Mrs. Wilson's Cook Book Part 48

BROILED CHICKEN, BACON GARNISH

Select a plump broiler and then singe. Then split down the back and draw. Wash well. Remove the breast bone. Place in a frying pan, the split side down, and add one cup of water. Cover closely and then steam for ten minutes. Now rub well with shortening. Dust very lightly with flour. Broil for twenty minutes, turning every four minutes; lift to a hot platter, brush with melted b.u.t.ter and garnish with bacon.

EMINCE OF GIBLETS

Cook the giblets and neck, then cool. Mince fine and add two hard-boiled eggs and one and one-half cups of cream sauce, and

Two tablespoons finely minced parsley, One and one-half teaspoons of salt, One teaspoon of paprika.

Heat to boiling point and then simmer slowly for ten minutes.

CHICKEN POT ROAST, CEDAR HOLLOW STYLE

Select a fat stewing chicken and then singe and draw. Wash and wipe with a clean cloth. Place in a fireless cooker or cook until tender.

Now rub with shortening and dust with flour and brown in hot fat in a deep saucepan. Turn the chicken frequently so that it can be browned on all sides. When the chicken is nicely browned, add

Four tablespoons of flour, Three cups of chicken stock, One-half cup of grated carrot, Two green peppers chopped fine, One-half cup of finely minced onions.

Simmer slowly for one-half hour. Season and serve.

CHICKEN AND RICE CURRY

Wash one-half cupful of rice in plenty of warm water and then drain.

Rinse again and then place in a saucepan and add two and one-half cups of boiling water. Cook gently until the grains are soft and the water absorbed. Now place

One teaspoon of bacon or chicken fat, Three tablespoons of flour

in an iron frying pan and brown carefully until a dark brown, then add

One and one-half cups of chicken stock, Two large onions, chopped very fine, Two tablespoons of catsup, One tablespoon of Worcestershire sauce, Three-quarters teaspoon of curry powder, One teaspoon of salt.

Cook gently to the boiling point and then add one cupful of shredded chicken meat and the prepared rice. Heat slowly until very hot and then turn on a hot platter and garnish with finely shredded parsley, then serve.

HOW TO PREPARE CHICKEN FOR CHICKEN SALAD OR COLD CUTS

Singe and draw the chicken and then cut as for frica.s.seeing. Now place the back of the carca.s.s, giblets and the thighs and legs in a saucepan and cover with cold water. Bring to a boil and then turn into a colander and place under cold running water. Then drop into a saucepan containing boiling water and cook for ten minutes. Blanch in the colander under cold running water. Repeat this three times and then add the balance of the chicken and cook slowly until tender. Cool in the liquid. Pick the meat from the neck and back of the carca.s.s and mince the giblets fine. Put the skin through the food chopper. Use this for chicken loaf.

CHICKEN LOAF

Use two cups of mince prepared from the skin, giblets and meat from the carca.s.s.

One and one-half cups of cold cooked oatmeal, One onion, grated, One-half teaspoon of powdered thyme, One-half teaspoon mustard, Three teaspoons of salt, One and one-half teaspoons of paprika, Two green peppers chopped fine, Four tablespoons of chicken fat, One egg, One-half cup of chicken stock.

Mix thoroughly and then pour into a well-greased and floured loaf-shaped pan. Set this pan in a larger one containing hot water.

Bake in a moderate oven for one and one-quarter hours. Serve hot with a cream, tomato or brown sauce, or serve cold with a garnish of asparagus and with Hollandaise, mayonnaise or cream horseradish sauce.

ROAST CHICKEN

Prepare the chicken. Fill with

Two stalks of celery, Two onions, One cupful of bread crumbs, One f.a.got of potherbs, Two tablespoons of b.u.t.ter, or shortening, One egg.

Put the celery, onions and potherbs through the food chopper. Mix bread crumbs, b.u.t.ter and beaten egg. Fill into the chicken and then sew the opening. Shape and roast in a moderate oven for twenty minutes to the pound. Baste every ten minutes the first half hour, then every twenty minutes until the chicken is cooked.

ENCHILDAS

Place

One cup of flour, One-quarter cup of cornflour, One teaspoon of salt, One tablespoon of shortening,

in a mixing bowl. Sift to mix and then add sufficient water to make a dough. Break the dough into pieces the size of a large walnut, and then roll out very thin. You may bake the tortillas on the iron griddle on the top of the stove or fry them in a pan, using a little shortening. Keep on a clean towel until all are fried. Now place two ounces of grated cheese in a bowl and add two onions that have been cooked until tender in two tablespoons of shortening and

One-half cup of finely chopped cold meat, preferably chicken, Two tablespoons of chili sauce.

Mix to blend and then spread the tortillas with this mixture. Roll or fold and then pour over them more hot chili sauce.

CHICKEN GUMBO OKRA

Clean and cut the chicken for stewing. Brown quickly in hot fat. Lift to a deep saucepan and add

Two quarts of water, Four onions, One bay leaf, Two cloves.

Cook until the chicken is tender. Now thicken the liquid slightly with cornstarch. Season with

Red pepper and salt, Two tablespoons of fine chopped parsley, One-half teaspoon of thyme, One tablespoon of gumbo or file, Two cups of cooked okra.

Send to the table at once and serve with plenty of boiled rice.

NOTE.--Gumbo, or file, is a powder made and sold in Louisiana. It is composed of young sa.s.safras leaves. File can be purchased in fancy grocery stores.

CHICKEN MOUSSE

Put sufficient boiled cold chicken through a food chopper to measure two cups, using the fine knife. Place in a bowl and add

Two teaspoons of grated onion, One-half teaspoon of paprika, One teaspoon salt.

Mix well and then soak one and one-half level tablespoons of gelatine in four tablespoons of cold water for twenty minutes, then add one-half cup of boiling chicken stock. Simmer slowly for five minutes and then strain into the prepared chicken meat. Stir until it is cool, and then fold in one cup of whipped cream. Pour into small custard cups that have been rinsed with cold water. Set in a cold place for six hours to mould. Unmould in a nest of crisp lettuce leaves.