The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-06-27
THE SUN, SUNDAY. JUNE 27, 1897.

place. Boil tho chicken In sailed water. Serve
with q cream sauce favored with chopped
parsley, an egg, or q cream Bochamel sauce.
To mako q dressing for roasted chickens, clean
and rinse the heart, liver. gizSard. and mock OF
the chicken and put them over the hre to COOK
In q generous quart Of water. Let them ooh uh'
til they are tender and the water IL reduced ono
half. Drain OF the water, chop them very hne'
and return them 10 the liquid In which they
were cooked. Mix q heaping tablespoonful OF
-four with one.third Of . cup OF cold water and
stir It into the mixture. Season with sdt and
pepper and place the pan containing the mix
ture over the back Of the FIRE to cook slowly for
fifteen minutes. Meanwhile put the roasted
chicken upon a heated platter, remove the sur
plus fat from the drlppings in the pan. add q
mall cup OF water. and place the pan over the
fire. Turn the chopped Riblet mixture into the
pan. mix all we'll together, and lot them come to
the boiling point; then turn the sauce INTO q
A young chicken Is delicious fried. Cut the
the pieces ss1 %it BlG ssls a. and 81 pepper psIS' If them into
beaten egg, and then rolf them in fine broad
crumbs. Fry them in butter, Or part II, butter tSn, and and
on ali Sides. When the chicken is ali cooked
ffs ecp ESet IT IN into { R ESs Sat saa Z Rp ths T. p Ta'E IS " Whioh
the chicken was cooked stir 3 ta6iSspS0nfSSl OF
cupfai OF cream or rich milk, and as soon e the
MIXTURE reaches the, boiling point strain 1t
aT -Four as shs p5eP SrslS. Shi In g b sRf sSd dIsS, tax. .
ystsr and WIPE i With = sots eiots Rsrtsrtly
back into halves and then cut each side in three
pieces, or, II q small bird, in two pieces., Put
sliced thin. Place the dish over the nro and let
Is4 xHs sSisSsn in ssoT IN lai i.h. ssid then g eGB% nsl the Sf R SsS
leaves. and pour over the whole one and one-half
S %Sss G e !. hour osrr1 for soo {SSsns seS 9hiSseh ibt to o sS9F.
Ras's chicken ssS %'' viii %p SroS sH0 s SpsSRil s'A c : some
fore sending It to The table. The chicken is
served in the same dish that it is praised In:
s mnsas wt on sherry ls n9s ad% SesYc To the I'd aiisS S SI%Pl' the be-
cover Is removed gives 1t e delicious flavor ,o,
IA an thn excellent afsSr way Cpiti to cook 9Ss SPd serve en.E chicken sa%n
the back. pound tho breast bones, with a
wooden len mallet to t,atten them a little. Lay
2 hot oven. Pour a iitt{e sailed water
until about half cooked; then take It from the
hBaroi1i the under side Side Of the chicken. and then
turn it and cook the skin side to a delicate
S STToTn; sprjeb,s eo it MIR Bl1 sslt 1t .n upon pe1 a he1 aed
pour some melted butter over It. Scatter
chopped parsley over tho whole. A chicken
cooked In this manner has all the delicate flavor
OF broilinE. and will be more thoroughly and
To make q delicious chicken fricassee: Sepa-
rate a chicken into ten or u dozen pieces, lay
them in a stcwpan. and partly cover them with
boiling water. Add a bay leaf and a blade OF
fire. whore tho liquid will just simmer, until the
chicken Is tender. which will be in about one
and a quarter hours; the water should be nearly
all boiled away. Remove the bay leaf and mace,
and arrange the chicken upon a hot dish and
| p1ara IL rrhara ~ vyill Haoy ,pa 81, Dnt n yfaoa ~
butter the size Of an egg into a saucepan, and
when 1t is melted stir into 1t two table
spoonfuls of flour. Stir until the mixture
is frothy. and gradually add two cups Of milk
and one cup OF cream. and turn 1t into the pan
where the chicken has been cooked. Mix well.
and season with salt and ~paprika. When the
mixture has reached the boiling point draw the
pan to the side OF the fire and stir in a beaten
egg. Take 1t at o &c from the fire TO prevent
the mixture from c%urdling. and turn 1t over the
hot chicken, and serve Immediately.
Chicken soups, croquettes. salads. and pot pies
all afford excellent ways OF serving a chicken
when one Is uncertain of the age OF the bird.
The popular baked chicken pies Of our grand
mothers were always anticipated with great de-
light. The chicken should be cut into smaller
pieces for a pie than for a fricassee. but cooked
In the same way, and pieCes OK SUI. pork added
give a delicious flavor. Lay the pieces Of
chicken when cooked into a deep earthen dish.
Mix together ono tablespoonful Of -four with ono
in two c DIS OF chicken stock. and turn 1t over
the chicken. Slice two hard.boiled eggs and
lay them over the top. Meanwhile. have ready
a plain pie crust and cover the dish, not for.
getting TO cut several gashes in tho crust to
allow tho steam and gases to escape; neglect of
this precaution Is the cause Of the unpleasant
Effects felt occasionally after eat nR chicken pie.
Well baked nothing is better than this pie.