Kitchen Matters

Kitchen Matters
This section is edited by Mrs. Alis J. Ashqar

Ingredients:
Flour — 2 cups
Baking powder — 3 teaspoons
Salt — ½ teaspoon
Butter — 4 soup spoons
Eggs — 1
Water — ½ cup

Method:
Sift the flour, the baking powder, and the salt together. Add the butter and rub it into the flour with a fork. Then add the egg with enough water to make the dough soft. Roll out this dough and cut it into six round pieces about half a qirat thick; set them on a tray greased with butter and bake them in an oven at 475 for 10 or 12 minutes. After they are baked, split them through the middle and fill them with the chicken and white sauce.

Melt two spoonfuls of butter over a low fire. Add two spoonfuls of flour, blending them with the butter, and keep stirring them for five minutes. Slowly add a cup of milk and stir it well, or (and this is more delicious) instead of the cup of milk use the same quantity of chicken broth and cream.

Clean the chicken meat of fat and skin, cut it into pieces of whatever size you find to your taste, and add it to the sauce. As for the proportion of meat to sauce, that is left to each one's own taste. This filling may also be used on toasted French bread.

Ingredients:
Flour — 1¾ cups
Sugar — 2¼
Cocoa — 1
Butter — 1
Milk — 1¾
Eggs — 3
Baking powder — 5 teaspoons
Salt — ½
Vanilla — 1½

Method:
Sift the flour and measure it. Add the baking powder, the salt, the sugar, and the cocoa.
Sift all these ingredients into a deep bowl; add to them the butter and one cup of the milk.
Beat with a wooden spoon for two minutes at a rate of 150 strokes a minute (if the beater is electric, two minutes are sufficient).
Add the eggs, the remaining quantity of milk, and the vanilla, and beat for another two minutes. Bake it in an oven of moderate heat, that is at 350 degrees, for about 45 minutes. It is all the more delicious if you cover it with whipped cream after it has been baked and cooled.