The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1896-11-12
THE HOUSEHOLD.
Various Palatable Ways Of Cooking
Chicken.

Chicken.
Philadelphia Record.
The eyer-ready Alternative from heavy
meats, and perhaps the most usefu
thing the housewife finds to vary he1
daily bills OF fare, is the acceptable
chicken, It is excellent brolled, roast.
ed or fried, and furnishes the founda-
ton Tor multiplicity OF dainty dish
e5.
To cot up chicken for frying or for
a fricasse, sever the neck from the
body, take off the wings, and then the
legs; cut the body in two and then
lergthwise through the Sides A small
fowl does not require more cutting; a
larger one should have the second
joi IS and drumsticks separated and
the breast may be cut across, leaving
the w;shbone IN one part. The neck
OF the chicken may be cooked with a
fTicasse, but is not served.
One way OF frying chicken Is thus :
Cut young chicken into pieces, wash
them and leave them in salt and water
while a half pound of fat salt pork is
cooked in spider until the grease is
drawn from it. Then take the pork
| out, wipe the chicken dry with soft
cloth, sprinkle the pieces with pepper
and roll them in -four. Fry the chick
en- III the hot pork fat until they are
a il;ce brown. When cooked arrange
the pieces On hot platter. Mean
while rub one tablespoonful of flour
with the same quantity Of butter, and
STIR this into the hot fat in which the
chicken has been cooked add one cup
of cream and stir until the mixture is
smooth, and when it is boiling strain
it over the cooked chicken. Sprinkle
chopped parsley over the whole and
serve.
Chicken fried in vegetable batter
makes a delightful change. Cut a
plump young chicken into pieces, wash
1t, and put it into a saucepan with half
cup OF hot water cover and let it
simmer over the fire Is minutes.
When the chicken becomes cold wipe
each piece and rub it with salt. Make
a batter by beating light the yolks OF
two eggs with half saltspoonful OF
salt, stirring in gradually one table
spoonful of oil, adding one cup of -four
and lastly half cup of cold water, and
beating vigorously. Put the batter to
one side for an hour or longer. Put IN
to chopp1ng bowl one small onion,
three srrlgs OF parsley, and two toma-
toes peeled and with seeds removed.
Chop the vegetables very fine and
when ready to use stir them Into the
batter. Lastly, add the whites of the
eggs beaten light. Put the pieces of
prepared chicken in the batter and see
that each one Is Is we'll covered. Set
spider over the fire and melt in 1t enough
butter to cover the bottom. Place the
b atter-covered chicken In the spider
and fry it slowly until the pieces are
cooked to rich brown. Arrange the
cooked pieces upon hot platter, and
pour a tomato sauce around them.
A nice accompaniment OF plain fried
chicken is supplied by hominy balls
and crisp bacon, alternating around
the edge OF the platter.
a noted Southern way of cooking
chicken is as follows Cut two chick
ems into large pieces season them
with pepper and salt, and put into q
dripping pan. Peel four large toma-
toes. cut them into pieces, and put
them into the pan with one sliced on
ion and two green peppers chopped.
Rub three tablespoonfuls ct butter ov-
er the chickens, and pour over the
whole two wine glasses OF wine. Cover
the pan and place it in a lot oven and
bake until the vegetables are all cook
ed to pieces and the chicken is tender.
For chartreuse of chicken, chop rath-
er fine one cupful of the white meat Of
cooked chicken. Mix with it one
spoonful of chopped parsley, two spoon
| fuls of chicken stock, suspicion OF on
ion juice, salt and pepper to taste, and
and one egg we'll beaten. Thickly but
ter a mould or basin, cover the butter
with Drowned crumbs, and then press
a thick wall of boiled rice around the
mould. Fill the space in the centre
with the prepared chicken and cover it
with rice. Put the lid on the mould,
place 1t in a steamer and cook three
quarters Of an hour. Carefully turn
the cooked chicken out upon warm
platter and pour around the form eel
cry, tomato or curry sauce, and serve.
This makes delicious course for Iun-