Chicken
Crisco
Select young tender chickens and disjoint. Wash carefully and let
stand over night in refrigerator.
A
_(Kate B. Vaughn)_
Drain chicken but do not wipe dry. Season with salt and white pepper
and dredge well with flour. Fry in deep Crisco hot enough to brown
a crumb of bread in sixty seconds. It requires from ten to twelve
minutes to fry chicken. Drain and place on a hot platter garnished
with parsley and rice croquettes.
B
_(Kate B. Vaughn)_
Make batter of 1 cupful flour, 1 teaspoonful salt, 2 grains white
pepper, 1/2 cupful water, 2 well beaten eggs, and 1 tablespoonful
melted Crisco. Have kettle of Crisco hot enough to turn crumb of bread
a golden brown in sixty seconds. Drain chicken but do not dry. Dip
each joint separately in batter and fry in the Crisco until golden
brown. It should take from ten to twelve minutes. Serve on a folded
napkin garnished with parsley.
C
_(Kate B. Vaughn)_
Drain chicken but do not wipe dry. Season with salt and white pepper
and dredge well with flour. Put three tablespoonfuls Crisco in frying
pan and when hot place chicken in pan; cover, and allow to steam for
ten minutes. Uncover, and allow chicken to brown, taking care to turn
frequently. Serve on hot platter, garnished with parsley and serve
with cream gravy.
D
Select medium-sized chickens and wash well, then cut into neat
pieces and season them. Mix 1 cupful cornmeal with 1 cupful flour, 1
tablespoonful salt and 1 tablespoonful black pepper. Dip each piece
in mixture and fry in hot Crisco twelve minutes. Drain and serve with
cornmeal batter bread.
E
Wash young chicken, cut into neat pieces, dust with salt, pepper,
and flour, and fry in hot Crisco twelve minutes. Drain, place on hot
platter, pour over it 1/2 pint hot sweet cream, sprinkle over with
chopped hot roasted peanuts, little salt and pepper.