Perth Amboy evening news., 1923-10-17
Sister Mary Gives
Instructions In Ways
Top PrepareC Chicken

With turkey so high and scarce
and chicken also high, table luxuries
for the Sunday dinner sometimes
seem so impossible that the cook
despairs and thinks she will serve
mush and milk one day and chicken
the next to have a change and yet
"break even" at the end of the
month.
In the market quotations the
terms broilers, springers. chicken
and fowl are often found.
Broilers are the small birds that
are split down the back and broiled
without more cutting up. This is the
most extravagant way to use chick
en-. The meat is so immature and
there is so little of it that one pays
for mere bone.
Springers are the chickens that
are past the broiler stage and must
be cut up for serving. The birds
are disjointed and fried or cooked
as desired. A springer usually
weighs from two and a half to three
pounds dressed.
Chicken is a bird beyond the fry
ing stage but under a year old.
These birds are delicious in num-
Der of ways. The meat is juicy and
tender, mature and at its best.
Fowl is chicken over a year old.
This is usually cheaper than chicken
and If properly cooked very much to
be desired. 1t can be used for chick
en- in many instances.
To Broil Chicken
Allow one "broiler" for two per-
sons. SINCE and carefully remove
pinfeathers. Wash well and wipe
dry. Make slash with a sharp
pointed knife through the backbone
the entire length of the bird. Lay
open and remove contents from in
side. The tiny ribs should be cut
away from the backbone and pulled
from the breastbone.
Dip in melted butter, place in a
dripping pan, skin side down,
put In a hot oven for 20 minutes.
The oven must be hot enough to
brown the meat as 1T cooks.
To Fry Chicken
Wash we'll after dressing. Disjoint
and let stand in cold salt water for
an hour. Drain and roll in flour
seasoned with salt and pepper. Use
about three-fourths cup of flour, 1
teaspoon salt and Ia teaspoon pep
per for one chicken. Melt three
tablespoons butter, three tablespoons
lard in an iron spider. When hot put
in chicken and brown. turning often
to prevent burning and procure an
even brown on all sides. Cover and
cook over a slow fire for as minuteS.
Remove from spider to a hot platter
and keep warm.
Brown 1 IL tablespoons flour in
fat in spider, stirring until mixture
is perfectly blended. Slowly add 2
cups milk or thin cream, season with
salt and pepper and cook until thick
and smooth. The tiny PARTICLES of
flour that come from the chicken
should be left in the gravy.
This recipe is for the frying of
"springers." If an older chicken is
used the chicken should be parboil-
ed in boiling water to cover until
tender. Let cool in the water. Drain
dip in flour and fry in l tablespoon
butter and 1 tablespoon lard. Use
the chicken broth for the gravy.
Some cooks prefer to try out fat
salt pork, using the tried out fat for
frying. Less salt is needed in sea-
soning.
If baking powder or soda biscuits
are served with fried chicken and
gravy the chicken "goes" further. A
springer can be served to four per-
sons, but no stretch of the magma
ton can make it serve more.
'Broilers" are in the city mar
kets at any time of year but Spring
ers" are best from August to Novem-
ber.
Copyright, 1928, NEA Service, Inc.