The Savannah morning news., 1902-11-30

boiled Chicken, Properly Cooked
and Served with the Right Sauce,
Is DeIicfOus-A SavOry Luncheon
Dish and a Dainty Pudding-A
Hint MS to Rice CrOquettes.
Boiled Chicken With a Choice Of
Three Sauces Boiled chicken served
whole is a pleasant change from the
inevitable roast, always providing that
it is properly cooked and served. If
placed in boiling water and allowed to
boil slowly, the flesh will be firm and
we'll favored, with a certain delicacy
attained, only in this way. If put into
cold water and boiled at "gallop" the
meat will be tasteless and "raggy." If
1t is desired to utilize the water for
soup the chicken should not be tied in
cloth, but skewered and tied as If for
roasting and then placed on a wire
stand in the bottom of the kettle. AL
low an hour for a large chicken Four
pounds is usually the weight chosen, as
year old fowl is of higher flavor
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 oc-
casions roux with plenty of chopped
green parsley is sufficient, but the adj
dition of pint of oysters makes the
dish fit for 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 a cup of the oyster
liquor, then add to a cup of boiling
milk (cold oyster juice curdles MILK
and stir into a saucepan in which an
even tablespoonful of flour has been
stirred into one of boiling butter. Bring
TO BOIL add the oysters, which should
have been cooked a minute or so 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
IT fine and add it instead of parsley or
oysters.
"A Savory Luncheon Dish-If care
is taken to have stale light bread. the
following receipt yields a delicious and
yet economical and quickly made dish.
Soak cup of bread crumbs for ion
has been added a table spoonful of
butter. Stir in half a cup of cheese
cut in bits and melted, a beaten egg
half a teaspoonful of salt, and dash
OF cayenne. Cook for three minutes in
a small frying pan over the fire or on
a deep plate on a top shelf of the
oven. Serve on toasted bread or crack
ers. This dish may also be cooked in
chatting dish.
FaUOrffa TrdJfro- Jxy4AL
canned or evaporated peaches a mud
ding may be made that will he liked
even by those who usually refuse any,
tnlng sweet. Be sure that the bread
used is stale and light: then soak a
pint or crumbs in a pint of hot milk
After soaking over night stew enough
peaches to fill a pint measure when
mashed, and stir in a table spoonf,ll
OF butter. When all are cold mix to-
gether, add two well-beaten eggs, half
cup or sugar and a pinch of salt. mt
in buttered dish, bake half an hour
and serve hot. either with or without
hard sauce
"A Little Secret About Rice Gro
quettes-Unless rice has been ho;Ied
in milk. it is better to use any sIeft-
over" for other purposes than GRO
quettes, as 1t is impossible to avoid a
certain fiat flavor when the rice has
not peen freshly boiled. If rice Gro
quettes are made according to the fol-
lowing receipt, 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 a cupfuI
OF picked over and washed rice. Cook
until thick, add the yolks of two eggs,
nan teaspoonful of salt, and two
table spoonsful of sugar. Remove
from the fire, then beat until smooth
adding half teasDoonfu! OF vanilla
or the. grated yellow rind of half !
lemon. A bay leaf boiled in the rice
and mix and removed as soon as
s si naVor is given adds to the dain-
tiness of seasoning. Spread All On
fiat dish and when cold form in cort-
shape, dip in egg. then in crumbs and
COOK in deep boiling fat. This will
make twelve ordinary sized GRO
quotes Sugar may be omitted If liked
Measure the rice scantily.