The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-04-05
PARIS MODELS FOR PRETTY GIRLS

differ considerably from those IN uee in
this country. Tho fnvorite manner In
which fowl Il served at the home table
Is boiled with white sauce. The cold
fowl so frequent in chop houses, rail-
way restaurants and tea shops is tho
boiled fowl rather than tho roast.
There Is a reason for this an excel
lent ono In these days Of high prices,
Tho boiling Of chicken 10 probably
the least wasteful manner In which Il
can be prepared. Every drop OF fat and
gravy goes into tho liquor In which
tho chicken is boiled. forming tho basis
for good soup. with the addition OF
vegetables, barley. rice, &C.
The boiled chicken separates cleanly
and easily from tho bones. with no
waste whatever. For tho purposes Of
salad, for hashing. for croquettes or pat
ties. for boning or sandwiches no bet
ter way OF cooking can he tried. Yet
the average American housekeeper al
ways roasts the chicken. II makes a
better appearance. II IL true, with It's
brown. crisp skin, and the flesh may have
more piquant favor than that OF tho
boiled fowl, but on the other hand a
great deal OF the Juice OF the chicken Is
lost In the roasting process.
For boiling the chicken IL cleaned
stuffed and trussed as for roasting. The
stIffing may be any Of the many kinds
that make good combination with
chicken or turkey. oysters and chestnuts
being among the popular dressings.
Small young chickens may DO used II a
very delicate dish IL preferred. but the
larger birds and the capons are more
desirable and substantial
~ ~ a.. 4.
In Toured linen cloth and the water
should be we'll boiling before It Is nut
In tho saucepan. This cooks the skin
Immediately, which conserves and holds
the Juices. The broth will OF course
be less rich than when the chicken Ia
put into cold water. but the flesh of the
fowl will DO far richer In taste. The
broth will always serve. however, with
the addition Of vegetables. rice or any
OF tho various pastes. nudels. SC. French
housekeepers always cool, the feet of
tho fowl, as they contain valuable sela-
tinous matter.
For tho first half hour OF boiling the
chicken Il must cook slowly. Small
chickens will cook through in an hour.
A fine sauce for boiled fowl IL made
from oysters. one pint with half a lemon.
two tablespoonfuls Of butter. a table
spoonful of -four, a teacupful Of cream
and some cayenne pepper and nutmeg.
Cook tho oysters In their own Juice
for a few minutes and add the milk.
strain when II boils and put tho LIQUOR
back in tho pan. Thicken Il with
smoothly blended -four or cornstarch.
stirring in carefully to avoid Jumping
Then add the butter, the pepper, the
lemon Juice, Cook up for a minute or
two stirring It we'll and pour over tho
chicken.
Some cooks chop the oysters, but this
does not make as inviting sauce 40
far az appearance Ia concerned Fresh
parsley sprlgs may he used as IL decora-
| ton for the dish. An egg sauce Is mazda
| by choppng up three hard boiled cares
and adding 10 a rich drawn butter
sauce.
Mushrooms and chcstnuts also make
good sauce 10 serve with boiled fowl
Large perfectly shaped brussels sprouts
placed about tho fowl in large dish
their fresh color preserved by a pinch
Of soda In the water In which they are
boiled. are decorative. and when cold