])0!l a chicken until very tender, take out all the bones and pick the meat quite
lint'. l>oil .'. a pound (d' macaroni until tender, iirst breakinu' it up to pieces 1 inch
loni^-. l)uttei- a deep |Middino- dish, ])ut on the bottom a layer of the cooked macaroni.
then a layer of minced chicken, bits of butter, pepper and salt✪ Chicken and Macaroni and some of the
chic'cen licpioi-, o\-er this ])ut another layei' of macaroni and so on until the dish is
hlled. I'oui" a cup of t-ream over the whole and l)ake .', an hour. Serve hot on a
plattei-. ^[|;S. F. A. TONNESEN.
Chicken Croquettes.
Four cups chicken chop[)ed. \}, cujis bi'ead tanunbs, ;') cups milk boiled and
tuiaied o\-ei' the bread, ami ^ pound of iDutter, 3 sweet-breads; if you can not get
s\veet-bi-eads use one moi'e cup of chickcn. 2 small boiled onions✪ Chicken Croquettes chopped fine.
Season with pepper ami salt and a ycvy little red jx-pper. jMix well, shape in cone
shape and di|) in yolk of egg and then in rolled c]-ackers. Boil in hot lard. This
Huikes -28. ■ "^^ Mi!S. H. F. Jaiin.
Supreme of Chicken.
Cho]) tine the bi-east of a raw chicken and beat thoroughly into it, one at a time,
4 ogii::^ and .] a pint of cream. Season with jjcpper and salt. lUitter small moulds✪ Supreme of Chicken,
fill with the chicki'n. and I'ake. standing in hot watei' and covered with buttered
paper. I'oi' "jO minutes. Do not let the water boil. Tui'n fi'om the moulds and serve
Jiot with I>echainel, mushi-oom oi' tomato sauce.
Creamed Chicken or Veal.
'I'wo chickens or three ami one-halt pomuls veal. l)oil and cut as for salad, one
i-an muslintoms cut simill with sihci' knife am! cook Id nnnutes. Put in a sauce
pan three |)ints of i-i'eam. let get hot but not l)oil. Tn another ])an four heaping
tablespoons butiei- and live tablespoons of Dousman's Best Patent flour. When
lieati'd -o it bubbles oi- boils poui' on the warm cream and stir until it boils. Mix
with ve;d and mushrooms, stir well together, put in dish to l)e serxcd. cover with
l)rea(-l or i-racker crumbs. ])ut-little bits of butter on to]). wet lightly with milk, and
t)uke ujitil nice bi'own.
Mrs. Geo. W. Jones.
SUPERIOR CODK BOOK 31
Creamed Sweetbreads.
()iu> pnir s\v('t't-l)R!cul.<. I tabK-spooii If.illcr. 1 laltlrsitouii lltuir. 1 ciipriil ciciiiii.
1 tablespoon narslcv, salt and pcpixT.
As «)()ii as swcct-lircads aiv piiiTliascd the pipes and fat sliould be removed, and
tlie rennindci soaked in t-ohl \val<M- 1 lioiir. Tben place the sweet-breads in boilin;:"
.salted watiT in a porcelain pan. lei ilicin boil ^iviitly for 1.") ininute.-. lay in cold
water for :> ininutes. ilrain. wijiedrv and M-t in eold place until wanted. When n>ady
In ii-r. iciiin\c all iin 'nibi-a ne. clit il\lo <lii;dl piei-es with silvei' knife. Melt ihe
biittei-. add tl:e th)iir. when siiiooiLi add the ci'eam and stir until the preparation
iliiekens, add the sweci-breads and when ihev av hot season with salt, pepper✪ Creamed Chicken or Veal and
i,irs!ev. ^I"^- '■'■ ^'- ' '•>'>!. i;y.
Dried Beef in Cream.
S!ia\c bfcf \crv lini' and pour bnilini:- water u\cr it. l-el it stand \'nv a few
minutes. I'oiir this oil' ami |iour on iinod rich cream. Let it come to a boil. If vou
dc noi I'.ave ci'eam, use milk and butter thickened with a little flour. Season with
pe])|)i'i and <er\(' on toast oi' plain a~ pi-id'erred.
M fss ('ai;i;]i-: Xin.sox.
