By 1916 Mrs. Lincoln’s Boston Cook Book was the standard culinary textbook in Oklahoma public schools. Before 1916, the textbook Austin’s Domestic Science was known to be used. Here is a pdf copy of a later edition of the Oklahoma school textbook, Austin’s Domestic Science. Note: The pdf eBook may take a minute to appear.
In another old cook book, Modern Women of America Cook Book, two modern women from 1913 Oklahoma share their “Smothered Chicken” recipes.
One young chicken, one-half cupful butter, little lard, yolks two eggs, one cup cream, three potatoes, one onion, stalk celery. Dress and cut up a nice young chicken. Put the butter and lard in a deep frying pan and when very hot put in the chicken, dredged in flour. Slice the potatoes and onions one-quarter of an inch thick and lay on top of the chicken and add the celery chopped fine, and the seasoning. Fry until brown, then without turning pour on enough hot water to cover. Cover closely and cook until tender. Beat the yolks of the eggs and add the cream. Be sure the chicken is covered with water, then add the thickening and let boil up once. A year-old chicken can be used.—Mrs. Walter Thrasher, Oklahoma City, Oklahoma, 1913.
One large chicken, flour, seasoning, butter. Dress and cut up the chicken as for frying. Dredge with flour and place in a dripping pan. Season, add a little butier and cover with boiling water. Put in the oven and bake until tender.—Mrs. Etta Owen, Poarch, Oklahoma, 1913
Remember to catch the Smithsonian’s exhibit at six locations in Oklahoma in 2011-2012, “Key Ingredients: America By Food.”
Thank you to Oklahoma Pastry Clothe Company for duplicating historic recipes from the original Austin’s Domestic Science book.