World Famous Recipes

CHICKEN POT PIE

Cut a fowl into pieces to serve and cook in water to
cover until the bones will come out easily. Before taking them out drop
dumplings in, cover closely and cook ten minutes without lifting the
cover. The liquid should be boiling rapidly when the dough is put in and
kept boiling until the end. For the dumplings sift two cups of flour
twice with half a level teaspoon of salt and four level teaspoons of
baking powder. Mix with about seven-eighths cup of milk, turn out on a
well floured board and pat out half an inch thick. Cut into small cakes.
If this soft dough is put into the kettle in spoonfuls the time of
cooking must be doubled. The bones and meat will keep the dough from
settling into the liquid and becoming soggy. Arrange the meat in the
center with dumplings around the edge and a sprig of parsley between
each. Thicken the liquid and season with salt and pepper as needed and a
rounding tablespoon of butter.

Recipes

Fowl and Game Recipes

A GOOD SAUCE FOR BIRDS OR VENISON.

Chop an onion fine, and boil it in milk; when done, add the gravy from

the game, and thicken with pounded cracker.

Thanksgiving Recipes

FISH A LA MAITRE D’HOTEL

2 Bream—8d.

1/2 pint White Sauce—2 1/1d.

Lemon, Parsley, Pepper and Salt—1/2d.

Total Cost—11d.

Time—20 minutes

Fillet the fish, wash and trim them, roll them lightly up with the skin inside. Rub a baking sheet with some butter or dripping. Put on the rolls of fish close together. Squeeze over them some lemon juice, cover with a piece of buttered paper, and bake in the oven for twenty minutes or until they look milk white. Dish them carefully, make the white sauce by recipe given, season it with pepper, salt, and half a teaspoonful of lemon juice. Chop half a teaspoonful of parsley very finely and stir it in, pour over the fish, and serve.

Cookie Recipes

Pie Recipes

LEMON PIE. MRS. JENNIE KRAUSE.

One heaping tablespoon of corn starch, one cup of boiling water, one

cup of sugar, one egg, one tablespoon butter, and the juice and rind

of one small lemon. Make into custard, and bake with bottom crust.

Pork Recipes
Potato Recipes

Fowl and Game Recipes

BONED TURKEY. MRS. R. H. J.

Boil a turkey in as little water as possible until the bones can be

easily separated from the meat; remove all the skin; slice, mixing

together the light and dark parts; season with salt and pepper. Take

the liquor in which the fowl was boiled, having kept it warm; pour it

on the meat; mix well; shape it like a loaf of bread; wrap in a cloth

and press with a heavy weight for a few hours. Cut in thin slices

when served.

Chicken Recipes Chicken Recipes Turkey Recipes

Chicken Recipes Chicken Recipes Turkey Recipes

Bread Recipes