Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1879-11-14

FricasN6e, No. Cut up the chickens and
wash well in salt water put them in pot.
with enough cold water TO cover them add
(for two chickens half pound of salt pork,
cut up in thin strips; cover and let heat very
slowly, then stew until the fowls are tender
Cook slowly: if they cook fast they tougher
and shrink. When almost done, add, if de-
sired, chopped onion or two, some parsley
and pepper cover again, and when it has
heated to boiling stir in slowly teacupful of
milk, containing two beaten eggs and two
tablespoonfuls of flour; boil up again, and
add one tablespoonful Of good butter. Ar
range the chicken nicely in a deep dish. pour
the gravy over and serve hot.
F'ricassee. No Wash the chickens and
divide them into pieces; put them in pot
or stew-pan, with several slices of salt ham or
pork, and sprinkle each layer with salt and
pepper: cover them with water and let the IL
simmer till tender, keeping them covered.
Then take them up and mix with the gravy a
piece of butter the size of hens egg, and a
paste made of two teaspooufuls of flour wet
up with the gravy Put back the chickens
and let them stew five minutes then spread
crackers or toasted bread on the platter, put
the chickens on it and pour the gravy over.
In case it is wished to have them Drowned.
take them out when nearly cooked and fry
them in butter till brown, or pour off the
liquid and fry them.
Fricasset No 3-Cut off the wings and
legs of your chickens separate the breasts
from the backs divide the backs crosswise {:
cut off the necks clean the gizzards put
them with the ivers and other parts of the
chickens, after being thoroughly washed into
saucepan; add salt, pepper and a little
mace cover with water and stew till tender
Take them up; thicken half pint of water
with two spoonfuls of -four rubbed into four
ounces of butter add tumbler of new milk /;
boil all together for few minutes then add
eight spoonfuls of white wine, stirring it in
carefully so as not to curdle put in the
chickens and shake the pan until they are suf-
fciently heated; then serve them up.
FricdSsee, No. divide the fowls, wash
well and lay in a tlat-bottomed vessel, with
the bone side down, and cover with equal
parts of milk and boiling water let simmer
until tender, skim off the fat that rises to the
top; season with salt and white pepper, Pile
the chickens nicely on the serving dish and
keep hot. Put into the gravy a bunch of
parsley, one large mince boiled onion, blade
of mace, gill of thick cream, the yelks Of
two eggs, and one spoonful of butter, rubbed
to a cream in two spoonfuls of flour. Let all
boil a few minutes Take out the parsley
and mace and pour the gravy over the chick
en-. This is most delicious
Fried Chicken, No. Have some lard very
hot sprinkle the pieces of chicken well with
-four put them in and cover tightly for a
while cook as fast as possible without burn
ing After a little while take of the lid sea
son with salt and pepper and if brown,
turn the pieces and brown again as fast as
possible. We think the meat is more tender
and much more juicy than if allowed a Ion
time over a slow fire.
Fried Chicken, No. Fried chickens with
cream dressing are good served with cauli-
flower on the same dish, with the same sauce
poured over both. A boiled chicken is gen
orally served in bed of boiled rice.
A row of baked tomatoes is pretty garnish
around a roast chicken.
1t is now quite fashionable to serve salad,
with chickens