Evening star., 1918-04-12
The Best Way to Cook a
Tough Chicken-Use OF the
Casserole = Hot Tamales,
Chicken Terrapin and Cur
ried Chicken-A Tasty Om-
elet.

Some cooks scald chickens to remove
the feathers, but the best practice Is
dry-picking, and 1t Is not dincuit.
Hang the chicken up by the feet ana
work Systematically toward them.
When every pinfeather is out. SINCE on
the hairs by passing lighted twist OF
naner rapf6Ay over the carcass. Cut out
the oil bag and draw. making neat m
cision and pulling out the entralis Win
one movement, being careful not 10
break the gall bag. A heavy kni1e Is
necessary to disjoint the fowl for soup.
frying, fricassee or boiling when IL Is
to be taken of the bones for salad OF
ereamed chicken. One stroke down the
back prepares a broiler. A chicken
needs to be rubbed with butter, salt
and pepper when cooked in any way
but boiled, and dredged with -four II
rich gravy is desired.
To Cook an Old Chicken.
When cooking an old chicken. espe-
cfally In summer, add a pinch OF bak-
ing soda to the water in which 1t boiis
The soda causes it to cook quicker ana
prevents souring afterward. When the
bird is to be baked. the breast meat
of fat salt pork are tied over the breast:
Another way to treat a tough FOWL
is to strip all the meat from the pones.
removing also the skin; then put II
through meat grinder. chopping II
twice: then add seasoning. butter the
size of an egg and half cup of thick
sweet cream, pounding it thoroughly.
Then form it into a loaf. roll in bread
any other meat loaf. Put the bones in
a pot and let simmer until dinner time,
when the stock may be used for the
gravy.
Equal to Fried Chicken.
Take good fowl. joint and place in
kettle with sufficient water: season to
taste and cook until tender, then re-
move the meat, dredge with flour and
fry a delicate brown in pan with q
small quantity of butter or lard. Add
some of the broth. enough to make
gravy, and let simmer few minutes.
This makes an old fowl almost equal
to fried spring chicken.
}. Chicken Baked in Milk.
Clean, wash and joint a large fowl.
Roll each piece in -four and lay in q
and pepper, then add one-half sliced
onion sprinkle with one-half cup OF
-four and pour over two quarts OF sweet
milk. Cover and bake for three hours.
Chicken Pie.
Cut up the chicken and place in hot
water enough to cover. As 1t boils
away, add more, so as to have enough
for the pie and for plenty of gravy to
serve with it. and boil until tender.
Line the sides of pan with a rich
biscuit dough a quarter OF an Inch
thick. then fill with the chicken and
thick gravy. well seasoned with salt.
pepper and butter. Lay few pieces Of
bacon in. Cover with a crust and bake
In moderate over for one hour.
Chicken Balls.
To every two cups OF chopped chick
en- meat allow four tablespoonfuls Of
hard-boiled eggs and one cup of milk.
Rub the butter and -four together until
smooth. heat the mixture and add the
chicken. Add the eggs, which have
into balls and garnish with slices Of
green pepper and picked beets.
Chicken in Casserole.
Take three and one-half pounds of
chicken. one-fourth cup Of strained to-
matoes, two tablespOonfuls of butter,
two tablespoonfuls of -four. salt. pepper
and ginger Dress. clean and cut the
chicken at the joints. just as you would
cut 1t for serving. Dredge with salt.
pepper and ginger and let It stand over
night. then dredge with flour and fry
In hot fat until 1t Is brown. Put 1t in
the. casserole. add little sliced onion
and carrot. the strained tomato and a
little hot water; cover and simmer un-
til II Is tender.
Chicken in Rolls.
Take as many rolls as there are per-
sons to be served. Cut slice OF the
top of each roll and scoop out the in
side leaving q crust cup. Crumb the
inside of the rolls and fry in butter
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