Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-25
MAKING THREE MEALS
What Can Be Done With One
Boiled Chicken.
TAKES CAREFUL PLANS
BUT THE WAY TO DO IT READS
EASY.
A French Woman's Economy That
Ought to Have Many
Imitators.
TAKES CAREFUL PLANS


| Written for The Evening Star.
| 1t may sound like a paradox to say that
/ the deplorably high price of beef, mu on,
| poultry and pork which have prevailed in
| this country for nearly a year have proven
| blessing. But 1t is a fact, for these high
| prices have taught American women lessons
OF economy in buying and using food which
perhaps nothing else would. 1t has been the
means of teaching to women who wish to
learn to buy as little possible and TO
save every scrap of food that may be made
useful.
| In France and in Holland the women all
know how to buy in small quantities and
| how to economze in the cuisine. They
| never throw away even cabbage leaf.
| They cut a head of lettuce In halves and
| keep one-half for the next day. stock pot
| is always kept in the stove and everything
| not eaten, even to bread crumbs, are thrown
| into it; it is always possible to have
cup of hot soup, and hot soup is mighty
| comforting thing to a child or to man
! who comes in tired and hungry.
| One American woman has learned the pos
| sbilities of one chicken for three dinners.
| She gives her lesson more with a suggestion
! Of the menu which, of course may be
| changed according to ones taste
Here 1t is, just a suggestion for plain
| home dinner for four persons. which will
| not cost very much and with and
| economy there will be enough for dinner
! the following day:
Tomato Cream Soup,
| Boiled Chicken,
Cream Sauce.
| Boiled Potatoes Boiled White Onions,
Lettuce Salad, Cream Cheese,
Toasted Waters,
| Fruit. Coffee.
| The cream tomato soup is very inexpen-
| sve and very easily prepared. To buy the
| right sort of fowl for boiling then pre-
| pare and cook 1t properly is matter re-
quring experience and judgment. However,
| fhn 1tTno hhrn civ OIL
| followed, any one having the slightest
OF r. OF cookery Will make success
| Buy a fine large dry picked fowl of the
| best One weighing from four and to five
| pounds is better for boiling. Do not have
| your poultry dressed in the market, as some
part of it is always wasted. When you are
| ready to begin the preparations of dinner
| take the chicken and first SINCE the hairs
| and stray feathers off, either over a flame of
| the gas range or over little burning alco-
| hol poured on to plate and thus lighted
Cut Off the legs at the end of the drum
stick; but do not throw them away Cut
off the head just al the very end of the neck
snip off the comb and save it. Cut out the
tongue and save It.; then throw away the
dismembered head Cut the neck off close
to the breast and lay it with the other sic-
lets. Open the chicken at the vent, remove
at one drawing all there is inside it. Care
fully sever the giZZard, the liver and heart
from the entrails; throw away the entrails
and clean the gizzard. Snip off the tip end
OF the wings.
Put away in a dish in the ice box the
wing-tips, the neck, the gizzard heart
liver. tongue and comb of the chicken Next
wipe the bird well inside and out with a
damp towel. truss it well and put 1t in a
big kettle with enough hot water lust TO
| cover it, to which add a large onion cut in
halves, half lemon. two stalks of CELERY
and a tablespoonful of salt. Cover the
kettle and let the chicken cook very SLOWLY
off the heat. lift the cover and leave the
fowl in the kettle till ready to serve.
Make rich cream sauce as follows: Put
into a saucepan over the fire two table
spoonsfuls of butter; when 1t bubbles add
two heaping tablespoonfuls of -four and
whip 1t to a cream. Next stir in the yolks
of two raw eggs and then gradually stir in
little over a pint of hot milk Stir the
mixture constantly to keep it from becom-
ing lumpy. When it has boiled about two
minutes and is very thick the sauce is done.
Lay the boiled chicken a hot platter
Untruss 1t, pour the sauce over 1t, garnish
with sprigs of parsley slices Of hard boiled
eggs and of lemon and serve
little mace added to the cream sauce
Is considered an Improvement and few
slices of salt bacon boiled with the chicken
are very acceptable.
Half of this large chicken with its rich
sauce and accompanying vegetables soup
bread and butter salad etc, will be suf-
ficient for a dinner for four persons
The other half of the chicken should be
served cold for dinner next day with a
nutritious and delicious soup made from the
water in which the chicken was boiled
with the addition Of half a cupful of rice,
and the legs and feet of the chicken addeds
which contain much jelletine.
On the third day make either a stew of
the giblets, with the addition of onions and
potatoes. giblet potpie, which with
some sort Of fish for a first course and a
salad will make fine dinner, and the third
one of which the chicken has formed the
piece de resistance. 1 fancy 1 hear some
woman say, absurd! one chicken will not
go SO far" Just try it and see.