Atlanta women's club cook book

1/2 cup celery (chopped fine). 1 large onion (chopped fine). 1 cup fresh corn meal (scalded). 1/2 t-spoon black pepper. Place above mixture in pan (bread crumbled) and pour over it the chicken broth, which has been cooled. Mix thoroughly to right consistency. Bake and serve with chicken. Mrs. Joseph M. Wusthoff, Secretary Pioneer Society. CHICKEN A LA KING. NO 1. Breast of chicken. 3 cups milk. 1/2 cup flour. 14 grated onion. 1 minced green pepper. I14 cups mushrooms. Salt. Paprika, Place above ingredients in sauce pan; stir until flour is dissolved and bring to boil. Add chicken diced, parboiled mushrooms and seasonings. Cook 10 minutes. Mrs. Harry L. Wills. FRIED CHICKEN (SOUTHERN STYLE). Dress a young chicken weighing 1 14 to 2 pounds. Cut in pieces and wash in cold water. Drain and set in ice box or cool place from six to twelve hours. When ready to cook, salt and pepper to taste. Roll each piece of chicken in flour until covered nicely. Put in hot fat over moderate fire ; turn once or twice until a golden brown. Place chicken on platter, drain off fat, leaving about two tbls. Into this sprinkle 1 tbls. flour. Let brown, then add 1 cup of boiling water (with little milk added), stirring constantly. Cook 3 or 4 minutes, adding a little salt. Can be poured over chicken, but is usually put in a separate dish and served on rice cooked so each grain is separate. Mrs. J. A. Carlisle. CHICKEN PIE (Southern Style). 1 chicken. 2 cups milk. 2 cups broth. 1/2 cup butter. 1/3 t-spoon black pepper. 2 level t-spoons salt. Clean and dress young chicken from 1 to 1 1/2 lbs. Cut in pieces, wash in cold water, drain and set in cool place a few hours. Cook chicken in boiling water until tender. There should be about 2 cups of broth when chicken is cooked. Make rich biscuit dough. Place 1/2 chicken in pan, pour in broth. Roll dough for dumplings very thin, cutting in 1 inch strips, tear off in 2 inch lengths. Place layer over chicken, adding some of butter, salt and pepper. Place over this balance of chicken, another layer of dumplings, butter, salt and pepper. Roll top crust. Cut in three strips. Place over top of pie. Moisten all over with about 1/4 cup milk, placing small pieces of butter at intervals. Cook pie in moderately hot oven 1/2 hour until crust is rich golden brown. Raise crust and pour in remainder of milk. Cook a few minutes and serve. Mrs. J. M. McMillan, Palmetto, Ga. MY MOTHER'S CHICKEN POT PIE. Dumplings. 1 tbls. butter. 1 pt. pastry flour. 3 level t-spoons Royal baking Salt. powder. Milk. Sift baking powder into flour, cut butter into flour — salt and add enough milk for soft dough. Form into balls a little larger than a walnut and drop into the gravy which is not to be thickened. Place 1/2 cup butter or substitute in iron pot and let brown slightly, then drop in the parts of a young hen piece by piece. After the meat is well soaked in the butter, pour in boiling water to cover, simmering gently until the meat will almost drop from the bones. Salt and pepper according to taste. Twenty minutes before serving take up the meat and place in center of platter where it will keep