The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1886-09-29
HOUSEHOLD MATTERS.
How to Make One Chicken II go Round
for a Large Family.

The following think 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 a good SINCE
ing wash well 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.
Season well with salt and peppe". Next,
take up and joint and pick out all the
best meat, both dark and light, and cat
in pieces one or two inches square (or
long,, cut tue liver and heart also in
pieces, the size of di e, mix we'll with
dark and light meat, and place in deep
stone or earthen disa 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 colandcr
and pick out the bones next chop all you
have, skin sizzard and meat very fine
the finer the better. If onion is not dis
tasteful. slice a small one, and add two
or three cloves, and boil in the broth a
few minutes; then skim out and add the
chopped chicken, and boil only few
minutes. 1t is ready to use, either with
q little thickening poured over thick
slices of toasted bread, or as a soup
which cannot be ex elled. A pound of
bread cut very thin and toasted nice
brown to crumb, is nice in place of vege-
tables or cracker. This amount will
serve six hearty persons. Now for the
choice bits: Say, the third day after the
soup Gin cool weather.. make pie or turn
overs. Warm the chicken and drain
through colauder, leaving the broth in
the k title for gravy. Next take three
pints of unsifted -four (about two
pounds). Sift twice or thrice through
fine sieve your baking powder, add
salt and three tlblespoonfuls of pulver-
lied sugar. Wetwith SWEET milk; make
a dough just stif emo gh to handle. Roll
the dough thin and spread over 1t one
fourth pound of Shortening is best
and should be soft-t,en sprinkle with
uOuT anu TUT up. Sut uP III 'iCSSo 40 AoA
biscuit, roll about onc-half an inch thick,
and you have a circle the size ofa
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
a dripping pan, lay OIL the turnovers so
that the seam will be at the top, and be
careful to lay item sufficiently apart to
give each room to rise for rise they will
if they are good. With a sharp-pointed
knife make e small hole in tho top of
each and partly insert piece of butter.
Bake in hot oven as long as large bis
cult. Serve very hot with plenty of
chicken gravy. which is made with a
small piece of butter and flour added to
the broth.
Now what have these two dinners costa
With mashed potatoe; not over 80 cents,
all told And very kelly very good
breakfast CT small dinner yet remains.
The cold turnovers cat in rounds one
inch thick aud steamed are very nice.
I have also used veal in the same man.
ner, and it does we'll, ut about half the
price of clicken.-Rurul Netc- Yorker.