Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-11-07
COOKING THE CHICKEN.

: CHICKEN PIE.-Dress, clean and cut
up two young chickens Put in a stew
pan with one-half onion, sprig of par
sley and a bit of bay leaf. Cover with
boiling water and cook slowly till ten
der. When chicken Is half cooked add
one-half teaspoon salt and one-eighth
teaspoon of pepper. Remove chicken.
strain stock, skim off fat and then
cook until reduced to four cups. Thick
en- stock with one-third cup of flour
diluted with enough cold water to pour
easily. Place small cup in center of
baking dish. arrange around it pieces
Of chicken, removing some of the larger
bones, pour over gravy and cool. Cover
with pie crust in which several in
cisions have been made that there may
be an outlet for escape of steam and
gases. Wet edge of crust and put
around rim, having rim close to edge.
Bake in a moderate oven until crust is
well risen and Drowned.
CHICKEN AND MUSHROOM PAT
TIES.-Saute two cups of mushrooms
in two tablespoonfuls of butter five
minutes: season well with salt and pep
per. Remove from the fire, take out a
scant cupfu1 and chop the remainder
fine with two and a half cups of cold
cooked. chicken. Beat two eggs, and
salt. pepper and the juice Of half a
lemon Add a tablespoonful of chopped
parsley and a pint of boiling milk.
stirring until 1t thickens. Now add the
mushroom and chicken mixture. and
when very hot fill patty shells and gar
nish the tops with whole mushrooms.
EsCALLoPED CH1CKEN-Cut cold
boiled chicken in small pieces Place a
layer of brad crumbs moistened in
milk. seasoned with salt and pepper. on
butter over. Add layer of chicken.
then of bread crumbs until the dish is
filled. Put on top a layer of crumbs
in which have been stirred the yolks
of two eggs, well beaten. with a little
salt and pepper. Over all pour chicken
gravy and cup of rich cream. Bake
half an hour, or until top is brown.
MARYLAND FRIED CHICKEN
Clean and joint a young chicken If
not quite sure of its youth it is wise
to parboil it for an hour in just enough
water to cover it, Then season and
coated; fry in plenty of lard till brown.
Pour nearly all Of the fat from the pan
and stir in two tablespoons of lard.
When smooth add a pint Of milk, boil
for five minutes, season highly and
strain.
JUMBALAYA.-After washing one
cupful of rice, let it soak one hour.
Cut up cold roast chicken and slice
of lean ham and fry them in a table,
spoonful of lard. Stir in the rice
slowly; while stirring add one pint of
hot water. Cover closely and let sim
mer until the rice is nearly dry. A
couple of spoonfuls of tomato may be
added. If flavor is desired.
PRESSED CHICKEN.-Cut chicken in
small pieces. stew until the meat drops
from the bones: season we'll and pick
into small pieces as you take out the
bones. Do not chop Boil juice down
to a teacupful. then mix thoroughly
and press
CHICKEN SOUFFLE-Cook in dou-
BILE kettle until it thickens the follow
ing dressing: Two-thirds of cup Of
meat stock or cream, one teaspoonful
of cold butter, the beaten yolks of two
eggs, a quarter of a grated nutmeg
half a teaspoonful of salt. two dashes
of paprika and three tablespoons of
dry bread crumbs rolled fine. Then add
one pint of cold chicken, chopped fine.
and the whites of the eggs. Pour into
custard or timbale cups. filing them
two-thirds full. and bake in pan of
boiling water. Serve this with Spanish
sauce.