Chili Con Carne. ✪ Dried Beef in Cream
Page 18 · 7 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
])0!l a chicken until very tender, take out all the bones and pick the meat quite
lint'. l>oil .'. a pound (d' macaroni until tender, iirst breakinu' it up to pieces 1 inch
loni^-. l)uttei- a deep |Middino- dish, ])ut on the bottom a layer of the cooked macaroni.
then a layer of minced chicken, bits of butter, pepper and salt and some of the
chic'cen licpioi-, o\-er this ])ut another layei' of macaroni and so on until the dish is
hlled. I'oui" a cup of t-ream over the whole and l)ake .', an hour. Serve hot on a
plattei-. ^[|;S. F. A. TONNESEN.
Chicken Croquettes.
Four cups chicken chop[)ed. \}, cujis bi'ead tanunbs, ;') cups milk boiled and
tuiaied o\-ei' the bread, ami ^ pound of iDutter, 3 sweet-breads; if you can not get
s\veet-bi-eads use one moi'e cup of chickcn. 2 small boiled onions chopped fine.
Season with pepper ami salt and a ycvy little red jx-pper. jMix well, shape in cone
shape and di|) in yolk of egg and then in rolled c]-ackers. Boil in hot lard. This
Huikes -28. ■ "^^ Mi!S. H. F. Jaiin.
Supreme of Chicken.
Cho]) tine the bi-east of a raw chicken and beat thoroughly into it, one at a time,
4 ogii::^ and .] a pint of cream. Season with jjcpper and salt. lUitter small moulds,
fill with the chicki'n. and I'ake. standing in hot watei' and covered with buttered
paper. I'oi' "jO minutes. Do not let the water boil. Tui'n fi'om the moulds and serve
Jiot with I>echainel, mushi-oom oi' tomato sauce.
Creamed Chicken or Veal.
'I'wo chickens or three ami one-halt pomuls veal. l)oil and cut as for salad, one
i-an muslintoms cut simill with sihci' knife am! cook Id nnnutes. Put in a sauce
pan three |)ints of i-i'eam. let get hot but not l)oil. Tn another ])an four heaping
tablespoons butiei- and live tablespoons of Dousman's Best Patent flour. When
lieati'd -o it bubbles oi- boils poui' on the warm cream and stir until it boils. Mix
with ve;d and mushrooms, stir well together, put in dish to l)e serxcd. cover with
l)rea(-l or i-racker crumbs. ])ut-little bits of butter on to]). wet lightly with milk, and
t)uke ujitil nice bi'own.
Mrs. Geo. W. Jones.
SUPERIOR CODK BOOK 31
Creamed Sweetbreads.
()iu> pnir s\v('t't-l)R!cul.<. I tabK-spooii If.illcr. 1 laltlrsitouii lltuir. 1 ciipriil ciciiiii.
1 tablespoon narslcv, salt and pcpixT.
As «)()ii as swcct-lircads aiv piiiTliascd the pipes and fat sliould be removed, and
tlie rennindci soaked in t-ohl \val<M- 1 lioiir. Tben place the sweet-breads in boilin;:"
.salted watiT in a porcelain pan. lei ilicin boil ^iviitly for 1.") ininute.-. lay in cold
water for :> ininutes. ilrain. wijiedrv and M-t in eold place until wanted. When n>ady
In ii-r. iciiin\c all iin 'nibi-a ne. clit il\lo <lii;dl piei-es with silvei' knife. Melt ihe
biittei-. add tl:e th)iir. when siiiooiLi add the ci'eam and stir until the preparation
iliiekens, add the sweci-breads and when ihev av hot season with salt, pepper and
i,irs!ev. ^I"^- '■'■ ^'- ' '•>'>!. i;y.
Dried Beef in Cream.
S!ia\c bfcf \crv lini' and pour bnilini:- water u\cr it. l-el it stand \'nv a few
minutes. I'oiir this oil' ami |iour on iinod rich cream. Let it come to a boil. If vou
dc noi I'.ave ci'eam, use milk and butter thickened with a little flour. Season with
pe])|)i'i and <er\(' on toast oi' plain a~ pi-id'erred.
M fss ('ai;i;]i-: Xin.sox.
Chili Con Carne.