The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1908-07-18
THIS MARYLAND FRIED CHICKEN
WAS fNCASED IN ARMOR
OF CORN MEAL

spring chicken has grown large enough /
10 fry, and il there is anything better
than this fowl properly fried, depOnenUI
does not know r.. It IS true that the
frying pan is an implement much in
dlsfavOr with dieteticians- TO fry any
thing 50 epicures say. is 10 vulsarize /
&. But as all signs fail in dry weather.
so DO all epicurean rules fail in the case
Of a nice little chicken waiting TO be 1
cooked.
on the menu of almost every hotel
one enters. whether in Kamchatka-l
wherever that remarkable place may be I
! or In Maine, one finds featured
Chicken. Maryland style
I The article served under this title
would in most cases make the angels /
weep. Certainly It would make any old !
/ colored Maryland cock wiring her hands /
/ in anguish TO see what culinary sins are
committed in its name.
! Maryland fried chicken IS a dish to
! set before a king. before the queen, fo-
J that matter, and all the members Of the |
4 royal family
A few years ago ! ~as travelling IN |
the West when upon the menu of the ]
| large hostelry at which I was staying
i 1 deserted the magic words Chicken a
/ Ia Maryland" I ordered \ largz portion |
OF this dish, and awaited }ts arrival with
| Impotence.
! 1t came. that chicken, and It was net
j a Ia Maryland It was incased in an
J armor. made, so far as 1 could discover
of corn meal and gum arabic, or some
thing / could not apalyZe. When 1 hac
lbroken this crust 1 found a small piece
Of chicken. rocking with lard and very
| oVer-dOEe. With il was served black
| gravy also very greasy.
! / ordered away the chicken, much TO
the surprise Of the waiter man, and or
J dered a broiled chop. for you can't do
much to a chop 10 disguise fits identity
How It Should Be Done.
In the private home it is possible 20
secure the real article IN al its de-
/ HclousEess ard without great trouble
The process is as follows: Joint a ten
der chicken; dip each piece IN flour 20
= which have been added pepper and
salt. until thoroughly coated. Set aside
for an hour. then fry In deep lard 20
golden brown. Be sure to fry long
enough for the thickest pieces Of chick
en- to be cooked all the lgay through.
Drain upon brown paper and keep hot
while making the cream gravy For
this stir in the pan from which the
chicken has been taken a lump OF but
ter that has been plentifuIly rolled IN
-four, and when it bubbles add a small
cup Of hot cream OF milk TO which a
pinch Of soda has been added Stir for
two minutes TO prevent scorching. add
a tablespoonful Of minced parsley and
send Immediately to the table.
Old-time cooks always serve corn
dodgers with fried chicken Some Of
, them make these exactly IS they DO
corn cakes for breakfast: OF ners simply
make a mush. allow # TO become cold
and then fry II crisp with the chicken
and serve with the gravy
! Another very much esteemed accom-
paniment 70 fried chicken is corn fritz
| ters made with green corn. For these
score with a sharp knife and scraDe
on the ears a pint Of sweet corn Beat
! together cupful Of m K. two table
/ spoonfuls OF melted butter. one egg
! whipped light, salt TO taste and enough
/ uour 20 make a thin batter, Into this
! stir the scraped corn Beat hard and
! cook as you would griddle cakes until
: | they are brown and crisp.
Young Fowls for "BroIers.S
To broI chicken wei is almost as
great an accomplishment as 10 fry Il
we'll Anyone who has tasted the dry
as-chips sort served In many households
realizes that It IS no mean thing TO
be able 10 do this. Only very young
fowls should be used. Split them down
, the back 10 leave the breast in one
piece. Lay them out fat on the grating
! Of your rooster, skin side down. and
! put into very hot oven, covered. Have
ready half a cupfu- OF melted butter
and after five minutes haste the chick
lens well with this Turn them as 500,
as the inside has coloEed slightly:
/ haste again with butter: when nearJv
done dredge thickly with -four and
wash again with butter When they
are brown and the flesh is tender in. the
joints they are done Thirty minutes
should be sufficient. Take I'D the chick
ems and keep them hot. thicken the
4 gravy with Drowned -four, md boil one
minute before pouring into a boat.
Another way is, when putting the
S chickens into the oven. 20 rub them
, over thickly first with butter, and then
S sprinkle with flour. In doing this fire.
quent bastIng is not necessary.
Nothing could be more delicious on
/ a warm day than jeIlied chicken. II f.
prepared in the following manner: Boil
= used When the liquor is cold skim
from II every bit Of fat Soak a half
, cup Of gelatine in cup OF Geld water
for two hours Remove all skin from,
the chicken and cut the meat IN meat
e dice Cut two dozen canned mushrooms
70 into halves. Stone and halve one dozen
2 large olives
l / Bring to q boil and strain pint OF the
chicken liQuOr. stir into il the soaked
I | geIatine and set aside to cool AS il
loaf in the following manner: In but