The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-04-18
CHICKEN AND FOWL.
Nv Louis Role.

So many ways of preparing chicken
and fowl for the table have been given
20 the public that anything new seems
almost impossible, but even in this year
1900 some suggestions are not out of
J lace If they tend to vary present ac-
cepted methods.
There is one point that needs emphasis
in the ordinary household, and that is
the great Improvement from properly
Harding the fowl before cooking. If
Harding a bird was a difficult task there
would be some excuse for the common
neglect, but it is not difficult, In fact the
process is a very simple one, and any
one who likes to serve dainty dishes will
be more than repaid for the trouble, as
all white meated birds are greatly i'm
proved. For poultry or game a small
larding needle should be used, the large
ones being better adapted for beef or
veal.
An easy way to lard a chicken and a
way anyone can soon master is to hold
the breast over a clear fire for a minute
or two, or, if you have no Goals, dip it
| In boiling water for the same length of
| time, ana then make four parallel marks
| on the breast. Cut strips of firm fat
| bacon Cor salt pork two inches long and
| one eighth of an inch wide; put one of
| these strips securely into the split end
Of the Harding needle and insert 1t at
| the first mark, bringing 1t out at the sec
ond, leaving an equal length of fat pro-
truding at each end; continue inserting
these strips at intervals of half an inch
down these two lines, and then do the
same with the two others. Smaller
birds may be treated by placing a slice
| of bacon over the breast, pinning 1t or
| with a toothplck.
| Now let us try one or two novel ways
Of cooking chickens, the first manner
of baking them that is fully equal tc
broiling them. Dress the chickens ant
split them as for broillng. soak for hall
an hour in cold water; wipe perfectly
dry and put them In a dripping pan, bone
side down, without any water; have the
oven hot, and for young birds a hall
hours cooking will be enough. TAX
from the oven, season with salt, butter
and pepper; pack one piece above an
other as closely as possible and place II
pan over boiling Water, covering then
closely. This will keep the chicken mois
until served. Boil the giblets in httl
water, and, after the chicken Is takel
from the baking pan, put in the waite
In which the giblets were boiled, thicker
1t, add the chopped giblets, dish up tn
chickens, pour over the giblet sauce ant
serve.
Another way Of baking chickens Is t
cut them into pieces as for frying, rol
In beaten yolks of eggs, then in finel,
rolled bread crumbs seasoned wit
chopped parsley, pepper and salt; plac
in a dripping pan, dot with pieces o
butter, add a little water and bake slow
ly, basting often. When the chicken /
cooked take 1t out, make brown gray.
in the pan, pour over the meat and serve
Here Is a favorite dish on the Pacif
coast that is said to have originated Il
Mexico. Cut up two chickens as If 70
fricassee and stew in water slowly unit
nearly done, when add some green pars
ley and a few onions. Next take half
pound of large green peppers, remov
the seeds and pour boiling water owe
hem; steam 10 minutes, pour off tn
water and rub the peppers in sieve unit
all the Juice Is out; add this juice to tn
chicken; let 1t cook until thorough
done, and season with salt and pepper
thicken the juice for a gravy. This
nice served with border of rice.
Another novelty Is what is sometime
called chicken pudding Dress an
cut into small pieces one young chicke
and put 1t into a stewpan with water
salt and pepper; boil until 1t begins t
grow tender, take 1t out and put it int
pudding dish; have ready one quart @
green corn cut from the cob, to whic
add three eggs beaten light, and one pin
of sweet milk; pour this mixture owe
the chicken, dredge with flour, lay o
bits of butter and bake until done.