The times. (Owosso, Mich.) 1882-1897, 1886-10-29
ONE CHICKEN.
How TO Make 1t Go Round for Large
Family

The following think a novel way of
using fowl and making much OF it,
and likewise rather original. First Sc
lect a yellow-skinned fowl weighing
about four pounds; after good SINCE
ing wash we'll IN cold water and put
over the fire in kettle with plenty OF
water. let it boil; throw away this water,
as it removes any taste of feathers; then
return to the fire and cover with cold
water and boil slowly until tender; sea-
son well with salt and pepper. Next,
take up joint and pick out all the best
meat, both dark and light and cut in
pieces one or two inches square (or
long) cut the liver and heart also in
pieces, the size of dice; mix well with
dark and light meat and place in deep
stone or earthen dish and pour from
the kettle enough of the top of the broth
to completely cover the meat. Set away
for future use.
Return all that remains, bones, skin
and all, to the remainder of the broth,
and boil until the bones are perfectly
clean. Now strain through colander
and pick out the bones; next chop all
you have, skin, gizzard and meat, very
tine-the finer the better. If onion is
not distasteful, slice one small one. and
add two or three cloves, and boil in the
broth q few minutes; then skim out and
add the chopped chicken, and boil only
u few minutes. 1t is ready to use, either
with little thickening poured over
thick slices of toasted bread, or rs "
soup which can not be cXcelled. A
| pound of bread cut very thin and toast
cd n nice brown to crumb, is nice in
| place of vegetables or cracker. This
amount will serve forsix hearty persons.
Now for the choice bits: Save, the third
day after the soup Gin cool weather.
make pies or turnovers. Warm the
chicken and drain through colander,
| leaving the broth in the kettle for gravy.
| Next take three pints of unsifted flour
| (about two pounds. Sft twice or thrice
through fine sieve your baking pow
der, add salt and three tablespoonfuis
of pulverized sugar. Wet with sweet
milk; make Il dough just stiff enough to
handle. Roll the dough thin and spread
| over it one-fourth pound of shortening
| butter is best and should be soft
then sprinkle with flour and roll up.
Cut up in pieces rs for biscuit, roll about
one-half an inch thick. and YOU have Il
circle the size of saucer. Wet the
edge half way round, lay on pieces OF
chicken to cover half the size, turn over
the empty half and pinch the edges
firmly together. Butter II dripping pan,
lay on the turnover so that the seam
will be at the top, and be careful to lay
them sufficiently apart to give each
room 10 rise, for rise they will if they
are good. With sharppointed knife
make small hole in the top of each
and partly insert piece of butter. Bake
in hot oven as long as biscuit. Serve
very hot with plenty of chicken gravy,
which is made with Il small piece of but
ter and flour added to the broth.
Now what have these two dinners
cost? With mashed potatoes, not over
80 cents, all told. And very likely n
very good breakfast or small dinner yet
remains. The cold turnovers cut in
rounds one inch thick and steamed arc
very nice.
| have also used veal in the same
manner, and it does well, at about half
the price of chicken. the Rural
| NeW Yorker.