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Chicken Saute, Lanier

Neatly clean and wipe two spring chickens of one and a quarter or a half pounds, and cut them into four pieces each. Heat an ounce melted butter in a saute pan and lay pieces in, skin side downward. Add six sound, medium-sized, peeled and cleaned, fresh whole mushrooms, season with light teaspoon salt, two saltspoons white pepper and three saltspoons Oriental curry powder, if at hand, tightly cover pan and gently cook on a moderate fire for ten minutes or until a nice golden colour, then turn pieces of chicken as well as mushrooms on the other side and let gently cook for five minutes. Add now two medium-sized peeled and finely chopped shallots, half a medium-sized, finely chopped green pepper, and mix the whole well together with a wooden spoon while cooking for two minutes. Pour in a half gill good sherry wine and a few drops of cognac, shuffle contents of pan for two minutes, pour in a half pint cream (not very thick), cover and let cook again for ten minutes, slightly shuffling meanwhile. Dilute two egg yolks with two tablespoons cream, an ounce good butter, and gradually add to chicken, being careful to briskly shuffle contents of pan meanwhile, but do not allow to boil again. Dress chicken on a hot serving or chafing dish and send to table with six freshly prepared Graham-bread toasts separately.

POCAHONTAS "EGG BREAD" Take two thoroughly beaten eggs, three cups white cornmeal, one and a half pints milk and a pint water, mix well together. Boil half a cup Carolina rice for ten minutes, thoroughly drain, add to other preparation, with a piece butter or lard the size of an egg, a teaspoon each sugar and salt and one and a half teaspoons of yeast in powder. Mix well, transfer into an earthen baking dish, bake in a moderate oven for forty-five minutes or until a nice brown on top, remove and serve in the same dish.

The above is an excellent breakfast dish and highly appreciated by Southern people.