BAKED CHICKEN.— Make a dressing of bread, shredded, on-
ions, a little celery seed, salt and pepper and a lump of butter. If
desired, sage may be put in, but in small quantity. One egg and a
cup of milk✪ Baked Chicken. Cover the breast of the fowl with strips of fat pork,
when these are crisp, shake them away and lay a lump of butter
264 FOWL
on the brown breast. Baste frequently. Let the fowl bake until
very tender, then lay it on the dish and make gravy. — Mrs. A. E.
Whitney, 1760 Edgewater Place, Chicago, 111.
VARIATION I.— Cut the fowls open and lay them flat in a
pan, breaking down the breast and the back 'bones, dredge with
flour, and season well with salt and pepper, with bits of butter; put
in a very hot oven until done, basting frequently with melted but-
ter, or when half done take out the chicken .and finish by broiling
it u<pon a gridiron over bright coals. Pour over it melted butter
and the juices in the pan in which it was baked. — Mrs. B. O. Fort-
son, 3135 Forest Ave., Chicago, 111.
BOSTON BAKED CHICKEN.— Clean, joint, and prepare a
chicken as for frying. Season 3^ cup flour, with pepper, salt and
celery salt. Roll the chicken in the flour and pack closely in a
bean jar or a baking-pan with a tight-fitting lid. Pour 2 cups of
boiling water over and dot with lumps of butter✪ Boston Baked Chicken. Bake in a brisk
oven for 15 minutes, and then bake slowly till done. The time re-
quired depends on the age of the fowl. Any tough, ol-d fowl maj'
be prepared in this manner, and will be tender and delicious.—
Clara Rapp, 7129 R)ho<ies Ave.. Chicago, 111.
VARIATION I. — Prepare chicken as for stewing, roll each
piece in flour, place in a small dripping pan, sprinkle with pepper
and salt, and some butter, fill the pan half full of sweet milk, cook
in the oven for 1 hr. The milk makes a nice gravy. — Mrs. H. B.
Wright, 3813 S. State St., Chicago, Til.
BAKED MINCED CHICKEN.— Mix together 2 cups of
minced cold chicken, lamb or veal. 1 cup of chopped ham and 1
cup of fine bread crumbs. Moisten thoroughly with well-seasoned
soup stock✪ Baked Minced Chicken. Turn into a greased bake-dish and set in the oven
until heated through. Break upon the top of the mince as many
eggs as will lie side by si<le on it. sprinkle wnth salt and pepper, re-
turn to the oven and bake until the whites are set and firm. Send
to table in a pudding dish. — Mrs. Frank Mullins. Franklin, Til.
CHICKEN IN BASKETS.— To 3 cups of hot mashed pota-
toes, add 3 tablespoons of butter, 1 teaspoon of salt, yolks of 3
eggs, slightly beaten, and enough milk to moisten✪ Chicken in Baskets. Shape in form
COOK COUNTY COOK BOOK 265
of small baskets, using a pastry bag and tube. Brush over with
white of Ggg, slightly beaten, and brown in oven. Fill with
creamed chicken. For handles of baskets use parsley. — Mrs. E.
D. Bennett, Bartlett, 111.
Page 179 · 5 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BAKED CHICKEN.— Make a dressing of bread, shredded, onions, a little celery seed, salt and pepper and a lump of butter. If desired, sage may be put in, but in small quantity. One egg and a cup of milk. Cover the breast of the fowl with strips of fat pork, when these are crisp, shake them away and lay a lump of butter
on the brown breast. Baste frequently. Let the fowl bake until very tender, then lay it on the dish and make gravy. — Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111.
VARIATION I.— Cut the fowls open and lay them flat in a pan, breaking down the breast and the back 'bones, dredge with flour, and season well with salt and pepper, with bits of butter; put in a very hot oven until done, basting frequently with melted butter, or when half done take out the chicken .and finish by broiling it u<pon a gridiron over bright coals. Pour over it melted butter and the juices in the pan in which it was baked. — Mrs. B. O. Fortson, 3135 Forest Ave., Chicago, 111.
BOSTON BAKED CHICKEN.— Clean, joint, and prepare a chicken as for frying. Season 3^ cup flour, with pepper, salt and celery salt. Roll the chicken in the flour and pack closely in a bean jar or a baking-pan with a tight-fitting lid. Pour 2 cups of boiling water over and dot with lumps of butter. Bake in a brisk oven for 15 minutes, and then bake slowly till done. The time required depends on the age of the fowl. Any tough, old fowl maj' be prepared in this manner, and will be tender and delicious.— Clara Rapp, 7129 Rhodes Ave.. Chicago, 111.
VARIATION I. — Prepare chicken as for stewing, roll each piece in flour, place in a small dripping pan, sprinkle with pepper and salt, and some butter, fill the pan half full of sweet milk, cook in the oven for 1 hr. The milk makes a nice gravy. — Mrs. H. B. Wright, 3813 S. State St., Chicago, Til.
BAKED MINCED CHICKEN.— Mix together 2 cups of minced cold chicken, lamb or veal. 1 cup of chopped ham and 1 cup of fine bread crumbs. Moisten thoroughly with well-seasoned soup stock. Turn into a greased bake-dish and set in the oven until heated through. Break upon the top of the mince as many eggs as will lie side by side on it. sprinkle with salt and pepper, return to the oven and bake until the whites are set and firm. Send to table in a pudding dish. — Mrs. Frank Mullins. Franklin, Til.
CHICKEN IN BASKETS.— To 3 cups of hot mashed potatoes, add 3 tablespoons of butter, 1 teaspoon of salt, yolks of 3 eggs, slightly beaten, and enough milk to moisten. Shape in form
of small baskets, using a pastry bag and tube. Brush over with white of egg, slightly beaten, and brown in oven. Fill with creamed chicken. For handles of baskets use parsley. — Mrs. E. D. Bennett, Bartlett, 111.
Records on this page
Baked ChickenBreaded ChickenBoston Baked ChickenBaked Minced ChickenChicken in Baskets