Newark post. (Newark, Del.) 1910-1969, 1921-05-04
For The
Homemaker's Eve

OBSERVATION-DISCLOSURES -7'5E'ET''''''
Country Fried or Smithered Chicken
Select clean and joint good chick
en- weighing four pounds. The chicken
should be singed, then washed care
fully in luke-warm water with little
brush, before it is cut up. Lay the
chicken in large frying pan, putting
a half-cupful of butter or any good
fat in the centre, then covering all
with clean, cold water. Cover the
pan and let the contents cook slowly
for a half-hour. When it begins to
brown turn the pieces and watch that
they do not burn, but brown evenly.
Serve on toast garnished with fresh
cress, if desired, good brown gravy
can be made and served with the
chicken, using the foundation Of fat
for its making left in the frying pan.
Macaroni and cheese, baked sweet
potatoes and stewed celery may &C
company this chicken dish.
Chicken Outlets.
Chop enough cold boiled chicken to
make two full-sized cupfuls and add
grated onion, pepper, salt, beaten
egg, a quarter of cupful of heavy
cream sauce Shape into outlets, dip
in egg and fine crumbs and fry in hot
fat. Drain when done and serve with
cream sauce or smooth tomato sauce.
Peas. mashed potatoes and fried ap-
Piles may be served with the outlets.
Garnish with fresh cress.
Chicken a Pculette.
Chop enough cold boiled chicken,
coarsely to make two cupfuls. Season
it and add a small can of mushrooms
that have been drained and sauted in
a little butter. Prepare a cupful OF
rich cream sauce and add the chicken
mixture: When hot, pour over toast
slices on hot platter, and garnlsh
with sprays of parsley and potato
puffs. Boiled caulifower with butter
sauce and celery are suitable accom-
paniments to chicken thus prepared
Chicken la Creole.
Mince enough cold boiled chicken to
make two cupfuls. Mince a Spanish
onion and two sweet peppers with
two stalks of celery and fry them in a
generous lump of butter until they
are done clear, but not brown. TURF
in small can of tomatoes or use two
large. fresh ones cut up, and cool
gently for 10 minutes. Add table
spoonful of sugar, pepper and salt tx
taste, then put in the chicken, dredgt
lightly with flour and cook until hot
Have ready some boiled rice and keel
it on hot platter, then turn tht
Creole over it, garnish with stuffed
peppers and serve with sweet potatoes
Household Hints
When ironing place an old kettle OF
tin over your irons; they will heat
quicker and keep hot longer.
Never pour boiling water over fish
in the kettle, as it breaks the skin
Lower fish into the water. Let fish
stand for at least half an hour in salt
ed water before cooking as the sailed
water will make the fish good and
firm and will not fall apart when boil
ing.
Keep a crochet needle in the sewing
machine drawer as you will find it in
dispensable in cleaning the lint and
dust from the under part Of the ma
chine where it is hard to remove.
Sweep your carpet thoroughly tc
remove all dust and dirt. After ar
hour dampen the broom after it has
been rinsed clean and go over the car
pet again, this time removing all thu
dust which has settled since the frs
sweeping. The carpet will be re
markedly bright.
To remove a grease spot from
straw mating, cover with Frenc
chalk moistened with turpentine. lie
stand for few days and scrub.
A paste for polishing nickelwar
which is as easily made as it is effet
tive is mixture of lard and within!
When iron-ware rusts cover it wit
grease, place it in hot oven for a
hour. and wash with soap and waite
and the iron rust will be removed.
Many are the lurking places of di
and many are the devices for clea7
ing dirt out of its lurking place