The Washington herald., 1915-04-06
HOUSE.
WINES
DAILY
ECONOMY
CALENDAR
A CHICKEN FOR TWO.

Every young housekeeper who begins
problem Of ordering meats for two A
fresh roast every night seems an extrava-
Eance. and warmed-over meats are not
always palatable. Here are some sug-
gestions for treating chicken in an
economical fashion when 1t is to be
| served for a family of two
To begin with. it is more economical to
buy large chicken. and take the trouble
to plan how to use it tenptingly several
times than to buy a small one.
Here Is one method of using a chicken:
Cut the breast away from the rest of
the chicken and divide that into two
pieces. Brown slice of onion, minced,
IN q little butter, roll the chicken breasts
In flour. and brown in the butter Put
all in a casserole and add a cupful of
hot water. Cover. and simmer gently
until the chicken is almost DONE Then
add a cupful OF canned tomato pulp and
half a green pepper, minced. Continue
cooking until the chicken is very tender.
and serve neatly. Put a cupful of boiled
rice, seasoned with salt, in the center of
a platter. place a piece Of chicken at
each end and pour the tomato gravy
around It
Stew the rest Of the chicken until It
il very well done. but stew II slowly 80
that It will not fall to pieces. Add a slice
Of onion to it while 1t is cooking. Drain
out the meat. and allow the gravy to
cecil skim of the fat and try II out
that is. melt It in a frying pand and
strain of what il clear. For the second
dinner. serve the two legs. tointed into
four pieces, with some Of the gravy,
thickened. While this Is heating beat an
egg. add half a cupful OF milk and
enough flour, seasoned with salt, and
h-y~ al nI in,
portion Of a teaspoonful to cupful Of
flour to make a thin biscuit dough. Fry
this in big tablespoonfuls in some of the
tried-out chicken fat. and serve the little
dumplings on the platter with the
chicken legs and gravy.
Now. the best part Of tho chicken
is gone, or at least the most easily
prepared part. For the third serving.
remove the meat from the back and
wings and any other bits there may
be, and mix them with a cupful of rice
or fine breadcrumbs Season well with
salt and paprika- Parboil two sweet
green peppers. and slash open one side
Of each. Pull them open, remove the
fibers and seeds. and stuff with the
chicken mixture. Brown in the oven.
and serve with warmed-up chicken
gravy.
Here are three dinners from the
chicken, and each so different from
the others that there would be no
sameness. Put what remains of the /
chicken-the bones Of the wings and
back and any gravy there may be
with a handful Of rice, a stalk OF
celery. some stewed tomato. and an
onion into the soup pot and simmer.
with three p.nts of water. for an hour \
or two. Strain, and serve for soup |
a couple Of times-once with noodles, |
once with a beaten egg and few
of cream added just as
II is going to the table.
Another time. roast the chicken, and |
for the second day warm neat pieces |
of IT in gravy. For the third day |
grind up odds and ends and mix with |
half its quantity of boiled rice. and |
beaten egg and form into croquettes. |
Dip in beaten egg and crumbs and fry
brown in very hot fat Serve with
white sauce and garnish with parsley.
Make soup of the carcass. Delicious
may be made Of bits OF
cold chicken chopped fine and mixed
with mayonnaise and a good salad can
be made of bits of chicken mixed with
celery or with minced green pepper
DR. with chopped hard boiled eggs and
served with mayonnaise and lettuce.
Copyright Hl5l