2 tablespoons butter 2 tablespoons flour 1 cup chicken stock 1/2 teaspoon salt few grains cayenne 1 cup cold diced chicken
Melt butter in saucepan; stir in flour; add chicken stock; season and bring to a boil; add chicken and cook slowly 5 minutes. Fill patty shells and serve at once.
2 cups flour 2 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon salt 4 tablespoons shortening ice water
Sift flour, baking powder and salt together; add shortening and rub in very lightly with tips of fingers; add very slowly enough cold water, to make stiff dough. Roll out thin; cut into circles and form on the outside of patty or muffin tins. Bake in hot oven, open side down, until light brown; remove carefully from tins and return shells to oven and bake 5 minutes, open side up.
1 quart beans 1/2 pound salt pork 1 tablespoon salt 1/4 teaspoon pepper 1/2 teaspoon dry mustard 2 tablespoons molasses
Wash and soak beans over night. Put half into bean pot; wash salt pork and place in center; add remainder of beans, salt, pepper, mustard, molasses, and 4 cups cold water; cover. Put into slow oven and bake 8 hours. Add more water if needed.
1 cup macaroni 1 tablespoon butter 1 tablespoon flour 1 cup milk 1/2 cup grated cheese 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika
Boil macaroni in salted water until soft. Drain and mix with sauce. Put into buttered dish; cover with grated cheese and bake 20 minutes in hot oven.
Melt butter in saucepan; add flour, mix well and add cold milk slowly, stirring until smooth; add cheese and seasoning. Boil until cheese is melted.
1 cup milk 2 cups bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon Worcestershire sauce 2 cups grated American cheese
Pour milk over bread crumbs, add seasoning, half of grated cheese and mix well. Put into greased scallop shells or ramekins; sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven 30 minutes.
Wash and soak 2 cups kidney beans in cold water over night; drain, cover with boiling water, add 1/4 pound bacon, boil until beans are tender, and drain. Season beans with salt and pepper to taste. Brown thin slices of bacon in frying pan, and serve over beans.
Grease muffin tins; put one thick slice of unpeeled tomato into each tin; season with salt and pepper; break 1 egg on top of each slice; again season with salt and pepper and put a small piece of butter on top of each egg. Bake in oven until egg is set and cooked through but not hard. Serve on small rounds of toast and garnish with parsley.