The Vinita daily chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1902-1913, 1906-09-03

Several More or Less Elaborate Dishes
THE Directions for the Same
Given ia Full.


CHICKEN OUTLETS WITH RICE.
"A toacupful OF rice, some good stock,
one onion, salt and pepper, some cold
ham and chicken, egg, hreadcrumbs'
Boil a teGeupful OF rice IN some good
stock and pound II In a mortar with
an onion that has been cooked In but
ter with salt and pepper. Pound sep
arately In equal proportions cold ham
and chicken; form this into outlets;
cover them with egg and bread crumbs
and fry. Serve with sharp sauce.
CHICKEN LOAF.--A chicken, two
ounces OF butter, pepper and salt egg.
coll a chicken In as little water as
possible until the meat can easily be
picked from the bones; cut it up fine;
then put II back into the saucepan
with two ounces of butter and a sea-
soning of pepper and salt Grease a
square china mold. and cover the
bottom with slices Of hard boiled eggs;
pour In the chicken, place a weight
on It, and set aside to cool. when II
will turn out.
PRESSED CHICKEN.--Two chick
ems, boiled until the meat leaves the
bones easily; then pull to pieces and
chop fine. letting the liquor, in which
they were cooked boil down until only
cupful remains. Add about one-haIt
as much chopped ham as chicken; roll
two soda crackers, pour the stock over,
seasoning highly Mix well together,
put In a deep, long pan, pressing down
hard with the hand Fold a cloth sew.
eral times, put over the top, and put
on a weight. It will slice nicely II
prepared the day before using.
CHICKEN RISSOLES.-Some rem
nants OF fowl, ham and tongue. butter,
a pinch OF flour, white pepper, salt,
nutmeg, parsley, eggs, a few drops Of
lemon juice, -four, water, three pinches
of sugar Mince very finely some
remnants Of fowls, free from skin. add
an equal quantity of ham or tongue,
as well as a small quantity of trufles,
all finely minced; toss the whole into
saucepan with a piece OF butter
mixed with pinch of -four; add white
pepper, salt and nutmeg to taste, as
we'll as a little minced parsley; stir
in, on the fire, the yolks of one or two
eggs beaten up with a few drops 0f
lemon juice, and lay the mixture on a
plate to cool. Make q paste with some
-four little water. two eggs, n pinch
Of salt, and two or three Of sugar; roll
II out to the thickness OF a penny
piece, stamp it out in round pieces
three inches in diameter; pnt piece
OF the above mince on each. then fold
them up, fastening the edges by mois-
tening them with water. Trim the
rissoles neatly with a tinted cutter, dip
each one in heated up egg. and fry a
golden color In hot lard.
CHICKEN TERRAPIN.-Place a
stewpan on the fire with a small tea
cup Of water in 1t; when it Aoils add
the flesh OF tender boiled chicken,
picked fine. Mix smooth quarter Of
pound OF butter with a tablespoonful
of -four. When the chicken has
boiled three minutes add the butter
and -four, stirring it all the time.
Season with salt, cayenne pepper, a
small blade of mace and half a pint OF
good sherry wine Let it simmer over
n slow fire ten minutes, then add a
gin Of milk and serve in hot dish.
| CREAM CHICKEN. -Four chickens,
thrtB cans Of mushrooms four sweet
breads. Boil chicken till tender and
cut as for salad. removing all skin;
boil and chop sweetbreads- Mix chick
en-. sweethreads and mushrooms. and
bake in alternate layers With bread
crumbs, seasoned with pieces OF but
ter and cream dressing given below.
This is sufficient Tor 20 people.
CREAM DRESSlNG.-One and one
half pints of cream. one grated onion,
three tablespoonfals Of -four, four Ia
blespo0nfuls Of butter Heat cream,
rub ilour in butter and put in the
cream: cook tn it thickens; take OF
ana stir in onioa. Put the iirst layer
Of chicken, sweethreads aad mush-
rooms in dish and season each Of
the LAYERS with cayenne pepper and
salt Let the TOP layer be Of bread
| crumbs Chicago Tv,hune.