The Norfolk weekly news-journal., 1901-01-18
COOKING IN ~STONEWARE.
A Denomination OF the MERITS 81
Kitchen Pottery.

Nttcbeu Pottery.
A bachelor housekceper" who 10 en-
d~eayoring TO bring about the renais.
OF Kitchen pottery presents It's
claims after the following convincing
fashion in Table Talk:
A Kitchen In which pottery appears
In pl"nitnde for the various kinds Of its
capable service watts an odor Of purity
and f%ascinates with a sense Of clennli-
ness. In numerous kinds Of cookery II
has 10 equal. and In some there are
dishes one might better abandon than
attempt to prepare and serve without
It's aid. Many who are using iron, tin
and copper to the exclusion OF earthen-
ware do 80 In ignorance Of the perfect
ad%aplability 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
lug, brnising. stewing and fricnssceing
il is far superior to nll Its rivals. Cook.
ing in the stone pot simplifes the prep
alntion 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 aud performs it's work with un-
failing accuracy and without accident.
1t gives its 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, rs
| declare myself, an experimenting and
progressive housckeeper, | wish to rec.
ommcnd It to others who are anxious
to learn and know for themselves Of its
uneuualcd merits. Any cook will with
n demonstration understand perfect.
~ It's superior action under the inlu.
encc Of heat, and for such the details
Of preparation will be necessary In but
one case. | shall therefore confine my.
self to a single recipe and formula.
Procure n large earthen pot with a
closely fitting cover Of the saIne una.
terial. This may be found In almost
any house furnishing store. Make the
FIRST attempt with the ordinary and
familiar fricassee Of disjolnted chick.
en-. After preparing, sprinkle each
piece with salt and pepper and dredge
with a little -four. Lay the pieces
snugly in the pot. which has been rub
bed with a little butter or melted suet.
Pour in Il 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
which the heat should be reduced to
the lowest degree that will keep the
pot gently simmering.
At the outset 1t may be necessary to
examine the pot occasionally to ac-
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 In as
perfect form as when laid In the pot.
1t will have all the richness of a roast
without the dryness that quite forbids
the open oven baking OF a chicken. 1t
will have all the juiciness Of the fricss.
see without any Of the waterinsss
which one wishes to avoid.