⅔ c sugar, ¼ tsp salt, yolk 3 eggs well beaten; cook until mixture
thickens; remove from fire and add whites of eggs beaten stiff, ½ tsp
vanilla; mould in cups or jelly tumblers; serve with whipped cream.
FROZEN PUDDING
Cook until the syrup will spin a thread, 1 c each water and sugar. Have
ready the well-beaten yolks of 4 eggs, stir into the cooked syrup,
little by little and return to the fire; cook until quite thick; beat
until cool, then add a level tbp gelatine that has been soaked for ½ hr
in 2 tbp milk or water; then soften over tea kettle; beat again until
thick; add 1 pt cream that has been scalded and cooled or whipped; then
freeze; when ready to pack in a mold or in a freezer add 1 lb candied
fruit, cut in small pieces; let stand 2 hr at least before serving.
SLICED PEACH ICE CREAM
1½ c sugar, ½ tsp salt, 2 c milk, ½ c peach juice, 2 c cream, 1
tsp vanilla, 2 thin slices of orange, 2 c peaches.
Slice peaches; wash in hot water; bake with ½ c sugar, orange slices;
hot water to cover in covered dish 1 hr; dissolve 1 c sugar in drained
peach juice; add to cream, milk, salt and vanilla; freeze to a mush;
add sliced peaches and finish freezing.
FRENCH ICE CREAM
2 c milk, 5 egg yolks, few grains salt, 1 c sugar, 2 c cream, 1
tbp vanilla.
Scald the milk in a db or over hot water; beat egg yolks, salt and
sugar together until light; pour the scalded milk on them and stir
until well mixed; return to boiler and cook until the mixture coats
the spoon, stirring constantly; remove from fire; add cream and stir
well; cool; add vanilla; turn into a freezer and freeze, using 1 part
rock salt to 8 parts finely cracked ice; turn freezer constantly until
mixture stiffens; remove dasher and repack, using 1 part salt and 3
parts ice; serve with chocolate sauce.
COFFEE ICE CREAM
Follow recipe for French Ice Cream, adding ¾ c strong black coffee.
FIG ICE CREAM
1 pt milk, ½ c sugar, ¼ tsp salt, 1 c fig juice, ¼ c ground
coffee, 1½ c figs (cooked and cut in pieces), 1 c cream, 2 eggs,
1 tsp vanilla, 2 tbp flour.
Tie coffee in cheesecloth and scald with milk; mix sugar, flour
together; moisten with a little cold milk and add beaten eggs; add to
scalded milk and stir constantly until thick; remove from fire; take
out coffee bag; add cold fig juice, cream, vanilla and salt; freeze to
a mush consistency; add figs and finish freezing.
NESSELRODE PUDDING
½ lb almond paste, 30 French chestnuts, 1 pt cream, pt can of
pineapple, 10 egg yolks, ½ lb candied fruit, 1 tbp vanilla
extract, 4 tbp grape juice, 2 c water, 1 c sugar, ¼ tsp salt.
Blanch the chestnuts and pound to a paste; rub almond paste smooth;
boil sugar, water and pineapple juice 20 min; beat egg yolks, stir
them into syrup; cook over boiling water, beating the mixture until
it thickens; place in a pan of cold water and beat 10 min; mix almonds
and chestnuts with the cream; add the candied fruit, the pineapple,
cut fine; mix this with the cooked mixture; freeze as ice cream; pack
in a chimney mold. In serving, fill the hole with preserved chestnuts;
garnish with whipped cream and preserved cherries.
VANILLA ICE CREAM
1 qt cream, 1 pt milk, 1 c sugar, ⅛ pkg gelatine, ⅛ tsp salt, 1
tbp vanilla.
Soak the gelatine in a little cold milk; scald the milk and sugar; pour
over the gelatine; add salt; strain and cool. Whip the cream; add it
to the milk mixture; add vanilla, and freeze as usual. This rule packs
easily into fancy forms and holds its shape in a warm room better than
pure cream.
CHOCOLATE ICE CREAM
Melt 4 oz of chocolate; add 1 c water and boil for 5 min; add this to
any vanilla ice cream mixture.
PRUNE ICE CREAM
1 c prune juice, 1 c milk, 1 c sugar, 1 tsp vanilla, 1 c cream, ½
lemon, ¼ tsp salt, 1 4″ stick cinnamon, 2 c prunes.
