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 ounces of butter, and one quart of
tomatoes. Stew for fifteen minutes. Place a layer of spaghetti on a
platter and sprinkle with grated Parmesan cheese, pour over some
of the chicken sauce and repeat the layers, putting the best of the
chicken on top.
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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... CHIFFONADE SALAD
Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a bit of tomato are mixed and covered with French dressing. The dressing is usually flavored both with onion and garlic. ... CHILI (AS PREPARED IN NEW MEXICO)
Place hot peppers (well-washed) from which seeds have been removed into a bake dish containing a very little hot water. Stand in a hot oven until tender and skins turn a yellow brown, turning them over occasionally. Remove the outside skin, chop fine, add... Chili Beans
Take four cups of red beans, one onion, four cloves of garlic, cover with water and cook all day in a covered saucepan. Add a little water from time to time if too dry. Cook slowly four red peppers and five black peppers with seeds out, three black pepper... CHILI CON CARNE
Cut two broilers in pieces for serving. Season with salt, pepper, and dredge in flour; brown in hot fat. Parboil six large red peppers until soft, rub through a wire sieve. Chop two small onions fine, three cloves of garlic and one-fourth cup of capers. C... CHILI SAUCE. MRS. M. E. WRIGHT.
Twenty-four ripe tomatoes, eight onions, twelve green peppers, four tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon, two tablespoons ginger, one tablespoon cloves, four teacups vinegar; boil slowly two hours. ... CHILLED BANANAS
Cut ice-cold bananas down lengthwise, and lay these halves on a plate with a quarter of a lemon and a generous teaspoon of powdered sugar. Eat with a fork or spoon after sprinkling with lemon juice and dipping in sugar. ... Chinese Chicken.
Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well together and turn into a mold and stand on... Chinese Chop Suey.
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Peel and fry some small onions. Add 2 stalks of celery, cut into inch pieces; sprinkle with salt, pepper and curry-powder; add a few truffles and pour over all 1 cup of stock. Let stew until tender. Then boil some potatoes; mash smooth with butter and sea... Chinese Salad.
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Take twenty potatoes, turn them with a knife into olive shape, boil them in salted water for five minutes; drain them and put them on a baking-tin with salt and butter or dripping. Cook them in a very hot oven for thirty minutes, moving them about from ti...