SOUTHERN FRICASSEE.— Cut up chicken as for a fricassee. Dry each piece and dip in beaten egg and roll in cracker dust; sea- son with pepper and salt, and fry each piece very brown in half butter and half lard. When well browned, add 1 cup of hot water, 152 POULTRY cover and simmer ^ hour. Then take out chicken and put on plate in warming oven. Have ready a bowl of rice — cooked; put it into frying=pan which the chicken liquid has simmered in, add 2 toma- toes, chopped fine, a chili pepper✪ Southern Fricassee, also choj^ped fine. Toss all together lightly with a fork. Pile high in the center of platter and lay around it the pieces of fried chicken; garnish with stoned olives. CHICKEN CHEESE — Take 2 chickens, boiled tender, chopped not too fine, and seasoned with salt and pepper. Boil hard 3 or 4 eggs✪ Chicken Cheese, and slice, with which line molds and pour in the chickens, adding the liquor in which they were boiled. When perfectly cold, slice for luncheon, or Sunday tea, or for sandwiches. ESCALLOPED CHICKEN.— Cut cold boiled potatoes into irreg- ular pieces; remove all the meat from a cooked chicken and cut it into small pieces; make a sauce of 1 pint of milk and 1 beaten egg, seasoned with a little salt✪ Escalloped Chicken and pepper; put a layer of the meat in a pudding-dish, then a layer of potatoes, and sauce to cover them; another layer of meat and potatoes, and cover the whole with cracker crumbs, moistened with melted butter; bake ^ an hour. CHICKEN LOAF — Boil 2 chickens in as little water as possible to cook them without burning, until the meat will droj) from the bones. Remove the meat from the bones and cut it fine without chopping. Put it back in the kettle, with plenty of butter, pepper and salt; heat it thoroughly. Slice a hard-boiled egg✪ Chicken Loaf in the bottom of a dish, pour the chicken over it hot, place a weight upon it and set in a cool place. When cool, it will come out in a form. CHICKEN AND OYSTERS— Take a nice, tender chicken, and split it down the back, and after cleaning it well, pound all the bones flat; wash and wipe it dry; season with pej)per and salt, and fry in sweet lard until tender and brown on both sides; put it on a platter and keep it warm. Make a gravy in the pan (after pouring out the fat) with ^ pint of water, a piece of butter, and flour for thickening, or use ^ pint of cream without the butter, if preferred. Have ready about 25 large oysters✪ Chicken and Oysters washed clean in salt and water, then dried in a towel, and add them to the gravy when it comes to boiling; plump them in the hot gravy, and pour on the dish of chicken. Serve hot. Time, about ^ hour. CHICKEN PATTIES.— Take 1 pint of cream, 1 tablespoon of corn=starch, 1 pint of cooked chicken✪ Chicken Patties, chopped coarsely. Let half the cream come to a boil in a stew-pan. Mix tlie remainder of the cream with the corn=starch, and add as soon as it boils; when this POULTEY 153 thickens, take off the fire, add the chopped chicken, and season to taste with salt, white pepper, and any other seasoning liked. Line patty=pans, small saucers, or sauce=plates, with rich pie^crust, and bake. When all is cold, place a heaping spoon of the chicken on each crust and serve.

AI-modernized reading of the original text

SOUTHERN FRICASSEE.— Cut up chicken as for a fricassee. Dry each piece and dip in beaten egg and roll in cracker dust; season with pepper and salt, and fry each piece very brown in half butter and half lard. When well browned, add 1 cup of hot water, cover and simmer ^ hour. Then take out chicken and put on plate in warming oven. Have ready a bowl of rice — cooked; put it into frying=pan which the chicken liquid has simmered in, add 2 tomatoes, chopped fine, a chili pepper, also chopped fine. Toss all together lightly with a fork. Pile high in the center of platter and lay around it the pieces of fried chicken; garnish with stoned olives. CHICKEN CHEESE — Take 2 chickens, boiled tender, chopped not too fine, and seasoned with salt and pepper. Boil hard 3 or 4 eggs, and slice, with which line molds and pour in the chickens, adding the liquor in which they were boiled. When perfectly cold, slice for luncheon, or Sunday tea, or for sandwiches. ESCALLOPED CHICKEN.— Cut cold boiled potatoes into irregular pieces; remove all the meat from a cooked chicken and cut it into small pieces; make a sauce of 1 pint of milk and 1 beaten egg, seasoned with a little salt and pepper; put a layer of the meat in a pudding-dish, then a layer of potatoes, and sauce to cover them; another layer of meat and potatoes, and cover the whole with cracker crumbs, moistened with melted butter; bake ^ an hour. CHICKEN LOAF — Boil 2 chickens in as little water as possible to cook them without burning, until the meat will droj) from the bones. Remove the meat from the bones and cut it fine without chopping. Put it back in the kettle, with plenty of butter, pepper and salt; heat it thoroughly. Slice a hard-boiled egg in the bottom of a dish, pour the chicken over it hot, place a weight upon it and set in a cool place. When cool, it will come out in a form. CHICKEN AND OYSTERS— Take a nice, tender chicken, and split it down the back, and after cleaning it well, pound all the bones flat; wash and wipe it dry; season with pepper and salt, and fry in sweet lard until tender and brown on both sides; put it on a platter and keep it warm. Make a gravy in the pan (after pouring out the fat) with ^ pint of water, a piece of butter, and flour for thickening, or use ^ pint of cream without the butter, if preferred. Have ready about 25 large oysters washed clean in salt and water, then dried in a towel, and add them to the gravy when it comes to boiling; plump them in the hot gravy, and pour on the dish of chicken. Serve hot. Time, about ^ hour. CHICKEN PATTIES.— Take 1 pint of cream, 1 tablespoon of corn=starch, 1 pint of cooked chicken, chopped coarsely. Let half the cream come to a boil in a stew-pan. Mix tlie remainder of the cream with the corn=starch, and add as soon as it boils; when this thickens, take off the fire, add the chopped chicken, and season to taste with salt, white pepper, and any other seasoning liked. Line patty=pans, small saucers, or sauce=plates, with rich pie-crust, and bake. When all is cold, place a heaping spoon of the chicken on each crust and serve.

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Southern FricasseeChicken CheeseEscalloped ChickenChicken and PotatoesChicken LoafChicken and OystersChicken Patties

The household cook book