NOTE: The recipe for Beef Stew on [page 13] may be used.
Fricasseed Chicken with Dumplings
Cut chicken into pieces for serving. Roll each piece in flour and brown in hot fat. Browning the chicken before cooking it helps retain and develop the flavor. After the pieces are browned, simmer until tender in enough water to cover. When it is done, take the chicken out and cook dumplings in the gravy. Serve the chicken in the center of a platter with the dumplings around the edge. Pour the gravy over the chicken.
Dumplings
1 cup flour. 2½ teaspoons baking powder. ½ teaspoon salt. 1 egg. ⅓ cup milk.
Sift the flour, baking powder and salt together. Beat the egg well, add the milk, and mix with the dry ingredients. Drop by small spoonfuls into the chicken gravy. Cover tightly and cook for 15 minutes. The top must not be removed while the dumplings are cooking. If the steam escapes, the dumplings will not be light.
Baked Cheese and Macaroni
2 cups macaroni or spaghetti, broken in small pieces. 4 tablespoons flour. 4 tablespoons butter. 2 cups milk. ¾ pound American cheese. 1 teaspoon salt. Butter. Soft bread crumbs.
Cook the macaroni or spaghetti in 2 quarts of boiling salted water until tender. Drain. Make a sauce with the flour, butter, milk, and salt. Grate or cut the cheese into the sauce, reserving a little to grate over the top of the dish.
Place the macaroni in a buttered baking dish, in alternate layers with the cheese sauce. Scatter the extra grated cheese over the top with buttered bread crumbs. Bake in a moderate oven (350°F.) until the sauce and macaroni are hot through and the crumbs are brown.