Wash prunes and cover with sugar, lemon cut in slices, stick cinnamon
and warm water to cover; bake 1½ hr; remove pits and cut in small
pieces; combine prune juice with milk, cream, vanilla and salt; freeze
to a mush; add cut prunes and finish freezing.
VANILLA ICE CREAM (2)
3 c cream, 1 c milk, ¾ c sugar, 2 tsp vanilla.
Whip 2 c of the cream; to the thin part that drains from the whip add
1 c of cream and 1 c of milk, the sugar and scald thoroughly; cool and
add flavoring; freeze till soft mush, then add the whipped cream; turn
the freezer as fast as possible for 5 min; remove dasher; repack and
let stand 30 min before serving.
BURNT ALMOND ICE CREAM
Beat the yolks of 4 eggs light; add to them a cup of sugar and a pt of
milk; put over the fire in a db; cook until the mixture thickens like a
custard; take from fire; whip in the whites of the eggs, beaten stiff,
a cupful of almonds, which have been shelled, blanched, and chopped
fine, browned in 2 tsp of caramel sugar, and pounded to a coarse
powder; flavor with a tsp of almond extract; freeze.
CHOCOLATE MOUSSE
Melt 2 sq of chocolate with ½ c sugar and add 1 c of cream and scald;
add 1 tbp gelatine dissolved in cold water, ¾ c sugar, 1 tsp vanilla
and a dash of salt; strain into a bowl and set in a pan of ice water,
stir occasionally until it thickens; pour into a mold, rubbing inside
the lid of the mold with lard to form a waterproof coating so no brine
can enter; pack in ice and salt, and let stand for 4 hr.
PINEAPPLE MOUSSE
Soften 1 tsp gelatine in 3 tbp cold water 5 min and dissolve in 1 c of
scalded pineapple juice; add ¾ c of sugar and let cool; then add the
juice of ½ lemon and 1 pt double cream; beat the mixture with an egg
beater until thick; turn into a chilled mold; press the cover down over
wrapping paper, and let stand packed in equal measures of ice and salt
3 or 4 hr; turn from the mold and surround with ½ slices of pineapple
sugared.
=How to Whip Gelatine=: Begin to whip the jelly while it is still
liquid—cold but not yet congealing—and whip till it is of the
consistency of thick whipped cream. Use egg beater and keep the
gelatine cold while whipping by setting the dish in cracked ice, ice
water or very cold water. A tin or aluminum qt measure is an ideal
utensil for the purpose. Its depth prevents spattering, and tin and
aluminum admit quickly the chill of the ice or cold water; add cream or
whatever else goes into the dessert—not before—whipping the gelatine.
The whipping process more than doubles the quantity of plain gelatine,
so that when whipped, 1 pkg of gelatine serves 12 persons instead of 6.
RICE ITALIAN CREAM
½ c uncooked rice, 1 tbp gelatine dissolved in 4 tbp cold water,
whites of 2 eggs, ½ c sugar, ⅛ tsp nutmeg or cinnamon, 4 c milk,
1 tsp salt, 1 tsp vanilla.
Wash the rice and cook it with sugar, salt and milk until soft and
thick, stirring it frequently; stir the dissolved gelatine into the hot
rice mixture; add the spices, and let the mixture cool; when nearly
set, fold in the whites of eggs beaten stiff, the vanilla, and turn
the mixture into wet molds; serve with whipped cream or with a custard
sauce, dotted with tart jelly.
COCOA PUDDING
1 c milk, 2 tbp granulated gelatine, ½ c cold water, ¾ c sugar,
1½ tsp vanilla, 1 pt cream, whipped, 3 tbp cocoa.
Stir cocoa and sugar in cold milk; place over fire in db; scald; soak
gelatine in the cold water until soft; add to scalded ingredients;
stir until dissolved and remove from fire; pour into a cold bowl; set
in a pan of cold water and stir occasionally; changing water as it
becomes warm; when beginning to stiffen, add vanilla and the cream; mix
thoroughly; pour into a mold previously wet in cold water, and set on
ice until firm; unmold and serve plain or with vanilla flavored sauce.
PINEAPPLE DELICIOUS
Soak 1½ tsp gelatine in ¼ c cold water 5 min and dissolve over hot
water; mix 2 c crushed pineapple and ½ c sugar with gelatine; set
in a pan of crushed ice and stir until mixture thickens; then add ⅓ c
chopped nut meats and 1 c marshmallows cut in pieces; fold in 1 c
heavy cream, stiffly beaten; turn into individual molds that have been
wet with cold water and chill thoroughly; remove from molds and serve
immediately.
