Perth Amboy evening news., 1920-04-10
by MRS. VI. \. WILSON
Copyright, 1920. by Public Ledger Co.
All rights reserved.l

kSVH-T III AdAVt ny EuDAAL LSustE W
All rights reserved.)
During the month OF April the
housewife may usually expect eggs
to be reasonably priced; and. in view
of this fact. plan to use them freely
in the diet. Eggs contain albumcn
in its purest form, and because Of
the valuable mineral element in the
yolk OF the egg Is a splendid addition
to the menu In early spring.
A very delicate custard is made by
adding an extra yolk Of egg. If your
family Is out Of tune, run Town or re-
covering from the flu. which made
great havoc upon sturdy constitutions
this last winter, try a chicken pudding.
Prepare a stewing chicken for ~fricassee
and cook until tender, having about
two pints of chicken broth. Let
chicken cool In the stock, then lift.
Remove the meat from wings, legs,
thighs, neck and back OF carcass. Place
in pudding dish, seasoning with salt,
white pepper, three tablespoons OF
finely minced parsley and one table
spoon OF finely minced onion. Now
place In a separate mixing bowl
One and one-half cups of cold
chicken stock.
One-eighth teaspoon Of thyme,
One and one-half teaspoons OF salt,
One-half teaspoon Of white pepper.
Three tablespoons OF finely minced
parsley.
One tablespoon of finely minced
onion.
Yolk of three eggs.
Two cups of -four,
Four level teaspoons OF baking
powder.
Beat hard 10 mix thoroughly. Now
cut and fold into this mixture the
stiffly beaten whites of three eggs.
Pour over the prepared chicken in
the casserole and bake in moderate
oven forty minutes. basting every ten
minutes with a few tablespoons OF
chicken stock.
Breast of Chicken a In Newburg
This is q delicious way to serve the
white meat OF the chicken. Cut meat
into pieces about three-quarters of
an inch. Now place in saucepan
One and one-quarter cups of milk.
Three-quarters cup OF chicken stock,
Seven level tablespoons OF -four.
Stir to dissolve -four and then bring
to boil. Cook slowly five minutes.
Now add
Two well-beaten eggs.
Juice OF one-half' lemon,
One teaspoon Of salt.
One teaspoon OF paprika.
Beat to mix, then add the prepared
chicken meat. FIJI into glass custard
cups. busting top lightly with paprika
and set in oven to heat for ten minutes.
Serve in the cups.
Strain leftover chicken stock left
after preparing the chicken pudding
into bowl and place in refrigerator.
Next day prepare chicken custard,
leaving the breast for third day.
Chicken Custard
Grease six custard cups well with
butter and lust with fine breadcrumbs.
Set in baking a and I'LL pan with
cold water to about two-thirds depth.
Now remove fat from chicken stock
and place one and one-half cups OF
stock In mixing bowl. Then add
One-half teaspoon of onion extract,
One teaspoon of salt,
Three-quarters teaspoon of paprlka.
Two tablespoons OF finely minced
onion,
Five eggs.
Beat. using Dover egg-beater. to
blend thoroughly. Pour in the pre-
pared cups and bake in slow oven until
firm in the center. Remove from oven.
Let stand three minutes to shrink.
Loosen edges OF the custard from the
cup and turn on a slice OF toast.
Cover with parsley sauce Dust with
paprika and serve.
This custard is nourishing ard very
easily digested and replaces meat on
menu. This amount will make six
servings and uses less than n egg
per person.