Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-17
SOUTHERN COOKS
WHOSE POULTRY Is A LONG ES-
TABLISHED ART,
Mix Fowl With Rice and Rich Sauces
In Toothsome Proper
lions.
Written for The Star.

tervals, plain PANIED or broiled chicken be-
comes monotonous and the young chicken
does not lend itself to a variety of cookery.
On the other hand the fowl, which term
covers chickens and roosters from a year
and a half to two years old, is to be had
now at very reasonable price, and can be
served in large variety Of forms South
erners are particularly successful in cook
ing fowl. perhaps because in the warm eli
mate 1t Is not possible to keep fresh meats
for any length of time and the cookery
of poultry becomes an art with the least
pretentious of southern housewives. They
seldom serve poultry plain, but combine it
with rice, vegetables and rich sauces and
gravies.
Here are some excellent chicken recipes
cleaned from southern cook books:
Creole Stew.-Singe and draw good-sized
fowl and disjoint it carefully. Melt two
rounded tablespoonfuls of butter In a deep
saucepan. Add three onions sliced thin,
and stir until the onion Is thoroughly
cooked but do not allow 1t to burn or even
brown deeply. Add the chicken with the
dark meat on the bottom and the white
meat on top, a dash of celery salt and just
enough Of the juice from of tomatoes
to cover the chicken. If the chicken is
large this will take entire quart can of
tomatoes pressed through sieve. Bring
to the boiling point and then push back on
the stove to simmer very gently for one
hour Season with small teaspoonful of
salt and mere dash of pepper. The south
ern cook adds q sweet red pepper, with the
seeds removed and the shell chopped very
fine Next add one can of corn, or If you
can secure 1t, one pint of corn cut fresh
from the cob. Heat this thoroughly. Edge
a hot platter with plain boiled rice. Lay
the chicken neatly inside of this border and
pour over it the corn and tomato sauce.
A Tasty Com bination.
I'll
rice and tomato, which is simpler In It's
construction. The fowl Is prepared as for
creole stew. Melt two tablespoonfuls of
butter and add an onion sliced very thin.
When the onion is cooked add the chicken
and allow it to cook for a moment without
browning. shaking the pan gently to keep
1t from sticking. Cover with boiling water
and after it has come to the boiling point
push the chicken on the back of the stove
to simmer for three-quarters of an hour
or more If the chicken is large. Have ready
a cup of rice, which has been washed and
soaked in cold water. Drain off this water
and sprinkle the rice the top of the
chicken. Flavor with salt and pepper, put
on the cover tightly and cook for thirty
minutes, being careful that the rice does
not absorb all the water and cause the
chicken to scorch. In another saucepan
rub together two level tablespoonfuls of
butter and the same of flour. Add two cups
of strained tomato juice, pour over the
melted butter and -four. and bring to the
boiling point. Dish the chicken hot
platter with the rice on top Flavor the
tomato sauce with dash of salt and pep
per, and strain through a sieve over the
chicken.
For chicken less than a year old the
southern method of smothering is extreme
ly tasty Split the chicken down the back
and lay fiat. bones down, in a baking dish.
Season with salt and pepper, and pour
around them one pint of water. Cover
tightly and braise until half done, basting
frequently Now remove the cover. Add
to the drippings one-half pint of rich milk.
or, better STILL thin cream. Dredge the
chicken lightly with flour and bake a rich
brown. basting frequently.
Pressed chicken is a delicious supper
dish and admirable device for masking
a fowls age. SINCE and draw chicken,
but do not cut it up. Boil until tender in
just enough water to keep it cooking. When
1t Is almost ready to fall to pieces, remove
from the pot and slip out all the bones
Chop or cut the meat very fine, season
with salt pepper and melted butter. Add
the liquor in which the chicken was boiled,
which should now be reduced about half
and one cup of softened bread crumbs, Le
bread crumbs which have been soaked m
hot water and then squeezed dry. Heat all
together. press into a square mold and
serve cold with a garnish of jelly and
parsley.
Chicken en- Observation-Disclosures a chicken
covered baking dish. Add a number of
small onions peeled, two bay leaves. half
a turnip cut into tiny cubes. two stalks Of
coarsely chopped celery. or dash of cell
cry salt. and half pint Of carrots cut into
diamond shapes Partly cover the chicken
and vegetables with boiling stock and cook
with the cover on for an hour and half,
giving 1t frequent hastings. Season with
level teaspoonful of salt and a Saltspoon-
full Of pepper after the chicken is half-cook-
ed. Either fresh or canned mushrooms may
be added to the vegetables. When done
the chicken should be crisp and brown. If
cooked in a casserole. which is now found
in every well-equipped kitchen, the chicken
is served in this dish, which is placed on a
platter. If it Is cooked in a double baker,
then 1t must be served on a hot platter en-
circled with toast triangleS.
The English serve fowls in elaborate
form. A favorite dish with them Is chicken
Chartreuse Line plain mold one inch
deep with simple boiled rice and fill the
center with cream chicken; that is cold
chicken cut in cubes and simmered in thick
cream sauce. Cover the mold and heat in
a pot of boiling water for ten minutes Turn
out on a very hot platter and encircIe it
with canned mushrooms mixed with cream
sauce.
Chicken la Milanase.-Prepare a rich
white sauce, using equal quantities of
chicken stock and cream. the former fla
vored with celery, onion, parsley and bay
leaf and seasoned with salt, pepper and a
little mace. Cut up a large fowl-or two
chickens-which have been praised with
plenty of vegetables, into neat pieces re-
moving all the skin and as many Of the
bones as possible. Place 1t in a stewpan
containing the sauce. Cover with buttered
paper before putting on the lid of the pan
and let the contents simmer very gently for
quarter of an hour. Just before taking
the pan from the stove. stir in the yolks of
two eggs which have been beaten up with
tablespoonful of white wine. Serve sur
rounded with a border Of spinach, garnished
with circles of sliced hard boiled egg.
Little Chicken Aspics.-Line some plain
individual molds with cool aspic jelly, deco
rate this with cooked peas and put them
into cool place until they are required.
Put quarter of pint of thick mayonnaise
sauce into basin and mix 1t with quar-
ter of pint of cool asp!c jelly (Which is
still liquid. Have in readiness some of the
white meat of cooked fowl cut into small
dice-shaped pieces. mask them quickly with
the mayonnaise cream and fill the individual
molds. Turn out the little individual aspics
as soon the mixture is quite firm, arrange
them close together around a small platter
which has been covered with chopped aspic
and fill the middle Of the dish with salad
composed OF young peas (cooked) and let
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