Chicken and Dumplings

Ingredients

• Joint a chicken
• season with salt and pepper
• season with salt and pepper
• thicken the gravy with two tablespoonfuls of flour
• Make a dough with one quart of flour
• one egg
• one cup sour milk
• one teaspoonful of soda

Method

1. 1

   Boil chicken until tender, thicken gravy, make dough, roll thin, cut squares, and drop into chicken and gravy.

2. 2

   Cover and boil for half an hour.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 5. The excerpt below is the record exactly as published.

Season with salt and pepper. Grease a baking dish and fill with al- ternate layers of fish and cream. Cover with bread crumbs and tablespoon of butter cut in small pieces. Bake in moderately hot oven twenty minutes. LURBOT: MRS. J. F. ALLEN. Take a fine large white fish, steam until tender; take out the bones and sprinkle with pepper and salt. For the dressing, heat one pint of milk and thicken with two tablespoonfuls of flour, rubbed in two table- spoonfuls of butter; season with a slice or two of onion and a few sprigs of parsley, pepper and salt. When cool, add two hard boiled eggs, sliced. Put in the bak- ing dish a layer of fish and a layer of dressing until full, cover the top with bread crumbs and bake half an hour. OYSTER PATTIES: MRS. KURTZ. Cut off all the crust from a stale loaf of bread (long loaf of Vienna, best), cut in slices two inches thick, run a knife around in seam about an inch from the edge, dip in milk, then in egg and bread crumbs, and fry in boil- | ing lard. Take out on paper, to absorb the fat, lift out the center piece and fill with oysters cooked with cream. Extra gravy put in boat. - | FISH, OYSTERS, ETC. 25 Pe neue DES. MISS MACKINTOSH. Cut out the meat and chop in small pieces. Pound the coral in a mortar with one ounce of butter. Make a sauce of one-half ounce of butter, one ounce of flour, one gill of water and one tablespoonful of cream. Mix and spread on a plate to cool. Roll lightly in flour then in bread crumbs, shape like chops, fry brown and put in the end a little bit of the shell of the lobster. SALMON LOAF. DR. L. P. MILES. One can salmon, coffee cup cracker crumbs, three eggs, half cup milk, red pepper, salt, butter size of an egg. Steam one hour. Serve with milk sauce. Good hot or cold. If served cold, mould in long tin. Cut in thin slices. : PILING FOR -GYSTER PATTIES. MRS. PYKE. Allow two oysters to a patty. Put on the stove with the juice and let come to a boil, then add one cup of milk, when this boils, thicken to the consistency | of cream with corn starch or flour, salt and pepper to taste. A dash of cayenne will improve the flavor. BAKED LOBSTERS: Have as many lobsters as you will need, split and prepare as you do for broiling. Take the meat out of the large claws and put in the other part of the lobster, put nibs of butter all over it, a little salt and red pepper and bake in a very hot oven twenty minutes. 26 CHOICE RECIPES LITTLE Citic Itoi io: FLORENCE K. WOODRUFF. 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. G; Euav? 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 spoon- fuls of butter and two and a half table spoonfuls 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. a: ma aus i] y 7 . ' i. ‘ P roe ; 5 , " , ee ee . + : Ye meng dementia ENTREES AND LUNCHEON DISHES. —_——___— WV A eee bo MRS. WALLACE. 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 Sauare 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 32 CHOICE RECIPES 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 eygs 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 TERR Ar EN: 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 = @iaE Le. 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

Cook this with the app: pantry check, scaling, and the assistant.