This is a most delicate and palatable way of cooking chicken. After cleaning the young chicken, split down the back and dredge with salt and pepper. Put a tablespoonful of lard into the frying pan, and, when it is hot, add the chicken. Cook over slow fire fifteen minutes, then add a half cup of water, and set back on the stove, and let it simmer gently and steadily for about an hour. Serve with a garnish of chopped parsley. Some smother the chicken in butter, but this is according to taste.
CORN FRITTERS
Serves 6. Preparation 45 minutes. Time to cook 15 minutes. Economical.
- 1 can of corn
- 2 eggs
- 1 cupful of flour
- 2 teaspoonfuls baking powder
- 1 teaspoonful of salt
- ½ teaspoonful of pepper
Put the corn through a food chopper; add the well-beaten eggs, flour, seasoning and baking powder. Mix well and fry on a well-greased hot griddle or in deep fat.
BEATEN BISCUIT
Serves 4. Preparation 1 hour. Economical.
- 2 cups flour
- 1 cup milk or water
- 2 tablespoons lard
- ½ teaspoonful salt
Stir the flour and add the salt, mixing thoroughly; then add the lard, and blend by rubbing through the hands till not a lump remains in the flour. Now add gradually the water or milk, or the milk and water combined, using half and half of each, and knead all together till the dough, which must not be too soft, but rather stiff, is formed. Then lay the dough on a biscuit board on a block, and beat for a half hour with a rolling pin. Knead lightly, and beat again for a full ten minutes, till from every portion of the surface and sides the air bubbles or “blisters” form. A special biscuit beater simplifies this process. Roll to quarter of an inch thick and cut round with round cutter, or square with a knife, and stick here and there with a fork. Bake in a moderate oven for about ten or fifteen minutes, till a delicate brown above and below.