The Southern cook book of fine old recipes

6 slices bacon 1 onion % cup chopped celery 2 cups rice 4 cups chicken stock 4 eggs salt and pepper mustard pickle juice Dress the squabs as usual, cleaning them thoroughly. Stuff with a mixture made as follows: Dice bacon and fry until crisp. Remove the bacon, and brown the chopped celery and onions in the bacon drippings. Boil the rice in the chicken stock until tender, then add the bacon, celery and onion. Beat the eggs and add them to the rice. Season with salt and pepper. Stuff the squabs with the mixture and make mounds of the remaining filling on which to lay the squab. Bake in a hot oven for about 25 minutes, basting the squabs frequently with mustard pickle juice. Chicken a la Tartare 1 broiling chicken 1A pound melted butter 4 sprigs parsley 1 small onion % pound mushrooms 1 clove of garlic salt arid pepper bread crumbs Clean the broiler and split it in half. Place it in a frying pan in which the butter has been melted. Chop the parsley, onion, mushrooms and garlic and add to the butter with salt and pepper. Cover the frying pan and allow the broiler to simmer for fifteen minutes, turning it occasionally so that the flavor is absorbed. The chicken is then dipped in bread crumbs and broiled until well browned. The chicken meat is delicately flavored with the mushrooms, onion, garlic, and parsley combination. The pre-cooking in the butter sauce also assures the tenderness of the meat. Jar f Roast Chicken or Turkey Dredge a four-pound seasoned chicken with flour and place on its back in dripping pan with butter or chicken fat the size of an egg. Place in hot oven (400° F.) and when the flour is browned reduce the heat to (350° F.) moderately hot, then add */4 cup of fat dissolved in % cup boiling water and baste every quarter of an hour. Turn chicken often until breast meat is tender, then it is done. About 1^ hours are required. Turkey will require more liquid and will have to be roasted longer according to size. Chicken Cakes 1 cup cooked chicken meat, chopped 2 eggs, slightly beaten 1 tablespoon cream salt and pepper bread crumbs, rolled fine 1 cup White Sauce (see page 24) a/2 cup finely chopped celery Add 1 egg, cream, salt and pepper to the chopped chicken. Make into small flat cakes, dip in the remaining egg mixed with a little milk if desired, and roll in the bread crumbs. Fry on both sides until well browned. Add celery to the white sauce and pour over cakes when ready to serve. Serve on toast and garnish with parsley. Stewed Chicken and Dumplings 1 chicken 1 cup flour 2 teaspoons baking powder milk to make a thick batter salt and pepper to taste sprig parsley 1 small diced onion Clean and cut up chicken, place in kettle and partly cover with water, add the chopped onion, salt and pepper and cook until tender. Mix the flour, baking powder, salt and minced parsley and milk to a thick batter and drop from the end of a spoon into the slowly boiling chicken broth, cover tightly and let cook for 20 minutes without raising the lid. Place the chicken on a platter and surround with the dumplings. Creamed Gravy for Fried Chicken