Atlanta women's club cook book

BRUNSWICK STEW (VIRGINIA). Use one of three meats — chicken, lamb, or squirrel. If chicken is used parboil, cut up as for frying ; put in pot and cover with cold water. To one, three or four pound hen ; add one sliced onion, one thick slice boiling meat, cut in small pieces. Add black pepper and salt to taste. Cook chicken until meat leaves the bones, adding water as the first water boils away. 6 ears fresh scraped corn or 1 can corn. 1 quart tomatoes, 1/2 pound butter. Let cook until corn and tomatoes are done. Before serving add two cups stale light bread crumbs and a few slices of lemon. Accompany this dish with stuffed baked peppers, or sliced peppers, cucumbers, and onions. Mrs. Edward H. Barnes. FRICASSEE CHICKEN. 1 chicken. 2 egg yolks. 3 tbls. flour. 1 tbls. butter. 1 tbls. salt. 1/2 cup celery, cut fine. Clean, dress and cut a young chicken in parts. Put in stew pan with just enough water to cover. Place lid on pan, let heat slowly until it boils. Then stew until tender. Mix flour with milk, add a dash of pepper and thicken gravy in which the chicken was cooked. The eggs should be added to a little of the gravy and well blended before being put into hot gravy. The celery and salt should be boiled with the chicken. Mrs. W. B. Cox. CHICKEN SPAGHETTI. 2 lb. chicken. IV2 lbs. spaghetti. Boil chicken until tender, remove meat from bones and chop fine. Boil spaghetti in chicken broth until broth is absorbed. DRESSING. 1 small can tomatoes. 2 onions cut fine. 1 t-spoon celery salt. Vs t-spoon red pepper. Salt to taste. 1 tbls butter. Boil tomatoes until very tender, mash thru sieve, add above dressing ingredients, then chicken; pour spaghetti over this, mix well, put in casserole ; cover with grated cheese. Bake brown. Mrs. T. L. Mudd, St. Louis, Mo. CHICKEN CROQUETTES. 1 chicken. 1 cup cream. 2 ounces melted butter. 2 eggs. 2 ounces flour. 1 t-spoon chopped parsley. Boil chicken till tender. Cool and mince. Boil the butter, flour and cream with 1 cup of liquor the chicken was boiled in, two minutes. Mix with the finely minced chicken, adding a sprinkle of red pepper. Salt to taste. Then cool and mold. Roll in egg and bread crumbs and saute a delicate brown. Miss Clara Cheshire. ROAST DUCK. Prepare duck for roasting and use the following plain filling. 3 cups bread crumbs. Salt and pepper to taste. 1/2 t-spoon each of thyme and 1 onion. sage. Sprinkle bread crumbs lightly with cold water. Cut onion fine. Fry together quickly in butter the size of an egg. Then add salt, pepper and herbs. Mix well (1 cup of mashed potatoes can be substituted for one of crumbs.) Duck requires more cooking than turkey or chicken and needs plenty of water in the pan to start with, if an open pan is used. Mrs. Robert Paden. GAME. VENISON. Roast venison is best to be thoroughly larded, using half a pound of pork to a leg or saddle weighing eight to ten pounds. Cut the flanks from saddle and trim the haunch to good shape.