Traditional Recipes and Ideas for Meals

Take a pair of young, tender chickens and cut them into neat joints. Lay them in a deep pudding-dish, arranging them so that the pile shall be higher in the middle than at the sides. Reserve the pinions of the wings, the necks, and the feet, scalding the latter and scraping off the skin.

Make small forcemeat balls of fine bread crumbs seasoned with pepper, salt, parsley, a suspicion of grated lemon peel, and a raw egg. Make this into little balls with the hands, and lay them here and there in the pie.

Pour in a cupful of cold water, cover the pie with a good crust, making a couple of cuts in the middle of this, and bake in a steady oven for an hour and a quarter. Lay a paper over the pie if it should brown too quickly.

Soak a tablespoonful of gelatine for an hour in enough cold water to cover it. Make a gravy of the wings, feet, and necks of the fowls, seasoning it highly; dissolve the gelatine in this, and when the pie is done pour this gravy into it through a small funnel inserted in the opening in the top.

The pie should not be cut until it is cold. This is nice for picnics.

CHICKEN PIE.

Stew the chicken until tender. Line a pan with crust made as you would baking powder biscuit.

Alternate a layer of chicken and pieces of the crust until the pan is filled; add a little salt and pepper to each layer; fill with the broth in which the chicken was cooked; bake until the crust is done.

If you bake the bottom crust before filling, it will only be necessry to bake until the top crust is done.

A layer of stewed chicken and a layer of oysters make a delicious pie. Use the same crust.

DROP DUMPLINGS FOR STEWED CHICKEN.

Stew chicken and make a rich gravy with milk or cream.

Pour off a part into a separate vessel and thin with water; let it boil, then drop in dumplings made with this proportion:

One quart flour, a little salt, one egg, two teaspoonfuls baking powder, and milk to make a stiff batter.

Stir, and drop from spoon into boiling gravy. Cover, and let boil gently for five minutes. Try them with a fork. They must be perfectly dry inside when done. Serve with the chicken.

These traditional recipes in this section date back a hundred years or more and we hope that you can adapt them to your modern needs. However we also have recipes for refreshments suitable if you’re hosting a a baby shower, party, a weddding shower or a barbeque or would just like an idea for drinks for a get-together with family and friends we have a selection of beverages suitable for any occasion.
Everyday snacks for parties and special occasions. The recipes in this section range from being easy to make.