Fried Chicken

Ingredients

• 1 chicken, young about 2 lbs. wt. or less
• 2 tsp. pepper
• 2° tsp.csalt
• Flour to dredge chicken
• 4 to 6 tbs. lard or snowdrift
• 1 tbs. butter

Method

1. 1

   Dredge chicken in flour, pepper and salt well mixed.

2. 2

   Have pan with lard or snowdrift, hot.

3. 3

   Put in chicken and fry carefully, turning frequently.

4. 4

   While this process is going on add butter.

5. 5

   Be careful not to let fat get too hot, so that chicken may not be dark.

6. 6

   It should be a golden brown.

7. 7

   When done remove chicken.

8. 8

   Then stir into the fat in the pan one tbs. flour and add slowly nearly a pint of milk, stir carefully until it boils and then season to taste.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

8 tsp. pepper 1 tsp. minced parsley Cut meat from fowl, reserving the breast whole. Cut meat into small pieces, break the bones and put them with the meat and salt water into the kettle, place the breast on top of other meat. Cook four hours. Remove breast as soon as tender. Skim often at first, strain and add rice and breast cut in dice, also seasonings and parsley. —Miss Mamie Farlow. PEANUT BUTTER SOUP 1 tsp. salt 1% tsp. pepper 2 tbs. peanut butter A suspicion of onion juice Add peanut butter to hot milk and rub well so as to thoroughly mix. Add butter and seasonings, then thicken with the flour made into a smooth paste with cold water. —Mrs. H. A. White. 2 cups scalded milk 1 tbs. flour 1 tbs. butter FISH CHOWDER 2 Ib. cod or haddock or 1 cube fat salt pork 1 can flaked fish i 1 tbs. salt 3 cup potatoes, cut in 4” 1-8 tsp. pepper slices or 1% tbs. butter | 2 cups potatoes cut in %” 2 cups scalded milk cubes 1% box Uneeda Lunch % sliced onion biscuits Cut off head and tail and remove backbone of fish and break in small pieces and cook 20 minutes in a cup of eold water that has been brought slowly to a boil. Cut salt pork in small cubes and try out, add onion and fry 5 minutes. Strain fat into stewpan. Parboil potatoes 5 min- utes in boiling water to cover. Then add potatoes and ae) CAROLINA COOKERY FROM QUAKER KITCHENS water they have cooked in to fat, add a bit more boiling water, perhaps 3-4 of a cup, then add liquor drained from bones, add fish, cover and simmer 10 minutes, covered. Then add milk and seasonings, including butter and crack- ers which have been soaking in enough cold milk to cover. —Miss Farmer. This is a substantial and appetizing meal in itself. —Mrs. H. A. White. Laie a CAROLINA COOKERY FROM QUAKER KITCHENS MEATS Man is a carniverous production, And must have meats, at least one meal a day; He cannot live like woodcocks, upon suction, But like the shark and tiger must have prey; Although his anatomical construction Bears vegetables, in a grumbling way, Your laboring people think beyond all question, Beef, veal and mutton better for digestion. —Byron. ROAST TURKEY Hang up a few hours before roasting, but if not con- venient to do so, rub dry and grease all over thoroughly. Place turkey fat on the side uppermost in pan, place on a cloth large enough to cover turkey completely and fasten cloth. Place in roaster, add a little water, lay a piece of brown paper over to prevent browning too soon (if paper gets too brown change it). This method prevents having to baste the turkey. Start with moderate heat. In three or four hours it will be deliciously juicy and tender. —Mrs. J. J| Haworth. BRUNSWICK STEW 1 hen 1 tsp. tobasco sauce 2 pounds veal 1 tbs. Worcestershire sauce 4 hard-boiled eggs 2 ths. salt Sweetbreads from one hog 2 tsp. white pepper 1 can English peas 1 can corn 1 large onion 1 can mushrooms 2 cans tomatoes 1 cup butterbeans 1 bottle tomato catsup 1 cup cut okra 2 pounds butter Put chicken and other meats on to boil in three (3) pints of water, cook until meat will be very tender. Re- move bones, pull to pieces and return to the liquid. Add tomatoes, okra, onions and seasonings. Cook slow- ly and thoroughly, stir often. Fifteen (15) minutes before serving add English peas, eS) ae CAROLINA COOKERY FROM QUAKER KITCHENS mushrooms, butter and diced hard-boiled eggs. One cup of diced olives is liked by many, these to be added the last minute. For a large ’cue use six (6) times this recipe. This is a famous Macon recipe and I do not believe a better one can be found anywhere. A Macon Lady, Macon, Ga. RABBIT STEW Divide two rabbits in quarters, let soak over night in salt water, flour them and fry in butter; then put them in a stew-pan with a pint of water and some butter, season with pepper, salt and a little sage. Cover close, and let stew until tender; then take the rabbit out in a deep dish, thicken the gravy with flour, and pour over the rabbit. Mrs. W. L. Horney. CHICKEN A LA KING 3 tbs. chicken fat 1 tsp. salt 2 tbs. flour 4 tbs. butter 1 cup chicken stock 2 cups chicken (diced) 1 cup milk 1 cup mushrooms (saute’) 1% cup cream % cup pimento 2 egg yolks Melt fat, add flour, pour gradually the stock, milk and cream. Bring to the boiling point. Add salt, pepper, butter, chicken and pimento and mushrooms. Bring again to boiling point and add yolks of egg. —Mrs. H. I. Coffield. FRIED CHICKEN 1 chicken, young about 2 te tsp. pepper Ibs. wt. or less Flour to dredge chicken 2° tsp.csalt 4 to 6 tbs. lard or snowdrift 1 tbs. butter

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