from pan
and place between two dishes with heavy weight on top, till it is
nearly cold. Then dip in egg beaten up, and roll in breadcrumbs.
Melt remaining Crisco, then sprinkle it all over chicken; roll in
breadcrumbs once more. Fry in hot Crisco to golden color. Serve at
once with a garnish of chopped pickles, and tartare sauce.

Chicken en Casserole

1 tender chicken for roasting
1/2 cupful Crisco
Salt and pepper
1 pint hot water
1 cupful hot sweet cream
2 cupfuls chopped mushrooms
1 tablespoonful chopped parsley

Clean chicken, split down back, and lay breast upward, in casserole.
Spread Crisco over breast, dust with salt and pepper, add hot water,
cover closely and cook in hot oven one hour. When nearly tender, put
in the cream, mushrooms, and parsley; cover again and cook twenty
minutes longer. Serve hot in the casserole. Oysters are sometimes
substituted for mushrooms, and will be found to impart a pleasing
flavor.

Curried Ox-Tongue

6 slices cooked ox-tongue
3 tablespoonfuls Crisco
2 teaspoonfuls curry powder
6 chopped mushrooms
1 cupful brown sauce
1 dinner roll
1 egg
1 cupful boiled rice

_For tongue._ Cut slices of tongue, fry in Crisco, season with 1/4
teaspoonful salt and curry powder, then add mushrooms, and brown
sauce, simmer ten minutes. Cut large dinner roll into slices, and
toast them lightly on both sides; dip them in egg well beaten then
fry in hot Crisco and drain. Dish up slices of tongue alternately with
fried slices of roll, pour sauce round base, and serve with boiled
rice.

_For brown sauce._ Melt 3 tablespoonfuls Crisco, add 1 chopped onion,
piece of carrot, 2 mushrooms, and fry a good brown color; stir in 2
tablespoonfuls flour and fry it also; then add 1 cupful stock or water
and few drops of kitchen boquet. Let all cook ten minutes, stirring
constantly add seasoning of salt and pepper, and strain for use.

Sufficient for 6 slices.

Fried Chicken

Chicken
Crisco

Select young tender chickens and disjoint. Wash carefully and let
stand over night in refrigerator.

A

_(Kate B. Vaughn)_

Drain chicken but do not wipe dry. Season with salt and white pepper
and dredge well with flour. Fry in deep Crisco hot enough to brown
a crumb of bread in sixty seconds. It requires from ten to twelve
minutes to fry chicken. Drain and place on a hot platter garnished
with parsley and rice croquettes.

B

_(Kate B. Vaughn)_

Mak