The Washington times., 1905-03-23

ually passing, poultry is becoming more
plentiful, and nothing could be nicer
tlan well-prepared chicken dinner. AS
accompaniments to the main dish try
this menu:
Cream of Clam Soup
Chickens. Spanish Style
Potato Croaust String Beans
NatercresS French Dressing
Cheese Biscuits
Little Caramel Puddings
Coffee.
Cream of Clam Soup.
In planning this meal for six adults
order twenty-five hard shell clans or
two strings of soft clans; in lieu of
either use the contents of a two-pound
can. Scrub the hard shells (Which are
unopencd) until all saEd is removed,
rinse thoroughly in cold water and boil
until all the shells open. Strain the
clam juice through muslin or cheese
cloth Put the clans through the food
chopper, using the finest cGtter. In a
double boiler heat one pint of milk.
Just before 1T reaches the scaldfng point
add a paste made by rubbing together
one tablespoonful of butter and two
tablespoonful OF flour. Gently stir until
this dissolves in the hot liquid and
gradually thicken 1t to a smooth sauce.
Season with white pepper and little
salt. Add the ground CLAIMS and cook
for fifteen minutes, then rub through
a sieve Reheat and have the clam Juice
5caldiSg hot separately. moment be-
fore taking from The fire slowly add the
clam juice to the thick mixture. When
in the tureen or plates add a spoonful
of stiff1y whipped cream for each plate
Chickens, Spanish Style.
AS this method of cooking is slow one
pair of fowls may be used rather than
the very tender young birds. Singe,
clean, and disjoint them as for fric-
asse. If old remove the skin. In a fry
ing pan heat five tablespoonful of but
ter (olive oil is better il the flavor is
not objected to) and lay in Il the pieces,
d few at time. Rapidly cook to a deli
cate brown, turning each piece until
evenly colored. AS done transfer them
to a stewpan. Pour over them the clear
fat remaining in the pan, add one cupful
of finely chopped Spanish onion { if a
stronger onion is used take smaller
quantity. a quart Of tomatoes. one large
mild green or red pepper freed from
seeds and veins and chopped fine, one
quarter OF & bay leaf, a sprig each of
of pound of lean raw ham cut in thin
strips ard one pint of water. Cover
closely and simmer until the chicken is
very tender-this will take from one to
two hours according to size and tough
ness. Remove the meat and keep hot.
Boil the gravy until 1t thickens. If oily
throw in a, spoonful or two of cold water
and take off the fire for few moments
until the grease rises then skim. Serve
the gravy in a boat and garnish the
chicken with olives and croutons of
bread cut in fancy shapes and fried in
butter or deep fat
Potato Croquettes.
The croquettes will need a scant
Quart of mashed potatoes. To these
while hot add one tablespoonful of but
ter salt and pepper to season, one half
a teaspoonfuI of onion juice and the
beaten yolks of two eggs. Turn into a
saucepan and stir slowly over the fire
until the potatoes no longer cling to
the saucepan but draw together in n
mass In the center. Turn into a creased
dish and set aside until cool enough to
handle, then form into mediam-siZed
croQuettes. Beat the whites Of one OF
the eggs just enough to break the
stringiness, add a Tablespoonful of warm
bread crumbs. Dip each croquette in
the egg. using spoon II necessary to
moisten every part of 1t; then roll in
the crumbs. Have ready deep sauce
pan containing sufficient fat to immerse
the croquettes. When smoking hot fry
two or three at q time. When nicely
Drowned they are done, 8 the intense
heat will make them piping hot all
through. Drain for moment on brown