Signal-Copiahan. (Hazlehurst, Copiah County, Miss.) 1885-1888, 1886-10-21
ONE CHICKEN.
How to Make II Go Round for = Large
and Hungry Family.

and Hungry Family.
The following think novel way OF
using fowl and making much Of 1t,
and likewise rather original. First SC.
lect ycllow-skinncd fowl weighing
about four pounds; after n good sing
ing wash well in cold water and put
over the fire In kettle with plenty OF
water; let it boil; throw away this
water. rs ii removes any taste OF
feathers; then return TO the fire and
cover with cold water and boil slowly
until tender; season well with salt and
pepper. Next, take upa joint and pick
out all the best meat. both dark and
light and cut In pieces one or two
inches square (or .onS); 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
carthcn dish and pour from the kettle
enough of the top of the broth to com.
plctely 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 n col
ander and pick ont the bones;
next chop all you have, skin.
gizard and meat, very iine-thc
finer tho better II onion is not dis
tasteful. slice one small one, and add
two or three cloves, and boil in the
broth few minutes; then skim out
and add the chopped chicken. and
boil only few minutes. 1t Is
ready to use, either with little thick
ening poured over thick slices'o of toasted
bread, or as n soup which can not be
excclled. A pound CT bread, cut very
thin and toasted nice brown To
crumb, is nice in place of vegetables or
cracker. This amount will serve for
six hearty persons. Now for the choice
bits: Say, the third day after the soup
(in cool wcathcr), make pies or turn
overs. Warm the chicken and drain
through u colandcr, leaving the broth
in the kettle for gravcy. Next take
three pints of unsified flour (about two
pounds). Sift twice or thrice through
II fine sieve your baking powder, add
salt and three tablespoonfuls of pull
verizcd sugar. Wet with sweet milk;
make dough just still enough to
handle. Roll the dough thin and
spread over it onc-fourth pound OF
shortening-butter is best and should
be- soft-thcn sprinkle with flour and
roll up. Cut rp in pieces as for
biscuit. roll about onc.half IN inch
thick. and you have circle the size ol
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 to-
gethcr. Butter u dripping pan. lay on
the turnovers so that the seam will be
at the top. and be careful to lay them
sufficiently apart to give each room to
rise, for rise they will il they are good.
With sharp-poin;cd knife make q
small hole in the top of each and parity
insert u piece Of butter. Bake in hot
oven as long as large biscuit. Serve
very hot with plenty of chicken gravy.
which is made with small piece of
butter and Hour added to the broth.
Now what have these two dinners
cost? With mashed potatoes, not over
ninety 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
are very nice.
have also used veal In the same
manner. and it does well. at about half
the price OF chickcn.-Cor. Rural Nc'C
Yorker