PEACH CREAM
1 qt peaches, 1 c water, ⅔ c sugar, 1 c whipped cream, 2 level
tbp granulated gelatine, ¼ c cold water.
Cook peaches till tender with water and sugar; then pass them through
a sieve; soak the gelatine for 10 min in ¼ c cold water; then dissolve
over boiling water and add to the peaches; whip the cream stiffly and
add to the fruit pulp when the latter is nearly cold; mix smoothly and
turn into a wet china or granite mold; have the cream very cold when
turned out. The mold may be decorated with sections of fresh peaches if
desired. Canned peaches can be used for making this dessert.
COFFEE CREAM
1½ c milk, 3 eggs, ½ c sugar, 2 level tbp granulated gelatine, ⅔
c strong coffee, 1 c whipped cream.
Make a custard by cooking the eggs and milk in a db till they coat the
back of a spoon, stirring while mixture is cooking; soak the gelatine
for 10 min in the coffee, and add to the custard, which should be hot
enough to dissolve the gelatine; put in the sugar and stand the mixture
aside to cool while the cream is being whipped; add the cream when the
first mixture is nearly cold, stir in thoroughly and turn into a wet
mold; chill before serving.
JELLIED PRUNES
⅓ lb prunes, 2 c cold water, boiling water, ½ c cold water, 2½
tbp granulated gelatine, 1 c sugar, ¼ c lemon juice.
Pick over, wash and soak prunes for several hours in 2 c cold water,
and cook in same water until soft; remove prunes; stone and cut in
quarters. To prune water add enough boiling water to make 2 c; soak
gelatine in ½ c cold water; dissolve in hot liquid; add sugar, lemon
juice; then strain; add prunes; mold and chill; stir twice while
cooling to prevent prunes from settling; serve with sugar and cream.
ORANGE JELLY
2 tbp granulated gelatine, ½ c cold water, 1½ c boiling water, 1
c sugar, 1½ c orange juice, 3 tbp lemon juice.
=To Remove Juice from Oranges=: Cut fruit in halves crosswise, remove
with spoon pulp and juice from sections, and strain through double
cheesecloth, or use a glass lemon squeezer.
PINEAPPLE JELLY
2 c boiling water, ½ c sugar, 1 c pineapple juice, 3 tbp lemon
juice, 2 tbp granulated gelatine, 2 tbp cold water, 1⅓ c
pineapple cubes.
Pour water over sugar and when sugar has dissolved, add gelatine soaked
in cold water 5 min; then add juice drained from canned pineapple and
lemon juice and strain; when mixture begins to thicken, add canned
pineapple; cut in ½″ cubes; turn into a mold, first dipped in cold
water, and chill thoroughly.
COFFEE JELLY
2 tbp granulated gelatine, ½ c cold water, 1 c boiling water, ⅓ c
sugar, 2 c boiled coffee.
COFFEE SPONGE
2 tbp granulated gelatine, ¼ c cold water, 2 c strong boiled
coffee, ⅔ c sugar, whites 3 eggs, few grains salt.
Soak gelatine in cold water and add to hot coffee; then add sugar;
strain into pan; set in larger pan of ice water; cool slightly, then
beat, using a wire whisk until quite stiff; add whites of eggs, beaten
until stiff, and continue the beating until mixture will hold its
shape; turn into a mold first dipped in cold water; chill thoroughly;
remove from mold and serve with sugar and thin cream.
SPANISH CREAM
1 tbp granulated gelatine, 3 c milk, whites 3 eggs, yolks 3 eggs,
½ c sugar (scant), ¼ tsp salt, 1 tsp vanilla or 3 tbp wine.
Scald milk with gelatine; add sugar; pour slowly on yolks of eggs
slightly beaten; return to db and cook until thickened, stirring
constantly; remove from range; add salt, flavoring and whites of eggs
beaten stiff; turn into individual molds, first dipped in cold water,
and chilled; serve with cream. More gelatine will be required if large
molds are used.
MAPLE NUT PUDDING
1½ c brown sugar, 2 c boiling water, ⅓ c cornstarch, ¼ c cold
water, whites 3 eggs, ½ c English walnut meats, few grains salt.
To brown sugar add boiling water and cornstarch diluted with cold
water; cook over flame until mixture thickens, stirring constantly;
then cook in db 15 min, stirring occasionally; remove from range and
add whites of eggs, beaten until stiff, nut meats, broken in small
pieces, and salt; mold and chill; serve with a custard sauce made of
yolks of eggs.
