Royal baker and pastry cook

Chicken Pot-pie, 2. — Disjoint 2 fowls and cook in 2 quarts water till very tender. Slip out bones and season. Line sides of clean kettle with rich biscuit crust (see Biscuits). Add chicken and thickened liquor. Stand on moderately hot fire. Build fire of dry cobs or small sticks round kettle, and keep burning till crust is well browned. Put chicken on platter and lay crust on it. Old-fashioned receipt. Make thick dumpling batter (see Dumplings). Drop by spoonfuls into thickened boiling liquor, cover closely for 20 minutes. Chicken Pie. — Take 2 full-grown chickens, or more if small, disjoint them, cut backbone, etc. , small as convenient. Boil them with few slices of salt pork in water enough to cover them, let boil quite tender, then take out breast-bone. After they boil and scum is taken off, put in a little onion cut very fine — not enough to taste distinctly, just enough to flavor a little; rub some parsley very fine when dry, or cut fine when green — this gives pleasant flavor. Season well with pepper and salt, and few ounces good fresh butter. When all is cooked well, have liquid enough to cover chicken, then beat 2 eggs and stir in some sweet cream. Line 5-quart pan with crust made like Royal Baking Powder biscuit, only more shortening, put in chicken and liquid, cover with crust same as lining. Bake till crust is done, and you will have a good chicken pie. Or bake without bottom crust. When done remove top crust to platter, pour over it chicken and gravy, serving before crust becomes soaked. Creamed Chicken. — Make 1 cup cream sauce (see Sauces). Prepare 2 cups diced cooked chicken. Add to sauce, season well, simmer 10 minutes. Mock Duck. — 3 pounds of round steak cut in a single piece. Make a deep slit in the middle from the side — fill with a potato and onion dressing as for duck; put strips of salt pork on top. Bake 3 hours slowly, basting often. Make a brown gravy and pour over meat when served. The great advantage in using Royal Baking Powder is in finer, more healthful food, more easily made. Royal assures good work in the hands of the novice, or when haste is imperative. The more accurately the receipts are followed the surer the result. Meat and Fish Sauces T TT TTUTE SAUCE. — 1 level tablespoon of 1 level tablespoon butter, same of flour, and 1 cup of liquid, either milk and water or milk, spoon salt, few grains of pepper. Melt the butter in smooth saucepan, stir in the dry flour, cook and stir until frothy all over, then draw to a cooler part of stove and stir while adding the liquid, hot or cold. Cook until thick, stirring till smooth. Thick White or Cream Sauce. — Make as above, but use double quantities of flour and butter. Bechamel Sauce. — 1 tablespoon each of flour and butter, % cup each thin cream and white stock — chicken or veal — salt and pepper to taste. Prepare same manner as white sauce. Allemande Sauce. — Same as white sauce, with addition of 2 raw egg yolks added as taken from fire. Egg Sauce (for Fish). — 1 cup white sauce, 2 chopped hard-boiled eggs, 1 tablespoon chopped parsley, 1 teaspoon lemon juice or vinegar. Add parsley after taking from fire. Caper Sauce. — 2 tablespoons butter, 1 tablespoon flour ; mix well ; pour on boiling water till it thickens; add 1 hard-boiled egg chopped fine, and 2 tablespoons capers.