recipes

Chicken a la King
Serves Ten.
Three and one half or four pounds of chicken,
one can peas, 1 can wax beans, V2 can pimento, 1
bunch of carrots, salt and pepper to taste, cream
sauce. Cook chicken and take all the meat from
bones, cut in several pieces. Cook carrots and peel.
Take a deep baking dish and butter it well, then fill
first a layer of chicken, then peas, beans, carrots
and a little pimento, salt and pepper. Have potatoes
peeled and cooked, not too well done. After filling
baking dish put potatoes on top and pour over the
cream sauce and bake in slow oven. Cream Sauce—
4 tablespoonfuls butter, stir in 3 tablespoonfuls of
flour, when well blended pour over one pint of milk
and stir until it thickens.
Head Cheese
One small pig head, 3 pounds beef or liver, y2 cupful
vinegar, 1 teaspoonful cloves. Season to taste.
Put in moulds and when cold slice.
A Friend.
Pigs in Blanket
Three cupfuls flour, 3 teaspoonfuls baking powder,
1 teaspoonful salt, 1 tablespoonful laid, 1 pint
of milk and water. Sift dry ingredients, mix in lard,
dilute milk and roll thin and put in a tablespoonful
sausage in each and roll up in rolls.
A Friend.
Swiss Steak
Round steak, cut 1 inch or li/> inch thick. Pound
in flour, put in spider or kettle and brown on both
sides. Then cover with hot water and let simmer
for an hour or more, according to the thickness of
the meat. The gravy is made from the meat sim-
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