The times., 1897-06-27
JUNE CHICKENS.
Some New Recipes for FASTING In
the Housekeeper's Scrap Book.

the Housekeeper's Scrap Book.
/ In June chickens for bro.ling or frying
are cheap and abundant. In choosing
| these u different lookout" must be Ia
ken than when buying poultry. The
/ skin Must look rough, Ike goose flesh,
| and full of pin feathers. The feet ap-
| pear so long in comparison to the rest of
| the body and SO knotty that an mex
| perienced person might easily take them
| for those Of an old stager However.
| these knots are un ndeveloped spurs nipped
| in the bud, and VIC all know how apt the
| feet and hands of young creatures are to
| be In evidence. Dry-picked chickens are
| best Mind that the flesh S film and of
| yellow tint. the legs smooth and yello ".
| Bend the lower part OF the breast bone;
| If it yields readily 1T is suIe s-gn tf
| youth; Il hard breastbone means always
| mo chicken. -
| AS these young creatures, after all, are
| not as highly favored as those OF yea old,
| they are best broi,ed or fried: if plenty of
| sweet boiling fat is used the beautifully
| Drowned and savory fried spring chicken is
| as wholesome as broiled. The butcher
| generally splits the chicken dow the back
for frying or broiling; he must be cautioned
| not TO break the breastbone, as 4 this hap
| pens it cannot be sent to the table in good
| shape. Olive oil or lard is used for this
sort of frying by the Virginia cooks, who
bring it TO its greatest perfection; the
former gives the best flavor ifcare is taken
| that the oil is fresh and sweet. Make two
| large tablespoonfnls of oil or four os lard,
| boiling hot-try with a piece of bread =
| put in the chicken, and, when brown On both
| Il CoIr-
| closely, and allow it TO cook slowly for
| twenty minutes to haIfan hour on the back
| OF tine range, then put on hot dish, bring
] the pan to a hotter part, dust in it, stirring
] constantly, with two even teaspoonfuls of
| sifted flour then stirin pint OF hot milk,
| bring to boil, then add pepper, salt and
| chopped parsley to taste, and strain into
| hot gravy boat. Rice cToquettes are de
licious accompaniment, also young green
| peas. II lard is used some must be poured
off before making the gravy
! Those who have never tried young guinea
| fowl are advised to begin Just now while
| they are plentiful. They are more ''gamy"
| than ordinary chicken, and are generally
fricasseed. Before stewing, they should
| be jointeG and fried brown in hot bacon
| fat. Those who have once tried this fat
| for frying will be careful to save separately
the fat left from breakfast bacon. II
lends flavor to whatever is cooked therein.
Brown crisp, thin, sweet bacon is al
ways welcome accompaniment TO chick
| ems, and is a nice looking Garnish with
parsley.
Oatmeal in Summer.
| or all the different articles of diet that
| are available to man as the only cook
| ing animal" not one has been so mis-
| understood as oatmeal Families who
| but a short time ago would consider the
| day i'll begun that did not count this
| dish as an important feature of break
fast, now Danish it completely, as if
| some poison had been discovered lurking
| within the oatmeal bowl When oat-
meal is not banished entirely from the
| menu it is never allowed to appear dur
| ing the warm weather, and those who
have learned 20 like the ''nutty'' flavor
| that always accompanies the freshly
| ground meal, are told they must deny
| themselves, as it is too heating. All
| this is a mistake, for while some have
| turned away this excellent food from
| their tables it has been made a scien-
/ tific study by others, and has Come to
take higher place than ever among the
| most valuable articles OF food
| Before reinstating the generous dish OF
| oatmeal and bringing to light once more
| the pretty bowls and saucers, there is a
! little secret the knowledge OF which VIII
| do away with the objections that assailed
| this old friend Some of the family could
not digest IL. others complained that in
stead of Comfortable sense of fuiiness'
| after partaking of a reasonable quantity,
| there was a desire to remove the trim belt
| or unbuttou the waistcoat that was any
thing but des rable Dry malt flour viii do
away with all this as well as adding to
| the oatmeal elements that make it more
valuable than ever it was in the old days.
| The breakfast mush OF porridge is to be
| made the consistency Of d thick pudding,
as curiously enough the m alt flour thins it.
Allow one patt OF malt flour 20 eight parts
| of oatmeal, cook In the usual manner, and
we are told ny such high scientific author
| ity as W. Mattieu Williams that we have
"a most valuable food for strong people
| invalids, children and adults
Shrimp Soup.
Take one pint OF shrimps and pound in a
| mortar with the juice of one-half a lemon
| and lump of butter When smooth pass
| through "a collaBdeI, and add pepper. salt
| and nutmeg. Take as much bread crumbs
| as there is shrimp pulp and moisten with
water; melt piece of butter in sauce
| pan, with tablespoon OF flour; mix the
] shrimp and bread crumbs and put in the
saucepan: stir well, adding water until
| it boils and begins TO thicken; after il is
| removed from fire and cold, remove fat
strain again; heat before serving.
Crinped Cod.
| Lay a cod in fresh water. then cut it
| up and put into a kettle of water, add a
handful of salt and let it hoil. After it
| is boiled cut into slices two inches thick,
being careful not TO break. When quite
/ dry flour them and brol on grdiron.
Serve with shrimp or oyster sauce.
| Lobster Balls.
/ Take the meat of lobster, with the
| coral, pound in ortar, add bread
| crumbs, about a quarter the proportion
i OF lobster, and season with cayenne, white
pepper, salt and mace. Mix enough melted
| butter with the whole to form into a mass
| make up into balls, dip in beaten egg and
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