A calendar of dinners, with 615 recipes

Drain chicken but do not wipe dry. Season with salt and white pepper and dredge well with flour. Fry in deep Crisco hot enough to brown a crumb of bread in sixty seconds. It requires from ten to twelve minutes to fry chicken. Drain and place on a hot platter garnished with parsley and rice croquettes. B (Kate B. Vaughn) Make batter of 1 cupful flour, 1 teaspoonful salt, 2 grains white pepper, Y% cupful water, 2 well beaten eggs, and 1 tablespoonful melted Crisco. Have kettle of Crisco hot enough to turn crumb of bread a golden brown in sixty seconds. Drain chicken but do not dry. Dip each joint separately in batter and fry in the Crisco until golden brown. It should take from ten to twelve minutes. Serve on a folded napkin garnished with parsley. (Kate B. Vaughn) Drain chicken but do not wipe dry. Season with salt and white pepper and dredge well with flour. Put three tablespoonfuls Crisco in frying pan and when hot place chicken in pan; cover, and allow to steam for ten minutes. Uncover, and allow chicken to brown, taking care to turn frequently. Serve on hot platter, garnished with parsley and serve with cream gravy. Meats D Select medium-sized chickens and wash well, then cut into neat pieces and season them. Mix 1 cupful cornmeal with 1 capful flour, 1 tablespoonful salt and 1 tablespoonful black pepper. Dip each piece in mixture and fry in hot Crisco twelve minutes. Drain and serve with cornmeal batter bread. re Wash young chicken, cut into neat pieces, dust with salt, pepper, and flour, and fry in hot Crisco twelve minutes. Drain, place on hot platter, pour over it 14 pint hot sweet cream, sprinkle over with chopped hot roasted peanuts, little salt and pepper. Fried Chicken, Mexican Style 1 tender chicken 1 seeded green pepper Salt and pepper to taste 2 large tomatoes 1 clove garlic 5 tablespoonfuls Crisco Corn croquettes For Croquettes 2 tablespoonfuls Crisco Y% teaspoonful sugar 1 can or 14 ears corn Pepper and salt to taste 2 tablespoonfuls flour 1 egg 2 cupfuls milk Breadcrumbs For chicken. Draw, wash and dry chicken, then cut into neat joints, sprinkle with salt and pepper. Heat Crisco in frying pan, add clove of garlic and pepper cut in small pieces. When garlic turns brown take out, put chicken in, fry till brown, then cover closely, allow to simmer till ready. A short time before covering chicken, add tomatoes peeled and cut in small pieces. For croquettes.. Drain liquor from can of corn, or grate ears, and chop kernels fine. Blend Crisco and flour together in pan over fire, add milk, stir till boiling and cook five minutes, stirring all the time, add seasonings, and corn, and cook five minutes, then allow to cool. When cold, form lightly with floured hands into neat croquettes, brush over with beaten egg, toss in crumbs and fry in hot Crisco to a golden brown. Drain. Place chicken on hot platter, garnish with croquettes and serve hot. Fried Sweetbreads Sweetbreads Crisco Egg Peas or new Potatoes Breadcrumbs _ Rich brown gravy Sweetbreads should always be blanched before using. To blanch, soak in cold water two hours, changing water 3 or 4 times. Put into saucepan, cover with cold water, add little salt, and skim well as water comes to boil. Simmer from ten to thirty minutes, according to kind of sweetbread used. Remove to basin of cold water until cold, or wash well in Meats cold water and press between two plates till cold. Dry, remove skin, cut in slices, coat with beaten egg and toss in breadcrumbs, and fry in hot Crisco to a golden brown. Serve round peas or new potatoes, with rich brown gravy.