The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1921-07-09

months the
two "tcsl thin.
60 cat" aye p..ug
20 be plrutitI 4uI i 1901.
shame if uu their r"'du'H '' "''
brougAt 0uf BOO Iuu preparations
The goutbw,.t pridH Il'rH "u '''
f,icd ,bt,Iau "E.wnrru DIr you
rrt fried chicken Ulo thonn women
liz it." you arr tplI ana after ir",
ing at on, OF thoao tnhl'H YOU can
onlv ask. Chow docs sn" DO ii'
Ilcro is tho r,.rr'. cook "nwIy u
long N,im, "s,vor hurry ir}lnf
chicl,ou' ono woman told me. ~
sdow firc puts the flavor right in IT,
II YOU give this method n thoi"nEh
trial, yon Will nErrc.
no Try Chiclcua Family style.
A chiokcn from one ANA "a h'Ii 10
two pounds is host Hlio for frNinE
Cu, tho Joints There will be ~
piccoa counting tho neck separately
from tho ribs. Measure out ono
toaspoontul salt 60 each pound. "
tho pieces arc dry. sprinh" win
wntor. They must be quito moist
spriaLin the salt over the pieces
turning as You salt Let them stand
n fow minutes Tor the salt TO aus.
solve. Thon roll each pirr" In flour
Tho pioces should be- wet enough H"
thoro viii hc n heavy coating OF Hour
over the entire uurfncc,
Have at least one.halr cup hot tni
in the Akilict. II two tablespoonful
Of this In butter. tho chink'u WIN
have an oNtrn good flavor and rola
cn-brown color Any ot the vcg-
etablo fats, cook chicken well, but
it seems 60 mo the addition ~ lit
tic butter helps the flavor wonder
fully. lInvo the heat go tho chicken
will brown very soon hftcr 1t W. In
tho skillet. Turn utton 20 brown
evcnly. when brown, reduce the
heat. cover the skillet ana COOK very
slowly from 40 minutes to one h"ur,
according To the si1o or tho chlokrn
Turn once or more during tho COOK
ing. Before taking up, Increase Ia"
hoot. 40 the fat may bc moro easily
drained from the pieces. sometimes
for older persons or children, tn"
Crjgp brown frylnRs on tho pieces
cooked this way are too hard, Just
before taking mp, pour one-hhlt cup
boiling water I'm the skillet, then put
the lid on tightly ana let the chicken
steam for n fcw minutes. This VIII
soften II sufficiently,
Cream Gravy.
Almost aB good as the chicken ~
the gravy. If 1t Ia woll made, sur
flour I'm tho fat In the skillet, blend
ing II well with the fat and scraping
ali the brown particles from tho
sides and bottom. These brown
crisp pieces give IA rich flavor TO the
gravy. Pour In milk--onc cup ot
milk TO cvory two Tablespoons of
flour stirred in Cook, stirring moan
while until tho gravy holls. Cook
from five to eight minutcs. Salt ana
take up.
Fried Chicken Maryland style.
Cook the chicken as for fried
chicken family style. Mako the
gravy, then put tho chicken back I'm
the gravy to steam for 10 minutes
This softens the crust on tho pieces,
nlso adds flavor to the gravy. For
those fond of MoXicnn favored
dishcs. u pod of chill pepper In nut
IN with the gravy ana chicken ana
allowed to steam with them, giving
flavor. mildly hot, yet appeuzinE
PRprilta and white pepper are
added to the chicken when It IA
salted II tho tnsto demands them.
Fried chicken steamed In tho thick
cream gravy Ia often called chickrn
country style.
Brollol Spring Chicken.
Very small chickens nrc hest Tor
tins us the cooking must bo
thorough In very short whilo
Chicken from one pound to ono and
onc-holf pounds nre used, hut M
larger
spit down the back, cut and
break SO it will law flat. Mix tho
salt with little lemon iulce and
butter and ruh inside and out llnv,
the hroiler hot, with the rack al
least five inches from the flame
Place the chicken uu the rack. tho
outside ot tho chicken next to the
fnmC, Regulate the flame SO IN,
chicken may cook ~ minutca with
out buruluT vet brown we'll Turn