The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1891-02-11
The Day After.

The following recipes from various
sources will be welcomed by the practi-
cal house keepers among our readers:
MINCED FowL.-Cut the meat from
the bones, and put them on to boil with
the bits of skin which are left, and an
onion, in enough water to cover them.
When they have boiled until you have
a cupful of strong stock, strain and pour
in "a cup of hot milk, with pepper and
sail; then stir in two cupfuls of minced
fowl , and serve with chopped parsley
sprinkled over it.
ROMAN REMoULU.-Cut the white
meat of cold chicken into thin slices,
and mix with it some grated ham or
tongue. To one pint of meal allow
four ounces Twelve sticks) of macaroni,
boiled until tender, halt cupful of
sweet cream, pepper and salt to taste,
and two eggs well beaten. Boil in
buttered mould three quarters of an
hour. Turn cut carefully and serve
hot.
RICE AND CHICKEN CROQUETTEs.-
One cuplul of cold chicken chopped
fine and seasoned with salt and pepper,
one cupful of boiled rice. Heat to.
gether in a tea-kettle, pail or double
boiler, adding a little milk if the mix
ture seems dry. When hot, stir in one
egg beaten light, and, when it is thor
oughly mixed, remove from the fire.
When the mixture is cold form it into
croquettes, roll in egg and fine crumbs,
and fry in very hot lard.
CHICKEN SHoRTCAKE. - Cut the
meat from the largest pieces of cold
stewed chicken and remove the bones
the wishbone and other small pieces
may be left whole-heat, adding more
gravy, if necessary, and when hot pour
on shortcake cut in pieces, made as
follows: Mix two teaspoonfuls of bak-
ing powder with one pint of -four. Rub
into it small half-cup of butter, and
then add one cupful of sweet milk.
Bake in quick oven in thin sheet.
MACARoNIED CHICKEN. - Take
what you have left of plain boiled maca-
roni, and cut it in short pieces. Ar
range these around the edge of a small
platter which has been thoroughly but
tered. Crate little cheese over it,
and brown in a quick oven. Have
ready one cupful OF cold chicken, cut
in small bits, and heat it with what re-
mains of the gravy, or little butter
anu NdlCt. Will anu
salt, and pour on the buttered platter.
RICE AND CHICKEN.-Take fricas-
seed chicken and remove the bones
from the largest pieces, leaving the
others in. Cover the bottom of a small
pudding-dish with cold boiled rice, then
put in layer OF the chicken, sprinkled
with salt and pepper; then more rice,
and so on until the dish is full. Have
the last layer rice. Put IN the gravy
that is left, and cover Inc whole with
the yolk Of an egg well beaten. Set it
in the oven and bake until it is light
brown
CHICKEN TARTs.-Mince cold chicken
very fine, and season with pepper and
salt to taste. Boil one cupful of milk
with half an onion and a blade Of mace
in it; when it is scalding hot take out
the onion and mace, and stir in thick
ening made of one teaspoonlul of flour
wet with cold milk. When it has boiled
few minutes mix in two cupfuls of
your chopped chicken. Have ready
some rather large tarts made of your
puff paste, and put spoonful of the
mince in each.
ERIED CHICKEN.-Cold roast or
boiled fowl can be dipped in a batter
and flied. Make the batter of four
heaping teaspoonfuls of flour, one egg,
half cupful of water, and two table
spoonfuls of salad oil. Add the water
to the the flour gradually, stirring it
smooth; then beat in the yolk of the
egg, with half teaspoontul of salt, and
just before you want your batter stir in
She beaten white. Some -four may re-
,1Uire a little more water. Dip each
piece of chicken in the batter, and fry
a light brown.
CHICKEN CRoQUETTEs.- One cupful
of inely-chopped chicken, one cupful
of finely-sifted bread crumbs, one tea
spoonful of salt, one-fourth teaspoonful
of white pepper, half teaspoonful of
chopped parsley, half cupful of stock
made by boiling the bones of the chick
ems. Heat all together and then stir in
one beaten egg. When cold form into
1roquettes, roll each in fine bread
crumbs, then in beaten egg, aad then
in crumbs again. Lift it carefully into
the frying basket and plunge it into
very hot lard for a minute or two.
CHICKEN AND OYSTER CRoQUETTEs.
One cup of cold chicken chopped very
nut, Out VI COlu CcCdlOpNh
oysters also chopped, half cup of
sifted bread crumbs, pepper, salt, a
little mace, one egg beaten light. Add
little broth, made of the bones Of the
chicken boiled in just water enough to
cover them. Have the mixture just as
soft as you can handle it. 1t is impos-
sible 10 give exact measurements for
this, as a skilled hand can have the
mixture much softer than a beginner
can manage. Form into long rolls as
large as a mans finger, roll in sifted
crumbs, and fry in very hot lard. Serve
with slices of lemon.
CHICKEN SALAD WITHOUT Gel
ERY.-Cut cold chicken into small bits
or tear it into shreds. Mix with it al
equal quantity of nice raw cabbage
chopped fine, seasoned with pepper ant
celery salt. Prepare dressing by beat