CHICKEN SALAD. MRS. JOHN LANDON.
Take white and choice dark meat of a cold boiled chicken or turkey,
three-quarters same bulk of chopped celery or cabbage, and a few
cucumber pickles, chopped well and mixed together. For the dressing
take the yolks of two hard boiled eggs, rub to a fine powder; mix with
it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two
teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and,
last of all, one-half cup vinegar. Pour the dressing over the
chopped meat, cabbage, etc., and stir all well together.
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CHICKEN PIE
Prepare and cut up as for fried chicken. Pat into saucepan with just enough boiling water to cover; add teaspoon salt, 1/8 teaspoon pepper and, if desired, 1 teaspoon onion juice. Boil slowly 2 hours or until tender; add water from time to time, as it boi... CHICKEN PIE.
Take a pair of young, tender chickens and cut them into neat joints. Lay them in a deep pudding-dish, arranging them so that the pile shall be higher in the middle than at the sides. Reserve the pinions of the wings, the necks, and the feet, scalding the... CHICKEN PIE. MRS. M. A. MOORHEAD.
Stew the chicken until tender. Line a pan with crust made as you would baking powder biscuit. Alternate a layer of chicken and pieces of the crust until the pan is filled; add a little salt and pepper to each layer; fill with the broth in which the chic... Chicken Portuguese
Truss two young chickens as though for roasting. Lay on the bottom of a large stew pan the rind of a piece of pork, and on this, place the chicken. Add four ounces of butter, a head of celery chopped, two onions sliced, three small carrots sliced, two Chi... CHICKEN PUDDING
A pound of fresh beef weighing from eighteen to twenty pounds. A pound of the fat of bacon or corned pork. The marrow from the bone of the beef, \ chopped together A quarter of a pound of beef-suet, / Two bundles of pot herbs, parsley, thyme,... CHICKEN PUDDING.
Line a basin with a good beef-suet paste, and fill it with chicken, prepared in the following way: cut up a small chicken, lightly fry the pieces, then place them in a stew-pan, with thin slices of _chorissa_, or, if at hand, slices of smoked veal, add en... CHICKEN SALAD
Place the chicken in boiling water, add one onion, a bay leaf and six cloves. Bring to a boil and let it boil rapidly for five minutes. Reduce the heat to below the boiling point, and let it cook until tender. Let chicken cool in the broth. By cooking it ... CHICKEN SALAD
The meat of one boiled chicken cut in small pieces, three-fourths as much celery, also cut in small pieces. Three hard boiled eggs cut in dice. Take 2 teaspoonfuls salt, 2 teaspoonfuls pepper, 4 teaspoonfuls mustard, 1 cup of sweet cream and 1 raw egg. Us... CHICKEN SALAD
Wash and cover with boiling water. Cook 40 to 60 minutes or until soft. Scrape, cut in pieces and serve with cream sauce. ... CHICKEN SALAD
Purchase as many crab shells as you have people to serve. To each six allow a pint of crab flakes. If you buy the crabs fresh, twelve crabs will serve six people. Squeeze over the flakes the juice of one lemon, add a half teaspoonful of salt and a dash of... CHICKEN SALAD
Four hundred large fresh oysters. A pint of vinegar. Eight spoonfuls of salt. A pint of white wine. Six table-spoonfuls of whole black pepper. Eight blades of mace. Strain the liquor of the oysters and boil it. Then pour it hot over the oyster... CHICKEN SALAD
From MRS. CHARLES PRICE, of North Carolina, Third Vice President, Board of Lady Managers. Lobsters are done when they assume a red color, which will only require a few minutes hard boiling. Remove the skin and bones, pick to pieces with a fork, marinate t... CHICKEN SALAD
From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager. Cut one chicken into small pieces (not too small); boil _one_ egg hard and pulverize the yolk (cut the white into the chicken); add the beaten yolks of _three_ raw eggs; one-half teaspoon... CHICKEN SALAD FOR TWO HUNDRED. MRS. W. H. ECKHART.
Thirty chickens, cooked and cut medium fine, fifty heads of celery, two gallons of good strong vinegar, three pounds of light brown sugar, ten cents worth of yellow mustard, three pounds of butter, four dozen eggs, boiled hard. Chop whites, and cream yol... CHICKEN SALAD. MRS. A. A. LUCAS.
