The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-11-16
Dainty Little Side Dishes of CHECKER


The genius of the cook is shown in
these preparations; in the taste that
makes them inviting to the eye as we'll
as the palate. Most cooks can fry or
Irlcassee chicken and even broil one sue
cessfully. But when it comes to prepar-
cial ways SO popular on high class bills
OF fare they are woefully ignorant .
the the French quarters u 4 our large cities,
pu i s ' for these dishes such as the
breast for filletS the legs for "a la
d1able, the livers for a dainty entree
When any. special parts of the chicken
are required, for example. the breast or
waste unless the other parts can be util-
lied in some attractive way.
The breasts of the young chicken are
of course the most delicate and tender
but it is more economical to fowls
N order that the remaining parts may be
outlets, deviled bones, dainty minces and
soups.
HOW TO UTILIZE CHICKENS IN A
SMALL FAMILY
For a small family it is more economi-
cal to buy two or three fowls and cook
cook a fowl entire and then have to
warm over if you desire more than one
entirely practical in cold weather Buy
your fowl freshly killed and have it
I'll needed. The meat win be more ten
der.
The Rcfsat Of IA the fhtbsn 4bg be g qsea
attainment of the French cooks skill.
etc The legs will. serve for another
1ainty, dish having the bone and tendons
foreemeat made from part of the
'hicken or they may be prepared in sew
orm the basis of tasty breakfast,
uneheon or supper dish, while the giz-
2ards and hearts viii enrich sauce or
in combination with the wings and livers
make a giblet pie.
The dark meat left over will be de-
licious in croauettes, scallops. croquiHes
or a dark mince, while the bones may be
used for broth.
DEvILED CHICKEN LEGS.
Cut off the ''drumsticks" from three
chickens and SINCE and clean if you
have not already done so; then put them
m Ute Fake pot out ana 6one and remove
the tendons- Season well with salt and
the best ground mustard for each leg.
Then rub a little Worcester sauce lightly
distributed over each piece: now roll well
together; skewer them in shape Cover
lay them on the broiler and grin them
for five minutes or saute them in a little
oil or butter for three minutes. Make a
little minced parsley. Serve very hot
CHICKEN LEGS. PERIGNEUx
For those who prefer milder seasoning
in their dishes the following will be found
more palatable:
Prepare the "drumsticks' as for the
above dish: make a stuffing of forcemeat
Of the dark meat of chicken (the meat
this1; add bread crumbs sweet herbs and
other suitable seasoning and two eggs.
The meat must be minced very fine and
rubbed through a sieve When the legs
are stuffed and skewered put them into
a saucepan with little broth and white
wine and simmer gently over the fire
until tender. When done lay them be-
tween two boards with weight on top.
When cold trim them and lay in sauce
pan. add a little glaze made from the
stock in which they were cooked. reheat
thoroughly Take them out, place a tiny
paper frill, fastened to small wooden
skewer, at the small end of each leg; ar
range heated dish in circle. Add
a few mushrooms or oysters to the sauce
and little Madeira wine. Pour the
sauce over the legs and serve. A table
spoonful of minced carrot, parsley. onion
stead of the white wine in the first cook
ing. And they may be Dreaded and fried
after pressing into shape.
STUFFED CHICKEN WINGS
The wings are removed with the fillet.
If they are to be served in a separate
dish cut off the tip of the wings and
draw out the tendons same as from the
leg Then with a sharp, small bladed bon
ing knife. remove the bone as far as the
the skin. Fill the cavity thus made with
a little forcemeat and then sew up Toss
in a little French dressing. well sea soned
with salt and pepper. and let stand for
two hours In a cool place. Then dip in
egg and cover with bread crumbs and fry
or cover with the dry crumbs and broii
them.
STYLE
Cut into slices quarter of an inch thick
the meat from the breast of three fowls,
trim them TO size and shape of pears, lay