South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-06-25
Epicurean Episodes
Intimate Home Recipes;
Chicken, Town Style
By Dorothy Dix.


The great national dish of our
country is not, as is enormously sup
posed turkey or pumpkin pie. nor
even baked beans. IL Is chicken. Ii
is true that in other lands chicken
also may be had, but no other chick
en- in the world has the pep, and gin
ger. and flavor OF American chicken.
Indeed, 1t is our chicken that has
made America famous, and il is not
only the favorite dish among our own
people. but il appeals 10 the jaded
palate OF the effete aristocracy Of
Europe. Especially is this the case
when the chicken is fat. and served
garnished with plenty of the long
green. In such cases impoverished,
but epicurean lords and dukes can
never get enough OF il, or the trim
mings.
There is much discussion as to
what part of America grows the finest
variety OF chicken. and connoisseurs
are divided on this point Each sec
ton raises a bird that has some pecu-
liar merits of its own. The western
variety is large. handsome and SNOWY,
but inclined to be a trifie muscular,
and for this reason il is generally
roasted, especially by anti-suffragists.
The southern species is plump, and
is particularly delectable when caught
at the frying size.
The New England breed of chick
ems is on the contrary, rather thin
and runs a little too much 10 neck.
The middle western variety is very
fresh and sweet, and when raised in
barnyard full of corn or wheat, or
i'm the shadow of a brewery or stock
yards, is noted for its fine plumage.
These western chickens. especially
the variety known as heiresses, form
the staple diet of fashionable schools
and dressmaking establishments in
the east, who live upon them. They
are also in much request among
young men of the smart set, who are
too proud to work, and are thus en-
abled TO feather their nests by the
simple process OF going through a
marriage ceremony.
The consensus of opinion, how
ever among bon vivants is that,
whatever may be the merits of the
poultry of other sections Of the coun-
try the great ad unparalleled chicken
run of the world/is Broadway. No
where else can such perfect speci-
mems be found as here, and here are
produced the celebrated champagne
fed SQUAD chickens, for which New
York is noted.
Having decided upon the variety
of chicken that you prefer, the next
step is TO catch il. Here again, we
see the difference that climate and
environment have upon the different
varieties. The western chicken is ex-
ceedingly wild and hard TO catch.
The Southern variety being more do
mestic, and less sophisticated. can
easily be captured by throwing the
chaff of a few pretty speeches before
1t. while the middle western chick is
so tame it will come and eat out of
your hand, and the New England
variety will run after you.
But any variety Of chicken may
! easily be caught If you will scatter
enough dough before it.
Chicken may be prepared in a great
many different ways, but possibly the
two methods that appeal most to the
| popular taste are chicken, town style,
and chicken, country style.
To prepare chicken, town style,
! select a nice, pretty young bird either
] plump or attenuated, according to
taste. Pay particular attention TO it's
/ feathers. and see whether they are
I plentiful and of fine quality or not.
/ for this will save you much money
l later on.
/ Above all. be careful not to choose
chicken with a red top knot that
rufflcs its feathers az the slightest
provocation and that shows fight and
disposition 10 use it's beak. Many
men disregard this precaution. and as
result receive henpecks from which
J they never recover.
Having acquired your chicken in
| the marriage market proceed TO
dress il with as much silk, satin, mil
/ linerv and jewelry as you can pos
! sibly scrape together. Then put il on
! the gridiron OF domesticity, and let il
cook until done. Chicken. town style,
should always be served with a sauce
piquant. Make this by mixing to-
| gether, in equal parts a shopping
/ ticket, tango teas. fox trots and the
aters a divorce a la Reno is often
/ served with chicken, town style, but
I while this is strictly de rigeaur and
\ in accordance with the usage in most
fashionable society. it is not neces-
sary.
Chicken, country style. is a much
wholesomer dish than Chicken. town
/ STYLE. but il lacks the favOring and
\ the taste To make this dish, take a
! fresh young chicken. such as you find
\ in the rural districts. and stew il in
/ matrimony. without throwing in any
| seasoning. Serve this with a sauce
| mousseline. composed OF a couple OF
weeks OF moonlight nights in June;
! one Wnlle SWISS dress with blue RID
/ hons, a pair of aXlike eyes, and a
! peaches and cream complexion. Dish
up while piping hot
City men fancy chicken. country
/ style. very much on their vacations.
\ but when they import il 10 town they
| seem 10 lose their relish for IT,
y. BIN selecting poultry. be
| careful that YOU are not deceived. and
\ do not mistake a stringy old pullet
\ for a spring chicken.