The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-11-18
FRIED CHICKEN.

| sir ge it and be careful to remove the
pin feathers and the oil bag. Divide 1t
at the joints and take out the bones
from the breast. legs and thighs, being
careful to keep the meat in good shape
+ Wipe the pieces With cloth which has
been wrung out of cold water, and dredge
We'll with flour which has been seasoned
with salt and pepper. Dredge again
with hour II the pieces are not we'll
i covered. Fry out several slcess5of rat
salt pork, and cook the chicken careful.
iy In the hot. pork fat. Fat enough
should be used to keep the chicken from
burning, and it should be a nice even
Drown On each size. Arrange the chick.
en- on hot platter with the legs ana
side bones at one enc, the wings and
neck at the other, and the breast In the
niodie. Serve with chestnut PURGE and
1 Win a gravy, using only enough of the
idttef 10 1nOiSten the meat, ana pass the
remainder IN "a gravy boat.
cream Gravy, for Fried Chicken-Pour
OH the fat which may be left in the pan
after frying the chicken; wipe out the
Drowned crumbs, Jour back about one
Tablespoon OF the clear fat, add two
lever teaspoons of Hour, and when well
mixed STR in one cup of hot thin cream
Season with SAT- ana pepper and when
tnoi OuSnly cooked ana timex, strain it,
over tile meat.
Chestnut furee, with Fried Chicken
Prepare one pound of chestnuts by cut
ting a half-inch cross through the she'll
OF each one, and put them sinto a stew.
pan with one tablespoon of butter. Put
the pan over Slow tire and shake it Oc-
caslonally, or put it in the oven In
ten Or nfreen minutes try one of the nuts,
ana as soon as the SneiS and brown
Skin can be taken off, take tnem from
the fire and peel them. fut the peeled
nuts into IL clean stewpan, and cover
them with chicken stock. Add one
small onion cut me, and unless the
STOCK has been mighty seasoned, put in. n
BIT OF bay leaf. Let them simmer half
an houI, or until very soft, then dram
them and save the stock. Hub the cneSt-
nuts through purte sieve ana ada one
tableshoop of butter and one-half tea
spoon of salt. More salt may be needed,
for nuts require considerable. STIR in
enough stock or cream to mOiSten the
chestnut. anu make 1t about the conSlS-
| tency OF maSned potato. a PURGE is not
th.n like a soup, although The term is
often applied to a thick soup; the mashed
and si1teo materials which form the real
puree are used with stock milk TO
make soup. The PURGE should; be Stiff
enough to keep IN shape as formation
On Which or around Which to- serve the
fried chicken. Arfa nge the PURGE III
the center OF the piatter and stack; the
chicken around or against it, 'or you
may put the chicken III the center and
pile the PURGE around the meat. 1t you
prefer you may use more; cream or stock,
making the PURGE thinner, and pour it
over the chicken for a sauce, and serve
the cream gravy separately.
g Brown Bread Kohl With zCream--One
cup of Sifted rye meal, one cup of fine
gIaDElated wheat or fine graham Hour,
one-half cup of g anuated cornmeal, one
half cup OF bread Hour one teaspoon of
salt, two level teaspoons of baking pow
der, one@half teaspoon of soda, one-nalf
cup of molaSSeS and one pint OF sweet
milk. Mix the rye, graham, cornmeal,
fin11, coIr hctx jr,lr Nffar. ID
Ougnly together, then add the moiaSSeS
anu the milk Grease four small balN-
ing powder cans, one-haif pound size, I'LL
them about half full with the batter.
cover them and steam two hours. Cut
into slires one-thirG of an inch thick and
serve q \ thickened milk or cream.
Cook I 90 'el tablespoon OF flour IN one
level tFIespoon2 OF mot butter, aod one
eur of hot milk and littfe salt strain
before serving if it is not smooth.
u-1S Mary j. Lincoln.
Copyright 1901, by Walter b. Guild)
One cup of sifted pastry flour, one
fourth teaspoon each of salt and baking
powder, TWO level tablespoons each OF
butter and lard, and, If they are soft.
spread them out on plate and chill
them until quite hard. 7 A
Mix the salt and baking powder with
the flour, and chop in the cold butter
and lard until it is well mixed, then
moisten with ice water to a stiff dough
that may be all taken up clean from the
bowl. Toss it cut on to well Toured
board and pat it down until it is one
half-inch thick, and lis in long, narrow
shape. Dredge itswith flour and roll 1t
over into thick roll. Divide 1t in the
middle, turn each piece over and. pat it
out fiat and If the spaSte sticks and is
soft, Jay, it,,aWay lin a cold place until
firm and hard; them roll it out gently,
keeping the shape round and even, and
roll it triff1e larger than the plate, for
ass5you y lift the paste 1t will, shrink
slightly, and it is better to push 1t back
toward the. center of the plate II 1T Is
too large than to stretch 1t to the edge II
il is too small Iifti.the edge and press
the paste down in the center, that there
may be no bubblesslof air underneath.
There will be no waste and no edge to
trim off if you are careful to keep the
paste round as you roll it. Use tin or
granite plates, and merely dust them
with flour, greasing as unnecessary; II
the paste is to be nsed for squash or
pumpkin pies, use deep plate and ron
the crust slightlys larger than the plate.
Turn the edge under, and flute 1t with
the thumb and finger This paste is also
suitable for the upper crusts OF plain
pies.