e batter of 1 cupful flour, 1 teaspoonful salt, 2 grains white
pepper, 1/2 cupful water, 2 well beaten eggs, and 1 tablespoonful
melted Crisco. Have kettle of Crisco hot enough to turn crumb of bread
a golden brown in sixty seconds. Drain chicken but do not dry. Dip
each joint separately in batter and fry in the Crisco until golden
brown. It should take from ten to twelve minutes. Serve on a folded
napkin garnished with parsley.

C

_(Kate B. Vaughn)_

Drain chicken but do not wipe dry. Season with salt and white pepper
and dredge well with flour. Put three tablespoonfuls Crisco in frying
pan and when hot place chicken in pan; cover, and allow to steam for
ten minutes. Uncover, and allow chicken to brown, taking care to turn
frequently. Serve on hot platter, garnished with parsley and serve
with cream gravy.

D

Select medium-sized chickens and wash well, then cut into neat
pieces and season them. Mix 1 cupful cornmeal with 1 cupful flour, 1
tablespoonful salt and 1 tablespoonful black pepper. Dip each piece
in mixture and fry in hot Crisco twelve minutes. Drain and serve with
cornmeal batter bread.

E

Wash young chicken, cut into neat pieces, dust with salt, pepper,
and flour, and fry in hot Crisco twelve minutes. Drain, place on hot
platter, pour over it 1/2 pint hot sweet cream, sprinkle over with
chopped hot roasted peanuts, little salt and pepper.

Fried Chicken, Mexican Style

1 tender chicken
Salt and pepper to taste
1 clove garlic
1 seeded green pepper
2 large tomatoes
5 tablespoonfuls Crisco
Corn croquettes

For Croquettes

2 tablespoonfuls Crisco
1 can or 14 ears corn
2 tablespoonfuls flour
2 cupfuls milk
1/2 teaspoonful sugar
Pepper and salt to taste
1 egg
Breadcrumbs

_For chicken._ Draw, wash and dry chicken, then cut into neat joints,
sprinkle with salt and pepper. Heat Crisco in frying pan, add clove
of garlic and pepper cut in small pieces. When garlic turns brown
take out, put chicken in, fry till brown, then cover closely, allow to
simmer till ready. A short time before covering chicken, add tomatoes
peeled and cut in small pieces.

_For croquettes._ Drain liquor from can of corn, or grate ears, and
chop kernels fine. Blend Crisco and flour together in pan over fire,
add milk, stir till boiling and cook five minutes, stirring all the
time, add seasonings, and corn, and cook five minutes, then allow to
cool. When cold, form lightly with