The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1886-09-02
ONE CHICKEN,
How to Make it Go Round for Large
Family,

How to Make It Go Round for , LaFg'
Family.
Rural Eew Yorker.
The following think a novel way o
using fowl and making much OF It, Apt
likewise rather original, First select {
ysllow-skinped fowl weighing about foul
pounds; after good smuggling wash vel
in cold water and put over the fire in
kettle with plenty OF water; let 1t boil
throw away this water, Rs 1t removes any
taste Of feathers; then return to the FRI
and cover with cold water and boil SLOWLY
until tender; season well with salt and
pepper. Next take up a joint aud plcE
out all the best meat, both dark aud light
and cut in pieces one or two inches
square Tor long, cut the liver or hear
also In pieces, the slzs Of dies; mix well
with dark and light meat and place in q
deep stone or earthen dish and pour from
the kettle enough Of the top Of the broth
TO completely cover the meat, Set away
Tor future use.
Return all that remains, bones, akin and
all, to the remainder OF the broth, and
boil until the bunes are perfectly clean,
Now strain through q COlander and pick
out the bones; next chop all you have,
skin, glZEard and meat, very tlne-thG
finer the better. II onion is not distaste'
Iul, slice one small one and add two OF
tIree cloves, and boil in the broth few
minutes; then skim out and add the
chopped chicken, and boil only few
minutes. II Is ready to use, either with o
little thiCkening poured over the thick
slices OF toasted broad, or 90 q soup which
cannot be exCGlled. A pound Of bread
cut very thin and toasted q 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 alter the soup lin cool
weather. make pies or tuFnovers. Warm
the chicken aud drain through Colander,
leaving the broth In the kettle Tor gravy.
Next take three pints Of unsiited lour
(about two pouuds) Slit twice or thrice
through q fine sieve your baking powder,
add salt and three tab!espoonfnls OF pulver-
ICED sugar. Wet with sweet milk make
dough Just stiff enough to handle. Roll
the dough thin and spread over 1t one.
fourth pound Of shortsning-6utter is best
and should be solt-then sprinkle with
-four and roll up. Cut up in pieces as for
biscuit, roll about half an inch thick, and
you have circle tho size Of q saucer.
Wet the edge half way round, lay on
pieces OF chicken to cover half the sizs,
turn over the otnptX half and pinch the
edges firmly together. Butter 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 riso, for rise they will ifthey are good.
With a small pointed knife make small
hole in the top Of each and partly insert
piece Of butter. Bake in hot oven as
long a. large biscuit Serve very hot with
plenty Of chicken gravy, which 10 made
with small piece oil butter and flour add.
ed to the both.
Now what have these two dinners cost?
With mashed potatoes, not over 90 csnts,
all told. And very likely very good
breakfast or small dinner yet remains.
The cold turnover cut In rounds one inch
thick and steamed are very nice.
Ihaye also used veal in the same man.
uer, and II dots well, at half the price OF
chicken.