South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-12-17
For the Cookbook
CHICKEN FOR SATURDAY AND
SUNDAY DINNER

CHICKEN FOX SA1I KDA1 AMI
SUNDs1 DINNER.
One to AZ pound chicken. for a
family Of five persons. is bought for
Sundays dinner The chicken is
cleaned and divided as follows:
Breast and legs, wings, neck and
back. All are boiled in large boiler;
breast and thighs are saved for sun
days chicken a la King. Neck
wings. drumsticks and back are
picked to be used for the chicken
loaf The stock is divided; half
used with rice for Saturdays dinner,
the other half strained for cold on
Sunday
CHICKEN RICE SOUP.
Materials-Four or AZ pounds
chicken. Il cup cut onion, ? tea
spoons salt. 4 quarts boiling water,
Il teaspoon pepper, y cup boiled
rice. l tablespoon chopped parsley.
UtensiIs-Six-quart boiler, knife.
cup and spoon.
How to make-Wash and clean
the chicken, put on with 4 quarts of
boiling water and the onion; boil 2
hours, or until tender; remove chick
en- and to half the stock add rice;
boil ten minutes; add parsley and
serve in cups
CHICKEN AND RICE LOAF.
Materials - Chicken from neck,
wings, drumsticks and backbone; 2
tablespoons finely chopped parsley,
cups boiled rice. y cup thick
cream sauce. / teaspoon salt, Is
4
cestershire sauce, tablespoon
grated onion or y teaspoon grated
nutmeg, l egg.
Utensils-Mixing bowl, / measur-
ing cup, meat chopper, knife. tea
spoon. tablespoon, crater, turks
head Cube PAM or bowl.
How to make-Put meat and rice
through meat chopper, add sauce
and seasonings and we'll beaten egg
Preserving l tablespoonful to brush
/ top Of Loaf; mix all we'll together;
put into turks head, which has been
brushed with a little drippings
brush top with egg. place in mod
crate oven thirty to 30 minutes. This
can be served with peas or tomato
sauce If desired. The sauce is made
as follows: Put y cup milk in
saucepan; thicken with l tablespoon
/ flour which has been mixed with a
little cold milk; boil eight minutes.
SCOTCH POTATOES.
Materials-One quart potatoes, /
quart onions. l cup milk, teaspoon
salt, "a teaspoon pepper, l table
spoon cut parsley.
Utensils-Bowl, saucepan, measur-
ing cup. teaspoon, tablespoon, knife
bake dish or pudding pan.
How to make-Wash and pare the
potatoes and onions, cut in 4 inch
rounds. put in saucepan; boil 20
minutes: drain, put into bakedish
dust with salt and pepper, cover with
milk; cover and place in moderate
oven 80 minutes. Sprinkle with
parsley and serve in dish in which
they were baked. One tablespoon Of
butter may be added if desired. This
is enough for six persons.
] CHICKEN \ la KING.
/ Materials-Cold boiled breast and
| thighs OF chicken, , cups milk, ?
rounded tablespoons butter.
4 ItuAAuth AdbAtSlIoOlAS AloAis 1 AAstA u
boiled egg. / teaspoon salt, & tea
spoon pepper.
Utensils Saucepan or chatting
dish. / measuring cup. teaspoon,
tablespoon. pairing knife and fork.
How to make-Separate chicken,
trim off all skin and remove all
bone; cut into square pieces and add
to sauce The sauce is made as fol-
lows: Put butter into saucepan
when melted add -four and mix until
smooth: then add cold milk slowly
stirring until il thickens; boil slowly
three minutes; add green peppers;
chop the white of egg and mash the
yolk fine with fork. add to sauce
add salt and pepper. Add chicken
10 the sauce and stand saucepan in
hot water 20 minutes