Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-07-31
CHICKEN SOUR.

grain OF the fiesh fine.
CHICKEN SOUP.
Boil the bones Of two chickens with
half an onion; the next day skim Oft the
fat and add one-half Of q cup OF pearl
barley which has been soaked over night
In cold water. Just before serving add 4
little salt and pepper, and one-third cup
dry fine bread crumbs.
CHICKEN BROTH.
One pound OF chicken cut In small
pieces, one quart cold water, one table
spoonful rice soaked In warm water,
four tablespoonfuls milk, salt, pepper
and q little chopped parsley. Boil the
meat until very tender. Strain Il out,
and TO the broth add the soaked rice
simmer one-half hour stirring frequent
ly; i've minutes before serving add the
milk, salt and pepper.
BAKED CHICKEN.
Dress the chickens and cut them In
halves. Soak for twenty minutes In
cold water, wipe dry and put 10 drip
ping pan, without any water. Have the
oven hot, and for tender chickens forty
minutes cooking Is sufficient. Take
out and season with salt, pepper and
butter II needed. Chickens baked In
this way are rs good a. when broiled.
BAKED CHICKEN WITH PARsNIPs.
Wash, scrape and quarter psrsnips,
parboil for twenty minutes. Prepare
young chicken, place 10 dripping pan
and lay the psrsnips around It; add salt,
pepper and a piece Of butter. Put
enough water IN pan to prevent burning.
Bake until both chicken and psrsnips
are tender. Serve chicken on separate
platter. Make gravy In pan and pour
over the parsnips before serving.
CHICKEN Por PIE.
Two large chickens jointed and boiled
In two quarts Of water, add . few slices
OF salt pork and season with pep
per. When nearly tender make crust
Of one quart -four, four teaspoonfuls
baking powder, saltspoonful salt, stirred
into stiff batter. Drop into kettle,
cover close and cook twenty minutes.
CHICKEN PUDDING.
Dress and cut one chicken into small
pieces, put into small pan with little
water and season until 1t begins to grow
tender, take out and put into large pud-
ding dish. To one quart Of green corn
Canned may be used) add three we'll
beaten eggs and one pint sweet milk;
season with salt and pepper and pour
over the chicken. Dredge with -four,
lay bits Of butter over the top and bake
until done.
CHICKEN FRTTrERs.
Cut cold chicken into small pieces, put
into large dish and season with salt,
pepper and lemon juice. Let stand one
hour. Make batter Of two eggs, one
pint of milk, Q little salt and sufficient
-four. 1t should not be too stiff. Stir
the chicken into this and fry brown by
dropping 1t by spoonfuls into boiling
fat. Drain and serve hot.
FRIED GUMBO.
Prepare two young chickens, cut into
nine pieces and fry 10 skillet. When
brown put In Q kettle with one quart
finely chopped okrs, four large tomatoes
canned ones may be substituted-snd
two onions chopped fine. Cover with
boiling water, keep kettle closely cover
ed and cook slowly three hours, adding
water II necessary. Season with salt,
pepper, and . little -four and butter
rubbed together into . smooth paste.
Serve hot.
CHICKEN CURRY.
Cut q tender chicken into pieces.
Slice one onion fine and fry In table
spoonful OF butter. Over the onion
sprinkle one teaspnonful Of curry pow
der. Fry the chicken until nicely
Drowned. Add the onion and pour 90
sufficient water to cover nicely. Stew
until tender and serve with plain boiled
Housekeeping.