Original White House Cookbook

CHICKEN ROLY-POLY. One quart of flour, two teaspoonfuls of cream tartar mixed with the flour, one teaspoonful of soda dissolved in a teacupful of milk ; a teaspoonful of salt ; do not use shortening of any kind, but roll out the mixture half an inch thick, and on it lay minced chicken, veal or mutton. The meat must be seasoned with pepper and salt and be free from gristle. Roll the crust over and over, and put it on a buttered plate and place in a steamer for half an hour. Serve for breakfast or lunch, giving a slice to each person with gravy served with it. CHICKEN TURNOVERS. Chop cold roast chicken very fine. Put it into a saucepan, place it over the fire, moisten it with a little water and gravy, or a piece of butter. Season with salt and pepper ; add a small tablespoonful of sifted flour dissolved in a little water ; heat all through and remove from the fire to become cool. When cooled roll out some plain pie-crust quite thin, cut out in rounds as large as a saucer ; wet the edge with cold water and put a large spoonful of the minced meat on one-half of the round ; fold the other half over and pinch the edges well together, then fry them in hot drippings or fat a nice brown. They may also be cooked in a moderate oven. CHICKEN PUDDING. Cut up two young chickens into good-sized pieces ; put them in a saucepan with just enough water to cover them well. When boiled quite tender, season with salt and pepper ; let* them simmer ten or fifteen minutes longer ; then take the chicken from the broth and remove all the large bones. Place the meat in a well-buttered pudding dish, season again, if necessary, adding a few bits of butter. Pour over this the following batter : — Eight eggs beaten light and mixed with one quart of milk, three tablespoonfuls of melted butter, a teaspoonful of salt and two large teaspoonfuls of baking powder, added to enough sifted flour to make a batter like griddle-cakes. Bake one hour in a moderate oven. Make a gravy of the broth that remained from the cooking of the chicken, adding a tablespoonful of flour stirred into a third of a cup of melted butter ; let it boil up, putting in more water if necessary. Serve hot. in a gravy boat with the pudding. CHICKEN AND MACAHONI. Boil a chicken until very tender, take out all the bones, and pick up the meat quite flne. Boil half a pound of macaroni until tender, first breaking it up to pieces an inch long. Butter a deep pudding dish, put on the bottom a layer of the cooked macaroni, then a layer of the minced chicken, bits of butter, pepper and salt, then some of the chicken liquor, over this put another layer of macaroni, and so on, until the dish is filled. Pour a cup of cream over the whole, and bake half an hour. Serve on a platter. HOAST DUCK. (Tame.) Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the back, beat the breast-bone flat with a rolling pin, tie the wings and legs securely, and stuff with the following: —