The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1899-11-09
COOKING IN SToNEWARE.
A Demonstration of the Merits Of
Kitchen Pottery.

Demonstration of the Merits II
Kitchen Pottery.
A bachelor housekeeper' who is en-
deavoring to bring about the renais-
sance of kitchen pottery presents it's
claims after the following convincing
fashion in Table Talk:
a kitchen in which pottery appears
in plenitude for the various kinds of it's
capable service watts an odor Of purity
and fascinates with a sense of cleanli-
ness. In numerous kinds Of cookery it
has no equal, and in some there are
dishes one might better abandon than
attempt to prepare and serve without
its aid. Many who are using iron, tin
and copper to the exclusion of earthen-
ware do so in ignorance of the perfect
adaptability and service of the stone
pot.
For the simple forms Of boiling, broil-
ing and frying the metals are more
convenient, but for baking, pot roast
ing, braising, stewing and fricasseeing
it is far superior to all its rivals. Cook
ing in the stone pot simplifies the prep
aration of all the dishes that come un-
der these heads, relieves the cook from
close attention and constant stirring to
defeat the imperfect action Of applied
heat and performs it's work with un-
failing accuracy and without accident.
It gives it's best and almost exclusive
service in the baking oven and under
close cover. Few avail themselves Of
it's reliable and easy use, and being, as
declare myself, an experimenting and
progressive housekeeper, l wish to rec
ommend it to others who are anxious
to learn and know for themselves of it's
unequaled merits. Any cook will with
one demonstration understand perfect
ly it's superior action under the influ-
ence Of heat, and for such the details
of preparation will be necessary in but
one case. I shall therefore confine my
self to single recipe and formula.
Procure a large earthen pot with a
closely fitting cover Of the same ma
terial. This may be found in almost
any house furnishing store. Make the
first attempt with the ordinary and
familiar fricassee Of disjointed chick
en-. After preparing, sprinkle each
piece with salt and pepper and dredge
with little -four. Lay the pieces
snugly in the pot, which has been rub
bed with little butter or melted suet.
Pour in pint or more of hot water,
just enough to appear toward the sur
face of the chicken. Dredge the top
again with -four, put on the cover and
set in the oven. The oven should be
very hot for the first 10 minutes, after
which the heat should be reduced to
the lowest degree that will keep the
pot gently simmering.
At the outset It may be necessary to
examine the pot occasionally to &C.
quaint oneself with the action Of the
ovens heat, but when this is once as
certained the pot may be left undis-
turbed 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.
The chicken will be cooked to a point
that the meat will easily come from
the bone and yet may be served 10 as
perfect form as when laid in the pot.
II will have all the richness Of a roast
without the dryness that quite forbids
the open oven baking of q chicken. It
win have all the juicinesS Of the fricas-
see without any of the wateriness'
which one wishes to avoid.