February 28, 1956 Chicken and Biscuits, Strawberry Pie

Chicken and Biscuits

1 stewing chicken (about 6 pounds)
2 celery stalks with leaves
Few sprigs of parsley
1 small onion, sliced
1 bay leaf
6 T. butter or chicken fat
6 T. flour
3 c. chicken broth
1 t. salt
1/8 t. pepper
Baking powder biscuits

Cover cut up chicken with cold water (about 2 quarts), add celery, parsley, onion and bay leaf, simmer until meat is tender enough to fall from the bone (2 to 3 hours). Remove chicken from broth and separate meat from bones. Return bones to broth and simmer again for 1 hours, strain and cool broth. To make gravy, melt butter or chicken fat in large skillet, add flour and blend well. Gradually stir in broth and cook until thick and smooth, stirring constantly. Add salt and pepper. Pour into casserole and top with hot baked baking powder biscuits. Garnish with parsley and pimiento if desired.

Strawberry Pie

1 pkg strawberry flavored gelatin
1 c. boiling water
1 pkg frozen strawberries
1 t. lemon juice
2 egg whites
1/2 c. heavy cream, whipped
1 9" pie crust

Pour boiling water over gelatin, stir until dissolved. Add frozen strawberries and lemon juice and stir until blended. Chill until mixture begins to thicken then fold in stiffly beaten egg whites and heavy cream. Pour into pie shell and chill until firm.