4 nutmeg grated 2 tablespoons bread crumbs 2 eggs 1 tablespoon chopped parsley Salt and pepper