The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-06-28
SPRING CHICKENS.
New and Valuable Recipes For the
Housekeeper's Scrap Book.

New and Valuable Recipes For the
Houselzeeper's Scrap Book.
In June chickens for broiling or fryang
are cheap and abundant. In choosing
these a different lookout must be taken
than when buying poultry The skin
OF pin feathers. The feet appear SO
long in comparison to the rest of the
{ body and so knotty that an inexperienced
person might easily take them for those
of an old stager. However, these knots
are undeveloped spurs. nipped in the
/ bud, and we all know how apt the feet
in evidence. Dry-picked chickens are
best. Mind that the flesh is firm and Of
yellow tint the legs smooth and yellow.
+ Bend the lower part of the breast bone;
if it yields readily it is a sure sign of
youth; hard breastbone means always
mo chicken.
/ AS these young creatures, after all.
are not as highly favored those of a
year old, they are best broiled or fried;
if plenty of sweet boiling fat is used
the beautifully Drowned and savory fried
spring chicken is as wholesome as brciled-
Z The butcher generally splits the chickens
down the back for frying or broiling; nc
must be cautioned not to break the breast
/ bone, as If this happens II cannot be sent
to table in good shape. Olive oil or larc
+ is used Tor this sort of frying by the
: Virginia cooks, who bring it to its great
: est perfection; the former gives the best
/ flavor if care is taken that the oil is fresh
/ and sweet. Make two large tablespoon
/ fuls of oil, or four or lard, boiling hot
/ ttry with a bit of bread put in the
hicken ard when brown on both sides.
sprinkle with pepper and salt; cover
closely. and allow il to cook slowly for 20
minutes to half an hour on the back OF
/ the range, then put on a hot dish. bring
/ the pan TO a hotter part. dust in it. stir
( ring constantly. two even tablespoonful
OF sitted flour. then stir in pint of no
milk bring to a boil, then add pepper,
salt and chopped parsley to taste; and
/ strain into hot gravy boat Rice GRO
LII
also young green peas. If 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 thew are plentiful. They are
more 'gamy' than ordinary chickens. and
are generally fricasseed. Before stewing
they should be jOinted 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 break
fast bacon IL lends flavor to whatever
is cooked therein.
Brown. crisp. thin. sweet bacon is al
chickens. and is a nice looking garnish
with parsley.
OATMEAL IN SUMMER.
OF all the differe-t articles of diet that
are available to man as the only cook
I ing animal not one has been so mis-
I understood as oatmeal. Families who
but q short time ago would consider the
/ day Ill begun that did not count this
dish as an important feature of break
/ last. now Danish it completely. as II
some poison had been discovered lurking
within the oatmeal bowl. When oat-
meal s not banished entirely from the
menu it is never allowed to appear dur
/ ing the warm weather and those who
have learnd to 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 mis-
take for while some have turned away
I this excellent food from their tables. il
has been made a scientific study by
others. and has come to take a 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 as
sailed this old friend Some of the
d.. planned that instead of a comfortable
/ sense of fulness' after Dartaking of
( reasonable quantity. there was desire
! to remove the trim belt or unbutton the
waistcoat that was anything but desir-
able. Dry malt flour will do away with
! all this as well as adding to the oat-
meal elements that make It more valu-
able than ever it was in the old DAYS
! The breakfast mush or porridge is to be
made the consistency of a thick pud-
ding. as curiously enough the malt -four
= thins it. Allow one part of malt -four
TO eight parts of oatmeal. cook in the
usual manner, and We are told by such
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
n mortar with the juice of one-half a
[ lemon ard lump of butter. When
smooth pass through a collander. and add
] pepper salt and nutmeg. Take as much
breadcrumbS as there is shrimp pulp
and moisten with water; melt a piece of
butter in a saucepan with a tablespoonful
of flour: mix the shrimp and bread
crumbs and. Put in the saucepan; stir
well. adding water until II boils and be-
gins to thicken; after it is removed from
fire. and cold. remove fat. strain again.
/ heat before serving.
CRIMPED COD.
/ Lay a cod in fresh water. then cut If
up and put into a kettle of water add a
handful Of salt and let it boil After II
/ IS boiled cut into slices two inches thick.
I being careful not to break When quite
dry -four them and broil on gridiron
/ Serve with shrimp or oyster sauce
LOBSTER BALLS.
! Take the meat of a lobster. with the
coral. pound in mortar. add bread
/ crumbs. about quarter the proportion
of lobster. and season with cayenne white
pepper, salt and mace. Mix enough
melted butter with the whole 10 form
/ into a mass. make up into balls. dip in
beaten egg and bread crumbs and fry a
] pale brown.
--s Co.,