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  < Back to Table Of Contents  < Back to Topic: Blue Collar Recipes and Cooking Methods

article number 622
article date 12-27-2016
copyright 2016 by Author else SaltOfAmerica
Poetry in Poultry . . . Tasty Recipes, Fannie Farmer, 1915
by Fannie Merritt Farmer, Boston, 1857-1915
   

EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazine.

* * *

From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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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.

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.

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Chicken en 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.

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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.

   
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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.

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Chicken Pie, Country Style

Dress, clean and cut up two fowls. Put in a stew-pan 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 stew-pan 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.

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.

   
CHICKEN PIE, COUNTRY STYLE.

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Planked Boned Chicken

Bone a chicken, sprinkle with salt and pepper, dredge with flour and dot over with two tablespoons butter. Put in a buttered pan and bake in a moderate oven thirty-five minutes.

Pipe around plank brushed over with melted butter, a border of mashed sweet potatoes. Put chicken on plank and bake until potato is re-heated and well browned.

Garnish with Saratoga Potatoes (see The Boston Cooking-School Cook Book, p. 314), Hominy and Horseradish Croquettes (reproduced below), sautéd sliced mushroom caps and sprig of parsley.

— Shadow Potatoes (Saratoga Chips) Boston Cooking-School Cook Book p. 314.

Wash and pare potatoes. Slice thinly (using vegetable slicer) into a bowl of cold water. Let stand two hours, changing water twice.

Drain, plunge in a kettle of boiling water, and boil one minute. Drain again, and cover with cold water.

Take from water and dry between towels. Fry in deep fat until light brown, keeping in motion with a skimmer. Drain on brown paper and sprinkle with salt.

— Hominy and Horseradish Coquettes (repeat from separate SaltOfAmerica.com Fannie Farmer recipe article.

• 1/4 cup hominy
• 1/2 cup boiling water
• 1/2 teaspoon salt
• 3/4 cup scalded milk
• 2 tablespoons butter
• 3 1/2 teaspoons grated horse radish root

Steam hominy with water until water is absorbed; then add milk and steam until tender. Add butter and horseradish and salt.

Cool, shape, dip in flour, egg and crumbs, fry in deep fat and drain on brown paper.

   
PLANKED BONED CHICKEN.

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Ambassadrice Capon

Dress, clean, stuff, truss and roast a capon.

Cut a slice in such fashion as to remove wishbone, not quite cutting off; then cut around second joints at body, not quite cutting off, and then force wings back.

Cut breast meat in slices.

Cut as many one-third-inch slices of bread as there are slices of breast meat and shape in cutlet forms; spread one side with paté-de-fois-gras and sauté in butter.

Place bird on platter and arrange around bird, croutons on which is placed breast meat; then garnish each with a circular piece of truffle.

With a sharp knife or scissors cut out breast bone and fill cavity with cooked asparagus tips or stalks seasoned with butter and salt.

Garnish with parsley. Serve with a gravy made from:
• four tablespoons fat remaining in pan,
• four tablespoons flour,
• one cup chicken stock,
• one cup cream, and
• salt and pepper to taste.

   
AMBASSADRICE CAPON.

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Knickerbocker Supreme of Chicken

Remove breast meat from three young chickens and trim into cutlet shape.

Sprinkle with salt and pepper, dip in heavy cream, roll in flour and sauté in butter until delicately browned.

Arrange in pan, dot over with two tablespoons butter, cover with buttered paper and bake ten minutes, or until tender.

Remove to cutlet-shaped pieces thinly sliced hot broiled ham, garnish top of each with three asparagus tips and pour around the following sauce:

— Sauce

Melt three and one-half tablespoons butter.

Add three and one-half tablespoons flour and stir until well blended.

Pour on gradually, while stirring constantly, one cup chicken stock and one-half cup cream. Bring to the boiling point, and add one-half teaspoon salt, one-eighth teaspoon paprika and the yolk one egg slightly beaten.

— (end Sauce)

Sautéd mushroom caps, arranged overlapping one another, lengthwise of centre of dish, adds to the attractive appearance of this dish.

   
KNICKERBOCKER SUPREME OF CHICKEN.
   
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Moulded Jellied Chicken

Wipe a knuckle of veal, put in soup kettle, cover with cold water and bring to boiling point.

Add a six-pound fowl, and cook until meat is tender, adding, the last hour of cooking, one teaspoon salt.

Remove fowl and put aside to cool, when it should be cut in slices.

Force lean meat from veal through meat chopper; there should be one and one half cups.

Let stock simmer until reduced to two cups; then add:
• one-fourth teaspoon salt,
• one-eighth teaspoon pepper and
• a few drops onion juice

Cool and clear the stock.

Add to veal one cup stock and season to taste, with salt, paprika, onion and lemon juice. When well mixed add one cup celery, cut in small pieces.

Place a bread pan in pan of ice-water, pour in stock one-eighth inch deep.

When firm decorate with whites and yolks of hard-boiled eggs, canned pimientoes, cut in fancy shapes, and fresh mint leaves.

Add remaining stock by spoonfuls, lest the decoration be disarranged.

When firm add alternate layers of veal and sliced chicken until all is used.

Cover top layer with buttered paper. On this place pan and weight. Let stand for several hours or over night in ice box.

Remove from pan to serving dish and garnish with cress.

   
MOULDED JELLIED CHICKEN.

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Chicken à la Cadillac

• 3/4 cup cold, cooked chicken, cut in cubes
• 1/4 cup cold, cooked ham, cut in cubes
• 1 cup white sauce
• cooked asparagus stalks

Heat chicken and ham cubes in sauce and put in individual casserole dishes.

Arrange short stalks of hot, buttered asparagus on each dish.

   
CHICKEN À LA CADILLAC.

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Meat Cakes

• 1 cup chopped, cold, cooked meat (chicken, turkey or lamb)
• 1 tablespoon heavy cream
• 1 egg, slightly beaten
• 1/4 teaspoon salt
• Few grains pepper

Mix ingredients in order given, shape in small, flat cakes, dip in egg and crumbs, and sauté in butter until well browned on both sides.

Remove to hot platter and pour around one cup White Sauce, to which has been added (just before serving time) one-third cup celery cut in small pieces.

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Turkey Tetrazzini

• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup cream
• 1 teaspoon salt
• 1/4 teaspoon celery salt
• 1/8 teaspoon pepper
• 1 cup cold turkey cut in thin strips
• 1/2 cup cooked spaghetti, cut in 1/2 inch pieces
• 1/2 cup sautéd sliced mushroom caps
• 1/3 cup grated Parmesan cheese
• 3/4 cup buttered cracker crumbs

Make a sauce of:
• butter,
• flour,
• cream,
• salt,
• celery-salt and
• pepper.

When boiling point is reached, add turkey, spaghetti and mushrooms.

Fill buttered ramekin dishes with mixture, sprinkle with cheese and crumbs and bake until crumbs are brown.

   
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