RAISIN PUDDING
2 c boiling water, 1 c walnuts, 1 tsp vanilla, ⅔ c sugar, 2 tbp
flour, 1 pt ice cream, 2 c raisins.
Cook raisins in boiling water until tender; mix sugar and flour and
add to raisins, stirring constantly until thick; remove from fire and
add nuts and flavoring; cool; serve in parfait glasses topped with ice
cream.
PRINCESS PUDDING
1 tbp gelatine, 2 tbp cold water, 3 egg yolks, well beaten, ½ c
sugar, juice and rind 1 large lemon, 3 egg whites, stiffly beaten.
Soak the gelatine in the cold water; dissolve over boiling water; beat
the egg yolks until thick and lemon colored; add sugar gradually while
beating constantly; add the dissolved gelatine, lemon juice and rind;
stir until it begins to thicken, then pour in the stiffly beaten egg
whites; pour in a mold which has been rinsed in cold water and chill;
when stiff unmold and serve with sweetened and flavored whipped cream.
DELICIOUS PUDDING
Fill a deep dish or platter with lemon or wine jelly; build with
ladyfingers, log cabin shape; fill center of log cabin with whipped
cream; garnish with some pretty, bright jelly; cut in cubes.
RUSSIAN CREAM
4 eggs, 1 c sugar, 1 qt milk, ½ box gelatine dissolved in ½ pt
water.
Beat the yolk of the eggs and sugar together and cook with the milk
like custard; take this from the stove and add the well-beaten whites
of the eggs, stirring rapidly for a few min; then add the gelatine and
a tsp of some flavoring extract; pour into a pretty shaped dish to
harden; when ready to serve, turn out on small platter; make this the
day before you use it; half the quantity is enough for 2 or 3 persons.
MOCHA MACAROON PUDDING
1 pt milk, 1 c strong coffee, 6 tbp minute tapioca, ¼ tsp salt, 1
tbp dry cocoa, 6 tbp sugar, 1 egg, 1 tbp butter, 1 tsp vanilla, 5
macaroons.
Scald milk and coffee in db; add minute tapioca and salt and cook
for 15 min, stirring frequently; mix cocoa with sugar and add; pour
small amount of mixture slowly over slightly beaten egg yolk, stirring
vigorously; return to db and cook until mixture begins to thicken
like custard; remove from heat, stir in butter, vanilla and crumbled
macaroons; fold in stiffly beaten egg whites; chill; serve in sherbet
glasses, garnished with sweetened whipped cream flavored with vanilla.
CRUSTADES OF FRUIT
Cut stale sponge cake into squares of a size suitable for individual
service; remove a square piece from the center of each, forming a case;
fill the hollow centers with julienne strips of preserved fruit, pears,
peaches and pineapple, mixed with cooked sultana raisins and a thick
syrup, flavored with marachino cordial; ornament each with a tiny star
of sweetened whipped cream pressed through a pastry tube.
GINGER TAPIOCA
1 pt milk, 3 thin strips outside yellow skin of orange, ¼ c
minute tapioca; ⅓ c sugar, ¼ c orange juice, 1½ tbp ginger syrup,
2 tbp preserved ginger, chopped fine, 1 egg, ½ c heavy cream, 1
tbp sugar.
Scald milk with orange peel in db; add tapioca and cook 15 min,
stirring frequently; remove orange peel; add sugar, orange juice,
ginger syrup and preserved ginger; pour small amount of mixture over
slightly beaten egg yolk, stirring vigorously; return to db and cook
until thickened; cool; fold in stiffly beaten egg white; chill; whip
cream with 1 tbp of sugar; fold into pudding; serve in sherbet glasses;
garnished with sweetened whipped cream and candied ginger.
FRUIT BAVARIAN FLUFF
1 c milk, 3 tbp sugar, 2 tsp granulated gelatine, 1 c whipped
cream, 2 egg yolks, ½ tsp vanilla, 2 tbp cold water, 4 slices
pineapple, 1 c cooked peaches, 1 c cooked figs, ½ c cooked prunes.
Dry all fruit on a towel before adding to mixture; scald milk in db;
pour over the egg yolks, which have been mixed with sugar; return to
db and cook until custard coats the spoon; remove and add gelatine,
which has been softened in cold water; then add cut fruit, vanilla and
whipped cream; mix lightly and set aside to harden.
PLAIN BAVARIAN CREAM
2½ tbp gelatine, ½ c cold milk, 3 egg yolks, ½ c sugar, few
grains salt, 1½ c scalded milk, 1 tsp vanilla, ½ pt cream,
whipped.
