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ISSUED BY
THE WOMAN'S AUXILIARY |
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December,
1916 |
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POULTRY |
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CREAMED
CHICKEN. |
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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. |
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--Mrs.
Mueller. |
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CHICKEN
CROQUETTES WITH PEAS. |
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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.
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--M
S. |
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CHICKEN
A-LA-KING. |
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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.. |
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--Mrs.
Millington. |
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CHICKEN
NOODLE. |
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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. |
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--Mrs.
H. Stubenrauch. |
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