Take two large chickens; boil tender; pick in small bits. Chop as much celery as you have meat. For the dressing, take six yolks and one whole egg; beat to a froth, mix with two spoonfuls of salad oil, one spoonful mixed mustard, a little pepper and sal... CHICKEN SALAD. MRS. G. H. WRIGHT.
Two chickens, boiled tender and minced fine, five hard boiled eggs, and one raw egg. Take as much chopped cabbage as you have minced chicken; chop the whites of the boiled eggs, and put with the chicken. Mix the cooked yolks with the raw egg; add one tea... CHICKEN SALAD. MRS. JOHN LANDON.
Take white and choice dark meat of a cold boiled chicken or turkey, three-quarters same bulk of chopped celery or cabbage, and a few cucumber pickles, chopped well and mixed together. For the dressing take the yolks of two hard boiled eggs, rub to a fine... CHICKEN SALAD. MRS. T. H. B. BEALE.
Shred cold boiled chicken, and measure one pint chicken and one pint celery; season with French dressing as below, and keep on ice until ready to serve. FRENCH DRESSING.--One saltspoon of salt, one-half saltspoon of white pepper, one-fourth teaspoon of on... CHICKEN SANDWICHES
Mince some cold roast or boiled chicken in a chopping bowl, then mix the gravy with it, adding a few hard-boiled eggs, which have been minced to a powder. Mix all into a soft paste. Then cut thin slices of bread, spread the chicken between the slices (if ... CHICKEN SOUP, No. 1
Take one large chicken, cook with four quarts of water for two or three hours. Skim carefully, when it begins to boil add parsley root, an onion, some asparagus, cut into bits. Season with salt, strain and beat up the yolk of an egg with one tablespoon of... CHICKEN SOUP, No. 2
Take the carcass of a cold, cooked chicken and break into small pieces. Add one-half cup of chopped celery and one onion chopped fine. Cover with cold water; simmer slowly for two hours. Strain, add salt and pepper to taste. ... Chicken Supréme
Pieces of cold-roasted chicken, turkey or duck may be used for making terrapin or à la Newburg. Cut the meat into pieces of fairly good size; measure, and to each pint of this allow a half pint of sauce; rub together two tablespoonfuls of butter and one ... CHICKEN TIMBALE
2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 cupful of chicken stock 1/2 cupful of milk 1/2 teaspoonful of salt 1 saltspoonful of pepper Yolk of one egg Rub the butter and flour together, add the liqu... Chicken Uncooked
Follow the preceding recipe, using a quart of strained tomatoes in place of a quart of water. ... CHICKEN WITH CURRIE
From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager. Take one pound of American cheese, cut up in small pieces, place in a chafing dish and season with half a salt-spoonful of red pepper; stir for ten minutes or until cheese is thoroughly melted; h... Chicken with Oysters
Stuff a young chicken with oyster and a few bread crumbs, seasoned with salt, pepper and butter. Truss the fowl, place it in a tin pail with a tight cover. Stand the pail in a kettle of boiling water and leave on the fire one hour and a half. Remove the c... Chicken with Rice
Cut up a chicken and stew gently for ten minutes in a little water. Add two ounces of butter, salt, pepper, mace and a green pepper, chopped very fine, stew until done. Make a form of boiled rice around a dish and lay the chicken in the middle of it. Add ... CHICKEN WITH RICE
Joint a chicken; season with salt and ground ginger and boil with water enough to cover. Allow one-half pound of rice to one chicken. Boil this after chicken is tender. Serve together on a large platter. ... Chicken with Spaghetti
Prepare the spaghetti by boiling about three pounds in salted water for twenty minutes. Stew a chicken in water until tender and pick it to pieces, adding enough of the gravy to make a quart. Into this put four sliced onions that have been fried in two ou... CHICORY
The special point of this dish is that peas, beans, carrots in dice, are all cooked separately and when they are cold they are placed in a large dish without being mixed. Decorate with the hearts of lettuce round the edge and with slices of tomato, and po... CHICORY À LA FERDINAND
Take some long-shaped potatoes, peel them and smooth them with the knife. Cut them into very thin rounds. Heat the grease pretty hot, dry the slices of potato with a cloth, put them into the frying basket and plunge them into the fat. When they are colore... CHICORY AND HAM WITH CHEESE SAUCE
For one pound of minced pork take one and one-half pounds of minced veal; cut three slices of white bread the thickness of nearly an inch, and crumble them up; two raw eggs, pepper and salt. Mix it all well, and place it in the oven for half-an-hour. If y...