COCOANUT DROPS. MRS. DR. FISHER.
Grate the white part of a cocoanut, the whites of four eggs (well
beaten), one-half pound of sifted sugar. Flavor with lemon or rose.
Mix as thick as can be stirred. Make in balls, putting them about one
inch apart on paper on baking tins. Put into a quick oven; take out
when they begin to look yellow.
COTTAGE PUDDING
Beat the yolk of one egg, add one cup of granulated
sugar, one-half cup of milk, one and one-half cups of flour in two
spoons of baking powder, stir in the white of one egg beaten stiff. Bake
in a moderate oven.
~OYSTERS A LA POULETTE
One quart oysters, four level tablespoons
butter, four level tablespoons flour, one-half level teaspoon salt,
one-fourth level teaspoon celery salt, one-half cup oysters liquor, one
cup each of chicken stock and milk, juice one-half lemon. Look over the
oysters, heat quickly to the boiling point, then drain and strain the
liquor through cheesecloth. Melt the butter, add the flour, salt and
celery salt, and when blended add the oyster liquor, chicken stock and
milk, stirring until thick and smooth. Cook for five minutes, then add
the oysters and lemon juice, and serve at once.
Serves 4
This is fried chicken in its simplest form. It’s good enough so that the last time I made it, the grandchildren were making off with pieces almost as fast as I could cook them. Frank’s daughter Anne Oliviero particularly recommends basic fried chicken served cold the next day for picnics. She and her family love to explore some of the islands off the coast of Maine, where they live, and cold fried chicken is just about always on the menu.
1/3 cup flour
1 teaspoon salt or to taste
1/4 teaspoon ground pepper or to taste
1 chicken cut in serving pieces
1/2 cup vegetable shortening
In a large plastic bag combine flour with salt and pepper. Shake chicken in bag with mixture. In a large, deep skillet over medium heat, melt shortening. Cook chicken uncovered, heat for 20 to 30 minutes on each side or until cooked through.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
Serves 4
Recipes don’t get much easier on the cook than this. Anne Nesbit developed it for Perdue Farms. One of her jobs as a Perdue home economist was to translate some of the world’s most successful recipes into ones that were both easy to assemble and quick to prepare. “I’m an admirer of simple recipes,” says Anne. “My heart was in this work because I believed in it. People want food that looks good and tastes good, but they don’t have time to put a lot of work into getting there.” I’ve never met Anne, except over the phone, but from this comment, I know I would like her. The recipe isn’t fancy, and it may be old-fashioned, but it’s a treasure when you’re in a hurry.
1 chicken, cut in serving pieces
dehydrated onion soup mix
Preheat oven to 350oF. Roll chicken in dry soup mix, using about as much mix as you would salt. Place chicken in a single layer, skin side up, on baking sheet. Bake, uncovered for 55 to 65 minutes until cooked through.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission