Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21
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TOLD.
lINTS

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It goes without saying that for frying,
chickens must be young and tender. This
granted, there Is no more delicious way of
preparing them than in the Virginia style
and serving with a cream gravy. A north
ern cook holds UP her hands in horror at
being told to soak her chickens in cold
water to extract the blood" ut takes out
the juice as WELL" she declares; but the old
darby cooks know their subject we'll, and
the end justifies the means. Having cut up
a pair Of young chickens and soaked them
half an hour or SO, they wipe them dry,
season them well with salt and pepper
dredge them with -four, and fry in deep
iron skillet, in which is liberal allowance
Of butter or butter and lard or pork drip
pings mixed. This must be hot when the
chicken goes in. The skillet Is then covered
and pushed back on the range to allow the
chicken to cook slowly. When one side
is a rich brown, turn, and when both sides
are done take out and put in pan where
they will keep hot until all the pieces are
fried. When all are finished, and there is
left few spoonfuls Of grease in the pan,
stir in a tablespoonful OF -four. Then add
a half cup of boiling water, and enough rich
milk to make the consistency required
Season with salt and pepper and let it boil
for moment or two. Arrange the chicken
on a hot platter, and garnish with a little
parsley into the sauceboat, pour the gravy
over it and serve with the chicken. Baked
potatoes and hot biscuit or cornpone or
bread should accompany it. =
With the near approach Of Shrove Tues
day the pancake. according to tradition be-
comes the thing to conjure with. If there
are children In the family, breakfast will
have no charm for this day at least unless
the pancake Is much In evidence. Among
older folk the pancake luncheon" or the
MAJ, lxa q variety
in the list Of simple entertainments.
For the letter, pancakes. with money or
pancakes with jelly are usually preferred
For breakfast maple syrup, any OF the
trade syrups, homemade syrups or even
for some palates, New Orleans molasses,
rule the day. er
A good homemade syrup Is quickly pre-
pared by boiling two cupfuls best quality
Of soft brown sugar with one cupful Of
water until a clear, thick syrup results
AS brown sugar Is not always available
white sugar may be used in the same way.
Among the English quartered lemon is
always served with Shrove Tuesday pam
cakes. This has been the custom from time
immemorial
While the roll call Of pancakes appro-
pirate to the day is a long one, people Of
French or German extraction prefer
large cake made Of eggs and -four, cooked
oven. then sent to the table with pow
dered sugar and quarters Of lemon, or
with a cover Of preserved fruit. A relia-
BILE rule calls for half pound Of f1Jur,
weighed after sitting. Beat three eggs
until light: make well in the center CT
the -four and gradually work the eggs In
until there is a smooth batter free from
Jumps. Add a tablespoonful Of sugar,
and then little by little a pint Of cold milk.
Beat the batter until smooth and light.
Heat frying pan, and, when Kissing hot,
brush with butter and turn in the batter.
Cover with a pint Of rich apple sauce or
preserved pineapple, and set in hot oven
for ten or fifteen minutes. until the batter
Is thoroughly cooked. Slide from the pan
on to a hot plate, sprinkle with powdered
sugar, cut in triangles and serve al once.
Somewhat similar are the rolled pam
cakes. To make them separate four eggs.
beat the yolks until light, add one and
one-half cups Of milk and one cupful of
-four. which has been sifted with a half
teaspoonful Of salt. Beat until smooth.
Whip the whites Of the eggs stiff and
fold into the mixture. Have a frying pan
hot and buttered. and turn enough of the
batter in to cover the bottom OF the pan.
Bake delicate brown on one side, turn
and brown the other then spread with
Jelly or marmalade and roll up quickly.
Serve without delay.
Among the Russians the famous ''Bliny"
rule for their making direct from st.
Petersburg, Is as follows: Set a sponge to
raise in the evening made from three tum-
bierfuls OF water, piece of compressed
yeast as large as a walnut and one scant
pound Of wheat -four, half pound of
buckwheat, saltspoon of salt and two
Well-beaten eggs. Set to raise again. When
light, pour over it three tumblerfuls Of
boiled milk and set to raise third time.
Bake In little pans like muffin pans, in
which a piece of butter has been melted
over hot fire until brown on both sides,
or In the oven.' If you have gas range
they will do best under the flame. Serve
hot from the pan with melted butter or
sour cream and caviar.
Most American cooks prefer sour milk for
making griddle cakes, in which case, if
thickened just right and thoroughly beaten,
no eggs are required. Z. In fact, the cakes
are much more delicate without. Sift to-
gether one pint of -four, a'shalf teaspoon
full OF salt and a teaspoonfulCo of soda. Add
gradually scant pint of, sour milk or
cream, beating until hubby. Bake at once
on very hot griddle. Some good cooks
prefer to mix the sour milkowith the flour
over night, adding salt and soda in the
morning, together with two wel-be aten
eggs. If eggs are desired.
Rice cakes are delicate form of pan
cake that might be used often to advan-
tage. SLIT together cup and a half of
Aoui, a qudl teI cup OF sugar, d ledSpOOHIul
of salt and four teaspoonfuls OF baking
powder. Add cupful of cold. boiled rice.
Beat the yolk of an egg light. mix with it
cup and half of milk and a rounded
teaspoonful OF butter melted and beat thor
oughly into the dry mixture. Lastly. fold
in the stiffy beaten white Of the egg and
cook at once on a hot, weIl-greased griddle
That pancakes are not Of themselves in
digestible may be news to some people who
have been wont to believe that all forms of
hot bread are unwholesomeness incarnate.
very little to do with the matter, according
to the experts in the United States Depart
| ment of Agriculture. New bread. they say,
especially that from large loaf, may be
readily compressed into more or less solid
masses. rendering Ii less easy TO masticate