April 11, 1955 Country Chicken Pie, Lemon Refrigerator Cake

Country Chicken Pie

2 c. diced cooked chicken
1/2 c. diced cooked carrots
1/2 c. cooked peas
1/2 c. butter or chicken fat
1/4 c. onions, chopped fine
1/2 c. flour
3 c. rich chicken stock*
3/4 t. salt

Prepare chicken, carrots and peas. Melt butter or chicken fat, saute onions until lightly browned. Add flour and mix well. Add chicken stock gradually and cook, stirring constantly until thick and very smooth. Add salt. Pour into well buttered casserole having a capacity of 2 quarts or square pan 9 x 9 x 2. Top with country crust.

*Editor's note: Rich chicken stock is regular chicken stock that has been reduced in volume by 50%.

Country Crust

1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 T. butter
3 eggs, separated
3/4 c. milk

Sift flour, baking powder and salt. Work in butter with pastry blender. Beat egg yolks slightly, add milk, combine with flour mixture and beat until smooth. Beat egg whites until stiff but not dry, fold into mixture. Spread over top of casserole. Bake in moderate oven 375 degrees 25 minutes or until nicely browned. Serves 6.

This Recipe from "Cooking With The Experts"*

Lemon Refrigerator Cake

A real party cake

1 1/4 c. sugar
 1/2 c. water
7 eggs
1 c. cake flour
1 t. cream of tartar
1/8 t. salt
1 t. lemon extract

Boil sugar and water until it spins a thread. Pour slowly over well beaten egg yolks. Place bowl in pan of very cold water and beat until very light and fluffy. Fold in sifted flour. Beat egg whites until foamy, add cream of tartar and salt and continue beating until very stiff. Add lemon extract. Bake in ungreased 10 inch angel food cake pan for 1 hour at 35 degrees.

Filling:

1/2 pound butter
2 1/2 c. sugar
1 1/2 t. vanilla
1 c. heavy cream whipped
1 T. grated lemon rind
1/2 c. lemon juice
8 eggs

Cream butter and sugar well. Add vanilla, lemon rind and juice. Add egg yolks one at a time, beating well after each addition. Fold in stiffly beaten egg whites and the shipped cream. Cut cake crosswise in 3 equal slices. Use top slice for bottom layer and cover with filling.Put on second layer and filling, then third slice and top cake with filling. FREEZE IMMEDIATELY. Serves 16 to 20.

Note: This cake may be served soon after making but it is delicious made ahead and frozen. Wrap in cellophane and aluminum foil; or cellophane and stockinette. This cake may be stored for one or two months. Thaw 10 to 15 minutes at room temperature before serving.

*Kaufman, William Irving, Cooking With The Experts, Random House, July 1955

March 21, 1955 Chicken Pie, Butterscotch Custard in Casserole

Chicken Pie

1 boiled chicken
1 c. diced cooked carrots
6 small boiled onions
4 T. butter or chicken fat
4 T. flour
1/2 t. salt
Dash of pepper
1 c. chicken stock
1 c. thin cream
Pie crust for single pie

Boiled Chicken: Have fowl (about 5 pounds) cut in pieces or leave whole. Place in kettle, add water to half cover, 1 stalk celery, 1 sliced onion, 1 bay leaf and 1 T, salt. Bring to boiling, cover tightly and let simmer over low heat 1 1/2 to 2 1/2 hours or until tender, time will depend on size and age of fowl. Let meat cool ib broth8 before removing. Remove meat from bones, strain broth. A 5-pound bird gives about 3 cups diced cooked chicken.

To Make Pie: Arrange chicken with vegetables in a 2 quart casserole. Melt butter or chicken fat, stir in flour and seasonings, blend well, add chicken stock and cream slowly, stirring constantly over low heat until mixture thickens and boils. Cover casserole with rolled pastry, press down on moistened edges of casserole, and trim. Make several slits in center. Bake at 425 degrees 12 to 15 minutes. Yield 6 servings.

Tip: Cooked potato balls or sauteed mushrooms may be added with the other vegetables if desired. Pie may be made in individual ramekins if desired. Same baking time and temperature.

Butterscotch Custard in Casserole

3/4 c. brown sugar
6 eggs
1 t. vanilla
1/4 t. salt
1 quart of milk, scalded

Press brown sugar on bottom of 10 x 6 1/2  x 2 inch casserole as uniformly as possible. Beat eggs well, add vanilla and salt and very slowly 1 quart of scalded milk. Pour this mixture slowly over brown sugar in casserole. Place casserole in a large utensil with water coming up at least halfway. Bake at 300 degrees for 1 hour or until knife comes clean when inserted in center of baked custard. Cool, then refrigerate until ready to serve. Note: The brown sugar in this desert separates from the custard, formiong a delicious sirup at the bottom, which is spooned over custard when serving. 6 servings.