2 tablespoonfuls Crisco
1 can or 14 ears corn
2 tablespoonfuls flour
2 cupfuls milk
1/2 teaspoonful sugar
Pepper and salt to taste
1 egg
Breadcrumbs
_For chicken._ Draw, wash and dry chicken, then cut into neat joints,
sprinkle with salt and pepper. Heat Crisco in frying pan, add clove
of garlic and pepper cut in small pieces. When garlic turns brown
take out, put chicken in, fry till brown, then cover closely, allow to
simmer till ready. A short time before covering chicken, add tomatoes
peeled and cut in small pieces.
_For croquettes._ Drain liquor from can of corn, or grate ears, and
chop kernels fine. Blend Crisco and flour together in pan over fire,
add milk, stir till boiling and cook five minutes, stirring all the
time, add seasonings, and corn, and cook five minutes, then allow to
cool. When cold, form lightly with floured hands into neat croquettes,
brush over with beaten egg, toss in crumbs and fry in hot Crisco to
a golden brown. Drain. Place chicken on hot platter, garnish with
croquettes and serve hot.