October 20, 1955 Chicken en Batter, Chocolate Almond Chiffon Pie

Chicken en Batter

(An unusual way to cook chicken. Better puffs around chicken as it bakes.)

1/2 c. flour
2 t. salt
1 1/2 t sage
1/4 t. pepper
1 3-pound frying chicken, cut in serving pieces
1/4 c. shortening
1 c. flour
1 t. baking powder
1 t. salt
3 eggs, well beaten
1 1/2 c. milk
1/4 c. butter
1/4 c. chopped parsley

Combine flour, salt, sage and pepper. Coat chicken with mixture. Brown in shortening. Place in 2 quart casserole or 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Sift flour, baking powder and salt.Combine remaining ingredients, stir only until smooth, pour over chicken. Bake in moderate oven 350 degrees 1 hour, or until tender. Makes 4 servings.

Chocolate Almond Chiffon Pie

"Extravagant but delectable -- save for guests"

1 baked 9-inch pie shell
1/3 c. blanched toasted shredded almonds
1 T. unflavored gelatin
1/4 c. cold water
2 squares unsweetened chocolate
5 drops almond extract
2/3 c. sugar
1/4 t. salt
1/2 c. hot milk
1 t. vanilla
1 pint heavy cream, whipped
1/2 t. salt
1/4 c. ground, blanched almonds
Whipped cream to decorate

Spread bottom of pie shell with blanched almonds. Soften gelatin in cold water. Melt chocolate in top of double boiler, add almond extract, stir in sugar, salt and hot milk. Cook for 3 to 4 minutes stirring constantly, until thoroughly blended, add the softened gelatin, stir until dissolved. Cool until the custard begins to thicken, beat with rotary beater until very light, add vanilla. Fold in heavy cream, whipped with salt. Fold in ground almonds. Turn into pie shell and chill thoroughly. Decorate with whipped cream put through pastry tube if desired.