The complete cook book

One and one-half pints of cold cooked chicken, turkey or veal, chopped coarsely, and six mushrooms chopped fine. Put into a saucepan three-quarters cup of stock or milk, two tablespoonfuls of sweet butter, salt and white pepper to taste; one teaspoonfui of chopped parsley, a few drops of onion juice and one raw egg. Simmer ten minutes and set aside until ready to use. Crust: One pint of flour, two teaspoonfula of baking powder, one generous tablespoonful of lard and butter mixed, one-half teaspoonf u of salt and one scant teacupful of milk and water mixed. Sift one cup of flour into a bowl and sift into it two teaspoonfuls of baking powder; add lard and salt, and stir into a batter with milk. Now beat all together very briskly until light. Then sift on your biscuit board your second cup of flour; make a well in it and pour in your batter and stir the dough to a soft smooth ball. Roll it out one-quarter inch thick upon a board lightly dusted with flour; cut into rounds the size of an ordinary turn-over; put a large tablespoonful of chicken mixture in the center. Brush the edges with white of egg, and turn the crust over and cut with a roller, or pinch the edges together and fry in hot fat and serve with white sauce and green peas. The Complete Cook Book. 75 BEOILED CHICKEN. Singe and split a young chicken down the back, and wash it in two quarts of cold water and one teaspoonful of soda; when perfectly clean wipe dry with a cloth ; place then on a dish, season with salt and pepper, and one tablespoonful of olive oil or soft butter; rub them well in the seasoning; place in a double gridiron and broil ten minutes on each side over a clear fire; or, put In a hot oven, with inside down, and it will bake in half an hour; garnish with breakfast bacon and cress and serve with tartare sauce. SMOTHEEED CHICKEN. Clean a chicken, too old for broiling; split down the back, and put it breast upward in a shallow pan ; pour over it one cup of boiling water, and cover tightly to keep in the steam. Cook half an hour ; then baste with the hot water, rub all over with softened butter, and dredge with salt and pepper. Baste often, keep closely covered, and cook till tender. It should be yellow, not dark brown. Thicken the gravy; add chopped parsley, salt, and pepper, and pour it over the chicken. PLAIN CHICKEN PIE. Take two nice chickens, or more if they are small, cut them up as for frying, and put them in a pot to stew with some slices of fat meat. Let them cook for half an hour, then add a few onions and four Irish potatoes sliced small, so that in cooking they may be thoroughly dissolved in the gravy. Season with pepper, salt, a little parsley, and a quarter of a pound of Bweet butter. When it is cooked well there should be gravy enough to cover the chickens. If you want it very nice, beat up two eggs, and stir into the stew with half a pint of milk. Line a five-quart pan with a crust made like soda biscuit, only more shortening; put in the chickens and gravy ; then cover with a top crust. Bake until the crust is done and you will have a good chicken pie. 76 The Complete Cook Book. BOILED CHICKENS. After the chickens are cleaned and trussed fold them in a nice white cloth, put them in a large stewpan and cover them with boiling water ; boil them gently, and skim carefully so long as any scum rises; let them simmer slowly as that will make them plump and white, while fast boiling will make them dark and lose flavor. When done lay them on a hot dish, and pour celery, oyster, or egg sauce over them. Serve some also in a boat, as it keeps hot longer than when poured over the fowls. Boiled tongue or ham should be served with boiled chicken. If the chicken is not very tough, an hour or an hour and a quarter is sufficient to boil it. CHICKEN FOECEMEAT.