February 16, 1956 Oven Fried Chicken with Gravy, Kentucky Nut Cake, Creamy Carmel Icing

Oven Fried Chicken with Gravy

(A company dish for the family)

1 or 2 frying chickens
1 cup flour
1 T. salt
1/2 t. pepper
Fat
2 T. chopped onion
1 can condensed cream of chicken soup

Place fat in chicken fryer or heavy skillet to melt to depth of 1/2 to 3/4 inch. Heat until hot. Combine flour, salt, pepper in paper bag. Dry chicken with towel; shake in paper bag to coat evenly. Brown in deep hot fat using medium heat, then remove from skillet. Bring to boil in skillet in which chicken was browned, the soup and onion. Scrape all brown from skillet. Place gravy in large casserole. Add chicken and bake at 400 degrees for 45-50 minutes.

Kentucky Nut Cake

From: Mrs. Helen O. Goodrich, Rochester, N.Y.

2/3 c. shortening
1 2/3 c. sugar
3 eggs
2 2/3 c. all purpose flour
2 t. baking powder
1 t. salt
1 c. milk
1 t. vanilla
1 cup nut meats

Cream shortening and sugar. Beat in thoroughly eggs, one at a time. Sift flour, salt and baking powder; add alternately with milk. Add vanilla. Fold in nuts. Bake in greased and floured 9 x 13" pan until done--approximately 50 to 55 minutes.

Creamy Carmel Icing

1/4 c. white sugar
1/3 c. cream
1/4 c. butter
2 c. confectioners sugar (about)

Melt sugar in heavy skillet, stirring constantly. Heat cream and butte together, add gradually to melted sugar, stir until smooth. Add enough confectioners sugar to make of spreading consistency.