Bettina's Chicken En Casserole
Whole Wheat Bread Butter
Cranberry Jelly
Head Lettuce with Salad Dressing
Bettina's Sponge
Coffee
BETTINA'S RECIPES
(All measurements are level)
Bettina's Chicken En Casserole (Two portions)
4 pieces of chicken
2 T-flour
1 T-lard
1 C-boiling water
1 t-salt
2 T-butter
½ C-cooked potatoes, cut in cubes
½ C-cooked carrots
¼ C-cooked celery
1 T-raw onion
1 t-salt
Roll the chicken in the flour. Place the lard in the frying-pan, and when very hot, add the chicken, browning thoroughly on all sides. Season with the salt. Place in the casserole and add the boiling water. Cover, and place in a moderate oven for one hour. Melt the butter, and when hot, add the potatoes, carrots, onion, celery and salt. Stir constantly, and when well-browned, add to the chicken mixture. Allow to cook for half an hour. More water may be needed. Serve in the casserole.
Bettina's Sponge (Three portions)
2 t-granulated gelatin
1 T-cold water
4 T-sugar
1 T-lemon juice
1 C-boiling water
½ C-whipped cream
6 cocoanut macaroons, crushed
8 candied cherries, cut fine
2 T-nut meats, cut fine
Add the cold water to the gelatin and allow it to stand five minutes. Add the sugar and the lemon juice. Mix well, and add boiling water. When thoroughly dissolved, allow to cool. When the mixture begins to congeal, or thicken, add the whipped cream, crushed macaroons, cherries and nut meats. Beat until the mixture begins to thicken. Pile lightly into a glass dish and set away to harden for one hour.