The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-10-26

In numerous kinds of cookery it has no
equal; and in some there are dishes one
might better abandon than attempt 10
prepare and serve without its aid Many
who are using iron, tin and cope to the
exclusion of earthenware do so IN lgnor-
ance of the perfect adaptability and ser
vice of the stone pot. For the simple
forms of boiling, broiling and frying the
metals are more convenient, but for bak-
ing. pot-roastiug, braizing. stewing and
fricasseeing it is far superior to all its
rivals. Cooking in the stone pot simplihes
the preparation Of all the dishes that
come under these heads, relieves the COOK
from close attention and constant stirring
to defeat the imperfect action of appped
heat and performs its work with unfail-
ing accuracy and without accident. II
gives its best and almost exclusive service
in the baking oven and under close cover.
Few avail themselves of its reliable and
easy use; ana being, as ! declare myself,
an experimenting and progressive house
keeper, I wish to recommend 1t to others
who are anxious to learn and know for
themselves of its u~nequaled merits. ! be-
lteye that they will upon trial become
quite as enthusiastic in it's praise as my
self and devotees to it's use and employ
ment. Any cook will with one demonstra-
ton understand perfectly its superior ac-
ton under the influence of heat, and for
such the details of preparation will be
necessary in but one case. l shall, there
fore. conine myself to a single recipe
and formula. Dozens of others will sug-
gest themselves to anyone of experience.
Ii is to the adoption Of the method of
= - a. 1~-o n n rTfEhor thu oTn
prepared on the top of the stove that l
wish to call attention, inaugurating, as
it does, a reform that gives ease of pro-
cess and Improvement in results.
Procure a large earthen pot with a
closely fitting cover of the same material.
This may be found in almost any house
furnishing store. or, if not in stock may
be ordered. Make the firstattempt wdththe
ordinary and familiar fricassee Of dis
jo1nted chicken. After preparing sprinkle
each piece with salt and pepper and
dredge with a little flour. Lay the pieces
snugiy In the pot which has been rubbed
with a little butter or melter suet. Pour
in a pint or more of hot water, just
enough to appear toward the surface Of
the chicken. Dredge the top again with
flour, put on the cover and set in the
oven. The oven should be very hot for
the first fifteen minutes in order 10 get
the cooking well started, after which the
heat should be reduced to the lowest de-
gree that viii keep the pot gently simmer
ing. At the outset it may be necessary to
examine the pot occasionally to acquaint
ones self with the action of the ovens
heat, but when this is once ascertained
the pot may be left undisturbed from the
beginning till the dish is about done.
Young chickens will require only two
hours; older ones three to four, more
water and the slowest possible heat to
bring them out tender. If more than one
chicken is used care should be taken TO
have them of the same size and age. 1t
may be advisable to add a little more
water, or to pour over all -four rubbed
smooth in water for gravy t~hickenjng,
and this may be lone about ten or fif-
teen minutes before removing finally from
the oven. BY following these simple in
structions one may rely upon the fol-
owing result: The chicken will be cooked
to a point that the meat will easily come
from the bone, yet may be served in as
perfect form as when laid in the pot. 1t
will have al the h of a roast with
out the dryness that quite forbids the
cpen oven baking of a chicken. 1t will
have all the guIciness of the fricassee
without any of the wateriness and insip-
itity suggestive of the boiling which one
wishes to avoid. When so prepared there
are opportunities for easy diversincation
without stirring or displacing, Dainty
dumplings may be added by laying on top
after thickening the gravy, covering and
ron1a0frC IN the OWN ftf1 INV c+oa r,fpo ~
they are cooked. If the form Of a pie is
fastened to the edges about the pot, and
after puncturing returned to the oven
without the cover till the crust is nicely
Drowned.
Every cook knows that the application
of a moderate heat TO all parts of a pot
ted dish at the same time-such an APP
piication of heat as will insure gentle
simmering throughout and no possibility
of scorching anywhere-is the first es-
sential for a compound or mixture that
is to be properly prepared and served.
Such makes are, for example, a whole
stuffed chicken smothered In sour kraut
or cabbage, a tame duck, either d~isjoint-
ed or whole with Savoy cabbage: a rou-
lette of beefsteak; beef a la mode; a pot
roast; potted stuffed squads. spareribs
either with or without cabbage or sour
kraut; stewed beef kidneys; New Eng
land boiled dinner. etc. To any of these
a scorch from u~nevenly applied heat, or
constant agitation to prevent it, is an
upset. BY this oven process they may
be served in perfection. Neither constant
basting in open-pan baking nor endless
turning while stewing on the top of the
stove can match the outpu of the un-
matched covered earthen pot. There are,
too, other things that 1t. 1t
may be transferred from the stove to the
table and the contents kept piping hot in
the cooking dish during the longest re-
quired time Of service. It's u~nsightiiness
may, by a little taste shown in the hut-
ing and ruffling of crepe paper, be hid
den and the pot become an ornamental
piece in front of the dispenser. The paper
should be arranged about the pot some
what In the shape Of a lamp shade. The
remnants, of the whole dish, IL wanted
for future use, may be set aside n kept
in Its own juices for any reasonable
length of time without drying or other inn
pairment from contact. Rewarmed it may
be served without arousfng suspicion of
being a leftover.
Many a mother is still hesitating about