The Penn's Grove record., 1889-12-07
HOUSEHOLD

HOUSEHOLD
CHICKEN OR VEAL CRoouErTEa-
Roll an ordinary sized fowl, skin 1t and
cut into dne pieces. Put into q sauce
a one tablespoonful Of butter and one
of -four rubbed to q paste, the yolk OF
an eoQ. three tsblespoonfuls OF cream
and three Of chicken broth. Let 1t
tbIckep. then put In the chicken, and
after boil; ny a few minutes st away
TO cool. Form in small cones, dip In
egg and cracker crumbs and put In hot
lard. Can also be made Of veal instead
Of chicken.
CHICKEN CRoQUETTEs Doll ,
chicken until very tender. To q par
minced very fine, add u small onion
/, chopped, a little parsley, half a pound
Of melted butter and n pint OF cream.
Season with pepper and salt to taste,
pour into moulds. roll in egg and erac-
ker dust and put in hot lard.
CHICKEN CRoQUErTEs. Tnree
| pounds Of chicken boiled in salt water,
one s~weetbread; Chop very dns n
| season with salt, cayenne pepper, q
a teaspoonful of SIMMER savory, a few
| sprips of parsley, a little nutmeg, a small
| onion chopped fine. Mix with it a cuF-
| full Of cream and an eighth OF a pound
| of melted butter, mould, dip In beaten
! egg and bread crumbs and fry In not
lard.
A NICE WAY TO Cook CHICKEN
| Cut up the chickens, put into . pan,
| cover with water and let stew as usual
| When done make a thickening Of cream
and -four; and butter, pepper and salt.
| Have ready a nice short cake, baked
and cnt in squares. Layth squares on
a dish and pour the chicken and gravy
over them while hot.
SAUTEED CHICKEN.-The fowl used
for this purpose must be young, but
may be y little larger than the broillng
size. Joint them as for a fricassee; sea
son with salt and pepper, and dredge
with -four. Fry In very hit fat. and
turn frequently to keep from burning;
set aside in a hot covered dish while you
make gravy. Pour out some Of the fat
in the irving pan, leaving about q
tablespoonful; add a cup OF cream;
thicken with a spoonful OF flour dis
solved in a lirtle cold water; add some
chopped parsley; s ason to taste, and
pour over the chicken. This is the
southern way of frying chickens.
CHICKEN FoNDU.-Two cupfuls Of
: cold roast or boiled chicken minced fine,
one cupful of boiling milk, n table,
soooof,l ~ h,ftar fbroa a00a uoDppr
salt and chopped parsley; one cupfui OF
fine crumbs; soak the crumbs In the
milk, stir in the butter and beat to a
smooth batter. When quite cold add
the whipped eggs, meat, seasoning, Leaf
all together and turn into q CREASED
pudding dish. Bake in q quick oven,
covered, until h gh and light, brown
slightly and serve immediate . IT you
have any gravy left from the roast heat
and pass it with the fondu. This dish
is also good made Of veal or turkey or
lamb.
CONNECTICUT STUFFED CHICKEN
If your bird be old and tough, kill it
three days before it Is to be eaten; allow
it TO be hung up entire, except feathers,
for two days, then remove the entrails.
When ready to cook, place the same in
a kettle of cold water; allow the water
to reach the boiling point, then remove
the fowl. Stuff same with a dressing
made of stale bread soaked In water,
add one small handful Of raisins, one
large handful of California olives. two
medium SIZE onions chopped Hne; season
with pepper and salt; mix all together,
and then place in frying pan a lump OF
butter the size Of an egg. Put the
dressing into a frying pan. and cook
the same until the onions become thor
oughly done; the dressing is now retdy
for use. Stuff the fowl, and place the
remaining stufilng on the out ide. Place
all In the oven, and allow the same to
cook until done brown.
GEORGIA STEwED CHICKEN.-Take
two well-grown young birds, cut them
up as for ordinary stew, place same In
a stew pan with cold water sufficient
to cover all; as soon as the water bOils,
remove one-half the water, then add
sufficient white wina to cover all; q
soon as the boiling point Is again reach
ed. add one dessert spoonful OF Wor-
! ~cestershire sauce. butter the size OF an
egg; salt and pepper to taste. As soor
rs the stew Ia done, take two hard boil.
ed eggs, grind the same to a paste; add
one des sert spoonful Of olive oil, and
parsley, chopped fine. sufficient to give
this paste a green.sh cast, then add one
tablespoonful OF ground, partly boiled
potato; thin this paste with the liquol
from the stew, then aid the thickening'
allow all to boil five minutes; it is then
done and really for the table.
TURKEY RAaoUT.--Cut cold turkey
from the bones as neatly as possible
slicing the white meat. il any, rather
thickly, and remove every particle Of
skin from every part. Put into q sauce
pan the bones well broken, q SLICED
onion. two stalks OF celery. a few sprigl
: of parsley, and any gravy that may have
/ been left: cover with a pint Of cold
water, and stew gently for al hour;
strain into an earthen bowl; return t.
the fire with a tablespoonful of butter,
into which ttir a good tablespoonful OF
! sifted -four, and when turning rather
brown pour the hot gravy slowly into
II, stirring the while; do not boil W
any of the s.ufing with the bones; it Il
apt to spoil the favor. There should b
less than a pint of this gravy. Season
with salt and pepper; lay in the piece
of meat and let them get hot through
without boiling. Add q few drops Of
lemon juice, and garnish with thin dia'
monds Of toast. A cupful of mushroom!
cut small and stewed for a few min
utes in the gravy before putting in the
meat is q delightful edition.