Smothered Chicken, Swedish Style

DRESS, clean and split two young, small broilers. Sprinkle inside and outside with salt and pepper, dredge outside sparingly with flour and fold over. Heat a Scotch kettle, pour in one cup heavy cream and add chickens. Cook until chickens are well browned, turning frequently and adding more cream as necessary. Cover and cook until chickens are tender and remove to hot platter. To three tablespoons fat remaining in kettle add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and one-half cups chicken stock and one-half cup cream. Bring to the boiling point, season with salt and pepper and strain. Pour around broilers and garnish with parsley.

Chicken In Casserole

Dress and clean a young, tender fowl and cut in pieces for serving. Spread with one-third cup butter, put in a casserole and sprinkle with salt and pepper. Pour over one cup boiling water, cover, and cook until chicken is tender, the time required being about one hour. Add one cup cream and two cups fresh mushroom caps, broken in pieces. Cook ten minutes and thicken with one tablespoon flour, diluted with two tablespoons water.

Chicken Paprika

Dress, clean and cut two chickens in pieces for serving; then sprinkle with salt and pepper. Cook four and one-half tablespoons butter with one-half onion finely chopped, fifteen minutes, stirring almost constantly to prevent burning. Add chicken, sprinkle with four and one-half tablespoons flour, mixed and sifted with one teaspoon paprika, and pour over one and one-half cups chicken stock. Bring to the boiling point and let simmer twenty minutes, adding more chicken stock if necessary. Remove to casserole dish, cover and cook until chicken is tender.

Delmonico's Devilled Chicken

Wipe a chicken, dressed same as for broiling, sprinkle with salt and pepper, place in a well-greased broiler and broil over a clear fire eight minutes. Remove to pan and rub over with the following mixture: Cream four tablespoons butter and add one teaspoon made mustard, one-half teaspoon salt, one teaspoon vinegar and one-half teaspoon paprika. Sprinkle with three-fourths cup buttered, soft bread crumbs and bake until chicken is tender and crumbs are browned.

Chicken Pie, Country Style

Dress, clean and cut up two fowls. Put in a stewpan with one onion, cover with boiling water, bring to the boiling point and let simmer until meat is tender. When half cooked, add one-half tablespoon salt and one-eighth teaspoon pepper. Remove chicken, strain stock, skim off fat, return to stewpan and let simmer until reduced to four cups. Thicken stock with one-third cup flour, diluted with enough cold water to pour easily. When boiling point is reached, add three tablespoons butter, bit by bit, and more salt if necessary. Place a small cup in the centre of baking dish, arrange pieces of chicken around it (removing some of the larger bones) and pour over gravy.

Chicken Pie, Country Style.

Chicken Pie, Country Style. - Page 141.

Cover with a baking powder crust one-half inch in thickness from the centre of which a circular piece two inches in diameter has been removed. Roll remaining dough, one-fourth inch in thickness, in rectangular shape, cut in thirds lengthwise and braid strips. Put around opening in crust, and bake in a hot oven. Remove to plate and arrange a paper collar around dish.

Baking Powder Crust

Mix and sift three cups bread flour, two tablespoons baking powder and one and one-half teaspoons salt. Work in three tablespoons each butter and lard, using the tips of the fingers; then add one and one-fourth cups milk.