Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Cut fowl into rather small pieces and fry lightly, then cover with water, add seasoning. and a very little sherry, cook until tender. In the bottom of each pie dish lay a slice of broiled bacon. Put the chicken on this and pour over a sauce made by rubbing flour and butter together, adding slowly the liquid in which the fowl was cooked. Cover with pie crust and bake until a light brown. CREAMED CHICKEN. [illustration: BY ESTHER] One two-pound chicken, one cup celery, chopped fine, one can mushrooms. Boil chicken and pick as for salad. Pour juice off mushrooms, and mix chicken, mushrooms and celery together. Stir two table spoonfuls of butter and two and a half table tablespoonfuls of flour until smooth. Heat half pint milk or cream, add juice of mushrooms boiling hot, and pour over butter and flour, add salt and pepper. Butter baking dish, and put layer of chicken mixture, then layer of dressing until full. Cover with bread and cracker crumbs and little pieces of butter. Bake half hour. If you cannot get celery, use celery salt. ENTREES AND LUNCHEON DISHES. —_——___— WV A eee bo Three pounds well chopped veal. Three soda crackers rolled fine. Three well beaten eggs. Two large tablespoonfuls cream. One large tablespoonful salt. One teaspoonful pepper. A lump of butter the size of an egg melted. Mix well with the hand. Bake two hours in a square deep pan, basting often with butter and water heated together. A slice of sweet salt pork, chopped fine and mixed with this is an improvement. CHICKEN CROQUETTES. MRS. KIRBY. Chop fine one large or two small chickens; add to this if possible, one set of sweetbreads, boiled tender and chopped. -Scald one pint new milk, stir into it two tablespoonfuls of flour, made smooth and wet with cold milk. When the flour is well cooked, add butter _the size of an egg, salt, and a little red pepper. Let this cool and beat it into the chopped meat, with one egg, beaten light. Make into pear-shaped rolls; roll these in egg, then in fine cracker crumbs, and fry in hot lard. Some persons like the addition of an onion to the seasoning. CHICKEN MOLDS. MRS. POWERS. The meat of two boiled chickens, minced. Pepper and salt. Beat in one at a time very lightly, four eggs and a scant half pint of cream. Butter individual molds well and fill. with the mixture. Place in a covered pan half filled with water and bake in a slow oven. Serve with mushroom sauce. CHICKEN TERRAPIN: Cut a boiled chicken into small pieces and put into a skillet with half a pint of cream, one fourth pound of butter rolled in a tablespoon of flour, pepper and salt to taste. Have ready three hard boiled eggs chopped fine and a wine glass (or more) of sherry. When the chicken is well boiled stir in the wine and eggs. Simmer a few minutes and it is ready to serve. For two chickens use a tumbler of wine. CHICKEN DUMPLINGS. MRS. ROBERTS. Joint a chicken, cover with water and boil gently till tender, season with salt and pepper and thicken the gravy with two tablespoonfuls of flour, mixed smooth with butter the size of an egg. Make a dough with one quart of flour, one egg, small lump butter, one cup sour milk with one teaspoonful of soda. Roll thin and cut in squares and drop into the chicken and gravy; cover and boil one half hour. ae PIGS' FEET CHEESE. Procure as many pigs’ feet as you desire; see that they are nicely cleaned; put them in a pot, cover with water, and let them boil until the meat will leave the bones perfectly clean. Season well with salt, pepper and sage, if you like it. Strain the liquor, let it cool and skim off the fat, then boil it until reduced to a jelly. Pour it over the meat and set away until throughly cold.