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Classic
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page 242
pepper pods, remove the seeds, and pour on boiling water; steam for ten or
fifteen minutes; pour off the water, and rub them in a sieve until all the juice
is out; add the juice to the chicken; let it cook for half an hour; add a little
butter, flour and salt. Place a border of rice around the dish before setting on
the table.
This dish may also be made of beef, pork or mutton; it is to be eaten in cold
weather, and is a favorite dish with all people on the Pacific coast.--Mrs. Gov.
Bradley, Nevada.
CHICKENS FOR LUNCH.
Split a young chicken down the back, wash and wipe dry, season with salt and
pepper. Put in a dripping-pan, and place in a moderate oven; bake three-quarters
of an hour. This is much better for traveling lunch than when seasoned with
butter.--Mrs. W. W. W.
CHICKEN POT-PIE.
Cut up a chicken and put on in cold water enough to cover, and take care that it
does not cook dry; while boiling cut off a slice from bread-dough, add a small
lump of lard, and mix up like light biscuit, roll, cut out with cake-cutter and
set by stove to rise; wash and pare potatoes of moderate size, and add them when
chicken is almost done; when potatoes begin to boil, season with salt and
pepper, add dumplings, and season again. See that there is water enough to keep
from burning, cover very tightly, and do not take cover off until dumplings are
done. They will cook in half an hour, and may be tested by lifting one edge of
the lid, taking out a dumpling, and breaking it open. Dish potatoes by
themselves and chickens and dumplings together. Make gravy by adding flour and a
little water mixed together and stirred in slowly; add water and season with
salt and pepper.
Or, make dumplings with one pint sour milk, two well-beaten eggs, half tea-spoon
soda mixed in the flour, salt, pepper, and flour enough to make as stiff as can
be stirred with a spoon;
or baking-powder and sweet milk may be used. Drop in by spoonfuls, cover
tightly, and boil as above.
A pot-pie may be made from a good boiling piece of beef; if too much grease
arises skim off.
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