Fried Chicken and Melon Sorbet

The cookbook was first published in 1908, but I have a 10th edition published in 1939.  It is the Rumford Complete Cookbook 'Revised'.

Do you love old books, especially old cookbooks? I do, I don't have many but I love looking through the ones I have every now and then and choosing something to make.  A few weeks ago my husband came home very hungry, with no leftovers from the night before, he had no lunch for work that day. The kids were hungry and well, the whole house was wanting food and willing to eat just about anything.  It was 6pm and we all had a cookbook in our hand.  Flipping through the pictures the kids wanted pizza and burgers, John was just as hungry agreeing to anything they wanted.  I decided to pick up my old cookbook from which I had made french pancakes from before which are basically crepes. I was flipping through, already making a list in my mind of things to try; Scotch Shortbread, World War Cake, Plain Plum Pudding, I could go on.  I found a simple recipe for Fried Chicken.  Man was it good!!! I added biscuits, gravy, corn, and mashed potatoes calling it our own KFC.   I am giving you the full recipe because I love this!

Fried Chicken 

1.  1 Chicken
2. 1/2 Cup lard or butter 
3. Salt, Pepper, and a little flour  (this is literally what it said)
4. A little cold water    

Clean the chicken, remove pinfeathers and oil bag, and cut into convenient places for serving. Dip each joint into the water and then into the flour, salt and pepper sifted together, shaking off all that does not cling to the chicken. {I used a ziploc bag and threw the flour mix in with the chicken shaking it up until the chicken was covered) Heat the butter or lard in a frying pan( I used a cast iron skillet) and cook the pieces of chicken slowly that they may be done through, turning often while cooking.  Keep hot till all are done, serve with white sauce or brown gravy.

 (copyright 1939, Rumford Complete Cookbook)

The Gravy I made was with  boxed chicken broth, flour, milk, salt, and pepper. 

Now on to dessert!

That Saturday it was so hot and I was flipping through my BHG magazine while the kids played in their pool and found a recipe for Melon Sorbet. YUM! I thought. I had all the ingredients and decided to try this! I had never made sorbet before, this was going to be so fun!! 

WHAT YOU WILL NEED

• 4 cups seedless melon chunks (watermelon, cantaloupe, or honeydew)
  
• 2 lemons or 3 limes, juiced (6 tablespoons)
• 4 5-inch sprigs leafy herbs (basil, mint, thyme, sage, tarragon, or your favorite herb) or 2 teaspoons crushed lavender flowers 
• 1 cup sugar
• 2/3 cup water
• 1 Tbsp. honey
• 1/8 tsp. salt  
• DIRECTIONS: 
  
  1. In a food processor or blender, combine melon with half the citrus juice; cover and process or blend until smooth. Transfer to a bowl and set aside. 
  
  
  
  2. In a small saucepan combine fresh herbs, sugar, water, remaining citrus juice, honey, and salt. Bring to boiling over medium heat. Reduce heat; simmer 5 minutes, stirring occasionally. 
  
  
  

  

  BRING TO A BOIL

  Strain herb mixture into melon puree. Place bowl over container of ice water; stir for several minutes or until mixture has chilled to about 40 degrees F.
  
  

  

  Cover; refrigerate 2 to 4 hours.

   3. Transfer chilled mixture to 1- to 2-quart ice cream freezer; freeze according to manufacturer's instructions. Or use what I did, A metal bread pan. I set the pan in the freezer while the melon mixture was in the refrigerator cooling.  I poured the mixture into the pan and with foil tightly wrapped it into the edges of the pan.  Store, covered, in freezer. 
  
  

  

  I USED A BREAD PAN TO FREEZE THE SORBET. WORKED PERFECT!

  
  

  

  WATERMELON AND BASIL SORBET