The Savannah morning news. (Savannah, Ga.) 1900-current, 1902-10-26

1t NAV sound like a paradox to say
that the deplorably high price of beef
mutton, poultry and pork which have
prevailed in this country for nearly
year have proven a blessing. But il
is fact, for these high prices have
taught American women lessons oil
economy in buying and using food
which perhaps nothing else would. II
has been the means of teaching tc
women who wish to learn, to buy as
little as possible and to save every
scrap of food that may be made use
full.
In France and in Holland the women
all know how to buy in small quanti-
ties and how to economic in the cuis-
inc. They never throw away even a
cabbage leaf. They cut a head of let
tuce in halves and keep one half for
the next day. A stock pot is always
Kept in the stove and every thing not
eaten even to bread crumbs is thrown
into it; so 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
possibilities 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 it is. just a suggestion for a
plain home dinner for four persons.
which will not cost very much and with
care 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 in
expensive and very easily prepared. To
buy the right sort of fowl for boiling
then prepare and cook it properly is
a matter requiring experience and judg-
ment. However. if the directions here
given are infinitely followed, any one
having the slightest knowledge of cook
cry will make a success of it.
Buy fine large dry picked fowl of
the Plymouth rock breed They are
always best. One weighing from four
and to five pounds is better for boil
ing. Do not have your poultry dressed
of 1t 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 a little burn
ing alcohol poured on to a 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
a ~p% I.
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 giblets. 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. Snin
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 in
side and out with a damp towel, truss
it well and put it in big kettle with
enough hot water just to cover il ia
which add a large onion cut in halves,
half a lemon, two stalks of celery and
tablespoonful of salt. Cover the
slowly till thoroughly done and tender
Then turn 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 saucepan over the fire two
tablespoonsful of butter; when If huh
bles, add two heaping tablespoonsfuI of
flour and whip it to a cream. Next
stir in the yolks of two raw eggs and
then gradually stir in a little over a
pint of hot milk. Stir the mixture con-
stantly to keep it from becoming
lumpey. When it has boiled about two
minutes and is very thick, the sauce is
done. Lay the boiled chicken on a hot
platter. Untruss it, pour the sauce
over it, garnish with sprigs of parsley
slices of hard boiled eggs and of lemon
and serve.
A little mace added to the cream
sauce is considered an Improvement
and a few slices of salt bacon hoiled
with the chicken are very acceptable.
Half of this large chicken with its
| rich sauce and accompanying vepe-
| tables, soup, bread and butter, salad
| ETC., will be sufficient for dinner for
| four persons.
The other half of the chicken should
| be served cold for dinner next da.y with
| 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