14 EDITH ADAMS’ 12ta ANNUAL PRIZE COOK BOOK

CHICKEN

CHICKEN PAPRIKA,
VANCOUVER STYLE
(Native Dish Contest Winner )

Cut 4-pound chicken (or any size, any
age) into serving pieces. Roll in flour,
brown on both sides in a little fat, add one
medium-size onion, cook slightly. Add salt,
pepper, to taste, 1% tablespoons of red
sweet paprika, 1 tablespoon chopped pars-
ley and about 1 cup of water. Cook until
tender, adding a little water as water evap-
orates in cooking. To make gravy, mix 2
tablespoons flour in 1 cup of cream and
add to dripping. Add 1 teaspoon lemon
juice drop by drop to the simmering gravy.
The gravy can be made with water instead
of cream; in that case, add a tablespoon of
butter to the gravy.

Mrs. F. C. Atkinson, 3442 West Eleventh
Avenue, Vancouver, B. C.

ROAST CHICKEN OR TURKEY

Scrub the bird inside and out thor-
oughly with warm water. Dry completely,
and rub with salt and pepper. Stuff with
desired stuffing, and truss. Wring two
layers of cheese cloth out in melted fat,
wrap around bird. Place bird breast-side
down in roasting pan. At half time, turn
breast-side up. Remove cloth and baste
to brown bird for the last half hour. Roast
according to following times:

Chickens, 3-5 lbs., allow 40 mins. per Ib.;

Chickens, 5-7 lbs., allow 30-35 mins. per

lb.;

Turkeys, 7-15 lbs., allow 20-25 mins. per

Ib.;

Turkeys, 15-25 lbs., allow. 15-20 mins.
per lb.

CHICKEN RING MOULD

Have a 4-pound chicken ready as for
roasting. Put it into a deep kettle and
cover with water, adding 1 onion, 1 carrot,
a few celery leaves and a few sprigs of
parsley. Season with salt and pepper. Cook
until the chicken is very tender, then take
it from the liquor and drain. Let it cool:
also let the liquor it was cooked in cool
after you have strained it. Skim off all the
fat. Then reduce (by cooking) the stock
to just 2 cupfuls. Add 1 tablespoon gela-
tine, softened in a little cold water. Allow
it to stand to become slightly set. Take
the chicken meat from the bones, removing
all skin and gristle. Chop all the meat fine.
Season to taste, then mix the chopped
chicken with the rest of the slightly thick-
ened jelly and pack it into the mould. Chill
thoroughly before serving.

Mrs. J. Larkin, Merville, V. I., B. C.

CHICKEN PUFF
1% cups flour a
2 teaspoons baking powder
% teaspoon salt
Pepper (optional)
1 cup milk
2 eggs (separated) |
1 cup cooked chicken, cut. fin
2 teaspoons grated onion
4 cup grated carrots (raw) -
1 cup finely shredded cabbage
2 tablespoons melted chicken fat
(or substitute)

1% cups chicken gravy .

Sift together the dry ingredients, add the
milk and egg yolks and mix well. Add the
chicken, onion, carrot, cabbage and melted
fat and mix all together. Fold in the
stiffly beaten egg whites. Bake in a well-
greased baking dish in hat oven for about
25 to 30 minutes. If the baking dish is
deep, it takes about 45 minutes. Serve
with hot chicken gravy. Serves six.

Mrs. R. M. Petryk, Box 1015, Port
Alberni, B. C.

CHICKEN WHIRLS
1% cups cold chicken, diced
% cup cooked carrots, diced
34 cup left-over gravy
% cup sliced cooked mushrooms
(optional) !
2 slices of bread, cut lengthwise on
loaf
Combine chicken, carrots, mushrooms
and gravy. Remove crusts from bread.
Spread slices with mixture. Roll up as for
jelly roll. Secure ends with toothpicks.
Cut each roll in half. Place cut side up in
greased tin. Brush with melted fat. Bake
in 375 degree F. oven for 15 minutes or
until brown and crisp. Serves four. Nice
with green vegetables and salad.
“This delicious recipe is a grand way
to use up turkey.”
Mrs. W. H. Bryan, 7037 Duff Street,
Vancouver, B. C.

TURKEY’S LAST ROUND-UP
2 cups left-over turkey, ground
1 can condensed cream of mushroom
soup oly
12 slices white bread
3 eggs, well beaten
% cup milk ,
Salt, pepper and a dash of mace
Mix turkey with soup. Spread between
slices of bread and dip these sandwiches
in combined egg and milk seasoned to
taste. Saute in butter until well browned
on each side. Serve hot with turkey gravy
and cranberry jelly. Serves 6.