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Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


CHICKEN SALAD.--Roast a pair of chickens in the morning, and leave them until quite cool. Immediately before serving, carve the chickens and put them compactly into a dish; take the yolks of five eggs, and pour in a very fine continuous stream half a bottle of the best olive oil and a small teaspoonful of mustard. Stir the same way till they are creamed; then add a teaspoonful of vinegar into the dressing, and, having put a little pepper, salt and vinegar on the fowl, pour the dressing over it, and arrange bunches of cool, fresh lettuce, and garnish with hard-boiled eggs cut in four pieces lengthwise.

CHICKEN PIE.--Boil the chickens tender, or nearly so, having cut them in pieces. Make a rich crust, adding an egg or two to make it light and puffy. Lay it around the sides of the pan, and then lay in the chickens. Between each layer sprinkle in flour, pepper, salt and butter, with a thin slice of paste here and there. Then add the water in which they were boiled, and cover them. They should be baked an hour or an hour and a half, according to the size of the pie.

CHICKEN CROQUETTES.--Cut in small pieces, or pound together in a mortar, one boiled chicken and two sweetbreads. Brown a small onion in butter, and when yellow add a tablespoonful of flour; stir together for a few seconds; thin with the broth in which the chicken was boiled, or enough cream to make the mixture of the consistency of soft custard, and season to taste with salt and pepper; take out the onion and stir the mixture on the fire for ten minutes, adding a little nutmeg, red pepper, and some fine chopped parsley; stir in the beaten yolks of two eggs, and let all boil up, stirring well all the time. Put in the chopped meat, and as soon as the eggs are creamy take all from the fire and allow it to cool. When cold, shape with the hand dipped in beaten egg, then in cracker crumbs, and fry to a good brown color in boiling lard.