The morning times., 1896-10-09
FLAvoRsoME FOWLS.
How a venerable Chicken Can Be
Made Tender.


The spring chicken has gone tie way OF
his or her kind, and the gentle pullet or
pugnacf cfous young rooster are no more to
be found In the barn yard.
How ever, with the knowledge a re-
sourccful COOK always carries with her,
thrown upon the stcwpan and the oven, a
hen from four O six years old may be made
not only as tender, but OF Iicher flavor.
thar 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 bc scrved
take one or a pair of old hens and stew
gently for four hours, allow to cool over
night in the water in which they have
becn boiled, then roast in the oven in the
usual way, that is, allow ten minutes to
every pound, basting often with the drip
pings of roast beef or bacon fat, large
tablespoonful OF which must he put in the
pan with the chicken when first put in the
oven. II young housekeepers would only
awaken to the necessity Of basting fowls
often, they would avoid the dry meat, that
is too often found at otherwise daintiIy
served tables.
The stuffing for fowls Is also 4 rock upon
which too many young housekcepers sphe,
failing to realize the value OF beef suet as
the foundation for the same, using instead
butter, which is Ear more expensive and
mpch less satisfactory in its results. For
pair OF chickens, take a cup OF suet, finely
chopped and free from strings. rub this
between the hands into two cups OF the
| crumbs OF stale loaf, tablespoonful or
| chopped parsley and a teaspoontul 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 slightly plumpness,
the remainder to be put inside. Such a
stutfing or seasoning as this will be crisp
| yet moist, instead OF the sloppy mouthfui
OF saIted and pcppered bread one too often
fiuds served as bird stuffing. For ducks
/ and geese nicely boiled onions wei drained
and chopped, with sage and p, pper and salt
to tiste, is the proper stuffing and 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 Il lemon to each quart of sauce.
| With chicken and game, cranberry jelly is
| preferred by many to Currant, and an easy
| and unfailing rule that is sure 10 'jeu'
as the country people say. is to boil quart
| of The fruit first for one minute with 2
| quarter of teacupful of water; then press
through bright tin cola nde r or coarse hair
| sieve; return TO the fire, let come to the
boil with large brea kfa st coffee cup, h cap
ing full of sugar, and pour into the mold
This, made in the morning, will be proper
stiff by evening, and will be just in the
quiveIiDg stage, without being too firm.
A thick chicken soup should always be
| made from the broth iD which fowl has
| been ste wed, as when this is eaten the
full pourishment OF the chicken is Oh
taiDcd. Made as folio VS., it is one OF the
most delicate soups ever tasted, once
tried it will he q standing fayorite, and
is recipe for which q notable cook i:
justly famous. Melt in a good sized agatt
or porcelain Filmed saucepan a heaping table
spoonful of butter, when boiling hot, bu
not brown; stir in two scant Tablespoonful:
I OF sifted flour, add salt and white pepper Il
taste; then stir slowly Into quart of tbs
broth and pint OF milk boiling hot; stil
until tits of the consistency of thick cream
and should be inva riably served with Crou
ton. The Ia st named ire merely ma de from
thick slices OF g stale loaf cut into dice ant
thrown into deep boiling lard to brown.
EMILY FORD.