Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-05-26

Chicken.
.Pilau Of Chicken.-The Turkish pillau Of
mutton fat and rice is neither so elaborate
nor delicious as the East Indian pillau Of
fowl For this Is required one chicken
dressed as for boiling and three pounds of
rice. Put the fowl in a stewpan with one
and one-half pints Of broth and some spices
tied in bit of muslin. These spices may
consist of two cloves, an inch stick of GIN
namon, two dozen cardamoms, and one
half teaspoonful of coriander seed, mace
and allspice-quantity and combination
regulated to taste. Cook these with the
fowl twenty minutes slowly. Place one
pan with one sliced onion, one dozen
raisins and some blanched almonds; fry till
brown and strain. In the butter remain
ing fry the rice light brown. Strain
off the butter and by degrees add broth
until the rice is tender, then put 1t with the
chicken and cook until it is nearly dry.
Remove the spices, and serve the fowl
smothered in the rice, garnished with the
fried raisns and almonds, and, il liked.
some hard boiled eggs and crisp slices OF
bacon.
Chicken with Cocoanut.-Stew a chicken
and remove the bones. Crate cocoanut
and cover 1t with water for ten minutes;
strain it and add more water. This again
should be strained through bag Of coarse
cheeseclOth and the rich liquor resulting
about pint-added to the chicken. COOK
slowly a few minutes and thicken with two
tablespoonfuls of flour mixed smoothly In
cold water, one-half teaspoonful Of salt
and three teaspoons of turmeric powder.
Let all cook up with the chicken, then lay
II on a platter surrounded by boiled rice
and cover partly with gravy.
Chicken Stewed with Dough.-Another
method is to mix spices, raisins, salt and
butter through some partly boiled rice and
with it dress the chicken, then wrap it in
dough, rolled thick, and boil it in cloth
mot too tighD half a day.
Bake Juicy Pies
In the hottest Of ovens, placing them on
the ovens bottom first to insure the
browning of the under crust. Let these
iuicy pies cool and reheat them before
serving. This second heating seems to
give the necessary crispneSs to the crust
crispness that is harder to accomplish
than in drier pies.
Waters.
Plain Wafers.-Cream well together two
tablespoonful of butter and ten table
spoons of powdered sugar. Add, one at a
time, three unbeaten eggs and beat thor
oughly Sift and beat in two cupfuls of
flour, add one-quarter OF a teaspoonful of
salt and one cupful of milk and beat hard
for five minutes. Have ready number Of
fiat buttered tins. On these drop the
butter by small teaspoonfuls several
inches apart. With the back of the spoon
spread it out in two or three-inch circles
and bake in a moderate oven. Have ready
round stick about half an inch in
diameter. AS quickly a painful is taken
from the oven lift each in turn and roll
around the stick. If this Is not done quick
ly the waters will crack and break.
Chocolate -Wafers.-One-half of a cup
full of light brown sugar, one-half of a
eupful of granulated sugar, one-half of a
cupful of grated bitter chocolate, one and
one-half cupfuls of flour, one-quarter of a
teaspoonful of salt, one teaspoon of
vanilla. Mix to a soft dough, roll out-a