May 16, 1956 Chicken Maryland, Cream Gravy, Corn Fritters, Frozen Pineapple Surprise

Chicken Maryland

2 frying chickens (about 2 pounds each) either quartered or cut up for frying
Cold milk
1/2 c. flour
1/8 t. pepper
1/2 t. salt
6 T. butter

Soak chicken for about 1 hour in cold milk. This helps to make the meat juicy. Shake off all surplus milk and pit the pieces of chicken in a paper bag with flour, salt and pepper. Shake until the chicken is well coated. Saute in butter until brown on all sides. Cover skillet and turn down very low. Cook about 30 minutes or until chicken is tender. Add a little more butter if necessary.Serve with creamy butter and corn fritters and broiled bacon.

Cream Gravy

3 T. fat from chicken pan
3 T. flour
1 c. chicken broth
1 c. cream
Salt and pepper

Stir the chicken drippings with the flour, salt and pepper. Add the broth slowly stirring until smooth and thick. Add the cream, stirring until smooth. Season to taste. Note: Chicken broth may be made from giblets and necks from chicken.

Corn Fritters

1 c. corn (fresh or canned)
1 egg, separated
1/2 c. and 2 T. flour
1/2 t. salt
1/2 t. baking powder
1/8 t. paprika

Chop corn. Drain. Add beaten egg yolk. Sift flour, salt, baking powder and paprika. Stir in corn mixture. Fold in stiffly beaten egg white. Dip batter by teaspoonfuls and slide it into the heated shortening (375 degrees). Fry about 3 minutes or until golden brown. drain. Serve at once.

Frozen Pineapple Surprise

1/3 c. evaporated milk
1 c. drained pineapple tidbits
1 c. thinly sliced ripe banana
2 T. finely cut, drained maraschino cherries
2 T. pineapple juice
Dash salt
3 oz. package cream cheese
1/4 c. sugar
2 t. lemon juice

Put evaporated milk into ice tray of refrigerator. Chill milk until ice crystals begin to form around edges. Mix pineapple tidbits, bananas, maraschino cherries, pineapple juice and salt in a bowl. Let stand until needed. Put softened cream cheese into a 1 1/2 or 2 quart bowl. Mix in sugar gradually until sooth. Fold fruit mixture into cheese mixture. Put ice cold milk in small bowl. Whip with a cold beater until fluffy. Add lemon juice and whip until stiff. Fold whipped milk into fruit mixture. Put into quart ice tray. Freeze, without stirring, until firm. 4 servings.