The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-01-16
IT Was A NOVEL SIGHT
Deft Fingered Girls Wrap Candy at
the Food Exhibit.
ATTRACTED MANY VISITORS
Winners and Losers Well Paid for Their
Spccd-Miss Cross Gives Some Tx.
cellent Recipes for Cook.
ing Poultry.

There were more people at the food
| exposition last night than on any two
preceding nights during the exhibit.
| The special attraction was a caramel
| wrapping contest among several girl
| employees of the Scranton Caramel
| works. A box of caramels was given at
| the door to each woman visitor.
The candy wrapping contest was OBJ
served by a large number of spectators
| and created a great deal of interest.
-Four hundred caramels were wrapped
by each girl, the first, second and third
| prizes being won by Misses Sadie Coil,
Jennie Smith and Ellen Harris, respec-
| lively; the time was twenty-four, twen-
| ty-fve and twenty-siX minutes. Diff
| ferent sized Bohemian glass bowls con-
stituted the prizes, although the losers
We're each given a box of Pettijohn' S
Breakfast food.
Mrs. Clara Barnhart, of No. Hall
stead place, won the Press clubs prize
for the best jelly cake.
Practical Talk About Poultry.
Poultry was the subject of the
| afternoons cooking lecture. Miss Cross
not only gave many new hints on how
to roast and fricassee, but she told how
a fowl should be properly cut and at
| tractively arranged for serving. Young
chickens, she said, have smooth legs
and soft and pliable breast bones. Good
turkeys can be detected by their black
| legs, white skin and broad breast. a
duck is tender if the lower bill breaks
| easily.
| F'ricassee Chicken-Singe the chicken
wash it and take off its head and remove
the oil bag; cut off a portion of the breast
| along with the wings; cut the legs down
and bend them back and divide the two
| JOINTS cut through the ribs, dividing each
side into halves; make two pieces out OF
| the breast and two out of the back; di-
| vide the upper part of the back by run
ming the knife between the third and
| fourth rib take off the neck. For the
| white fricassee cover the chicken with hot
water and let it simmer 10 minutes fol
| each pound; when it is half done add q
| teaspoonful of salt; all the water should
| evaporate out of the chicken by the time
| it is DONE Make the sauce by taking
| l ounce of butter, and when melted add
tablespoonful of -four and la pint OF
cream bring to the boiling point, take
| from the stove and add u teaspoonful OF
| salt, o dash of pepper and the yolk of
egg; dish the chicken by placing the legs
| crossed in front of the carver, the second
joints on the opposite side, the wings al
the ends of the dish and the rough pieces
and white meat in the center; pour the
sauce over this, sprinkle with chopped
| parsley and serve.
Preparing the Chicken.
Brown Fricassee of Chicken-Cut the
| chicken as explained above, brown 1t IN
| two tablespoonfuls of butter, remove the
| chicken and add to the butter . table.
spoonfus of flour, pint of hot water and
a teaspoonful of salt; let it boil and pour
over the chicken and allow it to simmer
10 minutes for each pound. Just before II
| it done add / teaspoonful of onion juice
| and little pepper.
Roasting and Trussing Chicken-Tale
| off its head. hold the skin of the neck
tightly in the hand and cut the skin
down the back and remove the crop
| turn 1t around and cut a vent under the
breast bone; with your finger loosen al
the ntestines loosen the heart and lung
by running the finger in at the neck
draw out the gizzard and all that Is with
it; wash thoroughly inside and out; fold
| back the wings and draw back the piece
| of skin over the neck; take q stitch
| through the wings and neck and ti6
| them in position; work the legs into posi-
ton by the breast, take u stitch through
| the joints and back and tie it; take O
stitch through the lower part of the leg
one through the back and tie down tight
ly; place in a baking pan one or two
pieces of bacon In the bottom of the pan
| tho bottom of which is covered with hot
| water; roast IL minutes for every pounC
and baste every 10 minutes; before it Is
done take it out of the stove, baste thick
ly with melted butter and dredge will
flour to insure n nice brown; put the
giblets on in water and let them boil whilC
| the fowl is roasting; add to the baking
pan / tablespoonful of flour and u pint
of the liquid in which the giblets were
boiled; chop the liver very fine, mash the
gizzard and season with salt and pepper
Salads will be the title of today's
lecture, and tomorrow Miss Cross will
| dicpucc nntraaS