Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-11-29
HOUSEKEEPING HINTS
BOILED CHICKEN, SERVED WITH
THE RIGHT SAUCE, Is DELICIOUS.

Boiled Chicken With a Choice of Three
Sauces.-Bofled chicken served whole is a
pleasant change from the inevitable roast,
always providing that 1t is properly cooked
and served. If placed in boiling water and
allowed to boil slowly the flesh viii be firm
and well Favored, with certain delicacy
attained only in this way. If put into cold
water and boiled at "gallop" the meat
will be tasteless and "raggy." If it is de-
sired to utilize the water for soup the chick
en- should not be tied in cloth, but skew
cred and tied IL for roasting and then
placed on wire stand in the bottom of the
kettle. Allow an hour for a large chicken.
Four pounds is usually the weight chosen.
as year-old fowl is of higher favor for
boiling than young chickens. If it is not
necessary to utilize the water the chickens
will appear better if tied in cheese cloth.
A white sauce Is Indispensable with boiled
chicken. Except for extra occasions a roux
with plenty of chopped green parsley is
sufficient, but the addition of a pint of oys-
tiers makes the dish fit for a king. These
sauces add to the appetizing appearance of
the fowls If thrown over them, instead of
being served in the sauce boat. For oyster
sauce heat cup Of the oyster liquor, then
add TO cup of boiling milk (cold oyster
juice curdles milk and stir into a sauce
pan in which an even tablespoonful of -four
has been stirred into one of boiling butter.
Bring to a boil. add the oysters, which
should have been cooked a minute or two in
their juice, or just long enough to crimp the
edges slightly, beat up an egg and add the
mixture to this, but do not boil again. If
the sauce must be kept hot, stand it in
boiling water. Pepper and salt must be
used to taste and always for white sauces
either white or red pepper is essential To
vary the above boil an egg hard. chop 1t
fine and add 1t instead of parsley or oysters.
A Sayory Luncheon Dish.-If care is taken
to have stale light bread the following
recipe yields a delicious and yet economical
and quickly made dish: Soak a cup of
bread crumbs for ten minutes in a cup of
hot milk to which has been added table
spoonful of butter. Stir In half cup Of
cheese cut in bits and melted, a beaten egg,
half teaspoonfm of salt and dash of
frying pan over the fire or on. deep plate
on a top shelf of the oven. Serve on toast
ed bread or crackers. This dish may also
be cooked In chatting dish.
A Little Secret About Rice Croquettes.-Un-
less rice has been boiled IN milk 1t is better
to use any leftover for other purposes
than croquettes, as it is impossible to avoid
a certain fiat flavor when the rice has not
been freshly boiled If rice croquettes are
made according to the following recipe
they will equal those sent to the table by
the most skilled chef: Put over the fire in
a double boiler pint of milk and half
cupful of picked-over and washed rice. Cook
until thick, add the yolSs of two eggs half
a teaspoonful of salt and two tablespoonfuls
of sugar. Remove from the fire, then beat
until smooth. adding half a teaspoonful of
vanilla the grated yellow rind of half
lemon. bay leaf boiled in the rice and
milk and removed as soon as a slight favor
is given adds to the daintiness of seasoning.
Spread all on a fiat dish and when cold
form In cork shape, dip in egg, then In
crumbs and cook In deep boiling fat This
will make twelve ordinary-sized croQuettes
Sugar may be omitted If liked. Measure
the rice scantily.