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[From: Good Housekeeping's Book of Menus, Recipes, and Household Discoveries (1922) p. 150]
 
          CASSEROLE CHICKEN (FIRELESS)

1 fowl                     Pepper
Flour                       1/4 pound salt pork
Salt                         1 quart milk

Cut up the fowl and roll each piece in flour well seasoned
with salt and pepper.  Unless the fowl is very fat, add the
salt pork cut in tiny cubes.  Arrange in a deep casserole and
cover with the milk scalded.  Heat a soapstone radiator to
450° F.  Place the casserole on top of the radiator in the
fireless cooker and bake for five hours.  Reheat before serving.


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