Kentucky Fried Chicken (1911); Brown Derby's Black Bottom

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KENTUCKY FRIED CHICKEN

THE ARIZONA COOK BOOK
Williams Public Library Association
Williams, Arizona
Press of the Morning Journal, Albuquerque, N. M.
1911

Pg. 290:
   _KENTUCKY FRIED CHICKEN_
   Genuine Kentucky fired chicken must be sampled to be fully appreciated.  Cut up your chicken and soak it for about an hour in salted water.  Season some flour with sage or prepared poultry dressing, pepper and salt and roll the pieces of chicken in it.  Put into a frying-pan just enough lard to a little more than cover the bottom of the pan.  This will insure that delicate brown which always distinguishes genuine Kentucky fried chicken.  Put the pan in the oven, instead of on the top of the stove, as the chicken will cook more evenly and thoroughly and will not burn before done, as otherwise it is apt to do.  Lard is preferable to either butter or pork because it does not burn so quickly.  If the oven is not too hot, and the frying has not been too rapid, by the time the chicken is nicely browned you can depend upon its being thoroughly cooked.--Miss Helen M. Richardson, Massachusetts.

(If "Kentucky Fried Chicken" was generic by 1911, and known from Massachusetts to Arizona, how could the Colonel go to the USPTO with a "secret recipe"?--ed.)

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BROWN DERBY'S BLACK BOTTOM (continued)

THE BROWN DERBY COOKBOOK
by Leonard Louis Levinson
Dolphin Books
Doubleday & Co., Inc., Garden City, NY
1949
Dolphin Books edition, 1962

Pg. 321:
  BLACK BOTTOM PIE, 1 10-inch pie  SERVES 8
2 tsp. unflavored gelatine
1/2 cup milk
1 oz. sugar
1 pinch salt
1 tsp. vanilla
1 egg yolk
3 oz. sweet chocolate
1 pt. cream, whipped
1 prebaked pie shell
   Soak gelatine in small amount of cold water for 15 minutes.  Bring milk to boiling point.  Beat together sugar, salt, half of vanilla, and egg yolks until light, thick, and creamy.  Add 1/2 of the boiling milk over egg mixture.  Blend well, then add to remaining hot milk.  Return to heat, stirring constantly, for a few seconds.  Remove from fire before boiling point is reached.  Press soaked gelatine free of any excess water and dissolve in hot mixture.  Strain through a very fine sieve.  Add 2 ounces of the chocolate, which has (Pg. 322--ed.) been shaved, beat until smooth.  Cool until it reaches creamlike consistency.  Fold in half of whipped cream and remaining half of vanilla.  Fill prebaked pie shell.  Place in refrigerator for 30 minutes.  Top with remaining whipped cream 1 inch thick.  Remaining chocolate is now shaved into curled spears and stuck in top.  Dust with grated chocolate.