Chicken Loaf

Boil a fowl till the meat is ready to fall from the bones. Salt while boiling. Take from its liquor, and while you are picking out the bones let the liquor boil down so that it measures not more than three cups. To this add quarter of a box of gelatine which you have already soaked and softened. Round the bottom of a mold or bowl lay two hardboiled eggs sliced in circles. Upon this put a layer of dark meat, then a layer of light meat, and so alternate till you have used up the chicken. Do not pack the meat tight, but leave space for the liquor to fill in. See that the seasoning is right, add pepper if wished, and then pour the liquor over the meat, seeing first that the gelatine is well dissolved. Set away to chill, and the liquor will harden to a jelly. Tip on a platter when served.

Chicken And Mushrooms Chicken With Red Peppers

A nice dish for Sunday evening supper.

Chicken And Mushrooms

In a saucepan melt two tablespoons of butter, and when hot add two tablespoons of minced onion and half a can of mushrooms chopped. Let cook for five minutes, and add a cup of milk into which a tablespoon and a half of flour has been stirred. Cook all together, and when thick and smooth add a cup of chicken meat cut into small pieces or dice. Heat through, season with, salt and pepper to taste, and serve all together in a hot dish, or on pieces of toast of a golden brown, or in shells of pastry of the individual pattypan size.

Aunt Nancy's Smothered Chicken

Have tender chicken for this dish, and cut in pieces as for fricassee. Roll the chicken in flour in which is mixed salt and pepper needful for seasoning, and put in a skillet (saucepan) in which is a little cream. Cover close. Turn the chicken often and add cream or milk when necessary to keep from burning. Cook slowly one hour, and just before it is done add a little butter.

Panned Breast Of Chicken

Place the breast in a small baking dish with a little boiling water. Cook till brown, basting frequently. Season nicely and serve on a hot plate with a border of rice and olives.

Chicken Pie

Take two fat young fowls, cut them in pieces, put in a pot, nearly cover with boiling water, and cook slowly. After they have cooked threequarters of an hour add a pint of raw potatoes cut in slices, and cook ten minutes from the time they began again to simmer. Salt to taste. Have a deep pan lined with a biscuit crust, that is a dough made after baking powder biscuit receipt. The dough should be rolled thicker than the common fruitpie crust. Lay cooked chicken in the pan, then put in a layer of potato, and so alternate till you have used your material.

Chicken the water in which the chickens cooked by stirring in three or four tablespoons of flour dissolved in a little cold water and boiling up the liquor. Pour this over the chicken and potato in the deep pan, add a tablespoon or two of butter more or less, according to the fatness of your chickens two or three hardboiled eggs, sliced, and taste again to see that salt and pepper are right Cover with a top crust, score the centre of tie top so that steam may escape, pinch down the edges tight, and bake two hours in a moderate oven.

Two ingredients not mentioned above may be included, if one's taste wishes. One is a cup of stale breadcrumbs with the gravy, and another is a cup of chopped boiled ham.

Chicken Potpie

Singe, draw, wash, and cut up two fat fowls. Lay them in a pot with quarter of a pound of salt pork cut in slices, and cover with tepid water. Bring slowly to boil, and cook slowly till the meat is about to separate from the bone. No time can be set, because the flesh of the fowl may be tender or may be tough. It is best to allow two hours and a half or three hours. If your fowls are tough, then you have time to cook tender.

If they are tender and the meat gets done before you are ready for it hold up the cooking by setting the pot in a warm place. Twenty minutes before serving bring the chickens to a quick boil and drop from a tablespoon pieces of dumpling dough. Do not let the boiling stop, but keep it up for fifteen minutes or perhaps twenty minutes. Then lift your meat to a hot platter and lay on also the dumplings. Into the boiling gravy stir flour worked smooth in a little cold water. Season to taste, and when the flour thickens ladle some of the gravy over the meat and dumplings. Serve the rest of the gravy in a bowl.

Plain Potted Chicken

Boil the chicken till tender and ready to fall from the bone, using as little water as possible and putting in seasoning of salt and pepper while the chicken is cooking. Drain off the liquor or gravy and take out the meat. Separate the white meat from the dark and chop both separately and very fine.

In the dish in which you wish to mold the chicken lay the white meat, completing a layer on the bottom of the mold and pile the dark on top, or press the white meat to one side and the dark to the other side. Moisten the meat by pouring over it a little of the liquid in which it was cooked, lay a saucer, plate, or small board upon it, put on a weight and set away till the meat is cold and solid. Serve the chicken turned upon a platter.