Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1893-05-17
POULTRY.
sUMBo SPRING CHICKEN.

Il
After the chicken Is picked, singed,
wiped with wet towel, drawn careful
ly, and cut in Joints. quickly brown in
1t about two tablespoonfuls OF lard
made smoking hot, adding to it while
it is being fried an onion peeled and
sllced, and q small slice OF ham cut In
half inch dice; while these ingredients
are being fried together. wash pint
of tender okra or gumbo pods, cut on
the stems and chop them fine; when
the chicken is brown add the okra, and
| sufficient froth or boiling water to
cover it; season it palatsbiy with salt
and pepper, and stew it for about half
an hour. Just before the Rumbo is
done fry two dozen oysters in just
enough butter to prevent burning; put
them into the gumbo and serve 1t hot.
MARYLAND SPRING CHICKEN, PRIKD.
If possible have the chicken freshly
| killed, and pick and dress them before
the flesh grows cold. After the chick
ems are dressed, cut them in joints, If
they are large, or in quarters il they
are small; dip them in boiling water,
and then roll them in -four seasoned
with salt and pepper. Put q frying
pan over the fire with half an inch of
lard in it, and when the lard Is smok-
ing hot fry the chicken IN it until it Is
golden brown and quite well done: the
chicken will cook in about half an
hour over a moderate fire; If the fire
is too hot it may be brown before 1t Is
done.
The Maryland fried chicken is always
served with cream gravy and fried
hominy or fried mush.
CREAM GRAVY FOR MARYLAND FRIED
CHICKEN.
After the chicken ls fried take it mp
ard keep it hot while the gravy
is ma lie as follows: Pour out OF
the Irying-pan the lard in which the
chicken was fried, and without scrap
ing or washing it put in q tablespoon
ful each of butter and chopped parsley,
pint of cream, and a palstsble season
ing OF salt and pepper; stir the gravy
over the fire, loosening all the brown
ed -four from the frying pan, and wheL
1t has boiled pour it over the chicken.
If there is no -four in the pan table
spoonful must be added and well boil
ed in the gravy.
FRIED MUsH FOR MARYLAND FRI
CHICKEN.
Put a quart of water over the fire to
boil meantime mix q cupful of Indian
meal In a bowl with enough cold water
to form a smooth paste, adding table.
spoonful of salt; when the water boils
stir in the Indian meal, and continual
ly stir the mush at intervals until it has
boiled for about half an hour, and is
thick enough to hold the stirring stick
upright in it. Then wet an earthen
dish with cold water, and pour the
mush into it to cool; when it is cold
cut it into little cakes about two inches
square and half an inch thick; roll the
cakes in flour, and fry them brown In
just enough smoking hot butter to keep
them from burning, Use the fried
mush with the Maryland fried chicken.
BOILED HoMINY FOR MARYLAND FRIED
CHICKEN.
Pick over a pint Of fine hominy.
wash 1t in three waters, put 1t into a
double kettle or farina- boiler, with q
pint and half of cold water and boil
it steadily for half an hour from the
time when 1t begins to boil. The
water In the outer kettle must be boil |
ing when the hominy is put in the
inner one. If an ordinary saucepan
Is used the hominy must be stirred
very often to prevent burning. II,
when the hominy is nearly done, it is |
not thick enough to hold the spoon
upright the cover must he left Of the |
kettle in order to let the supsrauous
water evaporate. Just before taking
the hominv from the fire, mix to a
smooth paste one tablespoonful each
Of butter and flour and one teaspoon
ful OF salt, and stir them then into the
hominy. Then pour it into shallow
dishes, wet with cold water, and Let il |
cool before cutting 1t for frying.
ROAST CHICKEN WITH sAUsAaEs.
Carefully SINCE and pluck q fowl;
draw 1t without breaking the intes.
tines, wipe it with q wet towel. and
truss it for roasting, either with or
without the following force-meat: MiI
together pint of dry bread crumbs
two tablespoonfuls Of butter. a .sIt'
spoonful each Of salt and powdered
thyme, and quarter of saltspoonfuI
OF pepper; truss the chicken and |
brown 1t quickly in q hot oven
while the chicken is browning /,
wipe two pounds of large fresh
with damp cloth and
prick them all over with q fork. vban
the chicken is brown put the saus-
ages round it in the baking pan. ses.
son both with salt and pepper, and |
bake them slowly for an hour, bastino
the chicken every fifteen minutes vi,S
der1pplngs from the saussges. When
the chicken is done lay the sausaOes |
around it In a hot dish, and keep them
not while gravy is being made q. |
follows: Pour all OF the drippines ont
OF the pan except about two table
spoonfuls; set the pan over the fire and
stir tablespoonful Of dried fiour with
drippings until the -four is brown.
then gradually stir in a pint of boiling
water; season the gravy palatably with
salt and pepper; let it boil for q mo-
ment, and then serve it with the roast |
FRIED CHICKEN, CREOLE STYLE.
Choose a tender chicken, prepare IL |
as directed in the preceding recipe.
season 1t highly with salt and sweet red
pepper, and fry it in the same manner
NJ AlI.