Evening star., 1901-05-11
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

Eat and How to Prepare Food.
Among the many delicacies provided for
our tables at this season of the year we
find the spring chicken one of the most
tempting on the bill of fare; but how often
our anticipations meet with disappoint-
ment when the dish is set before US; in
stead of a tender, delicate morsel, We have
a dried and taste1ess bit of bone and shreds.
Fried chicken is dish which may be or
dered at any season of the year, but if one
wishes to fully enjoy it they should wait
until the season will permit the chickens
to be grown by natural methods. Open
air and sunshine mean as much to the
young chick as to growing plants.
Southern Fried Chicken.
Well might the southern housewife boast
of the superiority of this dish over that
frequently found above Mason and DiXon's
line. The southern cooks method of cook
ing differed greatly from that of the north
ern cook. well-known northern woman
who lived south for years had an od-time
colored nanny for cook, and she conse-
quently reVeled In delicious fried chicken
and beaten biscuit" until she Unexpected
ly discovered Nanny Jane" in the act of
wringing the chickens necks, preparatory
for frying for breakfast. The chicken be-
ing killed in this expeditions manner, was
quickly stripped of feathers, drawn and
quartered and pumped into the pan of
hot fat before the animal heat was out
Of the flesh; consequently the meat was
tender pink and juicy with crisp brown
crust and delicious flavor. Madam de-
cdedly objected to this mode of procedure,
considering it rather barbarous, and COM
manded that this plan should not be adopt
ed again. Nanny Jane promised, but with
an ominous shake of the turbaned head
predicted that "Missus would find a diff
funce." And "Missus' certainly did
to her regret.
Chicken In MarenEO.
Most railroad travellers have become so
familiar with this title, the too frequent
acquaintance has bred WEAKNESS if not
contempt; but when the dish is properly
prepared. that is another story An in
teresting account is given of its origin
which was, like many other good things in
the culinary line. distinctly French. This
is how 1t came about. On the eve of the
battle of MarengO the first consul was very
hungry after the tumult of the day, and
fowl was ordered hastily prepared. Ihe
fowl procured. but no cutter was to be
had. There was plenty of oil. however,
so the cook. pouring generous quantity
Of this in his saute pan, placed therein the
fowl Il Glove of garlic and other avail
able seaSoninSs. salt, cayenne and IN all
probability trufes and tarragOn, added
little white wine and served up hot with
garnish of mushrooms. 1t is said that this
dish proved to be the second conquest or
the day as the first consul found it most
agreeable to his palate. and ever since this
has been a favorite dish with all lovers of
good cheer. The Improvement to this
method is the addition of half pint or
Spanish sauce. Mushroom liquor or sauce
may be added also. and Madeira wine is
generally used. The dish is garnished with
crOutUnS of fried bread ana 1fleu egg
around the edge.
Spanish Sauce.
Brown together an eighth of pound of
butter and four level tablespoons of flour,
.,,,tI tn
smooth. When a nice brown, pour in half
pint of good stock or broth; stir and cook
until smooth; then simmer gently until
reduced some what; season with salt and
pepper and little onion juice, unless garlic
has been added to the chicken.
Broiied Spring Chicken.
The chickens must be small, as they are
simply split open down the back. Have
the chicken singed carefully over an alco-
hol flame, wash thoroughly outside and
wipe the inside with a damp cloth; dry
well, fatten out with cleaver, brush well
with butter place on the broiler and brOil
over clear but not too hot a fire until
nicely Drowned; place over the fire with
the inside part down at first and brOll a
little longer than the outside. Serve on
hot platter; melt an ounce of butter, add
a little salt and pepper, tablespoon of
lemon juice and teaspoon OF minced pars-
ley; pour this over the chickens, garnish
with cress and French fried potatoes or po-
tatO chips.
Chicken n la baltimore.
Take two small spring chickens, prepare
as for broiling. but cut into joints Wipe
dry. season well with salt and pepper, dip
into beaten egg, then cover well with
bread crumbs. Place in a well-buttered
baking pan, pour a little melted butter or
oil over them and bake in the oven for
or .4rlf- ---fjK- with
cream sauce and garnish with thin, crisped
slices Of bacon and tiny corn oysters.
Fried Chicken and O>ras.
Singe. draw and cut into suitable joints
for frying a young, tender chicken Sea-
sOn with salt and pepper and roll in flour;
wash two dozen pods of young Okra; cut
off the stems and slice thin. Cut quarter
of a pound of lean ham into dice, slice
small onion and chop fine a small red or
green pepper. Put enough oil into a fry
ing pan to half cover the chicken, and
when hot put in the chicken and ham and
fry brown; then drain off nearly all the fat
add the onion. okra and pepper, with suffi-
cient broth water to well cover. Sea
to taste with salt and pepper and sim
mer gently until chicken and vegetables
are tender. A little hot water or broth
can be added If the gravy thickens too
much while cooking. Serve with boiled rice
and fried oysters if they are in season.
GriIIed Chickens.
Select small spring chickens for this pur-
pose; split them down the back and if
rather large, cut into joints. Make a
dressing of oil. salt, pepper, minced pars-
ley, onion and lemon juice; pour this over
the chicken and let stand for an hour
basting frequently. Then dust lightly with
bread crumbs and cook on a grill. Warm
up some Madeira sauce with a slice of
onion, fried brown with little minced
ham; strain this over the chicken and
serve.
Egg Snow.
Cover half box of gelatine with cold
water and soak until gelatine Is tender
Then pour over it a pint of boiling water;
add juice of three lemons and sugar to
taste. Strain through a fine sieve into
a basin set in cracked ice. AS soon as the
mixture is cold and begins to thicken beat
with an egg whip until white as snow.
then add the whites of four eggs which
have been beaten to a stiff froth Mix
lightly but thoroughly and turn into a mold
and stand in a cold place to stiffen Turn
4 III ~