The evening times., 1896-10-09
FLAvORsoME FOWLS.
How q Venerable Chicken Can Be
Made Tender.

The spring chicken has gore the way OF
his or her kind, and the gentle puliet or
pugnacious young rooster are 10 more to
be found In the earn yard.
However, with the knowledge a re-
sourceful cook always carries with her,
thrown upon the stewpan and the oven, n
hen from four TO six years old may he made
not only as tender, but OF a richer flavor.
than her descendants, and practical
housewife has put the recipe for so doing
into everyday language for the benefit Of
houSekeepers.
The day before they are to lie served
take one or a Iair OF old hens and stew
gently for four hours, allow to cool over
| night in the water in which they have
been boiled. then roast in the oven in The
usual way, that is, allow ten minutes to
every pound, bastiDg often with the drip
pings of roast beef or bacon fat, "A large
tablespoonful OF which must te put in the
pan with the chicken when first put in the
oven. II young housekecpcrs would only
awaken to the necessity Of basting fowls
often, they would avoid the dry meat, that
Is too often found at otherwise daintily
served tables.
The stuffing for fowls Is also n rock upon
which too many young housekcepers split,
falling to realize the value OF beef suet as
the foundation for the same, using instead
butter, which is Tar more expensive and
much less satisfactory in its results For
a pair OF chickens, take cup OF suet, finely
chopped and free from strings. rub This
between the hands into two cups OF the
crumbs OF a stale loaf, a Tablespoonful of
chopped parsley and teaspoonful OF
chopped green thyme-or in the winter
dried-and pepper and salt to taste; break
an egg without beating into this, stir with
a fork to paste, pat into balls and fill the
crops OF the fowls to a slightly plumpness,
the remainder to be put inside. Such
stuffing or seasoning as this will be crisp
yet moist, instead OF the sloppy mouthful
OF saited and pcppered bread one too often
finds served as bird stuffing. For ducks
and geese nicely boiled onions well drained
and chopped, with agc md p- pper and salt
to taste, is the proper stuffins AMI they
must never be offered without a generous
dish OF tart apple sauce, the snowy white
ness OF which is attained by beating in half
the juice OF lemon to each quart of sauce.
With chicken and game, cranberry jelly is
preferred by many 10 currant, and a n easy
and unGailiDS rule that is sure 10 ''jel"
as the country people say, is to boil quart
of the fruit first for one minute with \
quarter of q teacupful OF water; then press
through Il brightti collander or coarse hair
Sieve; return to the fire. let come to the
boil with u large brea kfa st coffee cup, h cap
ing full of sugar, and pour into the mold.
This, made in the morning, will he properly
stiff by evening, and will be just in the
quiveiiDG stage, without being too firm.
thick chicken soup should always be
made from the broth in which fowl has
been ste wed, as when this is eaten the
full nourishment of the chicken is OBJ
tanned. Made as follows, IL is one OF the
most delicate soups ever tasted. once
tried 1t will he a standing iavorite, and
is recipe for which a notable cook is
justly famous Melt in a good sized agate
or porcelain in-lined saucepan a hcaping table
spoonful of butter, when boiling hot, but
not brown: stir in two Scant tahiespoonfuls
OF sifted flour, add salt and white pepper 10
taste; 1hcD stir slowly into a quart Of the
broth and pint OF milk boiling hot: stir
until tits Of the consistency of thick cream
and should be inva riably served with Crou-
ton. The L. st named are merely ma de from
thick slices OF g stale loa { cut into dice and
thrown into deep boiling lard to brown.
EMILY FORD.