Soak gelatine in the cold milk 5 min; beat egg yolks, sugar and salt
together until light; add scalded milk and stir until well mixed; cook
in db or over hot water, stirring constantly, until mixture coats the
spoon; add gelatine and stir until dissolved; set in pan of cold water
and stir until mixture begins to thicken; add vanilla and fold in
whipped cream; turn into a mold which has been dipped in cold water;
chill until firm.
SPANISH CREAM
Follow the recipe for Bavarian Cream, folding in the stiffly beaten
whites of 3 eggs instead of whipped cream.
VANILLA ICE CREAM (3)
1 pt milk, 1 pt cream, 1 c sugar, 2 eggs, 1 tsp flour, ¼ tsp
salt, 2 tsp vanilla.
Scald the milk; mix sugar, flour and salt, stir into it; cook 20 min,
stirring constantly; pour boiling hot on the beaten eggs; strain; add
the cream and flavoring and freeze as usual.
RAISIN MOONLIGHT
1 tbp granulated gelatine, 2 egg yolks, ¼ tsp salt, 12
marshmallows, 1 c whipping cream, 2 tbp cold water, 1 c milk, ¼ c
sugar, ½ tsp vanilla, 2 slices pineapple, 1 c raisins, plumped.
Soften gelatine in cold water; scald milk in db; pour over egg yolks,
which have been mixed with sugar and salt; return to boiler and cook
until custard coats spoon; remove from fire; add vanilla and soften
gelatine and stir until dissolved; add marshmallows while custard is
hot to melt them partially; when cold, add fruit and set aside to
chill; serve in sherbet glasses.
POULTRY AND GAME
In selecting a chicken pick one with soft feet, smooth skin and soft
cartilage at end of breastbone and with pin feathers. Fowl has rough,
square feet, coarse skin, a rigid breastbone and long hairs. A young
chicken is covered with pin feathers. Spring chicken is best for
broiling; young, fat chickens for roasting. The comb of a good, healthy
chicken or hen is a bright red.
=Dressing and Cleaning Chickens=: Pick off pin feathers, singe over gas
stove or burning paper; cut the skin of neck near the head, push skin
back and cut off head at base of neck; Cut skin around leg ½″ below
the leg joint; break bone with a sharp rap and pull off foot. Cut just
below breastbone to the tail and carefully draw out entrails; save the
giblet, kidneys and heart; cut skin on under part of throat and remove
crop and windpipe. Wash chicken well with cold water both inside and
outside and drain and wipe well.
=Trussing Chicken=: Draw the wings and legs close against the body and
fasten with string or skewers; draw the skin of neck to the back and
fasten with string or a small wooden skewer.
=Stuffing Chicken=: Pack stuffing in until the bird looks plump; when
cracker stuffing is used, allow for swelling. Sew openings with half a
dozen stitches, leaving a long end to pull out when ready to serve.
=Cutting up Chicken=: Follow directions for cleaning and dressing. Cut
skin and flesh at base of leg, between leg and side of body; disjoint
leg. Separate upper part of leg, second joint, from the lower part of
leg, drum sticks, as the leg is separated from the body; cut skin and
flesh between wing and body; bend wing back and cut flesh and disjoint
wing. Follow same directions for other side of chicken. Then begin 2″
below breastbone and cut along the ribs to collarbone; disjoint; divide
the back along the middle line with a cleaver or heavy knife; then from
the tip of the breastbone slice off the wishbone piece and divide the
remaining breast.
The same directions hold good for the preparation of turkey and duck.
ROAST CHICKEN
Singe, dress, wash and wipe with a damp cloth a young chicken; stuff
with poultry stuffing; tie wings and legs close to body; spread with
melted fat, and sprinkle with salt and pepper; put in quick oven 15
min; add 1 c water; reduce heat and cook until done, allowing 15 min to
a pound; baste often; adding hot water if necessary; serve with Giblet
Gravy. A tough fowl can be cooked in the fireless cooker until tender;
then stuff and brown in the oven.
=Giblet Gravy=: Pour off liquid from pan in which chicken is roasted;
let this settle; remove 4 tbp of chicken fat and place back in pan;
heat and add 4 tbp flour; when they have cooked and browned together,
add a little at a time of 2 c broth in which giblets cooked; season
with salt and pepper; chop giblets very fine and add to gravy.
ROAST CAPON
Follow directions for Roast Chicken. Stuff with Oyster Stuffing.
