Iuka reporter. (Iuka, Miss.) 1888-1894, 1893-03-16
RELIABLE RECIPES.

CREAM OF CAuLIFowER. Take some
white caulihowers, wick off tho green
leaves, divide il fowerets, wash and
parboil in sailed water for ten minutes
drain and put into saucepan with four
ounces of butter, salt, pepper and nut
meg; cover, and let simmer slowly until
thoroughly done;, then rub through a
colander, and mix with two quarts of
veal broth, thicken with four ounces Of
-four cooked in butter; stir and boil ten
minutes, skim and press through very
fine sieve; return to the stewpan, stir
steadily until boiling hot; add pint OF
more OF boiling cream, two ounces of fine
butter, and tablespoonful Of sugar
mix well without boiling, and pour into
soup tureen over small round crusts of
bread slightly fried in butter, and small
dowerets of caulihowcr kept for the pur
pose. -[Deliee.
How TO STEW CHICKEN PROPERLY
This is the way in which chicken
should be stewed: Cut it in pieces
suitable size for serving before
placing it in the pot Separate
the thigh, leg andwing joints, di-
vide the breast into not less than four
compact pieces, and separate the neck,
back, etc. Place the gizzard, heart,
wings and drum sticks in the bottom of
the pot or kettle, then put in the neck,
back and other bony pieces, reserving
the second joints and breast for the top.
Use pint of boiling water for each full
grown fowl, cover closely, and after it
has stewed quarter of an hour, add a
tablespoonful each of flour and butter
stirred to smooth paste, with little
water, to each pint of liquor used in the
stewing kettle. Keep the kettle simmer
ing increasingly until the fowl is tender,
which can be asccrtained by examining the
pieces on top. Ii these pieces are found
to be sufficiently cooked those beneath
will be also, as in placing the pieces in
the pot or kettle those requiring the
greatest amount of cooking were put at
the bottom, 50 they would be subjected
to the greatest heat. When the fowl
has stewed until perfectly tender, drain
into bowl all the liquor or broth from
the stewing kettle, and set the kettle
with the pieces of chicken undisturbed
in itupon the stove where it will keep
wal ~. II tHc Uiutu Is wv OliN, ShlIu
from it portion Of the grease, then add
q spoonful of -four, stirred to a smooth
paste with spoonful Of sweet cream or
milk, and season sharply with salt and
pepper, as this broth or gravy must sea-
son the entire fowl After seasoning the
gravy pour it over the chicken in the
kettle and simmer gently for about ten
minutes, then serve chicken and gravy
together On the same platter. A chick
en- one year old will stew an hour, and
each year added to the age of fowl ne
cessitates an additional hours stewing.
Pursuing essentially the same recipe,
the stew can be varied by adding oysters,
mushrooms, truffles, celery, parsley, etc,
or by. using less water and more cream or
milk, and also by browning the pieces Of
the chicken in the skillet, either before
or after they are stewed. By these slight
and seemingly unimportant variations
plain stewed chicken n.be converted
into chicken sauce, chicken fricassee,
chicken marengo, and so on, until a
dozen or more different dishes known by
fanciful foreign names can be manufac-
tured from one innocent chicken