SPANISH CHICKEN
Mrs. Lester Tennant
Cut up two chickens, about five pounds in all; good fat yellow hens are the best. Put in a good sized pot and put in cold water enough to cover about two inches over all; cover and let heat very slowly; stew until meat can be picked from the bones. When the liquor the chicken is cooked in becomes cold, remove all fat and save to make stew in. Cut up six fair sized potatoes; one large onion; two large green peppers; one clove of garlic; one can of mushrooms; one can tomatoes; one can of peas; one bottle of little stuffed olives. Remove meat from chicken bones, then put in tomatoes, potatoes, peas, etc., in the liquor. Cut each mushroom through and add one winegla.s.s each of olive oil and good white wine; three fair sized bay leaves; a large pinch of thyme; a few sprigs of parsley; salt; celery salt; black pepper and tobasco sauce to taste.
When potatoes are done, add one large tablespoonful b.u.t.ter, put in the chicken meat and the stew is ready to serve. Have plenty of toast to serve chicken on. This will serve sixteen people and may be made the day before.
CURRY OF CHICKEN EN Ca.s.sEROLE
Mrs. W. P. Hilliard
Clean, singe, dress and cut up a three and one-half pound chicken as for fried chicken; melt one-third cup b.u.t.ter in an iron frying pan; sprinkle chicken with salt and pepper; arrange in hot frying pan and cook ten minutes, turning so as to brown evenly; add giblets; continue cooking ten minutes longer. Arrange chickens in a hot ca.s.serole with one thinly sliced onion; one-half tablespoonful salt, and broth or boiling water to cover; cover ca.s.serole and simmer in oven until chicken is tender.
Remove chicken; strain liquor; melt one-fourth cup b.u.t.ter; add two tablespoonfuls flour, mixed with two tablespoonfuls curry powder; stir until smooth. Add strained liquor (there should be two cups); one-third cup currant jelly and salt to season. Turn one-half of sauce into ca.s.serole; arrange chicken over sauce and cover with remaining sauce.
Serve in ca.s.serole. Serve boiled rice with chicken curry.
SALMI OF DUCK
Mrs. S. E. Baumgardner
Cut cold roast duck in pieces and heat in the following sauce: One tablespoonful b.u.t.ter; one small onion chopped fine; a stalk of celery and one sliced carrot; saute until brown then add one tablespoonful flour; two cups water; a bayleaf; a spray of parsley; a few cloves and salt and pepper; let cook a few minutes. Strain, put in the duck; add six olives sliced lengthwise; a small can of mushrooms, cut in two; let all heat and serve.
CREOLE CHICKEN
Cut two chickens in pieces for serving; sprinkle with salt and pepper.
Melt one-half cup b.u.t.ter; add one-half cup finely chopped onion; add chickens, saute a golden brown, turning chickens to evenly brown; remove chickens; add one-half cup flour; stir until well blended; then pour on two cups chicken stock and two cups tomato puree; one mild red pepper, finely chopped; one-half can mushrooms, drained and thinly sliced; one cup finely cut celery; season with salt and pepper. Add chickens and simmer until tender. Dispose on hot serving platter; surround with sauce; garnish with parsley.
CHICKEN CURRY WITH MUSHROOMS IN CHAFING DISH
Mrs. M. Regan
One medium sized can of boneless chicken; one-half can of French mushrooms; one heaping teaspoonful Indian currypowder; one large tablespoonful of b.u.t.ter; two tablespoonfuls of sifted flour and two cups milk. Put b.u.t.ter in chafing dish, when melted add flour; then milk slowly, and salt and pepper to taste. When creamy add chicken cut fine and chopped mushrooms; stir constantly until heated thoroughly and just before serving add curry powder. Eat on hot toast.
SQUAB EN Ca.s.sEROLE
Mrs. W. D. Hurlbut
Wash squabs and stuff with boiled rice in which the cooked, minced giblets of the squabs have been mixed; place in ca.s.serole and pour a little melted b.u.t.ter over each squab; sprinkle with salt and pepper and onion salt. Use the water in which the giblets were cooked for stock, there should be one cup. Put in oven and bake until tender.
