The Landmarks club cook book

Mushrooms which have been boiled separately will improve the fricassee if placed in it a few minutes before it is done. / Marthe Durnerin. FRIED CHICKEN. Cut in pieces, wipe dry, dip in flour, fry (first rapidly then steam slowly, so as not to dry up) in lard. Take up chicken, add two tablespoons flour to grease, let it cook up and add one cup milk and half cup cream for gravy. Mrs. Jerry Conroy. poultry and game. CORN MEAL BALES FOR CHICKEN. One cup white meal scalded, salt to taste, one tablespoon sugar, quarter cup flour, two eggs, milk to thin so it will just drop off spoon in deep hot fat ; brown and serve around fried chicken. Mrs. Jerry Conroy. CHICKEN A LA MARENGO. Take four tablespoonfuls of sweet oil, put in a pot and let get very hot, then cut up one rooster and put in the oil with a little garlic and let it get very brown. Then throw away oil and iiut chicken into butter about size of two eggs with chopped parsley, onion and garlic. Boil two wine glasses of white wine and pour over chicken, a little pepper, salt and nutmeg, strain in three fresh tomatos, cover very tight and let boil slowly for one and a quarter hours. Garnish with fried eggs, half a can of mushrooms and fried toast around the dish. Miss Rose Newmark. CHICKEN A LA PACHECO. Mix meat from one boiled fowl cut into dice and a can of French mushrooms, contents quartered. Make a sauce of two tablespoons of butter, the same of flour and enough milk added to make one pint. Mix well with chicken ancj mushrooms. Pour into a baking dish and cover thickly with cracker crumbs and pieces of butter. Carrie T. Waddilove. CHICKEN PIE. Prepare your chicken as for stewed chicken for the table. Add some small bits of dough, make a rich gravy of milk, butter, salt, pepper and flour. Skim off all the fat after cooking the chicken. Prepare your crust as for pastry, line your pan if you like with crust, add a top crust and bake quickly. Mrs. Jauch. CHICKEN PIE. Cut two chickens into pieces and boil with quarter pound salt pork, sliced thin, and four potatos, salt and pepper. Simmer two hours. Drain off liquid and to it add a pint of milk thickened with a little flour. Boil for a minute and pour over the chicken, which has been placed in a deep baking dish. Cover with parsley and bake very quickly. Mrs. George A. Sinsabaugh. ROAST CHICKEN. Singe and truss carefully. Broilers, as they are called, are better without stuffing, unless very large. Season with salt, put small bits of butter over meat and place in pan with a little water ; baste occasionally and dredge with flour before taking from oven. A spring chicken cooked in any style is not to be despised, hut a well known epicure once said : “To roast spring chicken is to spoil it. Just split it down the back and broil it.” Mbs. George H. Wadleigh. FORCEMEAT FOR CHICKEN, VEAL, ETC. Three caps of stale bread crumbs, one cup of chopped suet, one tablespoonful of chopped parsley, quarter lemon peel (grated), pepper, salt, a pinch of thyme, a very little milk. CHICKEN SOUFFLE.