The Washington herald., 1913-02-17
Crca med Chicken Fricassee.

| Get a fine, well-cleaned chicken weigh
| ing between three and four pounds. and
/ cut II up in ten pieces Put II into
large stew pan of boiling water for three
| minutes, then drain in colander and
at once plunge into cold water. letting 1t
remain five minutes. Then remove the
| chicken and place it in a clean stewpan
over the fire. cover with boiling water,
add a heaping tablespoon OF salt, two
small whit onions and bunch of herbs
| Cover and boil slowly until tender, drain
off the broth and strain II. Melt two
I ounces of butter in a saucepan over the
| fire. add TWO heapinG tablespoonsful of
| -four and stir smooth and cook two
minutes. Add the chicken broth and half
q large can of mushrooms, or same
| quantity OF fresh ones.
| Cook fifteen minutes, then take out
the mushrooms. remove all fat from the
sauce. add more salt. If needed. and
mix the yolks of three eggs with half a
pint of cream. add it gradually to the
gravy and. just before It is served. add
the Juice Of half lemon. Arrange the
chicken on a heated dish pour the gravy
over it and arrange the mushrooms in
groups around the edge with garnish of
parsley sprays.
Pumpkin Custards.
Cut enough pumpkin into pieces and
cook, to make a pint of pulp. Place in
a kettle: add half cup of water: cover
the kettle and allow the pumpkin to
steam until tender; then take of the lid
and allow the water to evaporate. Drain
in co, ynder. then press through reject
ing every particle of moisture Beat
three eggs without separating, add to
them a pint of rich milk then the pump
kin and half cup Of sugar, a teaspoon
full of cinnamon. and half a teaspoonful
of ginger. Mix and turn into small
Il ln4g-.N 1f
hot water and bake in the oven for half
an hour. When done turn out of the
cups and serve with spoonful of cram
berry jelly on the side of each mold.
Popovcrs.
Beat two eggs very light and add a
pint of milk. Place in a bowl two cups
Of sirted flour mixed with satspoon-
full of salt. Make hollow in center of
the flour and pour in gradually the egg
and milk and mix to smooth batter.
Seat briskly. Have the gem pans or
iron popover pans hot and well creased
fill them two-thirds full and bake in a
hot oven about twenty-five minutes. until
they are light to the touch when handled.
Break open. drop in a piece of butter
and eat while hot from the oven. |
Cheese Omelet.
Crate or chip fine two ounces of cheese. |
of a teaspoonfuI salt and same of pep
per and two tablespoonfuls cold water. |
Beat the two whites to a stiff froth; add
slowly, beating constantly the yolk mix |
ture to the whites. Put a teaspoonful |
butter in the frying pan and heat over |
the fire; then pour in the mixture. and |
as soon as the omefet is brown under |
meath sprinkle over it half the grated |
cheese: place it for a few minutes in |
the oven. then turn the omelet so both |
sides meet in the center and turn out |
onto hot platter and serve. Prepare
another omelet in same way. then serve.
Carried Mutton.
Put four ounces butter in the frying
pan with four minced onions and an
ounce of curry powder, a teaspoonful of
salt. a dessertspoonful OF flour and half
pint OF cream. Stir until smooth, then |
turn into stewpan. Fry gently two
pounds of mutton, cut in small pieces; |
and when the meat is a light brown lay
it in the stewpan with the sauce over
it. Cover and simmer gently until the
meat is tender.