The Southern cook book of fine old recipes

Take 2 tablespoonfuls of fat from the pan in which you fried the chicken from the recipe for "Fried Chicken Maryland". Add a tablespoon of flour and a cup of thin cream; bring to boiling point, stirring constantly. Way down yonder on Eagle Creek, Niggers don't grow but eleben feet; When they're out it ain't no use To build a ten-foot chicken roost. Barbecued Chicken 1 young broiling chicken 5 tablespoons melted butter 2 tablespoons vinegar ¥2 teaspoon dry mustard V-2 teaspoon Worcestershire sauce 1 pinch red pepper Split young chickens for broiling. Place them on a broiling rack, skin face down, and cook under moderate flame until well browned and almost tender. Turn and brown the other side. While chicken is cooking, baste frequently with the above mixture. Fried Chicken Maryland Select carefully a young tender fryer. Singe and cut into halves or quarters. Wash carefully and dry, then dip into flour to which has been added salt and pepper. Place large piece of butter or chicken fat in an iron skillet and when hot, drop in pieces of chicken and brown quickly on all sides. Reduce heat, add one cup of water and let simmer slowly until done. Remove lid and let chicken fry down slowly. Serve with creamed gravy. Miss Cecelia's Chicken Pot Pie 1 young chicken Pie dough (see page 37) i/4 cup butter Salt and pepper 1 cup milk *4 cup chicken stock Dress and cut a young chicken weighing 1% pounds as for frying. Place pieces into a stewpan and barely cover with boiling water. Cook slowly until the meat is tender. Make pie dough, but use a little less shortening than called for in the recipe. Divide the dough into two parts. Roll out one piece very thin, line the sides of a baking dish with part of it, put in a layer of chicken, and dot with butter, salt and pepper. Cut the rest of this piece of dough into strips, cover the chicken, alternating until all the chicken and dough are used. Add the milk and about *4 cup of the stock in which the chicken was cooked. Roll out the second piece of dough, dot with butter, fold and roll again until the butter is blended into the dough. Roll out thin, cover the top of the pie; press the edges together and make small slashes in the crust to allow the steam to escape. Bake the pie in a moderately hot oven (400° F.) until contents are cooked and the crust is well-browned. Chicken pie is usually served in the same dish in which it was. baked. Chicken Hash "A Southern Sunday Breakfast Dish — A Northern Luncheon Delicacy" 2 tablespoons butter iVa tablespoons flour 1 cup chicken stock 2 cups chopped chicken Make a white sauce with the flour and butter, using the chicken broth in place of milk. When thick, stir in chicken. Place in 'a buttered casserole and bake. Garnish with slices of toast. Burgoo For Small Parries Meat from any domestic beasts or barnyard fowls may be used, along with any garden vegetables desired. Originally, the burgoo was made from wild things found in the woods of Kentucky.