Atlanta women's club cook book

warm, then drop dumplings into the gravy, close tight and boil well for 20 minutes. Serve dumplings around the meat, covered with a rich golden brown gravy. Mrs. Wm. Marion Camp, CHICKEN A LA KING. NO. 2. 2 tbls. flour. 1 t-spoon salt. 1 cup mushrooms. 1 tbls. chopped green pepper. 1 tbls. butter. 3 chopped pimentos. 1 pt. cream. 3 cups minced chicken. 'I4 cup butter. 3 egg yolks. Cook flour, mushrooms, butter, salt, green pepper, pimentos until frothy, add cream and stir until thick over hot water. Add chicken and butter and beaten egg yolks. Serve in pastry shells. An excellent party dish, Mrs. A. C. Plage. JELLIED CHICKEN. 1 chicken. • 3 stalks of celery. 1 onion (diced). 6 sprigs of parsley. 1 hard boiled egg. 2 tbls. gelatine. Stew a full grown fowl until very tender, putting it on in cold water with the onion, celery (cut up) and half of the parsley. Let come to a boil slowly and cook until the meat slips from bones. Remove meat from stock and cut in pieces. Strain 2 cups of stock and add the gelatine which has been soaked in cold water. Season well with salt and white pepper. Arrange pieces of chicken in bottom of brick shape pan, pour in gravy with part of the jelly stock, put in more chicken alternating until mold is full. Set in cool place until perfectly firm. Turn out, serve with balance parsley and egg sliced as garnish. Mrs. Fred J. White. PRESSED CHICKEN. 1 chicken. . 1 t-spoons grated onion. 1/2 box gelatine. 1 t-spoon finely minced parsley. Boil a two or three pound chicken until tender. Pick to pieces. Pour enough boiled water over gelatine to melt. Then mix with the chicken. Add the grated onion and minced parslev, salt and cayenne pepper to taste. Put in mold. Press closely and let stand until ready for use. Serve with cranberry sauce. Frances Kersey. SMOTHERED CHICKEN. Clean and dress young chicken about grown; cut down the back, flatten out; dredge with flour, salt and pepper. Add 2 cups boiling water, place in oven and cook till done; turning several times, browning on all sides. Keep sufficient water in pan for gravy — about 1 cup full. When nearly done, thicken by adding 1 level teaspoonful flour and 1 tbls. of milk (beaten until smooth) to gravy. Cook a few minutes and serve with rice, which should be cooked so every grain stands separately. From one to one and a half hours will be required to cook a good sized chicken. Mrs. A. G. Carlisle. CHICKEN PILAU. 1 hen. 2 cups water. 1 t-spoon peppercorns. 1 cup rice. Steam hen in water (salted to taste) till tender, remove, add rice to liquor and steam till done. Brown hen in oven and serve on platter surrounded with rice. Mrs. M. G. Campbell.