The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-10-10
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hVmG IN 1GnGO1Os
CHICKEN PIE.-Fry a couple of slices
of salt pork and when turning brown
lay on them a chicken cut in pieces.
Cover with water and stew slowly until
tender. Keep the kettle covered so that
there will be sufficient water left to make
the gravy without adding more. It will
require almost pint. Mix a table
spoonful of butter with an equal guanti-
ty of cOrn-starch and stir it into the
broth, first removing the chicken. Beat
the yelks of two eggs with pint of milk
and add it also. Season to taste with
pepper, salt and celery salt and pour
the gravy over the chicken. Make a
crust of two cups of flour, two teaspoons
of baking-powder, tablespoon of
shortening, little salt and Il pint
of milk. Roll out the crust and
cut the cover for the pie, using the
dish in which it is to be baked rs a
guide. Wet the edges of the pudding
dish and line the sides with the remnant
of the crust. (DO not roll it out again,
as further handling will only injure its
lightness). Put in the chicken with the
gravy, of which there should be plenty,
and add pint of oysters if you choose.
Wet the edges of the crust and fit on the
cover. Cut it in Il cross on the top and
glaze with the beaten white and little
of the yelk of an egg. Put it into a
very hot oven, which should be allowed
to cool to moderate heat after the first
ten minutes, when the crust will be
light and will require slower baking to
cook it properly. Cover the pie with
paper if necessary to prevent too rapid
browning, and bake for three-quarters
of an hour or even few minutes longer.
FRIED CHICKEN AND CREAM GRAVY.
Cut a tender chicken into pieces, rinse
it quickly in cold water, then dip it in
plenty of flour, and season with pepper
and salt. Fry three slices of salt pork
and remove them, leaving the drippings
in the frying-pan. To this, add Il spoon
full of butter, and, when very hot, put in
the chicken; cover the pan closely and
watch that it does not burn. When
nicely Drowned on both sides, push to
the back of the stove, still leaving it COW
cred, and cook slowly for Il few minutes
longer to insure its being well done,
when the chicken must be placed on a
hot platter, and kept warm until the
gravy is made. There should be about
two teaspoonfuls of drippings left in the
spider. To this add two tcaspoonfuls
of flour or corn-starch mixed smooth
with pint of sweet milk. Season to
taste with salt and pepper; let boil up
once, and turn through the gravy-strain-
er over the chicken. Garnish the edge
of the dish with rice, which should be
boiled, and, when cold, made into little
round cakes, and fried in butter.
SMOTHERED CHICKEN.-Cut II nice
plump chicken down the back and break
the breast bone so that it will lay fiat.
Place the chicken in dripping-pan, lay
a couple of slices of salt pork over it,
and put half cup of boiling water in
the pan. Cover with another pan, and
steam in a hot oven for half an hour, af-
ter which remove the coyer, and brown
the chicken, basting it frequently with
the drippings, and lastly with a little
melted butter. When done. remove to
hot platter, and place the pan on
top of the stove, adding more water, if
necessary, to make the gravy. Thicker
with cOrn-starch mixed smooth in Il lit
tie water; let boil up once, then pour
through the gravy-straincr over the
chicken, and garnish with curled pars-
ley.
POACHED EGGs.-Put large-sized
pan on the stove with plenty of water,
Slightly sailed, and in it place as many
muffin-rings as there are eggs to be
poached. Make ready some thin slices
of buttered toast cut into uniform
squares and arrange them on a hot plat
ter. When the water is simmering,
drop the eggs from Il cup into the rings,
and rs soon as they are cooked mot too
hardy take up both ring and egg with
the skinner, and slip it onto piece of
toast, when the ring may be removed,
leaving the egg in nice even shape.
Sprinkle very lightly with salt and pep
per, first basting each egg with a little
melted butter, if desired. An epicure
would garnish poached eggs with sor-
rel
SHIRRED EGGS.-Butter neat bak-
ing-dish, and break six eggs i'm it !; place
in hot oven, and, when the eggs are
well set, season with salt, pepper and
little butter, and serve Immediately. 1t
is better to have the smallest size of
baking-diShes, and placing two eggs in
each, serve them individually. The eggs
should be quite soft in the center when
taken from the oven and stirredtogether
before eating.
IN former years it was a common occur
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