The Birmingham age-herald., 1922-12-02
FEED THE BRUTE Favorite Recipes by Famous Men
By HUSsEIN KAHN ALAI Minister to the United States From
 Persia EuIRJN FOLLOW

CHIRIN FOLLOW
 Necessary materials: One pound of rice tcarolina pride is most sultable) one spring chicken, the peel of four oranges; four ounces of sugar: half a pound of salt; two grams of Spanish saffron; two ounces of almonds; half pound of butter.
 Method of cooking the rice: If the dish is required for luncheon at one o'clock. it will be necessary, the night before, to rinse the rice three times in water, rubbing it each time with the palms of the hands. Change the water each time.
 Next soak the rice in tepid water, letting the water stand three inches over the rice. Pour the half pound of salt on the rice and let 1t stand until II a. m of the next day.
 Into a two gallon caldron pour six quarts of water and let 1t boil. As soon as 1t boils pour out slowly and with care the water in which the rice has beth soaking since the night before. Empty the sice into the boiling water. Cover the caldron and increase the heat. As soon as the caldron containing the rice begins to boil remove the cover and stir the rice gently with a flat spoon. Then replace the lid and let the contents of the caldron boil again. Repeat the stirring process three times. Next drain the rice in, a sieve, shaking a pound of butter in large cup of water. Pour half the melted butter into a one-gallon caldron and gently empty the rice into the caldron In such a way that it will spread uniformly without stick ing together in rice balls. Place the caldron in hot oven. Close the oven and after five or six minutes see if the caldron is hot; if if is, bring 1t out gently and pour the remainder of the melted butter over the rice and replace in the oven. Now reduce the heat until the caldron gives a hollow sound when, rapped with the fingers; this will indicate that the rice is sufficiently cooked.
 Preparation of the almonds: Boil the almonds for few minutes~ until the skins fall off and the almonds become white. Cut the almonds Into four quarters s/perpendicularly.
 Preparation of the orange peel: Remove the white part of the peel to such an extent that both sides of the peel are of the same color. When this has been done cut the peel into long thin strings. These should be boiled in two waters so as to remove all bitterness. Then strain.
 Combining the almonds and the orange peel: Mix the almonds and the orange peel and boil them in a syrup of sugar for ten minutes Strain and keep in a warm place until needed.
 Cooking the chicken: Begin boiling the chicken very slowly at o'clock In the morning. Boil to such point that the skin and bones detach them selves from the flesh.
 Preparation of the saffron: Warm the saffron to remove all dampness and pound it to a poyder in nor tar: after which dissolve it in three tablespoonfuls of cold water
 Dishing the Follow: One half of the rice should be taken from the call dron and mixed in bowl with the orange peel and almonds. Over this sprinkle three tablespoonfuls of saf- iron water to color well. Now pour over 1t about two tablespoonfuls of
 melted butter.
 Next remove the remainder of the rice from the caldron and dish 1t up ready for the table. Place the chicken from which the skin and bones have been removed on top of the rice. Grown the whole with the rice, which has been mixed with the almonds end orange peel and col lored with the saffron.
 This will make delightful and pleasantly favored dish-Chirin Po- low, which means sweet Polow." (Copyright. 1922, by the Bell syndi-
 cate, Inc.)
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