New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-05-02
RECIPES FOR COOf

RECIPES FOR COOKING FROZEN FL" 10
There 70 a certain time IN carly spring. before mo
chickens Of the season are ready for oro'll"S' i'
a tender young fowl IS indeed rara svis' ie~
LINKS arc O. this time about all max can =" ~
.aivcd lr market among the >teahly Kl"eo 9'"0 ~
ors these are as Vet hardly plump enough or IN
,ho,- hoe. condition for food l. has been inc prA
,ice az rnarkctmen 70 supply their cuS'o'ne's 80
srrirr chiefly from ihoir frozen STOCK ROWE WV
considerable favor IN the process OF re'riee'"''''
hu, they are pu, Up in tho autumn wheh 'He' nv
~. fa;,ost and hes:. and therefore they are gen
oraliy found 20 be better IN taste nan we 'eA"'
fros..y Killed poultry Of spring
In this country the rrlcass"c Is the favor''e 'oo
% cooking chickens. and yet the recipe us"""'
followed calls for young tender Digs sue" ar 80
abundan, enough IN late summer ana en-
,r-nr hu. which T. is almost impossible 20 Obtain
later IL, the wear only exceptionally large pump
breasted chickens are At Tor roasting
There are many ways % cooking refrigerated
fowls any ono OF which will give sats'Ac"oh tx
celent blanquettes stews with rice. salads. GRO
ouc-tes coquilles and m!nccs may be mace rom
frozen chickens. For all OF these dishes the pro
IS nrst boiled the liquor IN which Il Is cooked
should always be utilized for soup Even a lean
OLD hen one OF the toughest OF all pieces 81 Hea'
will make A most delectabe soup. and when IL hn
heen finally boiled tender the meat may be minced
md seasoned for q salad OF for a savory not dish
y, an. kind II is better FOR his purpos" ihan
.e,do- Young chicken. All savory. wells ~n@onei
dishes OF chicken should be made OF fowls
CHOOSING A Fowl.
Select always as plump chicken a. you can nno
As IN beef or any other meat mo swee'ness a'o
quality ~ the lean meat depend upon Tho amount
~ n, ACCOMMODATING Il The fat not only covers
tho lean meat and protects rs Juices. but me eH
,s,erc. ~ The fat shows that he fowl or ANNA!
had been properly tcd and reared FOR market Use
all poultry this season ~ year as quickly a.
possihle % no, keep Il even overnight ne
,r,serated meat spells rapidly after being unphcKe'
Ie, the bird he carefully drawn Remove we
.,,ous <ro,n the drums,icks: IN m old bird T. y
important 70 10 This tho drumsticks arc 30
tough ~ the sinews EFT In them that they are
unpalatable FOR food Tho fowl should have been
well picked and singed Immediately after u was
killed and before It was drawn. Cut inc Oh nag
on, ~ tho tail. "A strong rank favor is given 10
tho flesh II this Is not done Remove all fat that
can be reached under tho skin. Lay tho chicken
thus prepared on rs breast In n pot OF boiling
water. cover = closely. and let II simmer Slowly
for one TWO three hours or Until tender Ana
a Tablespoonful Of salt when the chicken ms
ooolnG ~, minutes French cooks sometimes ada
cVoh ~ ~ en-, of rce This wh!tens the chick
LIT the fowl from the water when IT Is done ana
place on Plate - cool fou' e sne chicken
soup. which f. generally a welcome dish In spring
when Il delicate potase Is desirable ,
ITrv In butter slice OF carrot, white onion
chopped fnc and or thrco sprays OF celery
Simmer them ~ two quarts Of me STOCK 10y on u,
which mo vegetables were fired. but do not brown
g., Melt this fh ekening In Nttle Of the SOUP ana
stir 4, into the remainder. strain the soup through
a PURGE - 1000
Enot fine a cupful OF white chicken meat. pound
u fns and rub y through sharp sieve 400 IL
- The goup Put the soup back on the IRE 10 COOK
ana ada salt II needed. Let T. boil up thoroughly.
Stirring q all the time after adding the chicken
nurlo ADD finally. two cups OF cream. ana serve
as soon IS il bos up again.
BLANQUETTE OF CHICKEN
70 mako the chicken that IL left into a banquette
-, :, i,,o ANAL picccs after removing the skin
Pm, three tablespoonfus OF butter IN frying pan.
s,,r I'm tablespoonful Of -four and then n table
srcouful Of the stock IN which the chicken wrs
cnokod Add salt and white pepper 10 season ihc
eravv and finally cupful OF rich milk or or nan
cream and half milk Put In the pieces OF chicken,
ADD tho yoks Of TWO eggs beaten with htue 81
80 no, gravy. Dish the chicken In pyiaWluti
tnr,n and pour The hot gravy over ana around II.
go arrange q border OF rice around the Whole.