Evening star., 1914-04-12
Chicken i'm All Varieties
a little -four beaten smooth in cup Of

cold water
Another way to cook chicken Of un-
certain age is by means of the casserole,
or covered earthen baking dish. To do
this YOU will need to joint the chicken
the same as for fricasseeing. Each piece
should be well dried. Now place in a
large frying pan two tablespoonfuls Of
butter mixed with an equal amount Of
-four and a few slices Of onion and pars-
ley. Shake the irving pan over the fire
till the butter and flour are thoroughly
melted and add the pieces of chicken.
Each piece should be well scared on both
sides, care being taken not to scorch
them When the chicken has all heen
thoroughly Drowned cup OF stock or
water should be added. Cover the fry
ing pan closely and put over low hre
to cook for fifteen minutes Now trans
ter the chicken to the casserole, ana
strain the gravy, to free it from the DTS
of onion and parsley Cover the cas-
Serole and allow the chicken TO bake
slowly for two hours A smaller chicken
will probably take shorter time in the
casserole This dish can be served direct
from the casserole or it can be turned
out on a platter. Instead Of the butter
to begin with several pieces of tat bacon
can be used.
Dear TO the heart of every child OF the
south is fried chicken. which IS never
better than when cooked with fried corn,
meal And since the recently published
bulletin of the United States Department
of Agriculture on the use of cornmeaI
gives a recipe for this dish there IS sure
ly no ground for supposing il to be un-
healthy-as fried dishes are often sup
posed to be. To prepare this delicious
dish you should prepare cornmeal mush,
cool il and cut it into slices and Try II a
delicate brown in the pan i'll which the
i al Gl.
calls for one cup Of meal one teaspoonful
of salt and three and one-half cups of
water or four cups of milk. Put this mix
ture into double boiler and cook for
four hours From five 70 ten hours IN
the fireless cooker will answer. after it
has been brought to the boiling point.
Another southern chicken dish is chick
en- and cornmeal croquettes- This calls
for cup of cold cornmeal mush, one cup
of chopped chicken, one egg. salt and
pepper and few drops of lemon juice.
Mix this all together thoroughly and
then fry in tablespoonfuls in hot fat
Some people imagine that curried
chicken is a difficult proposition, but why
this feeling prevails is hard to see, for it
is no more difficult than any other
chicken dish, and is, in fact one of the
simplest ways of serving chicken.
you should begin a Curf1ed chicken diSn
by slicing an onion in butter in a frying
pan and cooking it till light brown.
Now add evenly teaspoonful of curry
powder. Cover the frying pan and put
over a low fire to cook for few minutes.
Now add little more butter and add
minced cooked chicken. Moisten with
stock or water and thicken with little
-four rubbed smooth in a little cold water.
Allow it to cook thoroughly and slowly
for ten minutes and serve with boiled
rice.
An excellent pot pie can be made from
a chicken that is none too tender. 1t
should first be stewed till it literally falls
from the bones. Now take a deep pie
dish and put layer of the chicken in
first. then a layer of minced boiled ham
and one of any kind of foreemeat and
hard boiled eggs cut in rings. Between
the layers put a sprinkling of the fol-
lowing seasoning: ground mace. nutmeg.
pepper and salt. When the pie dish is
filled nearly to the top pour in about half
a pint of water or stock. Put on a top
crust of rich pastry. glazed over with the
yoik of an egg. Bake for about half an
hour and when done pour in at the top of
the crust the gravy in which the chicken
has been stewed, thickened with flour
and allowed to cook for five minutes
Serve Immediately after adding the
gravy