Every evening, Wilmington daily commercial., 1921-05-24
The Way Unusual
With Chickens
Here Are Some Ways of Cooking This
standby Of tho Poultry Word Tha&
Are Interesting and WboIesnsna-

4 LhOST NOBODY II forbidden -
~ cat chicken. You may be do
ur1ved Of beef because II IL no4
good for those who show certain ten
dencies In health. You may be do
prfvsd OF pork becanss II ID not easily
disested. You may Be Deprived ~
such dainties a. liver and swe~t-
breads because they are not good for
you. You may be deprived OF almost
every form OF flesh food. But prob
ably you Won't be Deprived Of
chicken
II is delight to the housske~osv
and cook not only because II can b
eaten with reiisi, and safesy by al
most everybody, but also bscauss Il
may be prepared IN dossss of dfrs-~
ent Ways without undue trouhia-
Here are some OF the unn~rsi ana
delicious ways OF cooking II that s-s
worth trying:
Ch1c1ren soufle.
Put tablespoon OF butter IN
pan and melt ~. Into thf~ STIR
tablespoon Of forr until smooth
Then add a pint Of milk and STR
continually until II bofls Add a cup
OF stale bread crumbs and cook one
minute. Take from the Ore and pep
per and parsley 70 taste, WITH one
pint OF cold chopped chicken and tho
yolks OF three weIl-beaten eggs Beat
the eggs 20 stin froth and stir -are-
fully into the MIXTURE Pour into q
creased baking dish and bake IN a
quick oven for twenty minutes.
Game, 1sh and oysters can be us~1
in the same manner.
Jsiiisd Chicken a plum,
Ifhree-pound chicken and prepare -
for roasting. Boil IL until tsnc4-. add.
Ing when partly done one rns1ium-
sized onion. stuck with fine cloves .
small blade OF mace. a bay leaf ana
root OF celery or spr1g oc parsley.
When done skim. trim OF all fas ans
cut tho bones from the meat rejecting
the sristie. Add salt and paprika .
the chicken liquor and reduce % ons
quart Then add a tablespoon
granuiated gelatin, dissolved. ana =
Tablespoon OF lemon juice and xfrnsfs.
Ell a chilled mold with a half an irra
OF the jelly and let harden. then ada a
layer oc white meat or chicken. sea-
soned With celery. Then another layo~
OF jelly. and then layer OF the dark
meat and season. and cover WITH
stuffed olives cut In thin slices. Adj
more jelly. but not overrowtnw Set
away 10 get very Arm- Serve win
lettuce and mayonnais-.
A Leftover chicksn.-cut she rn~~s
IN small pieces free from rat and
gristie. For one quart use the follow
Ing sauce: Three teaspoons butter.
one heaping tablespoon -four. rub fo
smooth cream one cup soup STOCK. ono
teaspoon lemon juice. tho yoIks u four
esgs. wei beaten salt pepper. and ad1
little cream OF milk. Heat The 0nt-
tor and fsour IN a frying pan until very
not, then add lemon Juice. then ne
cream soup stock Boil up once: tn-a
stir IN the meat. Add. the beaten exgN
Cook one minute and serve on ho~
platter with rice around the dish.
A Recipe From Afr,ca---Half a fnwi
from which the bones have been -
moved, one small carrot. one wuits
turnip and one onion. half a greece
pepper. two tablespoons OF 49, rice
three quarts OF hot water, four EnA3
peeled red tomatoes. and twelve xood-
sized fresh okras. Cut the fowl lnts
small square pieces. and cut ths carrot
turnip. onion and green pepper info
haE-inch square pieces Placs al a
a saucepan with one tablespoon o. but
ter and slowly brown for ten ninutos.
lightly stirring once in awhile. Then
add the rice and any raw chicken Zones
on hand Lightly mix and moistea
with the hot water. Season with a
level tablespoon OF salt, cover the pan
and allow TO boil for thirty minutes.
Cut the tomatoes and okras into small
pieces and add them 70 the soup. then
boil for thirty minutes more. RemoNs
the bones Now add the milk aad .ths
shredded meat Of medlum-s.xed
oocoanut. Mix well; LAT bon for tea
minutes more and serve
Chicken Gumoo.--Prepare one chick
en- as for fricassee: cut I'd IN par,s
and drop into a soup kettle IN whica
two tablespoons OF butter has heea
allowed TO get hot Cnot oro~n). STIR
the chicken until IL Is crowned: then
add one pint green ol<ra that Mas been
washed and cut into slices and Two
tomatoes peeled and cut into halves
with the seeds pressed out Cook
slowly with the chicken and butter for
ten minutes: then add two quarts Z
boiling water; simmer until The mix
ture is = thoroughly cooked ADD
tablespoon OF nlss. flavor with sait.
pepper, cayenne pepper and one fresh
bell pepper. This should 10 served
with carefully boiled rice. which 9
passed at table. allowing each diner
to mt a ~pp,r, Stfl into <hn .,,~ahn