FRIED CHICKEN
Select young frying chickens weighing 2½ to 3 lb each; clean, singe and
disjoint; sprinkle with salt and pepper and roll in flour; melt enough
fat in a large iron frying pan to have it about 1″ deep; when hot place
pieces of chicken in it; cover and fry slowly until a delicate brown,
turning pieces occasionally; serve hot.
BROILED CHICKEN
Follow directions for cleaning chicken; cut along breastbone and bend
2 halves of chicken back; then cut backbone with heavy knife; sprinkle
with salt and pepper and spread with butter; lay on broiler; cooking
inside next to fire as long as possible without scorching; then turn
and cook outside a golden brown; serve with butter.
BOILED CHICKEN
Follow directions for cleaning chicken. Place in a kettle of boiling
water so as to half cover chicken; simmer gently for 3 hr; skim any
scum which rises to the top; add ¼ c rice and 1 c milk to make it
white; add salt ½ hr before it is done; reduce liquid to about 1 pt and
add chopped parsley, celery and thyme and chopped hard-boiled eggs;
this can be served with the chicken.
STEAMED CHICKEN
Follow directions for cleaning chicken. Rub salt, pepper and butter
over chicken; place in steamer and cook 4 hr.
CHICKEN A LA QUEEN
3 tbp minute tapioca, ¼ tsp salt, ¹⁄₁₆ tsp paprika, 1 tbp chopped
parsley, 1 pt hot chicken stock, ½ c cream, 1 c cooked chicken,
diced, thin strips of pimento.
Cook in db 15 min, stirring frequently; tapioca, salt, paprika and
parsley in hot stock and cream; add chicken and cook 5 min longer;
serve on strips of thin toast; garnish with strips of pimento.
CHICKEN ASPIC
4 tbp gelatine, ½ c cold water, 1 pt celery, cut small, 1½ pt
seasoned meat stock, 1 pt chicken, cut small.
Soak gelatine in cold water; heat stock to boiling point; add soaked
gelatine; remove from fire and stir until all dissolved; strain; rinse
mold in cold water; pour in enough gelatine mixture to fill mold ¼″ its
depth; chill, and when set, arrange design, using hard-cooked eggs,
pimento or green pepper; cover this with a little of gelatine mixture
and chill again until design is set; mix celery and chicken and fill
mold with this; pour remaining meat stock gelatine mixture over the
whole; chill. This may be molded in individual molds or a large mold
and served as a meat course, entree or salad.
N. E. FRIED CHICKEN
Clean carefully; draw and disjoint fowl; season well and roll each
piece in flour; brown in hot fat in an iron frying pan; use part lard
and part butter for fat and have very hot so pieces will brown quickly;
when nicely browned, cover and heat very hot; then add 1 c boiling
water; cover closely and place in moderate oven; simmer 1 hr. When
ready to serve, remove chicken and make gravy from liquid; add a cup of
rich milk, for variety, in place of boiling water.
AMERICAN CHOP SUEY
2 c cold chicken, 1 c cooked celery, 1½ c cooked rice, 1 tsp
salt; ⅛ tsp pepper, 1 tbp fat, 2 tbp flour, 1½ c chicken stock.
Cut chicken and celery in thin strips before measuring; mix with rice,
salt and pepper; melt fat; add flour and mix well; add stock slowly and
bring to boiling point, stirring constantly; add chicken mixture and
heat thoroughly. 1 c cooked mushrooms may be added.
AMERICAN PORK CHOP SUEY
Follow directions for American Chop Suey, using cooked pork instead of
chicken.
CHICKEN EN CASSEROLE
1 small fowl or chicken, 1 c bread crumbs, ½ c cooked ham, 6
chestnuts, blanched, 2 egg yolks, ½ to 1 c milk, ½ c rice,
uncooked, 1 pt water, nutmeg, thyme, marjoram, parsley, onion
juice, 2 carrots, 2 onions, salt, flour.
Prepare the fowl for stuffing; detach legs and wings; bone the former
and stuff them and the body of the fowl with stuffing made as follows:
Chop the liver, ham and chestnuts: mix together with bread crumbs, milk
and egg yolks; season to taste with nutmeg, parsley, thyme, marjoram,
salt and a few drops of onion juice; roll fowl legs and wings in flour
and brown in pan; place in casserole; add carrots, diced, onions
sliced, rice and water; cover tightly; simmer chicken 1 hr in oven;
fowl 2 hr.
CHICKEN A LA MARENGO