Fricassee Of Chicken

Mashed Potatoes Spinach

Egg And Tomato Jelly Salad

Mock Bavarian Cream

Fricassee Of Chicken

Separate a 3-pound chicken into pieces at the joints; wash and rinse carefully. Put into a saucepan with 1 quart of cold water, an onion with a clove pressed into it, a bit of bay leaf, and 1 t salt. Bring the water quickly to the boiling point, boil 10 m, skim off the coagulated juices which rise to the top, then lower the flame and simmer until the chicken is tender. Drain from the broth.

Melt 1/4 c butter, add 1/3 c flour, salt and pepper to taste, and when blended add the chicken broth gradually, straining out the vegetables; simmer 15 m. Beat the yolks of 4 eggs, add a little of the hot broth gradually, then stir into the hot mixture. Add the pieces of chicken and reheat over hot water. Serve garnished with toast points.

Bavarian Cream

Whip 2 c single cream and drain the whip. Scald 3/4 c cream that is drained from the whip, adding milk if necessary to make the full amount, with 1/2 c sugar; add the yolk of 2 eggs, beaten and mixed with 1/4 c sugar, 1/4 t salt, and cook as a soft custard. When the liquid will coat the spoon, remove from the fire and add 1/4 package gelatine, soaked in 1/4 c cold water; strain. Set in a pan of ice water and stir until the mixture begins to thicken, then fold in the whip from the cream and 1 t vanilla. Pour into a mould and set in a cold place; or, better, pack in salt and ice until firm.

Mock Bavarian Cream

In this case no cream need be used, but the whites of 6 eggs, 4 left from the chicken and 2 more, beaten stiff, may be substituted. Make the custard with the yolks of 2 eggs, 3/4 c of milk, etc., as above.

Mashed Potatoes

Use 4 potatoes, 1 1/2 T butter, 1/4 hot milk or cream, 1/2 t salt (p. 15).

Spinach

Heat can of spinach, add 1 t salt, dash pepper, 1 T vinegar, 1 T butter.

For Egg and Tomato Jelly Salad see Saturday Morning Baking (p. 171).

Preparing The Meal

About 3 h before dinner prepare the chicken for fncasseeing and put on to cook. Then make and mould the Bavarian Cream. Wash and pare the potatoes and let stand in cold water until needed. Open a can of spinach and prepare for heating later.

About 1/2 h before dinner cook the potatoes in boiling salted water, also heat the spinach, seasoning to taste.

Unmould the salad made the previous day on a bed of shredded lettuce and put in a cool place until needed.

Remove the chicken from the broth and make the sauce. Drain and mash the potatoes, reheat the chicken and serve the dinner.