San Rafael cook book, 1906

Chop cold cooked meat fine, measure, and to every pt. add 1 tablespoon of butter, 2 tablespoons of dried bread crumibs, % cup of stock or boiling water, 2 eggs slightly beaten, and salt and pepper to taste. Put all these ingredients into a saucepan, and stir over the fire for a moment until thoroughly mixed. Fill custard cups f lull with this mixture, stand them in a baking pan % full of boiling water, andi baike MEATS S3 in a moderate oven 20 min. When done, turn them out carefully on a heated dish, and pour around them Bechamel sauce. Remains of any cold meat or poultry are delightful used in this way. PRESSED CHICKEN OR VEAL— Mrs. W. F. Jones. Cut up a full grown chicken, or 2 lbs. of veal stew; put to cook in a small amount of water, cover tightly and cook 4 or 5 hrs. Pour off the liquid and strain into another saucepan; there should be a good cupful of rich juice. Remove all bones and the skin of the chicken; pull the meat apart, put it Into the juice and return to the fire. Season highly with salt and pepper, pour into bread, pan, and set away to get cold. A few slices of cooked carrots cut in fancy shapes and placed in the bottom of the pan before pouring in the meat, improve the appearance. Garnish with parsley. Nice for lunch. CHICKEN TERRAPIN— Mrs. J. E. Alexander. (For a chafing dish.) Cut a cold chicken into small pieces, removing all bone and gristle. Put into the chafing dish % pt. of cream and % lb. of butter rubbed into a large spoonful of flour; pepper and salt to taste. Add the chicken, and when it boils up, add 3 hard boiled eggs chopped fine, and the juice of a lemon. Simmer for a moment and serve. FRICASSEE CHICKEN— Mrs. E. B. Mahon. Split the chickens down the back, dry and, dredge with flour; add pepper and salt; put in a pan with some bits of butter, cover with 1 qt. of water; put in oven, and closely cover with another pan which may be removed when the chickens are nearly done, to let them brown; thicken the gravy; serve with mashed potatoes. CHICKEN AU SUPREME— Dr. C. B. Brown, S. F. 1 tablespoon butter; 1 tablespoon flour rubbed together, % pt. of milk; cook until thick; add % teaspoon onion juice. Cut into dice 2 cups of cooked chicken or turkey which have stood from % hr. to 2 hrs. in 2 tablespoons olive oil; add '% teaspoon celery salt, i^ teaspoon white salt, and a dash of cayenne. SEVERAL WAYS TO COOK CHICKEN— Mrs. W. F. Jones. Take young chickens to fry; or if old they must be steamed first, then jointed, rubbed dry, rolled in seasoned flour, and fried in butter; or equal quantities of butter and dripping can be used. There must be plenty of fat; and after the chicken is ■well browned on both sides, cover tightly, and, remove to where it will cook slowly, for at least 1/2 hr.; turn occasionally. Put 1 heaping tablespoon of flour in fat; after the chicken is done, pour in milk to the right consistency; season, and pour over chicken, or serve in gravy boat. White Fricassee — Joint the chickens and put to cook in hot water, pouring on water about 1/2 the depth of chicken. Cover tightly, and •cook slowly from 2 to 5 hrs., according to age of chicken. 1/2 hr. before serving, season, make a drawn butter gravy of the broth, and let the chicken simmer in this on back of stove. Serve on split biscuit or toast, or place boiled rice around the edge of the platter. Some prefer a cream gravy. Smothered Chicken — Split down the back young chickens % grown; spread with butter, cover with another pan, and bake 1/2 hr. Season and brown before serving. Some brown the chicken on the broiler. CHICKEN SOUFFLE_Mrs. W. F. C. Hasson.