Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1921-07-23
VIRGINIA FRIED CHICKEN
DRAW UMS7IN7ED PRAISE
Famous Chef Wakes Eloquent in Writing on Appetiz
ing ana inspiring Theme Good Things to Eat From
Virginia Gives Several Famous Recipes

y l. Wyman one of tho mos, fn-
nous chefs In the country. writing
on Good Things to Eat From Virgin
ia" says:
Last week VIC motorcd to a small
"Mh IN virginia 10 spend the week.
h' ana wc spent two nights on the
road on tho round trim. stnnninp -,
Hlnrr"nt inn each time. and tho
iAuii "" found was that We couId
not stay longer.
VI the nrst inn sc stopped our
supper consisted OF fried chicken.
ne" potatoes with sour cream. let
.uH" ana cucumber salad with
French dressing and choppcd rad
ishes, hot egg biscuits ana nrcserw"G
hanson p!ums. And here are the rec
!p's as given to mo hy aunt Mira.
On" "f III" type that has made South
crn cooking famous the world over.
NirEinin Fried Chicken.
n" chicken vas washed and dis
J"inted anu then the pieces we're
placed in shallow pan and covered
WIN sweet milk and allowed 10 stand
Tor on" hour, then the chicken was
ur',hch ana covered with -four. dipped
IN beaten egg and then covered wish
dry broad crumbs. Tho chicken was
next placed in an iron frying nan
with some melted butter. sprinlilcd
win melted butter and the pan was
placed IN the oven and cooked untii
INC chicken was tender. Tho cooked
'h!ckon MAS placed on hot platter
EarniSAcd Win fresh wa,crcrcss and
picked hcets.
Tnc new potatoes were boiled untiI
tender in their Jackets. removed from,
the water and peeled. placed In a bni
N'sotahlc dish and covered with
Sn !tcd sour cream Try ,hts. 4, L.
fine -
ne biscuits AMI the nlums wore so
good that asked tho lady who served
US could have the recipes and
Shc showed me To the kitchen and I'm.
lr""nced mo 20 the cook. Aunt Nirin
fo'orcd woman who had hoe, no.
r''N or twenty years ana who rnvc
n IN" recipes. not in these words
'"cS meant the same
Hot EGG biscuits.
for IN" biscuits sirt four cu,s
honr with two tabicspoons az 80, w.
.n' teaspoon Of salt ana six inwoi
!casno"ns OF baking powder ~,
me hour six level tablcspnons ~
'"!,cr ana WORK to a smooth d,,uch
,,,t ""r beaten egg and come swoot
ilIk Roll out to onc.b,ir i,oh =.
-, ana cut in sinai! rounds
-" Ten minutes in p nujclk ovo,,
p'' Pnrn with Your fingers. do nor
WIN knife. spread with fresh
"ntter and cat hot.
Dhinson Prcscrvcx
For tn" plums. pick mo, ,o, ,,,
,'"iis"h plums ana remove nnv "a,
'"Nc dccaycd spot or bIomi.h
800 INC stems on. After picking tho
iI"'t over wash carefully in coll;
wa'er and weigh it and allow nrn
~, "nn OF sugar to each pound az
race In preserving k.t,Io
10 1't q cup Of water for each nom,
"E"r used and place the kottio
s,par c ,ipoerate fire and add tho
snon, o.,r constantly with n wooden
1'"'h until tho sugar is mo,.od
crease the heat ana bniI ~ IN,
c., Sch,Iy until il forms q tI,ic,
rs."n stir ana skim IL froounn,I,'
i Ut inc washed piums in Tho hoii;,,',.
!'"P ana cook them for b.Ir
g., S"im out the plums ana n,,co
"', cream glass jars. filling corb
80 iit,Ic more than half fun Boi,
u"r syrup until thick as iclIv ond
"n -" II MI The jars full. Tas,cn tons
down until cold. UPSIDE
strawberry Preserves.
FOR straw berries, Amt Nir;,
"ne-hait cup of water and ono nomn1
vi sugar to each pint of bcrrios m,
10y Prcphres small quantity ut n
nrihE mo. sugar and water
10 a boil. skim and add the straw.
n,n rnes anu cook ten minutes. Re-
ihoSc mo berries from the syrup carc-
uiiy with skinner and COOL tho
syrup until the consistency of icIiv.
,teturn the berries to the syrup and
oring To boil, turn out the nrn onJ
when cool place in glass tumhlers.
Ad tea house just outside of
washington we stopped for lunch
on our return trip and were
served With baked Virginia ham.
salad made OF equal parts of
sliced cold boiled potatoes, shred
ded red cabbage, green peppers.
and hard boiled eggs mixed with
mayonnaise favored with TARA
gon and served In lettuce Guns:
with tho ham they passed dish
OK cherry conserve ana Cor dos-