Vintage Kansas


December, 1916



     Cut the meat of a cold roast or boiled fowl into dice, rejecting all bits of skin.  Cook together in a sauce-pan, a heaping tablespoonful of flour and one of butter, and when well blended, pour upon them a cup of rich milk and a half-pint of cream, stirring into them a pinch of soda to prevent curdling.  When thick and smooth add the cut-up chicken, season with salt, white pepper and a dash of lemon juice.  When heated through add gradually, beating all the time, the yolk of an egg, well whipped.  As soon as the egg is stirred in take the mixture from the fire, fill the heated pastry shapes with it, wet in the oven again until hot and serve.  Or, pour the creamed chicken over slices of crustless toast.

--Mrs. Mueller.    


1 pt. chopped chicken, 1 tablespoon butter, 2 tablespoons flour, 1 cup milk, 1 egg, 1 teaspoon salt, Pepper to taste.

     Let butter melt, add flour, cook a moment, then add milk, cook till thick, add seasoning and beaten egg.  Add the chicken and turn out to cool.  When very cold shape into nests, roll in egg and bread crumbs and fry in deep fat.  Season peas to taste and fill cavity in nest.  Garnish with parsley.  Veal may be used instead of chicken, or part chicken and part veal.  You may also use the stock instead of the milk.  Will serve twelve.

--M S.    


     Roast a hen or a capon in double roaster.  Do not use stuffing.  When cold cut from bones into large cubes.  When gravy is cold skim off the grease.  Put 1 pint cream into 1 pint chicken stock in double boiler.  2 tablespoons flour and 2 tablespoons butter should be previously worked together, ready to add to stock  when it goes in double boiler.  Let stock, cream, butter and flour cook until thick.  Add 1 can mushrooms, 1/2 can pimentos, 4 hard boiled eggs, sliced, salt and pepper to taste and last of all yolks of 1 eggs beaten well.  While this is cooking make toast.  Transfer mixture to chafing dish and serve enough for twelve to sixteen servings.  Is good on toasted buns..

--Mrs. Millington.    


     Prepare noodles of 2 eggs; cut them into 1/2 inch strips; put them into boiling salt water and let them boil 8 minutes.  Then pour them on a colander; mix them with 1 pound of finely chopped chicken.  Put the noodles into a pudding dish; mix 3 yolks of eggs with 1 pint of thick cream; add the whites of eggs beaten to stiff froth.  Pour all of this over the chicken and noodles; put small pieces of butter on top and bake in hot oven for 1/2 hour.

--Mrs. H. Stubenrauch.    


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