The Penn's Grove record., 1893-05-12
Hoods , s,;;.- Cures
POULTRY.
duMBo SPRING CHICKEN.

GUMBo SPRING CHICKEN.
After the chicken Is picked, singed,
wiped with a 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
sliced, and o small slice Of ham cut in
half inch dice; while these Ingredients
are being fried together, wash q pint
OF tender okra or gumbo pods, cut off
the stems and chop them fine; when
the chicken is brown add the okra, and
sufficient froth or boiling water to
I've it; season it palatably with salt
and pepper, and stew it for about half
an hour. Just before the gumbo is
done. fry two dozen oysters in just
enough butter to prevent burning; put
them into the gumbo and serve it hot.
MARYLAND SPRING CHICKEN, FRIED.
III 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 If they
are small; dip them in boiling water,
and then roll them in -four seasoned
with salt and pepper. Put a frying
pan " the FIRE with halt 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 q 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 RAW FOR MARYLAND FRIED
CHICKEN.
After the chicken Is fried take it up
ard keep it hot while the gravy
is ma le as follows: Pour out of
the lrying-pan the lard in which the
chicken was fried, and without scrap
ing or Washing it put in q tablespoon
fnl each OF butter and chopped parsley,
a pint of cream, and O palatable season :
ing Of salt and pepper; stir the gravy
over the fire, l~oosening all the brown
ed flour from the frying-pan, and Wheel
it has boiled pour it over the chicken.
If there is no -four in the pan q table,
spoonful must be added and well boil
ed in the gravy.
FRIED MUSE o MARYLAND R D
CHICKEN.
Pot q quart of water over the fire to
boil; meantime mix a cupful OF Indian
meal in a bowl with enough cold water
| to form a smooth paste, adding a table
! spoonful of salt; when the water boils
stir in the Indian meal, and continual
" 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 esrthen
dish with cold water, and pour the
mush into it to cool; when 1t is cold
! cut it into little cakes about two inches
, square and half an inch thick; roll the
| cakes in -four, and fry them brown In
| inst 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 ii in three waters. put 1t into a
| double kettle or q farina-boiler, with a
pint and a half of cold water and boil
| Il steadily for half an hour from the
| time when it begins to boil. The
water in the outer kettle must be boil
, ing when the hominy is put in the
| inner one. II an ordinary saucepan
is used the hominy must be stirred
very often to prevent burning. II,
| when the hominy is nearly done, it ia
! not thick enough to hold the spoon
upright the cover must be left off the
Kettle in order to let the supsrfuous
! water evaporate. Just before taking
the hominv from the fire, mix to {
smooth paste one tablespoonful eacl
| of butter and -four and one teaspoon
! ful of salt, and stir them then into the
bominy. Then pour it into shallow
| disbes' wet with cold water, and let il
cool before cutting it for frying.
ROAST CHICKEN WITH sAUsAGEs.
Carefully SINCE and pluck a fowl
draw il without breaking the intes
tines. wipe it with a wet towel, snt
trnss il for roasting, either with o.
without the following force-meat: Mi!
together a pint of dry bread crumbs
two tablespoonful Of butter, q salt
s~noonfuf each of salt and powdered
THYME, and quarter OF a tablespoonful
of pepper; truss the chicken anC
brown It quickly in q hot oven
while the chicken is browning
wire two pounds of large fresI
sausages with a damp cloth an
prick them all over with q fork; whel
the chicken is brown put the saus
ages round it in the baking, pan, sea
AN both with salt and pepper, an
bake them slowly for an hour, bastin
the chicken every fifteen minutes wit
drinpjnes from the saussges. WheI
fine chicken is done lay the sausage
around it in q hot dish, and keep ther
hot while q gravy is being made q
follows: Pour all Of the drippings on
Of the pan except about two table
spoonfuls; set the pan over the fire an
stir a tablespoonful OF dried -four wit
drjnnipos until the Aour is brown
then gradually stir in a pint of boilin
water; season the gravy palatably wit
salt and pepper; let 1t boil for a mt
ment, and then serve it with the roai
chicken.
FRIFp CHICKEN, CREOLE STYLE.
Choose q tender chicken, prepare
as directed in the preceding recip'
season 1t highly with salt and sweet re
pepper, and fry it in the same manne
half cooking the dark meat before adj
inc the white; add half q pound OF ha
or bacon, an onion sliced. and ten (
twelve tomatoes, peeled and sliced, az
fry them with the chicken. When u
chicken is brown and tender serve
together in . deep daas