Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1884-01-11
WHAT WOMEN WANT TO KNOW
How to Cook an Old Hen.

How to Cook an Old Hen ;'
| Matthias Williams tells in his Chemistry OF
! Cookery how to cook an old hen in these
| words: I killed superannuated hen-more
! than six years old, but otherwise in very good
! condition. Cooked in the ordinary way, she
would have been uneatably tough Instead OF
being thus cooked, she was gently stewed
| about four hours. + cannot guarantee the
! maintenance of the theoretical temperature,
| having suspicion Of some simmar ing After
| this. she was left in the water until it
cooled, and g on the following day
was roasted in the usual man
! ner, l. g., in o roasting oven. The
result WAS excellent: rs tender as . fun-grown
| quite equal flavor, in spite Of the very good
broth obtained by the preliminary stewlng.
| This surprised me. I anticipated the sottenipg
| OF the tendons and Iigaments, but supposed
| thatthe extraction Of the Juices would have
spoiled the flavor. It must have diluted it.,
and that go much renamed was probably due
| TO the fact that an old fowl is more fully
favored than q young chicken Tho usual
farmhouse method i OF cooking old hens is
| TO stew them simply the rule in the mid
t lands being one hour in the pot for every
year of age. The feature Of the above expert
ment was the supplementary roasting. AS the
laying season is now coming to an end, old
hens will soon be a drug in the market. aud
those anoug my readers who have not hen-
roost Of their own will oblige their pouiterers
by ordering q hen that is warranted to b. four
years old or upward # he deals. fairly he
viii supply specimen upon which they may
repeat my -riment very cheaply. IT offers
the double economy Of utilizing a nearly waste
product ayd obtaining chicken bxo:h aid roast
fowl simultaneously ,& 33s%zs !. f&@%e- #
Little Dinners. 4@#s s. a36$5E
The little dinner. to- be q success, says
writer Of the Home Journal, should consist OF
from six to twelve well chosen guests--brighs
clever. scciable people, who will keep the ball
of conversation rolling, changing the topics
from grave TO gay, from lively to severe" The
room well lighted, well warmed, aud
with n q pretty, well arranged table, win
alone give q sense Of bien etre to peoy
pie coning In from the outside cold
The ainher for a small party ought to be-
small Sly Clear, soup, fish, two nice entrees "a
white and a dark, 9 joint well hung saddle Of
mutton being the best) game, and two we'll
chosen sweets Zone being an iced sauffiej and a
savory will be g ute enough But rythingI
should be well cooked, IS hot, it not hotter
than possible, the meat well hung, and the
soup, fish and entrees perfect of their kind
Let d:rsner like this be served at round
table, aud the VINE be Of the best quality of
/ its kind; and what Inan--ave,s and woman,
too--bus what will say: SIS Fate can not harm
me; I have dined to- day. 2 II this to be we'll
done must entail trouble on the 1n stress Of the
house. But, if she is the right sort OF woman !,
thess cares viii be pleasures; 4 and if she 10
moi the right sort, no title dinner will ever be-
a success id her house. even with 10 round
table The table decorations alone are q test
as toll lliEes Of the stress OF the house
This with sonia women an Unborn gift some
have nd artistic faculties whatever. "a pretty
ngenant at this time of the year is piece
OF peacock blue plssh in the center OF the
I'd ble, with low masses of mai hair fern,
large E hits or 81 llsw Japane 10 chr santhe--
nntlnas; and, 1t had ny way iso deaseI sIlonld
lnslu to each guest And lsi the dinnera b..
helped wifii s.sfeassaf reaaon and the How; OF
son, II rnllch cover Of the hostess
gAt. intel able STAR
top c4, anu keep tils hon going with
out seenains to stl0 sa Then let the dinner
finish With d listls dessert some Chateau