Temperance cook book

in a pint of water until tender, chop fine and add flour, butter, pepper, salt, and stir a cup of sweet cream to the water in which they were boiled; When the chicken is done, dip it in the gravy while hot, lay it back on the gridiron a minute, put it in the gravy and let it boil for half a minute, and send to the table hot. Cook quails in the same way. BALTIMORE FRY, Joint the chickens, wash them clean and put them into cold water; take out and salt them, roll each piece in flour, and fry in hot drippings or salt pork fat, almost enough to cover them, put on a tight fitting cover, and fry slowly to a fine brown. When done, put it on a platter, set it in the oven while you prepare the gravy. To the drippings left in the spider add a bowlful of thick cream, let it boil up, add a little flour thickening, boil five minutes, then put it in the gravy-boat and serve it with the fried chicken. FRIED GUMBO. Cut up two young chickens, and fry in skillet; when brown, but not scorched, put in a pot with one quart finely chopped okra, four large tomatoes, and two onions chopped fine; cover with boiling water, boil very slowly; and keep the kettle tightly closed; add boiling water as it wastes, and simmer slowly three hours; season with salt, pepper, and a little butter and flour rubbed together; serve with boiled rice. CURRIED DISHES. Chickens and veal are most suitable for curries. Boil the meat till tender, and separate the joints. Put a little butter in a stewpan with the chickens, pour on a part of the liquor in which the meat was boiled, nearly enough to cover it, and let it stew twenty minutes more. Prepare the curry thus : For four pounds of meat, take a tablespoonful of curry powder, a teacup ful of boiled rice, a tablespoonful of flour, and another of melted butter, a teacupful of the liquor, and half a teaspoonful of salt; mix them, and pour them over the meat and let it stew ten minutes more. Rice should be boiled for an accompaniment. JELLIED CHICKEN. (No. 1.) Cut up two chickens, boil till tender, in water to cover. Take out, remove skin and bones, season the liquor (one and a half pints) with butter, pepper and salt, and the juice of a lemon; add a quarter of a box dissolved gelatine, put the chicken in the liquor, boil up once, and pour in mould. JELLIED CHICKEN. (No. 2.) Dress one large chicken, cut it in joints, wash it clean, put on to boil. Be careful to remove all the skuni that rises, salt and pepper it well, boil till it falls off from the bones. Boil six eggs hard — ten minutes will cook them, — take them from the boiling water and drop them into cold water; take the shells off and lay nicely on a plate. Take out the chicken, pick the meat from the bones, and chop it fine. Strain the liquor through a sieve and boil it down to a coffeecupful. Take a sponge cake pan, put a layer of the meat on the bottom of the pan, then lay your eggs in and put another layer of meat on top of the eggs, then pour on the liquor. Be sure you take off all the fat before you pour it over the chicken. Set it away to get cold, then slice nicely for tea or dinner. CHICKEN OR VEAL CROQUETTES.