Evening star., 1921-04-18
To Cook Chicken.

Chicken Souffle.-Put tablespoon of
butter in a pan and melt it. Into this
stir tablespoon of -four until smooth.
Then add a pint of milk and stir con-
tinually until it boils. Add a cup of
stale bread crumbs and cook one min
ute. Take from the fire and pepper
cold chopped chicken and the yolks
Of three well beaten eggs. Beat the
eggs to stiff froth and stir care
fully into the mixture. Pour into
creased baking dish and bake in a
quick oven for twenty minutes. Game,
same manner.
Jellied Chicken.-Take plump
three-pound chicken and prepare as
for roasting. Boil it until tender,
adding when partly done one medium
sized onion, stuck with fine cloves, a
root of celery or sprig of parsley.
When done skim, trim off all fat and
cut the bones from the meat, rejecting
the gristle. Add salt and paprika to
the chicken liquor and reduce to one
quart. Then add tablespoon of
tablespoon of lemon juice, and strain.
Fill a chilled mold with half an
inch of the jelly and let harden; then
add layer of white meat of chicken,
seasoned with celery. Then another
layer of jelly, and then a layer of the
stuffed olives cut in thin slices. Add
more jelly, but not overf1owing. Set
away to get very firm. Serve with
lettuce and mayonnaise.
A Leftover Chicken.-Cut the meat
in small pieces free from fat and
gristle. For one quart use the fol-
lowing sauce: Three teaspoonfuls of
1It ar hoe iro 20 f,,l
flour, rub to a smooth cream one cup
full soup stock. one teaspoonful lemon
juice. the yolks of four eggs. well
beaten. salt, pepper and add a little
cream of milk. Heat the butter and
flour in frying pan until very hot;
then add lemon juice; then the cream
soup stock. Boil up once; then stir
in the meat. Add the beaten eggs.
Cook one minute and serve on hot
platter. with rice around the dish.
A Recipe From Africa-Half a fowl,
from which the bones have been re-
moved; one small carrot, one white
turnip and one onion, half green
pepper, two tablespoonfuls of raw
rice. three quarts of hot water, four
small peeled red tomatoes and twelve
good sized fresh okras. Cut the fowl
into small square pieces, and cut the
carrot, turnip, onion and green pepper
into half-inch square pieces. Place all
in a saucepan with one tablespoon Of
butter and slowly brown for ten min
utes, lightly stirring once in awhile.
Then add the rice and any raw chick
en- bones on hand. Lightly mix and
moisten with the hot water. Season
with level tablespoonful of SALT
cover the pan and allow to boil for
thirty minutes. Cut the tomatoes and
okras into small pieces and add them
to the soup; then boil for thirty min
utes more. Remove the bones. Now
add the milk and the shredded meat
of a medium sized cocoanut. Mix well;
let boil for ten minute more and serve.
Chicken Gumbo. - Jrepare one
chicken as for fricassee; cut up in
parts and drop into a soup kettle. in
which two tablespoonfuls of butter
has been allowed to get hot (not
brown. Stir the chicken until 1t is
Drowned; then add one pint of green
okra that has 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 Of boiling water;
simmer until the mixture is thorough
ly cooked. Add tablespoonful OF
flee, flavor with salt. pepper, cay
enne pepper and one fresh bell pepper.
This should be served with carefully
boiled rice. which is passed at table,
Allowing each diner to put a spoon
full into the gumbo.