Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-08-07
Fried Spring Chicken.
Southern StyIe.)

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Fried Spring Chicken.
(SOutheFn StyIe1
Cut a small chicken In four pieces; dip
each piece quickly in ice-cold water; sea-
son with salt and pepper and cover Well
with -four. Have bottom of frying pan well
covered with hot fat Lay the pieces of
chicken in this and fry deep rich brown
range on a hot platter; set where the meat
will not get cold while you make the dress
ing or sauce. Take two tablespoonfuls of
the fat remaining in the pan, place in a
saucepan with two tablespoonfuls of flour,
and stir TO smooth paste; then pour in one
until it boils; season with half teaspoon
tul salt and two dashes of white pepper
the chicken and sprinkle a little minced
parsley over the whole.
White Mullins.
Sift one and one-half cups. of -four, half
cup sugar, one and one half cups baking
powder and half a teaspoonful salt to-
.gether until thoroughly mixed. Then add
Soften one tablespoonful of butter and mix
we'll into the batter. Giveit a vigorous beat
ing; then fold in the whites OF three eggs
beaten to a froth. Bake in muffin tins or
rings.
with Melted Butter.)
Two summer squashes, peeled and cut
into eighths. removing seeds If they are
large; boil in sailed water for twenty min
a dish of toast. Sprinkle with salt and pep
per and serve with English drawn butter.
Potatoes Gratin.
Pare and par-boil six medium-szed pota-
into a baking-dish. Melt two tablespoon
fulS butter in a saucepan; add same amount
few minutes, then add a cup of milk
half cupful of milk and half a cupful of
white stock. Stir and cook until it boils up
well. Remove from the fire; stir in the beat
en- yolkS of two eggs and two heaping table
sa a6 Sour tS a no ayer
the potatoes, cover top with thin layer of
bread crumbs and bake in a moderately
and nice color on top. Serve from dish
in which they are baked.
Frozen Fruit Pudding.
Add half a cup of sugar to one pint of
raspberry juice and heat in a double boiler
until sugar is dissolved. Moisten four level
old fruit juice and stir into the hot syrup.
Stir constantly until it th!ckens. Remove
from the fire and when cool enough fold in
the whites of three eggs beaten to stiff
froth. Fill mould cover closely and pack
in ice and coarse salt for two hours Serve
Eggs Canada.
Select large. firm, ripe tomatoes: remove
the skins without scalding. Cut a slice
fT nd t the stem t END b and remove the core
baking dish. Break an egg into each to-
mato; fill up remaining space with cream
sauce; sprinkle the top with grated cheese;
place the pan on a muffin ring in pan of
hot water; set in the oven and bake until
the tomatoes are tender, but not broken.
Peach and Rice DumpIfngs.
Wash a cup of rice and sprinkle it into
Kettle of boiling water, keeping ii boiling
Fha rap it al the time un1ii rice Is tender
after it has been boiling some time. Chen
rice Is done pour into a colander to drain;
blanch it. Drain dry. Have pieces of mus
lin six inches square, wrung from cold wa
ter. In center of each piece put a table
spoonful of rice; spread it out, and in CEN
ter place half Of d peach. pared and stone
removed; I'LL the hollow with rice; place
other half of peach on top, then take up the
corners OF the muslin squares and draw
the rice around the peach, covering il thor
oughly. Tie up, not too tightly. and place
the dumping in a steamer and cool half
an hour. Serve with fruit sauce.
Liver TerrapIn.
Cut beef liver into slices about one-ouar-
ter of inch thick. Cover with boiling wa
ter and simmer gently for ten minutes I'M
level teaspoonfuls butter and two level
tablespoonfuls flour and rub together to a
smooth paste Put in a saucepan over the
fire and when melted add one cup of milk
or half milk and half cream. Stir and cook
until it begins to thicken. Mash the yoIks
of two hard-boiled eggs. chop the whites of
the eggs into small cubes and add both
to the sauce with the liver and salt and
point Remove from the fire; add two table,
spoonfuls of sherry and serve at once.
Lady's Cabbage.
This is a dainty way to serve cabbage. as
1t is much more delicate than when boiled
with the meat and rice stewed cauli-
flower; and much cheaper. Select a small,
hard, white head; cut II in quarters, lay
in cold water to soak for an hour. Drain,
cut OF the hard part and chop rather
coarsely. Put in plenty of boiling, sailed
water, leave immersed and boil for twenty
minutes. or until tender. Drain and turn
into heated dish. Pour cream sauce over
ii and serve
Snow Pudding.
Cover half a box of gelatine with cold
water and soak ten minutes; pour over it
two cups of boiling water; add two cups
of sugar and stir until dissolved; then ado
the juice of three lemons. Strain through
cheese cloth or fine sieve into an agate ba-
sin (do not use tin). Set on ice or in very
cold place until perfectly cold ana it be-
gins to stiffen. Then beat with the egg
whip until as white as snow and stiff. Beat
whites OF four eggs to a froth and stir
into the pudding. Wet a fancy mould in
ice water turn in the pudding and set IN
cold water; turn in the pudding and set in a
cold place to harden Serve with vanilla
sauce. made by beating the yolks of the
four eggs together with half cup Of sugar.
Add a quart of hot milk. Cook in double
boiler until consistency of thick cream
Remove from the fire; add vanilla and set
away to cool. This makes large guam
tity.