CURRY CHICKEN.— Cut the chicken at the joints and re-
move the breast hones. Wipe, season with salt and pepper, dredge
with flour and brown lightly in hot butter. Put in a stewpan. Fry
1 large onion, cut in thin slices, in the butter left in the pan till
colored, but not ibrowned. Mix 1 large tablespoon of flour, 1 tea-
spoon of sugar and 1 tablespoon of curry powder, and brown them
in the butter. Add slowly 1 cup of water or stock and 1' cup of
strained tomatoes, or 1 sour apple, chopped, and salt and pepper
to taste. Pour this sauce over the chicken and simmer 1 hr., or
till tender. Add 1 cup of hot milk or cream✪ Curry Chicken. Boil 1 minute long-
er, and serve with a border of boiled rice. Rabbit, veal and lamb
may be curried in the same way. — Mrs. L. V. Clements, 19 E. 22nd
St., Chicago, 111.
CHICKEN CUTLETS, PARKER HOUSE STYLE.— Pre-
pare a croquette mixture, using the formula given for chicken and
sweetbread croquettes, but omitting the sweetbreads at choice.
Form the chilled mixture into cutlet shapes, dip into a yolk of eg^,
\
COOK COUNTY COOK BOOK 271
beaten and diluted with 1 tablespoon of melted butter to each yolk
of egg, then into fine bread crumbs, dispose on a buttered baking-
pan, agate preferred, land reheat in a hot oven. Pipe a duchess
potato mixture on to the edge of the cutlets, brush with beaten
yolk of tgg, and reheat in the oven; fill the open centers with but-
tered peas or asparagus tips. The asparagus tips may be mixed
with Hollandaise sauce. Note that the yolks of eggs only are used
in egging, land that the cutlets are not double breaded. — 'Mrs. Ab-
ner Grant, Sherman, 111,
CHICKEN CUSTARD.— Scald together 1 cup of strong chick-
en stock and 1 cup of cream. Pour it over the well-beaten yolks
of 3 eggs✪ Chicken Custard, and cook in a double boiler till slightly thickened. Salt
to taste, and serve cool in custard cups. — Mrs. Robert Randall, 908
S. 8th Ave., MayAvood, III.
CHICKEN AND EGGS SCALLOPED.— Strew fine, dry, but-
tered crumbs over the bottom of a buttered baking-dish, then put
in a layer of cold cooked chicken, cut into small dice. Cook a tea-
spoon of chopped onion in a tablespoon of butter, till slightly
colored, add cup of milk, and when hot stir in 5^ a cup of dry
bread crumbs. Add a teaspoon of chopped parsley and a little
salt and paprika. Let it cool until lukewarm, then stir in 2 well-
beaten egg✪ Chicken and Eggs Scallopeds, and pour the mixture over the meat. Cover, with fine
crumbs. Place in the oven and bake, covered, ^ an hr. Serve in
the dish in which is it baked. — ^Mrs. F. C. Winter, Winnetka, 111.
CHICKEN FRICASSEE.— Singe and cut the chicken at the ✪ Chicken Fricassee
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Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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CURRY CHICKEN.— Cut the chicken at the joints and re-
move the breast hones. Wipe, season with salt and pepper, dredge
with flour and brown lightly in hot butter. Put in a stewpan. Fry
1 large onion, cut in thin slices, in the butter left in the pan till
colored, but not ibrowned. Mix 1 large tablespoon of flour, 1 tea-
spoon of sugar and 1 tablespoon of curry powder, and brown them
in the butter. Add slowly 1 cup of water or stock and 1' cup of
strained tomatoes, or 1 sour apple, chopped, and salt and pepper
to taste. Pour this sauce over the chicken and simmer 1 hr., or
till tender. Add 1 cup of hot milk or cream. Boil 1 minute long-
er, and serve with a border of boiled rice. Rabbit, veal and lamb
may be curried in the same way. — Mrs. L. V. Clements, 19 E. 22nd
St., Chicago, 111.
CHICKEN CUTLETS, PARKER HOUSE STYLE.— Pre-
pare a croquette mixture, using the formula given for chicken and
sweetbread croquettes, but omitting the sweetbreads at choice.
Form the chilled mixture into cutlet shapes, dip into a yolk of eg^,
\
COOK COUNTY COOK BOOK 271
beaten and diluted with 1 tablespoon of melted butter to each yolk
of egg, then into fine bread crumbs, dispose on a buttered baking-
pan, agate preferred, land reheat in a hot oven. Pipe a duchess
potato mixture on to the edge of the cutlets, brush with beaten
yolk of tgg, and reheat in the oven; fill the open centers with but-
tered peas or asparagus tips. The asparagus tips may be mixed
with Hollandaise sauce. Note that the yolks of eggs only are used
in egging, land that the cutlets are not double breaded. — 'Mrs. Ab-
ner Grant, Sherman, 111,
CHICKEN CUSTARD.— Scald together 1 cup of strong chick-
en stock and 1 cup of cream. Pour it over the well-beaten yolks
of 3 eggs, and cook in a double boiler till slightly thickened. Salt
to taste, and serve cool in custard cups. — Mrs. Robert Randall, 908
S. 8th Ave., MayAvood, III.
CHICKEN AND EGGS SCALLOPED.— Strew fine, dry, but-
tered crumbs over the bottom of a buttered baking-dish, then put
in a layer of cold cooked chicken, cut into small dice. Cook a tea-
spoon of chopped onion in a tablespoon of butter, till slightly
colored, add cup of milk, and when hot stir in 5^ a cup of dry
bread crumbs. Add a teaspoon of chopped parsley and a little
salt and paprika. Let it cool until lukewarm, then stir in 2 well-
beaten eggs, and pour the mixture over the meat. Cover, with fine
crumbs. Place in the oven and bake, covered, ^ an hr. Serve in
the dish in which is it baked. — ^Mrs. F. C. Winter, Winnetka, 111.
CHICKEN FRICASSEE.— Singe and cut the chicken at the