Oxford Democrat., 1903-08-11
HOMEMAKERS COLUMN.
Correspondence on topics Of interest to the lsdie
Is solicited. Address: Editor HONEnAKRRs
CoLUNN, Oxford Democrat. Paris. Maine.
Several WAYS of Cooking Chicken

Several Ways of Cooking Chicken.
Bo1LED-An old chicken is best for
boiling. Put a quart of water into a
kettle and when it boils, put in clean
ed and trussed fowl. Add large onion
with half dozen cloves stuck in it, a
bay leaf, a bunch of sweet herbs, and a
little salt and pepper. When done, lit
out and drain carefully. Strain the
broth in the kettle, thicken with flour,
add tablespoonful of chopped parsley
and any other seasoning liked. pour over
with slices of fried bacon.
STUFFED-Boil small onions in milk
till nearly tender, and stuff cleaned
chicken with them. Boil, add minced
boiled onions to the sauce, pour over,
sprinkle with chopped parsley and serve
at once.
SoUBIsE CHICKEN.-Take young fat
chicken and prepare for boiling. Cook
in a buttered saucepan with pint OF
white stock for an hour, seasoning with
salt and pepper to taste. Add pound
of button onions, peeled, and cook halt
an hour longer, turning the chicken oc-
casionally. At serving time, put the
chicken in deep platter and strain the
sauce over it. Make a ring of the boiled
onions around the chicken, alternating
with small squares of bacon fried to
crisp, and garnishing the whole with
parsley or the white heart leaves OF let
tuce.
WITH RIcE.-Prepare for boiling and
boil for fifteen minutes. Then add an
onion stuck with six cloves, pepper and
salt, and bunch of sweet herbs. When
the onion is cooked to pieces, take it out
and add a cupful of well-washed rice.
Cook till the rice is tender, and pour the
whole around the chicken.
A LA PRINTANIERE-Prepa as fol
boiling and fry whole in a stew pan, with
half pound of bacon chopped fine
Scald another half pound of bacon, cut
If into small squares, and add it to the
chicken, together with four small carrots
and four small onions cut fine. Season
with salt and pepper and add a cupful OF
stock, milk or water, if needed to moist
en-. Cover the pan tightly and finlsf
cooking in the oven. Make white
sauce. using the strained drippings from
the chicken, and add to it cupful OF
cooked or canned peas.
BRoILED-Clean and SINCE tende,
chicken and split it down the back
Break the joints, take out the breas,
bone, wipe clean, sprinkle with salt anG
| pepper and rub with soft butter. Broi
over clear fire and serve with melteo
butter.
ERoILED WITH BAcoN-Prepare a:
above, rubbing the chicken with salt
pepper and either olive oil or bacon rat
Broil as usual, serve on toast, sprinkle
with lemon juice and chopped parsley
and garnish literally with rashers o
fried bacon.
A LA WALpoRF-Cut fine the rem
nants of a cold, roast chicken. Blent
one tablespoonful of butter with two o
flour, add few chopped sweet herbs
and half cupful of canned mushrooms
cut fine. Add a cupful of white wine
and cupful of chicken stock, milk o.
water. When the sauce is done, add th'
chicken and cook slowly for fifteel
minutes. Serve on toast, or in a deel
platter, garnished with toast points. 4
sprinkle of chopped parsley is an i'm
provenent.
CRoQUETTEs-Use the remnants o
cold boiled or roast chicken. Chopped
mushrooms, cold cooked veal, sweet
breads, calf's brains, or cold boiled ric'
may be added if the quantity is no
sufficient. Bind with a raw egg, O.
more, if needed, and season to taste
Shape into croquettes, dip in eggs AM
crumbs, fly in deep fat, and serve will
any preferred sauce. This is favorit
dish for luncheons, when either sweet
breads, brains or mushrooms are addet
to the chicken. French peas are uset
for garnish.
CUsTARD-Use one cupful each o
strong chicken stock and cream. Thick
en- with the yolks of three eggs, wei
beaten. Cook over hot water till tn
mixture thickens a little. Season will
salt, pepper and grated nutmeg, pou
into custard cups and serve very cold.
CURRIED-Cut up a chicken and put i
into kettle of boiling Water. Season
with salt, pepper, bunch of swee
herbs, six small onions, three cloves ant
a grating of nutmeg. Boil for forty-fiv
minutes or more, skimming as needed
Make sauce of one tablespoonful o
butter, two of flour, and the liquor th
chicken was boiled in. Mix a leve
tablespoonful of curry powder with tn
well-beaten yolks of four eggs, the juic
of half a lemon and little of the gratet
peel. Mix a little of the sauce with tn
egg mixture aud add it slowly to tn
contents of the kettle. Put the chicken
into deep platter, pour the sauce owe
it, ard garnish with border of boile'
Irice.-Brown Book,