Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-06-21

sAAo AAoAACs
WRITTEN FOR THE DIsrATCH.l
Travellers who have made the tour Of the
Continent, and who have carried with them
discriminating appetites, are profuse in
their praise of the manner in which the
Austrian cooks at the Vienna hotels serve
chicken, where, they say, it is always ten.
der, juicy and richly favored. And the
reason is because the fowls are not killed
until ordered. But that there is q vast
difference in the taste, the flavor and the
palatableness of chicken as it comes various
ly from different cooks is q matter well
known. The manner of killing fowl az
practiced among the orthodox of the He.
brew faith has much to recommend it from
a sanitary point of view. The obligation OF
the Israelite to open the veins of the fowl
to let it bleed to death before it is cooked is
a part of the ritual law laid down by Moses
in which the eating of the blood of any
animal was prohibited under penalty Of
death.
1t has been learned that letting the fowl
remain for some time after it has been
killed before cooking has the effect Of max
ing the muscles rigid and the flesh conse-
quently tough. This knowledge was well
known to the colored cooks of the South,
and was part of the secret of their success
in the preparation of fried chicken, one of
the standing and most famous of the dishes
of the old plantation aristocracy in the days
of slavery Young chickens, therefore,
should not be killed until Immediately be-
fore they are wanted. They should be
plucked and drawn quickly as possible be-
fore the flesh becomes cold, and not a mo-
ment should be lost in getting them into the
frying pan. append some recipes:
Broiled Spring Chicken.
Split the chickens in two, clean carefully,
dry with a cloth and fiatten with a hatchet
or cleaver. Broil over a moderate fire. When
well Drowned on both Sides serve them on q
hot plate. Season with salt, pepper, butter,
the juice of half a lemon and little minced
parsley. Serve with fried potatoes.
Fried Chicken.
Cut up the chickens, season with salt and
pepper, roll in flour and fry in hot lard.
When the whole are fried, pour off the lard
and put in a quarter of pound OF butter,
one teacupful of cream, a little -four and
some scalded parsley, chopped fine.
Minced Chicken and Poached Eggs.
Cut up all the white meat of a roasted OF
boiled fowl into mince or shreds, and put
spoonful of Bechamel sauce; when about to
serve, warm the mince, dish it up and place
poached eggs around it with a crouton of
bread in between each egg-surrounded by a
little white sauce.
Fried Chicken, Southern Way.
Slice and cut into dice about half a pound
Of salt pork. Flour the chicken and fry in the
pork fat. Dissolve O heaping tablespoonful
of flour with a little cold milk. Add to it
gradually half pint of boiled milk. Season
thick, Place chicken on warm dish, pour
sauce around it
Steamed Chicken.
Take a chicken, plump and tender, split
down the back, place in deep bowl or dish,
breast downward. Season the upper part
with salt, pepper and butter, set In steamer
and keep closely covered for an hour, or un-
in bake-pan, breast up, season, dredge light
ly with flour and bake light brown, basting
often with q little melted butter. Make
sauce from the drippfngs in the dish.
With the advent of real hot weather the
following hot weather dishes will be found
Cold Compete.
Wash Strawberries and raspberrfes In cold
water, drain dry, and place them on q dish.
Pour boiling common syrup or boiling our
rantjelly ali over. Serve when cold sH
Iced Coffee.
Take coffee Of good brand, make It strong,
and when cold mix with it the same guam
tity of rich cream. sweeten to taste, and
freeze.
Blackberry Bread.
Take slices Of sweet, stale bread. butter
lightly and remove crust. Arrange in the
bottom of a desert dish and pour in hot
raspberries and cherries may.
be served in the same way.
With the fruit season at hand the follow.
ng recipes may not come amiss:
Four-Fruit Jelly.
A very fine jelly is made by taking equal
quantities of ripe strawberries. raspberries
,urTants and red cherries; all should be
'ully ripe and the cherries must be stoned
;aking care to preserve the juice that es-
he fruit together, put it into jelly bag and
squeeze it thoroughly. Strain again, meas
Ire the juice, and to every pint allow a
pound of loaf sugar. Boil for 80 minutes,
frequently, and if it congeals
'eadily it is done.
Cherry Jelly.
To four pounds of cherries add one pound
II red currants. Put these fruits into ket-
le place over the fire and reduce to a mash.
stir constantly with a wooden spoon, press
through q fine sieve and filter through
ely bag To each pound of fruit add from
aste requires. Place again on fire and boil
o a jelly. Remove scum, fill glasses, and
lie up when cold with branded paper.
Currant Jam.
Take fine, ripe currants, pick them over
arefully, remove stems, and for every
,ound of fruit allow the same quantity of
ugar. Put into preserving kettle, have
he fire slow until the sugar is dissolved,
tirring occasionally. Increase the heat,
oil ten minutes, pour into glasses and seal
Yhen cold.
Preserved Pineapple.
Remove all the rind from perfectly sound
ineapples, CRATE them and allow a pound of
ugar to a pound OF pulp. Simmer gently
or 30 minutes, and ceal while hot.
Crab-Apple Jelly.
Cut the apples to pieces without paringor
seeds-the latter impart q pleasant
avor to the fruit. Put into q stone jar, set
a pot of hot water, and let boil for eight
r nine hours. Squeeze out the juice next
forming, RESTRAIN without squeezing, allow
ound for pint, and boil to jelly.
I append some recipes for frugal dishea
Utilizing Stale Bread.
A good way to utilize stale bread IN to
loisten it (cut in small pieces) with a very
tile hot water. Season with minced onion,
weet herbs salt, pepper and butter. Add |
eaten egg and bake in covered dish for
18th gravy. The bread thus prepared NAV
Iso be fried in cakes, or it mag be used for
ling meats.
For Cakes and Puddings.
Add to the Meft over" syrup Of canned
-uit q quarter of a pound OF sugar to a pint
syrup. Boil until it thickens a little and
len bottle. This is very good to use on
lkes and puddings.
Bread Sauce.
Crumble stale bread very fine, set it on the |
re in saucepan, with as much sweet milk |
will make it thick. Put in slice of onion |
ld stir it till the bread is soaked and the
Luce is smooth. Season.
Hints for the Home. |
In the kitchen use the finest and most |