PIGEON PIE
Mrs. Culbertson
Dress, clean and truss six young, fat pigeons. Brown them richly in tried out salt pork fat. Put in a Dutch oven or kettle, cover with boiling water. Add two stalks celery, broken in pieces; a bit of bay leaf; one-half teaspoonful pepper-corns; one onion sliced; six slices of carrot; two sprays parsley and simmer five to six hours or until tender.
Add one-half tablespoonful salt last hour of cooking. Remove pigeons; strain liquid and thicken with one-fourth cup b.u.t.ter, cooked one minute with one-fourth cup flour, stirring constantly, until gravy is smooth.
Arrange pigeon in a deep baking dish; pour over gravy and cover with a baking powder crust, and bake in a hot oven.
A GOOD IMITATION OF MARYLAND FRIED CHICKEN
Mrs. J. G. Sherer
It may be made from rabbit. Choose a young tender rabbit; cut it into pieces of desired size; put pieces in a pot, cover with boiling water, and parboil gently for twenty minutes; dip each piece in flour, egg and cracker crumbs and fry in deep fat until a rich brown. Evaporate by boiling some of the water in which the meat was boiled. Use some of it with milk in making "cream gravy."
RABBIT STEW
Mrs. J. G. Sherer
Rub the inside of a saucepan with a dose of garlic; put in pieces of hare left; add three-quarters cup of stewed tomatoes; two raw carrots, cut into small cubes; one small onion, sliced; a teaspoonful of chopped parsley, and about a cup of hot water. Cover tightly and cook until the potatoes are tender (and carrots). Thicken and serve in a border of steamed rice and serve with tiny dumplings.
BELGIAN HARE EN Ca.s.sEROLE
Mrs. J. G. Sherer
Separate a dressed hare into pieces of desired shape; rub each piece with a little lemon juice and oil which have been stirred together. Let the meat stand covered a few hours; sprinkle with paprika and brown each piece in a little fat in a "sizzling hot" frying pan. Some use two or three slices of fat bacon cut into small pieces for the browning. When golden brown, put the meat in the ca.s.serole, cover with boiling water; cover and place in a very moderate oven. At the end of half an hour add two cups of stock or hot water; one tablespoonful of lemon juice, or vinegar, a bit of bay leaf and two teaspoonfuls of onion juice. Cook in a moderate oven about three hours. Bring to the table without removing the cover. And if you have any of the Belgian Hare en Ca.s.serole left, make for lunch the next day, the savory little Rabbit Stew.
CHOP SUEY
Mrs. J. G. Sherer
One pound veal; one pound pork; one can mushrooms; eight stalks celery; fifteen onions; two tablespoonfuls mola.s.ses; little flour on top. Cut meat in small pieces and simmer about twenty minutes; add mushrooms and mola.s.ses; then celery and onions. Cook slowly until tender. Sprinkle a little flour over it and mix well; then salt, paprika and about three tablespoonfuls or more (to taste) of chop suey sauce. Simmer meat without water; serve with boiled rice.
CHOP SUEY
Mrs. C. S. Junge
Cut tender, fresh, lean pork, chicken, veal or all of these into thin, inch squares and saute well in bacon fat. Have ready one-half as much in bulk of celery; cut in inch pieces and an onion; saute these in same fat. After this, saute mushrooms; put altogether and barely cover with hot water, chicken or veal broth. Add Chinese potatoes and sprouted barley, if they can be procured; add one tablespoonful of mola.s.ses; one teaspoonful of salt; one teaspoonful of Chinese Soy; a dash of pepper and put in cooker for three hours or more.
CHOP SUEY
Mrs. W. F. Barnard
One pound pork from shoulder; one pound veal from leg; fry one-half hour in a little fat. When brown, add a little water and cook ten minutes, and add one cup celery cut up; one onion, cut up. When nearly done, sprinkle with flour enough to thicken, add two tablespoonfuls of mola.s.ses. Serve with rice.
CHESTNUT STUFFING
Mrs. S. E. Baumgardner
Sh.e.l.l and blanch four cupfuls French chestnuts; cook in boiling salted water until tender; put through a ricer; season with salt, pepper and a little nutmeg; two tablespoonfuls b.u.t.ter and one-half cupful of cream.