Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-08-01

say: "Well, if you are so plaggetN
certain to follow Mrs. Wilson's Fri
day Market Basket for our Sunday
meal, why don't you have her tell
about chicken for a Sunday, any
way?" When this couple left the
auditorium, the woman nodded and
smiled to me and then later asked
me if I could give her chicken in the
Friday market basket, real soon. So
today I am going to keep my
promise and tell you how to utilize
q chicken to the best advantage.
Popular ways of serving chicken
are stewed, fricasseed and fried
& chicken a la Maryland, As a mat
ter of economy select a large, old
hen, then singe and draw, and then
wash to thoroughly cleanse. Place
in large stewing pan, adding
One fngot Of soup herbs.
One onion,
One carrot, cut IN quarters
Sir cups of boiling wnter.
Add the giblets and the feet, after
scalding and removing the OUTSIDE
skin. Bring to a boil quickly and
cover closely and cook at the sim
mering point until tender. Cool and
then cut the legs. and then the first
Joints. Remove the thighs and cut
the wings, allowing piece of white
meat from the breast with the
wings. keeping the breast whole.
Pick the meat from the neck ana
hack of carcass and chop the glblets
fine and add to this meat.
Use this for Ye Olde Virginia
Chicken Puddinge. Serve the legs,
wings and thighs either as stewed
or fricassee or as chicken Ia Mary
land, and the breast as chicken a IA
King or chicken salad. Thus the
chicken will supply the protein or
meat portion of three meals. Now
in order to prevent waste and have
the chicken cooked tender, it should
be placed to cook on Saturday right
after breakfast, SO that the chicken
pudding may be prepared for Sat
urday nights supper.
1t may be stewed or fried la
Maryland for Sunday dinner and IN
an a la King or chicken salad for
Monday evening. A fat old hen can
.be purchased very reasonably, con
siderably below that of the year-old
or roasting variety, and a tireless
cooker is a really ideal way of cook
ing. This cooks not only the fowl,
but also any other cuts of meat that
should be cooked by long, slow, moist
cooking to make them tender, and
palatable.
Ye Olde Virginia Chicken Puddinge
Put the skin from the breast and
I other parts of the chicken through
the food chopper, adding the meat
picked from the neck and carcass
and the giblets and then add
TWo onions,
\ One green pepper,
7 Four branches Of parsley.
Turn into a mixing bowl and add
One and one-hult cups Of -four,
| One and one-hnlf teaspoons Of salt
One teaspoon of pnprlka,
One 1Uell-bedten egg.
One cup Of chicken stock.
Beat to mix and then turn into
4 well-greased casserole. Bake in a
moderate oven for forty minutes.
Serve with a sauce made as follows
One cup Of chicken stock,
One cup Of milk,
= Fiue tablespoons of cornStdrch.
\ Dissolve the starch in the milk
and stock and then bring to boil
and cook for five minutes. Add one
well-beaten egg and then beat
. again, then season
One teaspoon of salt,
One teaspoon Of pdpr,ka,
Three tablespoons of fuel1
chopped parsley
Now to plan the Sunday menu
which will include a choice of meth
ods of preparing the chicken.
A Suggestive Menu
Breakfast
+ ti OllCeu edCleS
Broiled Tomatoes Cream Grav!
Bacon Waffles
watercress Coffee
Dinner
Tomato Canape
Chicken Dumplings
Boiled Potatoes String Beans
Lettuce
Peach Pie Coffee
Egg Outlets Cream Sauce
Potato Salad
Peach Shortcake Tea
Chicken Fricassee
Place three cups of chicken stool
In q saucepan and then add SOM
dumplings prepared as follows
Place in bowl
One cup of -four,
One-half teaspoon Of SALT
One-half teaspoon Of pepper,
One tablespoon of grated onion,
One teaspoon Of shortening.
Mix TO dough with one-half Gu
Of water. Drop from the spoon int
boiling stock and cover closely an
cook for ten minutes. Now add tn
wings, thighs and legs of chicke
ana simmer slowly for fifteen mir
utes. Serve and garnish with finel
y W -1........d .,arSlav